Twenty Minute Chicken Tortilla Soup

I'm all about fast meals, and I'm all about soup. Seriously all about it. If something takes me twenty minutes to cook, you know it's something that's being made at my house on the regular (hello lazy post-work meals!) Also... tortilla soup is something I didn't get to enjoy as a child because often times it's unkosher! If you want to make this recipe kosher (for all my jewish pals out there!) Just leave out the cheese! Still super tasty! ⠀
1 tsp ollive oil⠀
1 cup white onion, chopped⠀
1 cup bell pepper, chopped⠀
2 garlic cloves (who are we joking...? 5 is better ;) )⠀
3/4 tsp ground cumin⠀
3/4 tsp chili powder⠀
32 oz organic chicken broth⠀
1 28 oz can crushed tomatoes⠀
15 ounces roasted chicken breast, shredded (rotisserie chicken works perfectly!)⠀
1/3 cup chopped fresh cilantro⠀
1/2 cup coarsly crushed baked tortilla chips⠀
1/2 cup shredded mozzarella cheese⠀
1 avocado, peeled and diced⠀
1 lime⠀

Heat the oil in a nonstick dutch oven or large pot on medium high⠀
Add the onion, bell pepper, and garlic. Cook, stirring often for 5 minutes or until softened. Stir in the spices, broth, and tomatoes.⠀
Bring to a boil, reduce the heat and simmer 5 min⠀
Add the sjredded chicken to the soup and simmer for 3 min or until heated through. Stir in the cilantro.⠀
Serve up! Top with remaining ingredients!⠀