1 Tbsp vegetable oil
1 med-sized green pepper, seeded and finely chopped
1 small onion, finely chopped
1 jalapeno pepper, seeded and finely chopped
1 Tbsp chili powder
5 cups low-sodium chicken broth
3 cups cooked, shredded chicken
1 can (14.5 oz) no-salt-added diced tomatoes
1 can (14.5 oz) black beans, drained and rinsed
2 Tbsp lime juice
3/4 tsp salt
1/2 of a firm, ripe avocado, cut into chunks
1 cup crumbled baked tortilla chips (optional)
Heat oil in a large saucepan over medium-high heat. Add green pepper, onion and jalapeno to saucepan and cook, stirring often, for 7 minutes. Stir chili powder into pot and cook, stirring occasionally, for 1 minute.
Pour broth and 1 cup water into saucepan. Bring to a boil and reduce heat to medium; simmer for 10 minutes. Stir in chicken, tomatoes, beans, lime juice and salt; cook for 5 minutes or until warmed through.
Ladle 1 1/2 cups soup into bowls; divide avocado chunks among bowls. Serve with chips on top, if desired.