| 1 | unit | Bell Peppers |
| 0.56 | lb | Chickpeas canned |
| 0.5 | cup | vegetable stock |
| 1 | tbsp | Olive Oil |
| 5 | clove | garlic |
| 1.5 | unit | jalapeno pepper |
| 1 | unit | onion |
| 1 | tsp | cumin |
| 1 | tsp | chili powder |
| 1.25 | lb | chicken breast |
| 1.56 | lb | crushed tomato canned |
| 2.19 | lb | chicken broth |
| 0.88 | lb | black beans canned |
| 0.88 | lb | corn canned |
| 0.4 | cup | cilantro |
| 1 | tbsp | lime juice |
| 1 | tsp | salt |
| 1 | unit | lime (optional) |
| 1 | unit | avocado (optional) |
| 0.2 | bag | Tortilla Chips |
https://natashaskitchen.com/chicken-tortilla-soup-recipe/
Chicken Tortilla Soup:
Preheat a pot with oil over medium-high heat. Add chopped onion, minced garlic and bell peppers, chopped and seeded jalapeño and sauté until veggies soften.
Add whole chicken breasts, corn, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes.
Remove chicken from the pot and shred it using 2 forks. Add shredded chicken back to the soup and simmer another 5 minutes then add lime juice.
Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.
For VEG:
Separate pot, same instructions but with chickpeas and vegetable stock