Chicken Tortilla Soup

• 1 tablespoon olive oil
• 1 medium red onion
• 4 garlic cloves
• 3 bell peppers (1 red, 1 green,1 yellow)
• 2 tablespoon spices, chili powder [usda:2009]
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 14.5 ounce fire-roasted tomatoes
• 10 ounce fire-roasted tomatoes with green chilies
• 32 ounce chicken broth
• 1 cup frozen corn
• 15 ounce can of black beans
• 1/4 cup cilantro
• 4 cup water
• 3 foster farms simply raised boneless chicken breasts
• lime, avocado, monterey jack cheese, green onions, sour cream (optional garnish)

1. Bake chicken breast at 375 for 20-25 minutes, or until done, seasoned to taste. You could also boil for about 20 minutes. Shred chicken and set aside. Sauté onion, garlic and bell peppers with olive oil on medium heat. Cook for about 5 minutes or until bell peppers are soft. Add chili powder, salt, pepper, tomatoes, water and broth; simmer for 10 minutes. Stir in frozen corn, beans, chicken and cilantro; simmer for 15 minutes. Garnish with fresh limejuice, cilantro, avocado, green onions, monterey jack cheese and sour cream.