Chicken Tortilla Soup

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 jalapeño pepper, seeded and minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) black beans, drained and rinsed
• 4 cups chicken broth
• 2 cups cooked shredded chicken
• Juice of 1 lime
• Salt and pepper to taste
• Tortilla strips, avocado slices, shredded cheese (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion, minced garlic, diced bell pepper, and minced jalapeño pepper to the pot. Sauté for 5-7 minutes until vegetables are softened.
3. Stir in ground cumin and chili powder. Cook for 1 minute until fragrant.
4. Add diced tomatoes (with juices), black beans, and chicken broth to the pot. Bring to a simmer.
5. Add cooked shredded chicken to the soup. Simmer for 10-15 minutes to allow flavors to blend.
6. Stir in lime juice. Season with salt and pepper to taste.
7. Serve chicken tortilla soup hot, garnished with tortilla strips, avocado slices, and shredded cheese if desired.