Chicken Tortilla Soup

Chicken Tortilla Soup

1 bell pepper
1 onion
2-4 cloves garlic
1 T olive oil
2 cups frozen corn
2 14 oz cans hominy, drained
1 14 oz can pinto beans, drained and rinsed
2 14 oz cans black beans, drained and rinsed
1 10 oz can Rotel
salt and pepper to taste
1 t dried oregano
1 T ground cumin
1 t paprika
2 T chili powder
enough fat free chicken broth to cover (6-8 cups, maybe?)

4 boneless, skinless chicken breasts 
1 bunch cilantro, finely diced

Dice onion and green pepper and finely mince garlic. Saute in olive oil until soft. Add remaining ingredients through chicken broth and simmer on low for an hour or so. 

You can cook the chicken two ways - grill it or poach it. If you are going to grill it, just grill, shred and add to soup. If you are going to poach it, add it to the soup and poach until done, 15-20 minutes, depending on the size of the pieces. When poached, shred and add back to soup.

When shredded chicken has been added, stir in cilantro and serve. 

Serve with your favorite taco toppings - sour cream, cheese, avocado, pico de gallo, etc.

If you want to, you can replace the seasonings with 1-2 envelopes of taco seasoning mix.