Chicken Tortilla Soup

• 1 12 lbs boneless chicken, cut into small pieces
• 1 tablespoon perfect pinch fiesta citrus seasoning
• olive oil
• 1 medium yellow onion
• 12 red pepper
• 1 large jalapeno pepper
• 4 garlic cloves
• 7 12 cups chicken broth
• 1 (14 1/2 ounce) candiced tomatoes and green chilies
• 1 (14 1/2 ounce) canplain diced tomatoes
• 1 (4 ounce) canchopped green chilies
• 8 ounces tomato sauce
• 1 (15 1/2 ounce) can black beans, drained
• 1 (11 ounce) can mexicorn
• 1 (1 ounce) packagehot & spicy taco seasoning
• 8 corn tortillas, cut in small pieces
• shredded cheese (optional)
• avocado (optional)
• sour cream (optional)

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.

chicken, olive oil, yellow onion, red pepper, jalapeno pepper, garlic, chicken broth, tomatoes, tomatoes, green chilies, tomato sauce, black beans, mexicorn, taco, corn tortillas, cheese, avocado, sour cream

Taken from www.food.com/recipe/chicken-tortilla-soup-489527 (may not work)