Chicken Tortilla Soup

Heat olive oil in a large Dutch oven or pot over medium heat. Add the diced onion and bell peppers and sauté until softened, about 5-7 minutes.

Add the minced garlic and diced jalapenos, and cook for another minute until fragrant.

Stir in the taco seasoning packet and cook for 30 seconds.

Pour in the chicken broth to deglaze the pot, scraping up any browned bits from the bottom.

Add the fire-roasted tomatoes, enchilada sauce, diced green chiles, apple cider vinegar, tomato bouillon, chicken bouillon, chipotle powder, and cumin. Stir everything together to combine.

Carefully place the chicken breasts into the soup base, ensuring they are submerged. Add the bay leaves.

Bring the soup to a simmer, then reduce the heat to low, cover the pot, and let it cook for 40-45 minutes, or until the chicken is cooked through and tender.

Remove the cooked chicken from the pot and shred it using two forks. Remove and discard the bay leaves from the soup.

Return the shredded chicken to the pot.

Stir in the undrained can of corn and the can of pinto beans.

Allow the soup to simmer for another 5-10 minutes to heat everything through.

Ladle the soup into bowls and serve hot with your favorite toppings like cotija cheese, sour cream, cilantro, fresh jalapenos, and tortilla chips.