Chicken Tortilla Soup

The degrees are starting to drop in LA which means I am officially here for the comfort food. This chicken tortilla soup turned out insanely delicious. Now is the perfect time to get cozy and enjoy a good cup of my new soup recipe.

DIRECTIONS:
1. In a Dutch oven, add one diced white onion, 3 large tomatoes, 1 green bell pepper (chop off top and remove seeds), and 7 cloves of garlic. Drizzle with olive oil, salt, pepper. Bake for 55 minutes at 350 degrees with the lid on.
2. Turn the stove on medium, low heat and put the Dutch oven on the burner.
3. Add in 3 cups of chicken broth, 2 cans (14.5 oz each) of fire roasted tomatoes with green chiles, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp chili seasoning
4. Blend with immersion blender.
5. Add in 1 can of drained black beans, 1 can of drained corn, and 1 shredded chicken breast. Stir and put the Dutch oven lid on. Let it sit for 30 minutes on low.
6. Serve and garnish with greek yogurt or sour cream, sliced jalapeños, shredded cheese, lime wedge, and corn tortilla strips

For homemade tortilla strips:
-Cut corn tortillas into strips. Drizzle with olive oil, sea salt, and lime juice. Cook for 15 minutes at 400 degrees in the air fryer.

For the chicken:
-bring the chicken breast to a boil and let it cook to 180 degrees (check with meat thermometer). Shred with two forks
-You can also use a store bought rotisserie chicken (about 2 cups)