Dice the onion and bell pepper, slice the celery, finely chop garlic (with a knife).
1 medium onion, 1 red bell pepper, 2 celery ribs, 4 cloves garlic
Heat olive oil in a large pot over medium heat.
2 tablespoons olive oil
Add bell pepper, onion, and celery. Cook for about 5-7 minutes or until softened.
Add garlic, chili powder, oregano, cumin, paprika, jalapeno/chili flakes, tomato paste, and flour. Cook, stirring, for about 1-2 minutes.
2 teaspoons cumin, 1 teaspoon chili powder, 1 teaspoon paprika, 1 teaspoon oregano, 1 deseeded jalapeno or red pepper flakes, 1 tablespoon tomato paste, 2 tablespoons flour
Add chicken broth, crushed tomatoes, and drained corn.
8 cups chicken broth, 2 cans (14 oz or 400ml each) crushed tomatoes, 1 can (14 oz or 400ml) corn
Bring to a boil and simmer at low heat for 15 minutes.
Add shredded chicken and drained beans to the pot. Cook for 2-3 minutes until heated through.
1 can (14 oz or 400ml) black or kidney beans, 3 cups shredded cooked chicken (13 ounces/370g)
Season the soup with lime juice, sugar, salt and pepper.
1/4 cup (4 Tbsp) lime juice, 3/4 teaspoon sugar, salt and pepper
Ladle into bowls and serve with toppings of your choice.
fried/baked tortilla strips, diced avocado, shredded sharp cheddar cheese, cilantro leaves, sour cream
Enjoy!