Chicken Tortilla Soup

2 Tbsp. Butter
1/2 C. Green Bell Pepper, Chopped
1 C. Onion, Chopped
1/2-1 tsp. Ground Cumin
3 15-oz. Cans Chicken Broth
1 3/4 C. Thick and Chunky Salsa
1 C. 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, Lime Juice

Melt butter in saucepan and add green pepper, onion, 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. Note: I like to buy a roasted chicken, shred it, and put all the meat in the soup.

Buxton, Deanna; Worldwide Ward Cookbook, Kalene Sims, Chicken Tortilla Soup, p. 193.