Chicken Tortilla Soup

Heat 1 tbsp vegetable oil in a medium skillet over medium heat until shimmering. Add the onion, poblano, red bell pepper, and ½ tsp kosher salt. Saute until softened, about 5 minutes.

Add the garlic and jalapeño to the skillet, stirring to incorporate. Cook one minute. Add the cumin and chili powder and cook until fragrant, about 30 seconds.

Remove skillet from heat and add 1 can diced tomatoes, stirring and scraping the bottom of the pan.

Season chicken breasts all over with kosher salt and ground black pepper. Place in a Suvie pan. Add 1 can black beans, onion mixture, and 3 cups warm chicken broth. Place pan in the bottom zone of Suvie. Set to Roast at 350°F for 40 minutes.

Remove pan from Suvie. Transfer chicken breasts to a large bowl. Return pan with broth mixture to Suvie to keep warm. Once the chicken is cool enough to handle, finely shred.

Remove pan from Suvie and stir in shredded chicken. Season to taste with salt and pepper. Divide tortilla soup between bowls. Garnish each serving with avocado, tortilla chips, cilantro leaves, and a squeeze of fresh lime juice.