Soup
• 2 tbsp. Vegetable oil
• 1 can diced tomatoes
• 1 yellow onion, diced
• 2 jalapeño peppers, chopped
• 2 bell peppers, chopped
• 2 cloves garlic, minced
• 3 tbsp. ground cumin
• 4 cups chicken broth
Condiments
• 2 tsp. paprika
• 2 tsp. garlic salt
• 2 tbsp. chili powder
• 1 avocado, diced
• 1 cup shredded cheddar cheese
• Fresh cilantro, chopped
• 2 flour tortillas
• Lime wedges
Directions
• Heat the oil in a large pot over medium-high heat.
• Cook garlic, onion and cumin for a few minutes, until the onions are translucent.
• Add bell peppers, cook until tender — 2 to 4 minutes, stirring frequently.
• Stir in broth, tomatoes and jalapeños.
• Bring to a boil, then reduce heat, cover and simmer for 20 to 30 minutes, stirring periodically.
• Cut tortillas into 2-inch wide strips, grill for a few minutes until toasted.
• Serve the soup in bowls and top with condiments.
Via OK!
