Ingredients
1 small onion, chopped1 small green pepper, chopped1 small sweet red pepper, chopped2 jalapeno peppers, seeded and chopped1 tablespoon olive oil1 serrano pepper, seeded and chopped3 garlic cloves, minced1 can (28 ounces) crushed tomatoes1 can (14-1/2 ounces) stewed tomatoes, cut up1 can (14-1/2 ounces) diced tomatoes with mild green chiles1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) black beans, rinsed and drained1 carton (32 ounces) reduced-sodium chicken broth3 tablespoons chili powder1 tablespoon ground cumin1 to 2 teaspoons crushed red pepper flakes2 to 4 tablespoons Louisiana-style hot sauce2-1/2 cups cubed cooked chicken breast2 cups frozen corn3/4 cup reduced-fat sour cream3/4 cup shredded reduced-fat cheddar cheese
Preparation
In a Dutch oven, saute the first 6 ingredients in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, beans, broth, seasonings and hot sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
Stir in chicken and corn; heat through. Garnish each serving with 1 tablespoon each of sour cream and cheese.
