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
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.