Chicken Tortilla Soup

• 2 tablespoons extra virgin olive oil
• 1 red bell pepper, seeded and chopped
• 1 green bell pepper, seeded and chopped
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1-1/2 teaspoons ground cumin
• 1-1/2 teaspoon kosher salt, or to taste
• Ground pepper, to taste
• 1T tomato paste
• 2 cans Rotel (original)
• 2 (32-ounce) boxes chicken broth or stock
• 1/2 -3/4 boasted chicken meat
• 8-10 corn tortillas, sliced into strips and then cut in half
• 1 cup frozen corn

1. Recommended toppings:
2. grated cheese, avocado chunks, crushed tortilla chips, chopped cilantro, chopped red onion, sour cream.
3. To prepare the soup:
4. 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.

extra virgin olive oil, red bell pepper, green bell pepper, chili powder, garlic, ground cumin, kosher salt, ground pepper, tomato paste, chicken broth, chicken meat, corn tortillas, frozen corn

Taken from www.epicurious.com/recipes/member/views/chicken-tortilla-soup-51562001 (may not work)