Jq Chicken Tortilla Soup

Med heat soup...great for a winter meal when avocados are in season! Orginal recipe came from Betty Crocker...make changes added peppers, cayan pepper, beans and farmer cheese.

• Ready In: 35 mins
• Serves: 5

Ingredients

• 1  medium onion, chopped
• 2 -3  garlic cloves, finely chopped
• 1  teaspoon cayenne pepper
• 2  jalapenos, seeded, chopped
• 1  red bell pepper, chopped
• 1  green bell pepper, chopped
• 1  yellow bell pepper, chopped
• 1 (32 ounce) carton reduced-sodium chicken broth (4 cups)
• 1 (14 1/2ounce) can diced fire-roasted tomatoes, undrained
• 2 (14 1/2ounce) cans black beans
• 1⁄2 teaspoon coarse salt (kosher or sea)
• 3  boneless skinless chicken breasts (cut into cubes raw)
• 1  avocado
• 1⁄2 cup farmer cheese (cubed)
• 1⁄4 cup fresh cilantro, chopped
• 1  lime, cut into wedges
• 75  blue corn tortilla chips (15 per serving)

Directions

1. Heat EVOO in saucepan over medium heat. Add onion; cook 2 minutes, stirring frequently. Add garlic, jalapeño chile, cayan pepper, red, green and yellow peppers; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Add cubed (raw) chicken Reduce heat; cover and simmer 15 minutes. Add black beans; heat until hot.
2. To serve, peel and pit avocado. Cut into 1-inch slices. Top with avocado and cheese; garnish blue tortilla chips and cilantro. Serve with lime wedges.