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Add chicken breasts, broth, spices, salt, and pepper in a heavy bottom pot. Bring to a boil, reduce the heat to low, and simmer for 30 minutes.
Meanwhile, saute red bell peppers until softened, add onions, garlic and saute for a couple of minutes more. Set aside.
Remove the chicken from the pot and shred it finely, return back to the pot.
Mash one-half of the beans until paste-like, add it to the pot along with the rest of the beans, corn, bell peppers, onion, garlic, salsa. Stir to combine and simmer.
Add cornstarch slurry, simmer until thickened and garnish with toppings!
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