Chicken Tortilla Soup aka. TACO SOUP!

So my usual TACO TUESDAY night was overshadowed by leftovers, leaving me hankering for my favorite mexican treat today, the TACO! And by special request by one of our devoted

 B-FIT4U readers, Jill, we've gone digging through our vault of favorite mexican treats and come up with our CHICKEN TORTILLA SOUP aka. TACO SOUP! So flavorful, figure-friendly and just what the Senorita ordered! ENJOY!

Easy Peeeeezy Chicken Tortilla Soup w/Black Beans aka. TACO SOUP!

Ingredients

• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 1 teaspoon chili powder
• 2 cans (14 1/2 ounces each) diced tomatoes in juice
• 2 cans (15 ounces each) black beans, rinsed and drained (may be omitted if you're not a bean fan)
• 1/2 cup diced sweet red pepper
• 1 tsp finely diced jalapeno (or more if you like it spicy!)
• 1 can (14 1/2 ounces) reduced-sodium chicken broth
• 1 package (10 ounces) frozen corn kernels
• Coarse salt and ground pepper
• 2 cups shredded Rotisserie chicken
• 1 cup crushed tortilla chips, plus more for serving (optional)
• 1 tablespoon fresh lime juice, plus lime wedges for serving

Directions

1. In a large saucepan, heat oil over medium. Cook garlic and chili powder until fragrant, about 1 minute. Saute jalapeno and sweet red pepper until softened. Add tomatoes (with juice), beans, broth, corn, and 1 cup water; season with salt and pepper.
2. Bring soup to a boil; reduce to a simmer. Add your shredded chicken *Such a time saver*Add tortilla chips; cook until softened, about 2 minutes. Remove from heat; stir in lime juice, and season with salt and pepper. Serve soup with lime wedges and, if desired, more chips.