Optional fixings: Sliced avocadoSour cream, diced red or green onions, salsa, hot sauce, cilantro, grated monterey jack cheese
Saute peppers and onion in olive oil over medium-high heat in a large pot until browned and softened.
Add chicken, spices, and tomato paste; saute for a couple more minutes.
Add chicken broth, rotel, and beans. Bring to a boil, simmer for 20 minutes.
Meanwhile, fry corn tortilla strips in oil until crisp but not too brown. Alternatively, you may brush with olive oil and bake in the oven at 375 on a parchment lined baking sheet until crisp.
Mix masa with a little bit of cold water until dissolved; add to soup and stir. Simmer for 20 more minutes.
Add lime juice to soup.
Serve with fixings.
This soup can be made in bulk and frozen for up to 6 months in an airtight container.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.