Mexican Chicken Soup

By Mary-10

Ingredients

• 1 small onion chopped
• 1 green bell pepper chopped
• 1 tablespoon vgetable oil
• 2 (32 oz.) containers chicken broth
• 1 (15 oz.) container black beans rinsed and drained
• 1 (15 oz.) container kidney beans, rinsed and drained
• 1 (14 oz.) container diced tomatoes
• 3 cups chopped cooked chicken
• 1 cup frozen corn
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 2 tablespoon chopped fresh cilantro
• 2 tablespoon fresh lime juice

Preparation

Step 1

Saute onion and bell pepper in hot oil in a large dutch oven over medium high heat for 5 minutes. Stir in chicken broth and next 8 ingredients and bring to a boil. Reduce heat and simmer stirring occasionally, 20 minutes. Remove from heat, stir in cilantro and lime juice. Garnish with sour cream and tortilla chips if needed