Chicken Tortilla Soup

2 T olive oil
1 onion - medium, diced
1 green bell pepper, medium, diced
2 jalapeno peppers, minced, seeds removed
3 cloves garlic, minced
1 T chili powder
1/2 tsp cayenne pepper (optional)
2 quarts organic chicken stock (may need more to thin the soup if you let it simmer a long time)
2, 15-oz cans diced tomatoes (I like the ones with green chili or chili ready)
2-3 T fresh squeezed lime juice
salt and black pepper to taste

1. Heat olive oil on medium heat in a deep stock pot until it shimmers. Add the onions, bell peppers, jalapeno peppers and garlic (all chopped), stir to saute 4-5 minutes until the veggies are softened.

2. Add the chili powder and cayenne pepper and continue to stir 1 minute to incorporate the spices.

3. Add the chicken stock and diced tomatoes and heat to boiling. Turn down to a simmer where you can let it remain until you are ready to serve. The longer you let the soup simmer, the better blended the spices will be.

4. Stir in lime juice. Add salt and black pepper to taste.

5. Serve up bowls of soup and allow diners to select from the following add-ins:
- shredded roasted chick
-diced avocado
-grated cheddar or pepper jack
-minced cilantro
-crispy tortilla chips

Serving Size: 8 services about 1 cup each

Number of Servings: 8

Recipe submitted by SparkPeople user 29AMYK51.