4corn tortillaschopped into bite size pieces (I like yellow corn), it will be 1 heaping cup
1tsplime zest 1 lime
red pepper flakes &/or cayenne pepper to taste, for spiciness
fresh diced avocado, cilantro, sour cream, plain greek yogurt, shredded cheese, diced tomatoes, green onions, diced red onion, tortilla chips, and jalapenos.
In a large dutch oven or stock pot add the oil to coat the bottom of the pan. Add the onion, green pepper, celery, garlic, and green chilies. Cook over medium heat until the onions become translucent and the peppers and celery begin to soften, about 10 minutes.
Add the worcestershire, cumin, chili powder, smoked paprika, oregano, and salt to the onion mixture. Give it a good stir around the pot and let it warm through for a minute.
Pour the chicken stock, chicken, tortillas, and drained beans into the pot. Give it a stir and pop the lid on and let it simmer over medium - medium/low heat for about 15 minutes.
Add the corn, cilantro, and lime zest to the soup. Let it warm through for a minute or two.
Take the pot off the heat and let it sit for about 5 minutes. This will allow the corn tortillas to slightly thicken the soup.
Serve with toppings: avocado, cilantro, sour cream or plain greek yogurt, cheese, tomatoes, onion, tortilla chips, and jalapenos.
This is a great soup to make ahead for a busy week. However it will thicken as it sits in the fridge. You may have to add a little chicken broth to thin it when reheating.