Time
prep 0:30
total 1:00
Ingredients
| 2 tbsp. | vegetable oil | | 1 cup | chopped onion | | 1 cup | chopped green pepper | | 2 cloves | garlic, minced | | 4-1/2 cup | diced chicken, cooked | | 2 cans (14-1/2 oz. each) | stewed tomatoes | | 1 can (15 oz.) | pinto beans, drained | | 2/3 cup | mild or | | medium picante sauce | | 1 tsp. | chili powder | | 1 tsp. | ground cumin | | 1/2 tsp. | salt |
Optional toppings
| Shredded cheddar cheese | | Diced avocado | | Sour cream |
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Instructions
In a Dutch oven, heat oil on medium. Sauté onion, green pepper and garlic until tender. Add chicken, tomatoes, beans, picante sauce and seasonings; bring to a boil. Reduce heat; simmer for 20 minutes. Ladle into soup bowls. Top with cheese, avocado and sour cream if desired.
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