Step 1

In a large dutch oven add the olive oil, onion, bell pepper, jalapeño, minced garlic with a pinch of kosher salt.

Step 2

Stir and cook on medium-low heat until the vegetables are tender and onions are golden in spots. About 8 minutes.

Step 3

Next, add 2 tablespoons southwest seasoning, stir and cook 1 minute.

Step 4

To the peppers and onions add; crushed fire-roasted tomatoes, shredded chicken, charred sweet corn, black beans and pinto beans.

Step 5

Pour in 1 quart (4 cups) low-sodium chicken broth.

Step 6

Lastly, add the pureed pinto beans (see notes) to the soup and stir to combine.

Step 7

Cover and bring the soup to a low boil. Reduce to medium low, simmering for 30 to 40 minutes.

Step 8

Squeeze in the juice of 1 lime and season with kosher salt to taste.

Step 9

Ladle the soup into bowls and top with sliced avocado, cilantro and tortilla strips – if desired.