This soup is my favorite soup for many reasons. The flavor is amazing. This soup is filling. And it has so many of my favorite ingredients... You can't go wrong with any crowd making this soup... MMMM, You'll see!
Ingredients
Olive oil to coat the bottom of the soup pot
1 red bell pepper or any color will do
1 large yellow onion
1 pound of chicken breast or tenders cut into small bite sized pieces
2 tablespoons of poultry seasoning (this seasoning is so useful, I use it in lots of other dishes so if you don't have this seasoning you should grab some)
3 tablespoons cumin
salt and pepper, I uses about 2 tablespoons throughout the cooking process of salt
4 cloves of crushed garlic
1-2 chipotle in adobo peppers (1 is medium and 2 is hot, remove the seeds and chop very fine) These are found in the Spanish section of grocery store and I freeze the remainder of can for future use.
1 28 oz can of dices stewed tomatoes
1 8 oz can of tomato sauce
1 32 oz container of chicken stock, look for gluten free and msg free, I use kitchen basics brand
1 small bag 14 oz of frozen sweet white corn
Topping ingredients
Corn tortilla chips, your favorite ones will be great
1/3 cup of cilantro chopped
1 avocado
1/2 lemon juiced
1/2 large red onion
In large stock pot heat oil, chicken and onion with some salt and pepper on med-med high cooking until the chicken is almost done. Add in the red pepper and crushed garlic and cook a few more minutes. Add the poultry seasoning, salt, cumin, chipotle peppers, the stock, tomatoes and tomato sauce. Stir and bring to simmer and let cook at a simmer for 45 minutes. Add in the frozen corn and cook an additional 20 min., taste and add more salt if needed. You may want to add water as needed for thinning this soup, especially on the second day.
For the topping chop the ingredients fine and top with lemon, stir and your all set to create a masterpiece!
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