Chipotle Chicken Tortilla Soup

Ingredients:

2 lbs boneless skinless chicken breasts, chopped
1 teaspoon salt
1 teaspoon pepper
1 tablespoon olive oil
1 medium red onion, diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
2 cloves garlic, chopped
2 15 oz cans fire roasted tomatoes
1 15 oz can black beans
1 quart chicken stock
1 teaspoon chopped chipotle chili peppers (soak pepper in hot water to soften, then chop)
1 tablespoon smoked paprika
1 tablespoon cumin
1 teaspoon chipotle chili powder
1 teaspoon dried oregano
1 medium hass avocado, diced
1/4 cup fresh cilantro, diced
1/2 cup crumbled queso fresco cheese
12 small corn tortillas, cut in strips
2 cups vegetable oil, for frying tortilla strips

Instructions:

Combine chopped chicken breasts with salt and pepper. Preheat a large soup pot. Drizzle with 1 tablespoon olive oil. Add chicken to soup pot. Add red onion, green pepper, red pepper, yellow peppers and garlic. Cook over medium heat until chicken is done and no longer pink.

Add fire roasted tomatoes, black beans, chipotle chili peppers, paprika, cumin, dried oregano and chipotle chili powder. Add 1 quart chicken stock. Bring to a boil and reduce to a simmer. Simmer for 25 – 30 minutes.

While soup is simmering, heat 2 cups or 2 to 3 inches vegetable oil to 375°F in deep fryer or 3-quart heavy saucepan. When oil is hot, add corn tortilla strips and cook until lightly browned. When tortillas are done, remove and drain on paper towels or a cooling rack.

Garnish soup with chopped avocado, crumbled queso fresco, and tortilla strips.

From eclecticrecipes.com