Mexican Chicken Soup

Mexican Chicken Soup                       Nancy Harrison

Ingredients

1 small onion, chopped

1 bell pepper, chopped

1 T vegetable oil

2 32-oz containers chicken broth

1 15-oz kidney beans, rinsed and drained

1 15-oz can black beans, rinsed and drained

1 14-oz can diced tomatoes

3 C chopped chicken, cooked

1 C frozen corn

1 tsp pepper

½ tsp salt

½ tsp ground cumin

2 T chopped fresh cilantro

2 T fresh lime juice

Garnishes: lime slices, tortilla chips, sour cream, cilantro, shredded cheese

Directions:

Sauté onion and bell pepper in hot oil in a large Dutch oven over med-high heat 5 minutes.  Stir in chicken broth and next 8 ingredients; bring to a boil.  Reduce heat and simmer stirring occasionally, 20 minutes.  Remove from heat and stir in cilantro and lime juice.  Garnish as desired.