Tortilla Soup

- 2 tbsp Avocado oil
- 1 diced Yellow onion
- 0.5 diced Red bell pepper
- Sea salt
- Black pepper
- 2 cloves minced Garlic
- 0.5 tsp Ground cumin
- 0.25 tsp Ground chipotle
- 0.25 cup chopped Fresh cilantro
- 2 cut into strips Corn tortillas
- 425g / 15oz Fire-roasted diced tomatoes
- 0.25 cup Water
- 750ml / 25.36fl oz Chicken broth
- 1 diced Zucchini
- 0.5 cup Frozen corn kernels
- 0.5 cup drained Cooked black beans
- 1 shredded Cooked chicken breast
- grated Monterey Jack cheese
- 1 diced Ripe avocado

1. Heat 2 tbsp Avocado oil in a medium Dutch oven over medium heat.
2. Add 1 diced Yellow onion and 0.5 diced Red bell pepper, season with Sea salt and Black pepper, and sauté for 5 minutes.
3. Add 2 minced Garlic cloves, 0.5 tsp Ground cumin, 0.25 tsp Ground chipotle, 0.25 cup chopped Fresh cilantro, and 2 cut into strips Corn tortillas. Sauté for 2 minutes.
4. Add 425g / 15oz Fire-roasted diced tomatoes and 0.25 cup Water, simmer for 5 minutes.
5. Add 750ml / 25.36fl oz Chicken broth, bring to a boil. Simmer for 20 minutes.
6. Blend the soup with an immersion blender.
7. Add 1 diced Zucchini, 0.5 cup Frozen corn kernels, and 0.5 cup drained Cooked black beans. Simmer for 5 minutes.
8. Add 1 shredded Cooked chicken breast (optional).
9. Serve with grated Monterey Jack cheese and diced Ripe avocado.