This was a fantastic soup that was made almost completely out of pantry staples. You could add chicken but it was great without. We served it sprinkled with broken up tortilla chips and a little cheese. I also served chips dipped into refried beans with melted cheese on top...yummy!
Saute onions, a little garlic and chopped bell pepper in olive oil. I used one roasted red pepper from a jar (cause i had them) and a couple sweet mini peppers. Cook for a few minutes until peppers begin to soften, add some green chiles (i used about half a small can), chopped tomatoes (I used a ton of cherry tomatoes from our garden. They are SO sweet! You could also use about 2 cans chopped tomatoes). I also threw in about 1/4 cup salsa verde (the recipe called for a couple chopped tomatillos). Saute for a few minutes longer. Add one can each of corn and black beans, and about 4 cups chicken or veggie broth and heat thoroughly. Season with salt and pepper, cumin, chili powder, cilantro, whatever! Serve sprinkled with broken tortilla chips and a little cheese. Enjoy!