This is a great soup to make with left over chicken. Quick and easy to make. If you want some heat to this soup, add a chopped jalapeño pepper when cooking down peppers and onion.
CHICKEN TORTILLA SOUP
*2 teaspoon olive oil
*1 yellow onion, chopped
*1/2 green bell pepper, chopped
*1/2 red bell pepper, chopped
*4-6 garlic cloves, minced
*3 cups shredded cooked chicken breasts
*2 cups frozen corn
*2 teaspoons cumin
*1 teaspoon chili powder
*1 teaspoon salt
*1 teaspoon ground black pepper
*1/2 cup water
*1 (32 ounce) container chicken stock
*1 quart stewed tomatoes
*2 (8 ounce) cans tomato sauce
*1-2 (15.5 ounce) cans of black beans, rinsed and drained
*shredded cheddar cheese
~Heat up a large stock pot over medium heat.
~Add olive oil and sauté onion, green pepper, red pepper until almost soft.
~Add garlic and sauté until veggies are soft.
~Add remaining ingredients expect for tortilla chips and cheese.
~Bring to a boil.
~Reduce heat and allow simmer for 30 minutes.
~Serve and top with tortilla chips, cheese and sour cream if desired.