Black Bean and Chicken Soup

1 Tbsp. olive oil

1 large onion, chopped

2 garlic cloves, minced

1 red pepper, chopped

2 C. chopped cooked chicken

1 can whole-kernel corn, drained

3 C. chicken broth

1 can stewed tomatoes

2 cans tomato soup

2 cans black beans

¼ C. dry white wine

1 Tbsp. cumin

1 tsp. Worcestershire sauce

1 tsp. chili powder

Heat oil in Dutch oven. Add onion, garlic, and red peppers. Saute about 2 minutes. Stir in chicken and remaining ingredients. Bring to a boil; reduce heat. Simmer at least one hour. Before serving, top with tortilla chips and sour cream.

What I love about this recipe (besides its great flavor) is its flexibility. Strain with a slotted spoon, mix with cheddar cheese and roll up in a tortilla for a yummy lunch. Or spoon over rice or noodles and top with shredded Jack Cheese and serve as a Southwest Casserole. Yummy!

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