Mexican Chicken Vegetable Soup - cooking recipe

Ingredients

8 cups chicken broth
1 large onion, chopped
1 green pepper, seeded and chopped
1 red pepper, seeded and chopped
1 (15 ounce) can diced tomatoes, undrained
1 (15 ounce) can chili beans, undrained
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can black olives, drained,pitted and chopped
2 cups cooked rice (any kind you like)
2 cups cooked chicken, chopped
1 teaspoon red pepper flakes
1 tablespoon hot sauce (your choice)

Preparation

Put the chicken broth, onion, green and red peppers, into a large soup pot.
Bring to a boil, reduce heat, cover and simmer 15 minutes.
Add all remaining ingredients and heat through.