Chicken Tortilla Soup

1. For the pico de gallo: Dice tomatoes and red onion. Roughly chop cilantro. Mix all of them together. Add lime juice. Mix together. Cover and refrigerate.

2. For the soup: Add the oil into a large pot on medium high. Add onion, bell pepper and garlic. Cook until onion is softened, about 5 minutes. Add the chili and paprika powder. Mix together and cook another 2 minutes. Add tomatoes and green chilies. Mix together and cook for 2 minutes more. Add chicken broth. Mix together. Take off heat and use a stick blender to puree the soup until the consistency is smooth or to your liking. Add the sliced tortillas and puree with the stick blender until smooth.

3. Replace pot on heat and add chicken and corn. Mix and let it simmer for 15 minutes. Remove from heat.

4. Meanwhile, prepare the garnish. Heat oven to 400 F. Slice the corn tortillas into 1/2 inch slices. Place on baking sheet and add olive oil. Toss together. Cook until crispy, about 10 minutes.

5. Place soup in bowls. Add garnishes of lime juice, jalapeno, cheddar cheese, avocado, pico de gallo and tortilla strips. Enjoy!