Fiona’s Mexican Chicken Soup
1 lb cooked chicken, cut into 1 inch cubes
2 tsp chili powder
1 tsp cumin
1 (15 oz) can diced tomatoes
1 can Rotel
1 can tomato paste
1 container chicken broth
1/2 cup diced onion
1 bell pepper, diced
chipotle or jalepeno peppers (if desired)
1 can black beans, rinsed and drained
Combine and cook in a large pot on the stove. If using a crock pot, cook for 5 hours on high.
After cooking, add juice of 1 lime and top with cheddar cheese, sour cream, cilantro, avocado and/or tortilla chips if desired.