Chicken Tortilla Soup

Ingredients:

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 large jalapeno pepper, diced very small (the seeds are where the heat is concentrated; included or discard them based on preference)
• 4 garlic cloves, minced
• 32 ounces (4 cups) low-sodium chicken broth
• two 14.5-ounce cans diced tomatoes and juice
• one 15-ounce can black beans, drained and rinsed
• 2 cups shredded cooked chicken (use storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
• 1 1/4 cups corn kernels
• 1 tablespoon lime juice
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 2 teaspoons salt, or to taste
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika (regular paprika may be substituted)
• 1/4 teaspoon cayenne pepper, optional and to taste
• Store bought tortilla chips
• 1/3 cup fresh cilantro leaves, finely minced
• diced avocado for serving, optional
• shredded cheese, optional
• sour cream, optional

Directions:

1. To a large Dutch oven or stockpot, add 2 tablespoons olive oil and heat over medium-high heat.
2. Add the onion, jalapeno, and sauté for about 5 minutes, or until vegetables begin to soften.
3. Add the garlic and sauté until fragrant, about 30 seconds.
4. Add the chicken broth, tomatoes and juice, black beans, chicken, corn, lime juice, chili powder, cumin, 2 teaspoons salt, pepper, smoked paprika, optional cayenne pepper, and bring to a boil.
5. Allow mixture to boil gently for about 5 to 7 minutes.
6. Ladle soup into bowls, top with tortilla strips to taste, cilantro, optionally garnish with avocado, cheese and/or sour cream; serve immediately.