A flavorful soup that's loaded with vegetables, is easy to make and perfect for a crowd or family night at home.
Author: Lucy Brewer
4cupscooked, shredded chicken
4cupschopped white onion
1cupchopped green pepper
1cupchopped red pepper
1/3cupchopped and seeded jalapenos
3cansblack beansdrained and rinsed
2cupsfrozen whole kernel corn
1cupchopped fresh cilantro
1teaspoonfreshly grated black pepper
In a large stock pot, heat olive oil over medium heat. Add onions, green peppers and red peppers and saute 6-8 minutes, until vegetables are starting to soften. Add garlic and saute for another minute. Add all other ingredients except for corn tortillas.
Stir soup until everything is well blended and bring to a boil. Turn down to a simmer and cook for 30 minutes.
Tear corn tortillas into small pieces and drop into the soup. Simmer for another 20 minutes. Taste for seasoning and adjust accordingly. Remove from heat.
Serve with chopped avocado, grated Monterey Jack cheese, crumbled queso cheese, crushed tortilla chips and lime slices.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.