Mexican Chicken Soup

1 small onion, chopped

1 green bell pepper, chopped

1 T. vegetable oil

2 (32 oz.) containers chicken broth

1 15 oz. can black beans, rinsed and drained

1 15 oz. can kidney beans, rinsed and drained

1 14 1/2 oz. can diced tomatoes

3 cups chopped cooked chicken (I bake 3 boneless chicken breasts for this)

1 cup frozen corn

1 t. pepper

1/2 t. salt

1/2 t. cumin

2 T. chopped fresh cilantro

2 T. fresh lime juice

Garnishes: tortilla chips, lime slices, sour cream, more cilantro and/or avocado.

Saute onion and bell pepper in oil in large stock pot over medium-high heat for 5 minutes. Stir in chicken broth and next 8 ingredients, and bring to a boil. Reduce heat, and simmer, stirring occasionally, for 20 minutes. Remove from heat and add cilantro and lime juice. Garnish, if desired.

I like that this soup cooks quickly, in case I haven’t started it until late in the day. It also freezes well (put in large ziploc bags.)