Spicy Chicken Soup

This is a new take on the classic chicken tortilla soup. I added beans and chipotle chili peppers to add some spice. Instead of serving with tortilla chips, I made grilled pesto chesse bread to soak up the spicy broth. Sour cream and diced avocado add a nice cooling effect to the soup. A great way to warm a cold winter night! To make This Delish Dish follow the recipe below.....enjoy!!!

1 1/2 cups frozen corn

1 red bell pepper, split and seeded

1 pound chicken breast tenders

1 teaspoon poultry seasoning

1teaspoon cumin

Salt and pepper

1 small to medium zucchini, small dice

1 medium yellow skinned onion, chopped
1 15 oz. can black or kidney beans, drained and rinsed

3 cloves garlic, chopped

1 to 2 chipotle in adobo peppers (medium to hot heat level), chopped

1 can stewed tomatoes, 28 ounces

1 can tomato sauce, 8 ounces

3 cups chicken stock

1 cup shredded cheddar or pepper Jack cheese

1/2 cup sour cream

Optional garnishes:1/4 red raw onion, chopped2 to 3 tablespoons chopped cilantro or parsley leaves1 ripe avocado, diced and dressed with the juice of 1/2 lemon

DirectionsHeat broiler to high and a soup pot to medium high. Add red pepper and corn to a cookie sheet. Char vegetables 10 minutes, total, turning pepper occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper. While vegetables cook, dice chicken. Add 1 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown chicken on each side. Add zucchini, onions and garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low.Add charred corn and drained beans. Chop grilled red pepper and stir into soup. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with diced avocado and chopped cilantro. Serve with grilled bread or tortilla chips.