Classic Chicken Tortilla Soup

• 1 Tablespoon Olive Oil
• 1 Onion, Diced
• 4 cloves Garlic, Minced
• 1 Green Bell Pepper, Stem And Seeds Removed, Chopped
• 4 cups Low Sodium Chicken Stock
• 1/2 teaspoons Sea Salt
• 1 teaspoon Each: Pepper, Cumin, Smoked Paprika, Garlic Powder
• 2 Boneless, Skinless Chicken Breasts
• 1 ear Corn, Cut Off The Cob
• 1 can (14 Oz Can) Black Beans, Drained And Rinsed
• Topping: Shredded Cheddar Cheese, Green Onions, Diced Purple Onion, Avocado, Diced Tomatoes, Cilantro, Sour Cream, And Tortilla Chips

1. In a large Dutch oven over medium high heat add oil, onions, garlic, and pepper. Let the mixture bloom for 2 minutes. Add in chicken stock, salt and all the spices and let it come to a simmer. Add in chicken breasts and let it simmer for 25 minutes, or until chicken is fully cooked through and tender.
2. Now add in the corn and beans. Cook another 10 minutes.
3. Remove chicken from the pot, shred it using two forks then return it to the soup. Stir to combine.
4. Ladle soup into bowls and top with garnishes: avocado, cilantro, diced onions, diced tomatoes, cheese, and corn chips. Enjoy!

olive oil, onion, garlic, green bell pepper, chicken, salt, pepper, chicken breasts, corn, black beans, topping

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