Tortilla Soup

It's hard to find healthy Mexican food. I'm not a big fajita fan, but I do love me some tortilla soup. Especially in weather like this (which is finally a balmy nine degrees Fahrenheit, after a couple weeks hovering around twenty below). But that's another story. Here it is. It took maybe 35 minutes, start to finish. And like most soups, I think it will be even better tomorrow.

Ingredients:
2 boneless skinless chicken breasts
2 T oil (I used canola)
1 red bell pepper
1 green bell pepper
1 onion, diced
4 cloves garlic, minced
2 chipotle chiles in adobo sauce, diced
1 8 oz can tomato sauce
2 cans diced tomatoes
1 can corn, drained (I used the no salt added variety)
1 t. cumin
1/2 t. chili powder
4 c. chicken broth/stock
About 2 c. tortilla chips, slightly crushed

Grated cheddar
More crushed tortilla chips
Sour cream and/or diced avocado

Set the oven to broil. Rinse and dry the peppers, set aside.

Put a big old pan on the stove and set to medium. Add the oil, then when hot add the onions. Give them a stir. Dice your chicken into bite size peices. When the onions begin to turn translucent, add the chicken. Add salt and pepper.

When the oven is hot, put the peppers in on the top rack (right onto the rack). Roast in the oven about 4 minutes and turn with tongs, roasting another couple minutes, or until mostly blackened. Put the peppers into a storage container or ziplock and seal Set aside.

Continue to cook the chicken and onions, stirring frequently, until the chicken is opaque. Add the garlic, and cook about 30 more seconds.

Add the tomatoes and tomato sauce, corn, chipotle peppers, and spices. Adjust spices as needed.

Stir until warmed through, then add the chicken broth. Increase burner temperature to medium-high, and when soup is starting to boil, adjust heat down to medium-low. Add the chips.

Remove the peppers from the container (watch out--they will still be hot!). Remove the skins (this should be easy as long as you don't burn yourself). Remove the seeds and dice the peppers, add to the soup.

Serve the soup immediately and garnish (if you like) with the cheese, chips, sour cream, and/or avocado.