Ingredients

4-6 Chicken Breasts, cooked and shredded

1 Medium onion, chopped

1 Medium bell pepper, chopped

2 cloves garlic, minced

1-2 Tbsp Olive oil

2 14 1/2 oz. cans Ro-tel or diced tomatoes (undrained)

32 oz. chicken broth

1 15 oz. can pinto beans, drained (optional)

2/3 Picante sauce

1 Tbsp Chili powder (or more)

1 tsp. Ground Cumin

1 tsp Salt

Cayenne pepper to taste

Toppings: Grated cheese. sour cream, diced avocado, sliced green onions, tortilla strips.

Directions

  1. Cut chicken into 1″ pieces.
  2. Cook chicken together with onion, pepper, & garlic in hot oil until lightly browned.
  3. Add tomatoes, and next 6 ingredients.
  4. Cover, reduce heat, and simmer for 20 minutes.

To serve: Put black beans and tortilla strips in bowl, (optional). Pour soup over beans and tortilla strips. Top with cheese, sour cream, diced avocados, and sliced green onions.