Chicken Tortilla Soup

Cut corn tortillas into strips. Spritz some olive oil and salt over the tortillas. Bake at 350 F for 10- 12 minutes. Set aside.

Saute 1 yellow onion, chopped, in butter/olive oil/bacon fat until edges start to brown. Add 2 minced cloves garlic and minced jalapeno pepper.

Add chopped bell pepper and cook slightly. Add 2 tea chili powder, 1 tea ground cumin, 1 tea taco seasoning and stir to combine.

Add liquids, stir and simmer for 10 minutes:
chicken broth
water
pureed tomatoes
chopped tomatoes
1/2 - 1 tea salt

Add rinsed cooked black beans, frozen corn, cooked shredded chicken and stir. Cook for 5 minutes to heat through.

Serve in bowls with tortilla strips, sprtiz with lime juice, and sprinkle with cheddar cheese or cotija cheese, cilantro, and avocado cubes or slices.