Step 1

In a 5-quart Dutch oven coated with oil, cook chicken, chili powder, cumin, and pepper for 3 minutes.

Step 2

Add the garlic, onion, and bell peppers, and cook until the onions are clear.

Step 3

Add the juice of 2 limes, crushed tomato, chicken broth, and cream, and bring to a boil.

Step 4

Submerge the corn and corn tortillas in the soup.

Step 5

Reduce heat, cover, and simmer for 20 minutes.

Step 6

Stir to break up the tortillas before serving. Top with avocado, cilantro, and cotija cheese if you want!

Step 7

Enjoy!