Green Chili Enchilada Soup

I don't know about you, but I've been ready for Fall weather to come.  We've been having weather in the 90s still and I'm ready for a big pot of soup.  90s and soup just don't go together.  Just this week it finally cooled off and I think Fall is here to stay.

When I am tired at the end of the day, the last thing I want to do is go to the grocery store.  Tonight for dinner I made a big pot of soup with what I had in the fridge and pantry.  It turned out totally yummy so I wanted to share the recipe while I can remember what I threw in the pot.

Green Chili Enchilada Soup

2 large chicken breasts
2 tbsp. olive oil
1 medium yellow onion
3  cloves of garlic (chopped)
1 can of Green Chili Enchilada Sauce (the large can)
1 can of tomatoes
1 cup of frozen corn
1 can of black beans (drained)
1/2 cup of yellow and red bell peppers chopped
1/2 tsp. black pepper
1/2 package taco seasoning
3-4 cups of water

In a large pot, cook the onions and garlic in the olive oil until the onions are transparent.  Cube the chicken breasts and add them to the onions.  Cook the chicken thoroughly.  Add all remaining ingredients and simmer on low for at least 45mins.  Top bowls of soup with Jack cheese.  Oh, and if I would have had them, I would have cut some strips of corn tortillas and fried them crisp to put on top of the soup.  But, I was too lazy to make a trip to the store.

Let me know if try this out.