Chicken Tortilla Soup

Ingredients:

2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
1 can (14.5 oz) diced tomatoes
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
4 cups chicken broth
2 cups cooked, shredded chicken (such as from a rotisserie chicken)
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
Salt and black pepper to taste
1 bay leaf
6 small corn tortillas, cut into strips
1 cup shredded cheddar cheese (optional)
1 avocado, diced (for garnish)
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Instructions:

Sauté Vegetables:

Heat the olive oil in a large pot over medium heat.
Add the onion, garlic, bell pepper, carrot, and celery. Cook until the vegetables are softened, about 5 minutes.
Add Base Ingredients:

Stir in the diced tomatoes, black beans, corn, and chicken broth. Bring to a boil.
Simmer Soup:

Add the cooked chicken, cumin, chili powder, paprika, salt, black pepper, and bay leaf.
Reduce heat and simmer for 20 minutes.
Prepare Tortilla Strips:

Meanwhile, heat the tortilla strips in a dry skillet or oven until crispy.
Serve:

Remove the bay leaf from the soup.
Serve the soup hot, topped with crispy tortilla strips, shredded cheese (if using), avocado, and fresh cilantro.
Serve with lime wedges on the side.
Enjoy this delicious and comforting Chicken Tortilla Soup!