Chicken Tortilla Soup

2 Tablespoons butter
1/2 cup green bell pepper, chopped
1 cup onion, chopped
1/2-1 teaspoon ground cumin
3 15 oz cans chicken broth
1 3/4 cup thick and chunky salsa
1 cup frozen petite white corn
1 can black beans
3 chicken breasts, cooked and shredded
Tortilla strips or chips
Garnishes for topping: cilantro, sour cream, avocado, shredded cheese

Melt butter in saucepan and add green peppers, onions, and cumin. Simmer until tender. Stir in broth, salsa, corn, and beans. Bring to a boil, reduce heat, and cook for 5 minutes. Add chicken, heat through, and serve with tortilla strips or crushed tortilla chips. Top with garnishes of your choice.

This is another recipe from the Worldwide Ward Cookbook and it is delicious! I have had several different versions of taco soup and this is my favorite! For salsa, I used Pace chunky salsa. Also, I only had 10 oz cans of chicken broth which made my soup thicker than what the recipe calls for. We loved this soup and the best part is it makes enough for two nights!