3 tbsp. olive oil
3-5 cloves of garlic, crushed
1 yellow bell pepper, sliced
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 jalapeno, finely diced
1 white onion, chopped
2 cans black beans, drained
1 can fire roasted tomatoes, not drained (or any cooked tomatoes, roasted gives more flavor)
4 cups chicken broth
2 chicken breasts, cooked and shredded
2 tbsp. taco seasoning
3 tsp. pepper
3 tsp. garlic salt
1 tsp. garlic powder
dash of cayenne
1/2 to 1 cup water (depending on the desired consistency)
2 cups crunchy tortilla strips

Start by putting olive oil, garlic, all peppers and onions into the bottom of a big pot on medium heat. Cook until all is cooked and translucent (about 10 to 15 minutes).

Add in black beans and roasted tomatoes. Mix all together. Pour in chicken broth slowly and mix.

Add in COOKED and SHREDDED chicken (you may precook breasts before starting soup). Stir in all seasonings and let simmer for 20 minutes.

Add water if you want consistency to be liquidy. At the very end, add about 2 cups of crunchy tortilla strips.

Serve with a dollop of sour cream, grated Parmesan cheese, chopped green onion, slice of avocado and pepper. ENJOY!!

Submitted by: Nicole