Tex-Mex Chicken Soup

• 1 1/2 tablespoons extra-virgin olive oil $
• 1 cup chopped onion $
• 3 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 jalapeno, seeded and minced
• 1 tablespoon chili powder
• 1 1/2 teaspoons crushed red pepper
• 1/2 teaspoon salt $
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 3 cups shredded rotisserie chicken
• 2 cups frozen whole-kernel corn
• 4 cups lower-sodium chicken broth
• 2 large tomatoes, chopped $
• 1 (15-ounce) can no-salt-added black beans, rinsed and drained $
• 1/4 cup chopped fresh cilantro
• 3 ounces queso fresco, crumbled
• 8 lime wedges $

1. 1. Heat a Dutch oven over medium-high heat. Add oil, onion, and next 3 ingredients; saute 3 minutes. Add chili powder and next 4 ingredients; saute 30 seconds. Add chicken and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 6 minutes. Top evenly with cilantro and queso. Serve with lime.

extravirgin olive oil , onion , garlic, red bell pepper, chili powder, red pepper, salt , ground cumin, black pepper, shredded rotisserie chicken, corn, lower, tomatoes, salt, fresh cilantro, queso fresco, lime

Taken from www.epicurious.com/recipes/member/views/tex-mex-chicken-soup-53035741 (may not work)