Southwest chicken and rice soup

In stock pot, heat oil over medium high. Add onion, green pepper, carrot, and garlic. Saute until tender, about 10 minutes.

Add remaining except cheese and bring to a boil. Reduce heat and simmer, covered, until chicken is cooked, about 20 minutes.

Remove chicken from pot. Shred, and return to pot.

Serve with a sprinkle of cheese.