Ingredients

• 1 yellow onion, diced

• 1/2 red, green, or orange bell pepper, diced

• 4 cloves garlic, minced

• 2 large chicken breasts

• 4 cups chicken bone broth (I use @kettleandfire)

• 1 (24 oz) can fire-roasted tomatoes

• 1 can black beans, drained and rinsed

• 1 jalapeño, diced

• Juice of 1 lime

• 1 tbsp chili powder

• 3 tsp cumin

• 1 tsp smoked paprika

• Salt and pepper, to taste

Instructions

1.In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, bell pepper, and garlic, and sauté until the vegetables are soft and the onions are translucent (about 5 minutes).

2. Add the chicken bone broth, fire-roasted tomatoes, black beans, diced jalapeño, and lime juice to the pot. Stir well to combine.

3. Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Place the chicken breasts into the soup. Bring the mixture to a boil.

4. Once boiling, reduce the heat to low and let the soup simmer for 10 minutes, allowing the flavors to meld.

5. Remove the chicken breasts from the soup and let them rest for 10 minutes. Once cool enough to handle, shred the chicken using two forks.

6. Return the shredded chicken to the pot and let the soup simmer for an additional 10 minutes to thicken and enhance the flavor.

7. Ladle the soup into bowls and garnish with avocado slices, cilantro, green onions, and tortilla chips if desired.

Enjoy this flavorful, nourishing bowl of chicken tortilla soup!