Chicken Tortilla Soup

Ingredients: 
1 Tablespoon Olive Oil
1/2 Onion Diced
1 Celery Stalk Chopped
1 Red Bell Pepper Chopped
1 1/2 Teaspoon Garlic Powder
3 Teaspoons Taco Seasoning
2 Roma Tomatoes Chopped
1 15 Ounce Can Fire Roasted Diced Tomatoes Drained
1 Can Fire Roasted Diced Green Chiles Drained
1/3 Cup Mexican Shredded Cheese
1 Can Black Beans Drained
1/2 Avocado
10 Tortilla Chips
2 Cups Chicken Broth
2 Cups Water
3 Cooked Shredded Chicken Breasts
2 Cups Corn
1 1/2 Teaspoon Salt
1/4 Cup Chopped Cilantro

Instructions: 
1. Heat your dutch oven over briquettes (for a standard 12-inch dutch oven, you will need 10 briquettes on the bottom and 18-20 on top)
2. Add olive oil to dutch oven
3. Add onion, bell pepper, and celery. Cook the veggies until tender, about 10 minutes.
4. Add the garlic powder, taco seasoning, tomatoes, canned tomatoes, green chiles, and stir to combine, cooking for another 5-10 minutes.

5. Place the veggies, avocado, and cheese in a blender. Blend for about a minute or until smooth.
6. Add 1/2 can of black beans (save the other 1/2 of the beans) and add tortilla chips. Pulse a few times, leaving chunks in the soup.
7. Pour the mixture back in the dutch oven and stir in shredded chicken, 1/2 can of black beans, corn, chicken broth, water, and salt. Cook for 30 minutes.

8. Stir in the cilantro and serve with fresh avocado, chips, cheese, and sour cream (if desired).