In a large pot, heat the oil over medium heat. Add the onion, bell pepper, jalapeno, and garlic, and sauté until they soften.
1 red bell pepper, 1 green bell pepper, 1 large white onion, 1 jalapeno, 2 tbsp olive oil, 8 cloves garlic
Stir in the cumin and chili powder, and cook for another minute.
1 tbsp ground cumin, 1 tbsp chili powder
Add the chicken broth, diced tomatoes, and frozen corn kernels. Bring it to a boil.
6 cups chicken broth, 1 can (14.5 oz) fire roasted diced tomatoes, 1 12 oz bag frozen corn
Reduce the heat and add the shredded chicken and lime juice. Simmer for about 10 minutes.
3 lbs shredded chicken, juice of 3 limes
Season with salt and pepper to taste.
Serve the soup hot, garnished with crushed tortilla chips, cotija (or shredded) cheese, chopped avocado, pico de gallo and fresh cilantro.
tortilla chips, cotija cheese (or shredded), sliced avocado, pico del gallo, fresh cilantro
