Arroz con Pollo Soup

Ingredients:
1½ lbs. uncooked boneless, skinless chicken breasts cut into ½ inch strips
28 oz canned crushed tomatoes, undrained
30 oz canned pinto beans, undrained
2 cups pico de gallo (no oil)
1 cup cooked brown rice
1 cup chopped onion
1 medium sweet red pepper, chopped
2 cups fat-free chicken broth
2 cups water
¼ cup cilantro, chopped
2 tsp ground cumin, or to taste
2 tsp chili powder, or to taste
1 tsp salt, or to taste

Instructions:
Spray a large dutch oven with nonstick cooking spray and brown chicken strips, red pepper, and onion until chicken is no longer pink and onion is translucent.  Stir in the remaining ingredients.  Bring to a boil and reduce heat.  Let simmer for 15 minutes.  Garnish each serving with a level tablespoon of sour cream, if desired.

Special Information:
A level tablespoon of fat-free sour cream doesn't add any POINTS to an individual serving of this soup but it does add lots of flavor.  However, if you have two servings or more you must add a ½ POINT for every 2 tablespoons you use.  Also, you can use 1 tablespoon of shredded 2% milk cheddar cheese on each serving in place of or in addition to the fat-free sour cream.  Remember to increase the POINTS value by ½ POINT for each tablespoon of cheese you use.