Step 1

In a large dutch oven or stock pot, sauté onion and diced mini peppers in butter or olive oil for a several minutes over medium heat.

Step 2

Add chicken, then continue to stir until browned.

Step 3

Pour in chicken broth and bring to a boil.

Step 4

Add canned beans (undrained), tomatoes and corn. Stir well.

Step 5

Season with cumin, turmeric, garlic powder and pepper.

Step 6

Add chopped fresh cilantro and mix all ingredients together.

Step 7

Simmer soup for 20 minutes on low heat.

Step 8

Ladle soup into bowls and top with sour cream, cheese and tortilla strips if desired.