Ingredients

4-6 chicken breast, 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.

Instructions

  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.
  5. 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.