Mexican-Style Chicken Soup

Ingredients

• 4 cups Vital Choice organic chicken (or beef) bone broth
• 2 cups water
• 1 pound cooked, shredded chicken breast
• 1/2 cup corn kernels, fresh or frozen
• 1 can Cannelini or Pinto beans (15 ounces), rinsed and drained
• 2 cans diced tomatoes (15 ounces each)
• 1 tablespoon Vital Choice organic extra virgin olive oil
• 1 large red onion, diced
• 1 large bell pepper (red, orange, or yellow), sliced into strips
• 1 teaspoon ground cumin
• 1 teaspoon paprika (preferably smoked)
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• ¼ cup lime juice
• ½ tsp ground black pepper
• Salt to taste
• 1 jalapeño pepper, finely chopped (optional)
• 1 teaspoon Tabasco sauce or hot salsa (optional)

Instructions

1. Place a large pot over medium heat. Add the olive oil, onions, bell pepper and jalapeños; cook until just tender.
2. Add chicken (or beef) broth, water and tomatoes; reduce to a simmer and cook for 15 minutes.
3. Add cooked chicken, corn, black beans, cumin, pepper, chili powder, garlic powder, oregano and lime juice.
4. Add salt to taste and hot sauce or salsa for extra spice.
5. Cover and simmer for 20 to 30 minutes, stirring occasionally.
6. Garnish with avocado, cilantro, cheddar cheese or sour cream as desired, and serve with tortilla chips.