Shelly's Recipe

MEXICAN CHICKEN SOUP

Category: Soups

1 small onion and green bell pepper, chopped
1 tbsp vegetable oil
2 (32 oz) cans chicken broth
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can kidney beans, rinsed and drained
1 (14 1/2 oz) can diced tomatoes
3 cups chopped cooked chicken
1 cup frozen whole corn
1 tsp pepper
1/2 salt and ground cumin
3 tbsp chopped fresh cilantro
2 tbsp fresh lime juice
Garnish: lime slices, tortilla chips, sour cream, fresh chopped cilantro

Saute vegetables in oil in a Dutch oven. Stir in broth and next 8 ingredients, and bring to a boil. Reduce heat, and simmer, stirring occasionally, 20 minutes. Remove from heat; stir in 2 tbsp cilantro and lime juice. Garnish. Makes 11 cups