Spicy Chicken Enchilada Soup

INGREDIENTS

2 tbsp

butter

1 1/2 lb

boneless (skinless chicken breast, cut into ½-inch pieces)

onion (chopped)

red bell pepper (chopped)

1 tbsp

minced garlic

1 32 ounce container

chicken broth

1 10 ounce can

green enchilada sauce

1 10 ounce can

red enchilada sauce

1 15 ounce can

corn, drained

1 15 ounce can

pinto beans, rinsed and drained

1 15 ounce can

black beans, rinsed and drained

1 10 ounce can

diced tomatoes and green chiles, drained

2 tbsp

ground cumin

1 tbsp

chili powder

2 cups

shredded Monterey Jack cheese

1 cup

sour cream

Garnish: sliced green onions (toritilla chips)