Mexican Chicken Soup

I believe this was in a Southern Living magazine a few years ago.

1 small onion, chopped
1 green pepper, chopped
1 T. oil
2 32 oz. cans chicken broth
1 15 oz can black beans, rinsed
1 15 oz. can kidney beans, rinsed
1 14 1/2 oz can diced tomatoes (I use petite diced)
3 cups chopped cooked chicken (could use rotisserie)
1 cup frozen corn
1/2 t. cumin
2 T. freshly squeeze lime juice

Garnish: sour cream, cheese, tortilla chips

Saute onion and green pepper in oil for five minutes. Stir in chicken broth and next 8 ingredients. Bring to a boil. Reduce heat and simmer for 20 minutes. Remove from heat and add fresh lime juice.  May add cilantro if desired.