Chicken Tortilla Soup

Ingredients:

3 large chicken breast

1 32 oz container chicken broth

1 can black beans (drained)

1 can rotel

1 jalapeno

1 red bell pepper (chopped)

1 green bell pepper (chopped)

3 cloves garlic (minced)

1/2 yellow onion (chopped)

3 tablespoons butter

1 tablespoon olive oil

1 tablespoon cumin

1 tablespoon onion powder

1 tablespoon crush red pepper

1 tablespoon chili powder

1 teaspoon ground black pepper

1 teaspoon salt

Corn Tortillas (about 10, sliced into strips)

Optional Toppings- avocado, Monterey Jack cheese, sour cream, red onion, cilantro, limes

Directions:

Preheat oven to 400 degrees. Whisk together the cumin, onion powder, crush red pepper, chili powder and salt. Rub the chicken breast with the olive oil and then cover both sides with the seasoning mixture, left about a tablespoon left over. Bake for 25 min. Melt butter and olive oil over medium heat. Once fully melted add the pre chopped bell peppers, onion, jalapeño and garlic. Sauté for about 5 min. Once the chicken is done cooking, pull out and shred with a fork. Add the chicken, chicken broth, Rotel, left over seasoning and black beans (make sure to drain) . Reduce heat to low and let simmer for 45 min. Stir in the tortilla strips a couple min before you are going to serve. Ladle out into soup bowls and layer the soup with all your favorite toppings! I put avocado and extra extra cheese, with a squeeze of lime!