Meghan’s Chicken Tortilla Soup

1 onion, chopped
2 sweet bell peppers (preferably red, orange, or yellow), chopped
3 garlic cloves, minced
1 T. olive oil
2 tsp. chili powder
1 tsp. dried oregano
1 tsp. cumin
1 28-oz. can diced tomatoes
32 oz. chicken broth
1 14-oz. can corn, drained
1 14-oz. can black beans, rinsed and drained
2 boneless chicken breast halves, cooked and shredded into bite-size pieces (roasted deli chicken works great!)
2 tsp. freshly squeezed lime juice

optional garnishes:
fresh avocado, cut into 1″ chunks
fresh mozzarella, cut into 1″ chunkschopped fresh cilantro
chopped green onions
tortilla crisps (shown in photos, found near the croutons and salad toppings in the fresh produce area)
fresh lime slices

In a medium stock pot, heat oil over medium heat.  Saute onion, sweet bell peppers, and garlic in oil until soft.  Stir in chili powder, oregano, cumin, tomatoes, and broth.  Bring to a boil and simmer for 5 to 10 minutes.  Stir in corn, black beans, chicken, and lime juice.  Simmer for 10 minutes, or until heated throughout.

Place avocado and mozzarella in the bottom of individual serving bowls.  Ladle the soup over the top.  Cheese will stay in its form but become melted and ooey-gooey…yummy!  Top with cilantro, green onions, and tortilla crisps (or Tostitos ‘hint of lime’ tortilla chips instead of the tortilla crisps), with slices of fresh lime on the side.

Source:  adapted from Meghan Kell Cornell’s recipe box, inspired by the delicious soup experience she had at Brasa