- 2 Tablespoons - Olive Oil
- 1 - Medium Yellow Onion, Chopped
- 1 - Sweet Red Bell Pepper, Chopped
- 1/2--1 - Jalapeno Pepper, Stemmed, Seeded and Finely Chopped
- 1 Tablespoon - Garlic, Chopped
- 1/4--1/2 Teaspoon - Salt
- 1/4 Teaspoon - Black Pepper
- 1 Tablespoon - Dried Chili Powder
- 1 Tablespoon - Dried Oregano
- 1 Teaspoon - Ground Smoked Paprika
- 1 Teaspoon - Dried Ground Cumin
- 64 Ounces - Chicken Broth
- 1 (14.5 Ounce) - Can Diced Tomatoes
- 1 (16 Ounce) - Jar Pace Picante Sauce, Mild
- 1 ( 11 Ounce) - Can Whole Corn, Draines
- 2 (15 Ounce) - Cans Black Beans, Drained and Rinsed
- 6 - Chicken Breast Halves, Cooked and Shredded
- 1 Cup - Fresh Cilantro, Chopped
- 1 Cup - Monterey Jack Cheese, Shredded,
- - Tortilla Chips, Coarsely Crusheded
1. Saute onion, red pepper and jalapeno in large pot until very soft. Add garlic and saute about 2 minutes. Add salt, black pepper, chili powder, oregano, smoked paprika, and cumin saute for about 1 minute.
2. Add all the rest of the ingredients except the chicken. Simmer on medium-low for 1 1/2 hours to allow all flavors to develop. Add water, as needed, to to the soup if it gets too thick. Add chicken and heat through. Garnish soup with cilantro, tortillas chips and cheese. This soup is even better if made and refrigerated a day ahead of serving.
If you are in a hurry don't worry about the long simmer time. The soup is still wonderful if you just heat everything through after you saute the veggies. I like the long simmer because I like the canned veggies to soften and the flavors to really mingle.