2cupschickencooked, shredded; recommendation: pull meat from a Rotisserie chicken
Sour cream, crushed tortilla chips, extra cilantro and shredded cheddarfor topping (all optional)
Heat olive oil in a skillet over medium heat. Add bell peppers, jalapenos, onion, garlic, cilantro, cayenne, salt and pepper. Cook, stirring, for 5 minutes, or until veggies are soft and fragrant.
Pour contents of skillet into a 6-quart slow cooker, along with beans, tomatoes, corn, salsa, chicken broth and seasoning. Mix well and cook on LOW heat for 8 hours or HIGH heat for 4 hours. Thirty minutes before soup is done, add the chicken to the slow cooker.
Ladle into bowls and top with sour cream, crushed tortilla chips, extra cilantro and cheese, if desired.