Chicken Tortilla Soup

My friend Jill gave me this recipe several years ago. It's become a staple menu item in our house. Her recipe calls for carrot and zucchini, but Josh doesn't like them in the soup, so I've substituted them.

4 cups of chicken broth

1 cup salsa (I use homemade)

3 chicken breasts, cubed

1 green pepper, diced

1 red pepper, diced

1 can of black beans, rinsed and drained

1 can of Niblets corn, drained

1 clove of garlic, minced

2 teaspoons of orgegano

1 teaspoon cumin

salt/pepper

tortilla chips

cheddar cheese

sour cream

Place the chicken broth and spices in a soup pot and bring to a simmer.

Add the chicken and cook until no longer pink.

Add the salsa and diced peppers and simmer until peppers are tender.

Add the corn and black beans to warm.

Serve over crushed tortilla chips and shredded cheddar cheese. Top with sour cream.