Mexican Soup

Mexican Soup 3 boneless chicken breast halves cooked and shredded 1 (15oz) can kidney beans 1 cup whole kernel corn 1 (14.5oz)can stewed tomatoes 1 tsp onion powder 1/2 green bell pepper chopped 1/2 red bell pepper chopped 1 (4oz) can green chilis chopped 2 (14.5oz) cans chicken broth 1 TB ground cumin garlic salt and pepper to taste In a large stock pot, mix cooked chicken, kidney beans, corn, tomatoes, red and green bell peppers, green chiles, broth, onion powder, salt, cumin and salt and pepper to taste. Cook over medium heat and let simmer 45 minutes.