Jq Chicken Tortilla Soup

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 5
• 1 medium onion, chopped
• 2 -3 garlic cloves, finely chopped
• 1 teaspoon cayenne pepper
• 2 jalapenos, seeded, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 (32 ounce) carton reduced-sodium chicken broth (4 cups)
• 1 (14 1/2 ounce) can diced fire-roasted tomatoes, undrained
• 2 (14 1/2 ounce) cans black beans
• 1/2 teaspoon coarse salt (kosher or sea)
• 3 boneless skinless chicken breasts (cut into cubes raw)
• 1 avocado
• 1/2 cup farmer cheese (cubed)
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 75 blue corn tortilla chips (15 per serving)

Recipe

• 1 heat evoo in saucepan over medium heat. add onion; cook 2 minutes, stirring frequently. add garlic, jalapeño chile, cayan pepper, red, green and yellow peppers; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. stir in broth, tomatoes and salt. heat to boiling. add cubed (raw) chicken reduce heat; cover and simmer 15 minutes. add black beans; heat until hot.
• 2 to serve, peel and pit avocado. cut into 1-inch slices. top with avocado and cheese; garnish blue tortilla chips and cilantro. serve with lime wedges.