Chicken Tortilla Soup

This had a nice flavor. Turned out a little spicy, but can tone it done with fat free half & half.

• Ready In: 1 hr
• Serves: 8-10

Ingredients

• 1 1⁄2 lbs boneless chicken, cut into small pieces
• 1  tablespoon  perfect pinch fiesta citrus  seasoning
•  olive oil
• 1  medium yellow onion
• 1⁄2  red pepper
• 1  large  jalapeno pepper
• 4  garlic cloves
• 7 1⁄2 cups chicken broth
• 1 (14 1/2ounce) can  diced tomatoes and green chilies
• 1 (14 1/2ounce) can  plain diced tomatoes
• 1 (4 ounce) can  chopped green chilies
• 8  ounces tomato sauce
• 1 (15 1/2ounce) can black beans, drained
• 1 (11 ounce) can  mexicorn
• 1 (1 ounce) package  hot & spicy  taco seasoning
• 8  corn tortillas, cut in small pieces

• toppings

•  shredded cheese (optional)
•  avocado (optional)
•  sour cream (optional)

Directions

1. Coat the chicken with seasoning, and cook with oil on low until no longer pink.
2. Once done, set aside.
3. In the same pot, heat 1 tablespoon of olive oil and cook onion, peppers, and garlic for 5 minutes.
4. Add broth, tomatoes, chilies, beans, corn, and taco seasoning - bring to a boil.
5. Add corn tortillas and continue to boil for 10 minutes.
6. Return the chicken to the pot and simmer for 30 minutes.
7. Add 3/4 cup of half n half or more if it's too spicy.
8. Serve with toppings.