Southwestern Chicken Soup

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.

Stir in the minced garlic, red bell pepper, orange or yellow bell pepper, and jalapeños (if using). Cook for another 3-4 minutes until the peppers are tender.

Stir in the ground cumin, chili powder, smoked paprika, ground coriander, chicken bouillon, salt, and black pepper. Cook for 1-2 minutes until the spices are fragrant.

Pour in the chicken broth and add the can of diced tomatoes with green chilies. Stir to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.

Stir in the pinto beans, frozen corn, and shredded chicken. Simmer for another 15-20 minutes to allow the flavors to develop.

Stir in the fresh lime juice and adjust the seasoning with more salt and pepper if needed.

Ladle the soup into bowls and garnish with chopped cilantro, sliced avocado, and shredded cheese if desired. Serve with tortilla strips on the side for added crunch.