Step 1

Heat the oil in a dutch oven pot and saute the onion and bell pepper for 3-4 minutes. Add in the garlic and seasonings and cook for 30 seconds, stirring frequently.

Step 2

Add the corn, salsa, jalapeño, beans, chicken, and broth. Bring the soup to a boil, reduce the heat to a low, cover and simmer for 30 minutes, or until chicken is cooked through.

Step 3

Remove the chicken from the pot and shred it. Return back the shredded chicken and stir in with the cheeses.

Step 4

Top with additional garnishes and enjoy!