Chicken Tortilla Soup

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   Recommended toppings:

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   grated cheese, avocado chunks, crushed tortilla chips, chopped cilantro, chopped red onion, sour cream.

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   To prepare the soup:

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   In a large dutch oven over medium high heat, add olive oil, onions, bell peppers and seasonings. Drop the heat to medium and saute until the onions are translucent and the bell peppers begin to soften, about 7-8 minutes, stirring frequently. Add the tomato paste and mix into the vegetables. Add the Rotel and broth/stock and bring up to a boil. Meanwhile shred the chicken and add it to the soup. Reduce the heat to simmer and add the corn and sliced tortillas. Taste for seasonings and adjust if necessary. Cover and allow simmer for 10 to 15 minutes.

* Per serving · 4 servings · Values may vary.