Holly's Mexican Soup

1 chopped onion
1 chopped green pepper
1 can black beans (drained)
1 can of corn
1 can diced tomatoes
1 can of tomato paste
leftover shredded chicken
3/4 to 1 packet of Taco Seasoning
2 to 2 1/2 Cups Chicken Broth
pepper to taste

Sauté in olive oil the chopped onion and green pepper until almost tender over med-high heat. Add a strained can of black beans, can of corn, can of chopped tomatoes, shredded chicken (leftovers from a roasted chicken works well), and ¾ packet of taco seasoning (can use more or less depending upon desired seasoning). Heat all these ingredients up. Add 2 to 2 ½ cups chicken broth (can add more if you want a thinner broth), can of tomato paste and pepper to taste. Simmer over low to med heat for 30 min. Dish into bowls and add freshly chopped cilantro, avocado chunks, and juice from ¼ of a lime to each bowl. Cheese quesadilla wedges make a nice side dish with this soup.
(Other ingredients that would work well in this soup are: rice, tortilla chips on top, a can of mild green chilies, black olives, and/or a chopped jalapeno.)