In a medium stock pot, heat oil over medium heat. Saute onion,
sweet bell peppers, and garlic in oil until soft. Stir in chili
powder, oregano, cumin, tomatoes, and broth. Bring to a boil
and simmer for 5 to 10 minutes. Stir in corn, black beans,
chicken, and lime juice. Simmer for 10 minutes, or until heated
throughout.
Place avocado and mozzarella in the bottom of individual serving
bowls. Ladle the soup over the top. Cheese will stay in its form
but become melted and ooey-gooey…yummy! Top with cilantro,
green onions, and tortilla crisps (or Tostitos ‘hint of lime’ tortilla
chips instead of the tortilla crisps), with slices of fresh lime on
the side.
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