Chicken Enchilada Soup by 5 Boys Baker

– 2 tablespoons butter
– 1/4 cup onion, chopped
– 1/2 cup red bell pepper, chopped
– 1 teaspoon minced garlic
– 1 (32 oz) container chicken broth
– 1 (10 oz) can green enchilada sauce
– 1 (10 oz) can red enchilada sauce
– 1 1/2 to 2 pounds (about 3 medium) boneless, skinless chicken breasts, cubed into 1-inch pieces
– 1 (15 oz) can corn, drained
– 1 (15 oz can pinto beans, rinsed and drained
– 1 (15 oz) can black beans, rinsed and drained
– 1 (10 oz) Ro-Tel tomatoes (mild or regular)
– 2 tablespoons ground cumin
– 1 tablespoon chili powder
– 2 cups shredded Monterey Jack cheese (or any cheese you’d like)
– 1 cup sour cream
– Sour cream
– Avocado
– Tortilla chips
– Olives
– sliced green onions, tortilla chips

Prep Time: 5 min
Cook Time: 35 min
Total Time: 40 min