2 Tbsp olive oil
1 red bell pepper, chopped
1 medium onion, chopped
1 (4 oz) can green chiles, diced
1 1/2 lbs chicken, cubed*
1 (15 oz) can corn
1 (15 oz) can pinto beans
1 tsp cumin
1/2 tsp garlic salt
1 (4 oz) can jalapenoes, diced
30 oz chicken broth, or 4 cups water and 4 bouillon cubes
Tortilla chips, salsa, cheese, sour cream, avocados
In large saucepan, heat olive oil. Add onions and peppers and saute until tender. Add chicken and green chiles. Cook until chicken is no longer pink, about 5 minutes. Add corn and pinto beans, undrained. Add chicken broth, cumin, and garlic salt. Use jalapenos to taste, as using the whole can will make for a very spicy soup. I like to use about half, but if you're not into spicy you can omit them entirely. Heat soup over medium low, letting flavors blend for about 20-30 minutes. Ladle into bowls and top with broken tortilla chips, cheese, and salsa. Also try sour cream and avocados, if you have them.
We always multiply this recipe, simply by adding another can of corn and beans and extra chicken broth. It's been one of our staples for 10 years. Can you tell that we like mexican food?
*You can also use cooked shredded chicken instead. Saute the veggies, and then add the rest of the ingredients including the chicken. That's how I did it for the picture.