Mexican Chicken Vegetable Soup

This is a recipe I made up after trying a similar soup at a Mexican restaurant. A friend of mine that owns a small bar & restaurant liked this recipe so much, he now serves it at his place! This soup is quick & easy to make with ingredients off of your pantry shelves - enjoy!

• Ready In: 35 mins
• Serves: 6

Ingredients

• 8  cups chicken broth
• 1  large onion, chopped
• 1  green pepper, seeded and chopped
• 1  red pepper, seeded and chopped
• 1 (15 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can chili beans, undrained
• 1 (15 ounce) can whole kernel corn, drained
• 1 (15 ounce) can black olives, drained,pitted and chopped
• 2  cups cooked rice (any kind you like)
• 2  cups  cooked chicken, chopped
• 1  teaspoon red pepper flakes
• 1  tablespoon  hot sauce (your choice)

Directions

1. Put the chicken broth, onion, green and red peppers, into a large soup pot.
2. Bring to a boil, reduce heat, cover and simmer 15 minutes.
3. Add all remaining ingredients and heat through.