Chicken Taco Soup

• Chicken Taco Soup
• 1 Tbsp olive oil
• 1 medium onion, chopped (can use frozen chopped onions)
• 1/2 cup each diced red and green bell peppers (can use frozen sliced bell peppers)
• 2 cloves garlic, minced
• 4 cups reduced-sodium chicken broth
• 1 pound shredded, cooked chicken (about 3 medium chicken breasts)
• 1 (15 ounce) can ready-cut Mexican stewed tomatoes
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can white beans, drained and rinsed
• 1 (10 ounce) can mild red enchilada sauce
• 1 (4 ounce) can chopped mild green chili peppers
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp salt
• 1/4 tsp black pepper
• 1 bay leaf
• 1/4 cup chopped cilantro
• Garnish: light sour cream, sweet chili sauce, shredded cheese, diced avocado, cilantro leaves

1. Heat oil in large soup pot placed over medium high heat. Add onions, bell peppers and garlic. Cook and stir for 2-3 minutes or until vegetables are soft and translucent.
2. Add chicken broth and remaining ingredients except for cilantro and garnishes. Stir to blend. Bring to a boil, then reduce heat and simmer for 20-30 minutes, stirring occasionally.
3. Add cilantro and cook for another 10 minutes.
4. Add garnishes before serving.

Notes