Shelly's Recipe

CHICKEN-PEPPER SOUP

Category: Soups

2 tbsp extra-virgin olive oil
1 (1.25-lbs) pkg boneless skinless chicken breasts, cut into 1 1/2-inch pieces
2 cups chopped onion
2 Anaheim peppers, seeded and chopped
2 jalapeno peppers, seeded and chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 tbsp minced garlic
8 cups chicken stock
1 (16-oz) can pinto beans, drained and rinsed
1 (16-oz) can kidney beans, drained and rinsed
1 (14.5-oz) can fire-roasted tomatoes
1 tbsp ground cumin
1 tsp dried Mexican oregano
1 tsp salt

In a large stock pot, heat oil over medium-high heat. Add chicken, onion, peppers, and garlic; cook for 8 minutes, or until vegetables are tender, stirring constantly. Add chicken stock and bring to a simmer. Add beans, tomatoes, cumin, oregano, and salt; cook for 30 minutes. Serve hot.