Chicken Fiesta Soup

Chicken Fiesta Soup is one of our winter go-to meals.  Bright colors and flavors- plus the bonus of quick prep- brighten up those dreary January evenings.

Chicken Fiesta Soup adapted from a Cooking Light recipe
2 tsp. olive oil
1 cup chopped onion
2 garlic cloves, minced
1 cup diced red, orange, or yellow bell pepper (or a mix)
1 tsp. cumin
1 tsp. Worcestershire sauce
1/2 tsp. chili powder  
1 small can (4 oz) diced green chiles
2 cans (14 oz) chicken broth
1 can (14 oz) whole- kernel corn (or 1/2 bag frozen whole-kernel corn)   
1 can (14 oz) black beans, rinsed and drained
1 can (14 oz) diced peeled tomatoes (try fire-roasted for fun) 
 1 can (10 oz) tomato sauce 
2 cups cooked, shredded or diced, chicken (try using a rotisserie chicken- it is super easy!)

1/2 cup sour cream
1/2 cup shredded mexican blend or cheddar cheese
tortilla chips

1. Heat olive  oil in a large dutch oven or stock pot over medium-high heat. Saute onions and garlic until crisp-tender. Add bell peppers and saute until crisp-tender. Add cumin, Worcestershire, chili powder, and green chiles. Stir and saute about 30 seconds. 
2. Add next six ingredients and bring to a boil. Reduce heat to medium and simmer 10 minutes. 
3. Ladle soup into bowls, top each evenly with sour cream and cheese.  Serve with tortilla chips.

Serves 4-6

If you like this, check out the posole chicken soup recipe.