Chicken Tortilla Soup

I get really excited when the first snow falls in Colorado. It means boots, hats, gloves and SOUP! I love soup! This has to be one of my favorites and it's not kid friendly.

Chicken Tortilla Soup

1 pound, boneless chicken breasts, sliced into cutlets
1.5 tablespoons olive oil, separated
1/2 teaspoon salt
1 tablespoon chili powder (more to taste)
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 cloves of garlic, sliced thin
32 oz chicken broth
2 cups of water
2 (10oz) cans of Rotel with Green Chilies
3 cans black beans, drained
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
Salt to taste
Corn Tortilla strips

Garnish:
1 lime, cut into wedges
Avocado, diced
Colby Jack Cheese, shredded

Heat 1 1/2 teaspoons of oil in a soup pot over medium-high heat.  Season chicken with salt and chili powder.  Add chicken to the pot and cook, turning only once, until brown on both sides and cooked through.  Transfer to a cutting board.  When cool enough to handle, cut into chunks or shred.

Heat a tablespoon of oil in the now empty pot and add onion, green and red peppers and garlic. Saute for 5 minutes or until soft and fragrant. Add chicken broth, water, tomatoes,  black beans and chicken.  Bring to a boil then reduce the heat to medium low. Add cumin and cayenne, salt to taste. Simmer for at least 20 minutes to meld the flavors.  I like to simmer for a couple of hours.

Turn off heat 15 minutes before serving and add tortilla strips.   Garnish with cheese,  avocado and lime wedge.