Cheesy Chicken Tortilla Soup

I have made multiple different chicken tortilla soups, but this one came out so good I want to remember how I made it! I wasn't measuring things when I made this, so these are approximate.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1  tablespoon olive oil
• 1⁄2 cup onion, chopped
• 1⁄2 cup red bell pepper, chopped
• 1  jalapeno pepper, minced
• 3  garlic cloves, minced
• 1 -2  cup fat free chicken broth
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can  creamed corn
• 1 (4 ounce) can diced green chilies
• 1 (1 ounce) packet  taco seasoning
• 1  cup  cooked chicken, diced
• 1 (15 ounce) can  cheese soup
• 1  cup cooked brown rice
• 1⁄2 cup  shredded cheese
• 1⁄2 cup low-fat sour cream
• 1⁄2 cup tortilla chips

Directions

1. Saute onion, peppers and garlic in olive oil until tender.
2. Add half of chicken broth, all of the beans, corn, chilies and chicken. Bring to a simmer. Add taco seasoning.
3. A cheese soup and mix it in well. If it is too thick, add a bit more chicken broth.
4. Add the brown rice last so it doesn't get too soggy in the soup.
5. Serve it up and top with some shredded cheese, a dollop of sour cream and some crushed up tortilla chips. Yum.