Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 carrot, diced
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 4 cups chicken broth
  • 2 cups cooked, shredded chicken
  • 1 can (15 oz) black beans, rinsed and drained
  • Juice of 1 lime
  • Salt and pepper to taste
  • Tortilla strips
  • Avocado, diced
  • Fresh cilantro, chopped
  • Shredded cheese
  • Lime wedges for garnish

Instructions:

  1. Heat olive oil in a large pot over medium-high heat. Add diced onion, garlic, bell pepper, and carrot. Sauté until soft (about 5-7 minutes).
  2. Stir in cumin and chili powder; cook for another 1-2 minutes until fragrant.
  3. Add diced tomatoes with their juices, chicken broth, shredded chicken, and black beans. Season with salt and pepper.
  4. Bring the mixture to a boil, then reduce heat and let simmer for 20 minutes.
  5. Stir in lime juice just before serving.
  6. Fry or bake strips of tortillas until crispy.
  7. Ladle soup into bowls and top with tortilla strips, avocado, cilantro, cheese, and lime wedges.