Preheat oven to 400˚F.

Heat 1 tablespoon oil in large saucepan over medium high heat. Add the peppers and onion and saute for about 1 minute. Add the garlic and cook for one minute more. Add the cumin, chili powder, 1/2 teaspoon salt, and tomato paste to the pan. Stir to combine and cook for one minute. Add the chicken, tomatoes, chicken stock, black beans, and milk. Simmer, uncovered for 10 minutes.  

To make tortilla strips, cut each tortilla in half and stack the pieces. Slice again into ½-inch strips. Place on baking sheet. Toss with remaining 1 tablespoon olive oil and 1/2 teaspoon salt. Bake for 6 minutes, turning once half way through. 

To serve, ladel soup into bowls and top with tortilla strips, Hood Sour Cream, chopped cilantro, diced avocado and grated Monterey Jack Cheese, if desired. 

* If using rotisserie chicken, omit 1/2 teaspoon salt. 

**Use two forks to shred the chicken.  

Per Serving: Calories: 283, Carbohydrate: 34 grams, Fiber: 7 grams, Protein: 21 grams, Fat: 8 grams, Saturated fat: 1 gram, Cholesterol: 29 milligrams, Sodium: 688 milligrams, Calcium: 130 milligrams.