Serves 4:
Saute half an onion and a whole bell pepper in about 1 T olive oil until translucent.
Add chicken broth and bring to a boil. I used two individual cartons = about 2 cups.
Add spices to taste. I like mine spicy so I used a lot of these.
Add in frozen corn, about half a cup, plus any other veggies you wish to incorporate.
Rinse and drain one can of beans. You can use garbanzo like I did but I would recommend white/navy beans for the best consistency. (I just didn't have any...)
Add about 2 cups chopped cooked chicken. This was leftover BBQ chicken from a few nights earlier.
Simmer for 20 minutes on med-low to let the flavors come together.
Serve with a sprinkle of cheddar cheese on top. Enjoy!
I am going to try this one soon!
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