I realized that every time I make this soup, I tend to do it differently. One of the additions that has stayed with us the use of black beans and corn. I have adjusted this recipe to reflect the way I make it now. Hope you enjoy!
1Cook and stir onions and bell pepper in 2 tablespoons oil in 4-quart dutch oven until onion is tender. Add garlic and cook another 2 minutes until fragrant.
2Stir in broth, ground red chiles, chili powder, basil, salt, pepper and salsa. Heat to boiling; reduce heat. Add chicken, beans, and corn. Simmer uncovered for 30 minutes.
3Add additional water if desired to achieve the consistency you prefer. Taste and adjust salt and pepper.
4Top soup with cheese and tortilla strips.
5NOTE: I make my own chicken broth by cooking the chicken pieces in enough water to cook down to the 6 cups required in the recipe. I don't add salt. You can do this too if you start about 90 minutes earlier, to give the chicken time to cook and the broth time to simmer down.