Jq Chicken Tortilla Soup

• 1 medium onion, chopped
• 2 -3 garlic cloves, finely chopped
• 1 teaspoon cayenne pepper
• 2 jalapenos, seeded, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 (32 ounce) carton reduced-sodium chicken broth (4 cups)
• 1 (14 1/2 ounce) can diced fire-roasted tomatoes, undrained
• 2 (14 1/2 ounce) cans black beans
• 12 teaspoon coarse salt (kosher or sea)
• 3 boneless skinless chicken breasts (cut into cubes raw)
• 1 avocado
• 12 cup farmer cheese (cubed)
• 14 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 75 blue corn tortilla chips (15 per serving)

1. Heat EVOO in saucepan over medium heat.
2. Add onion; cook 2 minutes, stirring frequently.
3. Add garlic, jalapeno chile, cayan pepper, red, green and yellow peppers; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.
4. Stir in broth, tomatoes and salt.
5. Heat to boiling.
6. Add cubed (raw) chicken Reduce heat; cover and simmer 15 minutes.
7. Add black beans; heat until hot.
8. To serve, peel and pit avocado.
9. Cut into 1-inch slices.
10. Top with avocado and cheese; garnish blue tortilla chips and cilantro.
11. Serve with lime wedges.

onion, garlic, cayenne pepper, jalapenos, red bell pepper, green bell pepper, yellow bell pepper, chicken broth, tomatoes, black beans, salt, chicken breasts, avocado, farmer cheese, fresh cilantro, lime, tortilla chips

Taken from www.food.com/recipe/jq-chicken-tortilla-soup-352234 (may not work)