Chicken Tortilla Soup

• 1 Tablespoon Olive Oil
• 1 whole Yellow Onion, Chopped
• 5 cloves Garlic, Minced
• 6 whole Tomatoes, Chopped
• 1/2 Tablespoons Ancho Chili Powder
• 1/4 teaspoons Cayenne Pepper
• 1 teaspoon Smoked Paprika
• 1 teaspoon Ground Coriander
• 1 whole Jalapeno, Halved And Thinly Sliced
• 2 cups Shredded Chicken
• 1 can (15 Oz. Can) Pinto Beans, Drained And Rinsed
• 6 cups Chicken Broth
• 1 cup Cooked Rice (optional)
• 2 Tablespoons Fresh Lime Juice, From One Whole
• 1/4 cups Cilantro, Chopped
• Crumbled Tortilla Chips
• Sliced Avocado For Garnish

1. 1. In a large pot or Dutch oven, heat olive oil over medium heat. Add onions and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and cook for another 5 minutes. Add the chili powder, cayenne, paprika, coriander, and salt and pepper, stir and cook for 2 more minutes. Add the jalapeno and chicken.
2. 2. Add the chicken broth, enough to get the consistency you want. I used the full 6 cups. Add the pinto beans and brown rice, if using. Bring to a simmer, then turn heat to low, cover, and simmer for 20-30 minutes.
3. 3. Stir in lime juice and cilantro. Sprinkle with crumbled tortilla chips and thin slices of avocado, or any garnish desired.

olive oil, yellow onion, garlic, tomatoes, ancho chili powder, ubc, paprika, ground coriander, chicken, pinto beans, chicken broth, lime juice, ubc, tortilla chips

Taken from tastykitchen.com/recipes/soups/chicken-tortilla-soup-11/ (may not work)