chicken + rice tortilla soup

Ingredients

• 1 Tbsp olive oil

• 1 medium onion, chopped

• 3 garlic cloves, minced

• 1 jalapeno pepper , seeded and diced

• 2 small bell peppers diced

• 2 chipotle adobo peppers, seeded + finely chopped (add more or less for spice)

• 1 tsp ground cumin

• 1 tsp chilli powder

• 1 tsp chipotle seasoning

• S+P to your taste

• 1 tsp Goya poultry seasoning

• 1 lb chicken breasts, (2 medium)

• 20 oz can crushed tomatoes

• 1-1.5 cup of jasmine rice

• 32 oz chicken broth (I like the one with less sodium)

• 14 oz can black beans (drained and rinsed)

• 14 oz can corn (drained and rinsed)

• 1/2 cup cilantro, chopped, divided (reserve 1/4 of it for garnish)

• 1 lime, juiced

• 1 avocado (sliced or diced)

Instructions

• Preheat a pot with oil over medium-high heat. Add chopped onion, bell pepper, adobo chipotle peppers, garlic and chopped jalapeño and sauté until veggies soften.

• Add spices to the spices once cooked down.

• Add in the crushed tomatoes and let the pot simmer.

• Add corn, beans, ¼ cup of cilantro, chicken broth and rice. Bring to a boil and let simmer for at least 15 minutes.

• Add in your chicken and simmer for another 10-15 minutes.

• Squeeze your lime juice.

• Serve the soup with some tortilla chips, the avocado, fresh cilantro and lime wedges.

Enjoy! Warm the soul!