Tortilla Soup

CHICKEN TORTILLA SOUP

For the chicken:
3 boneless, skinless chicken breasts
Olive oil
Chili powder
Garlic powder
Ground cumin
Salt and pepper

For the soup:
1 medium onion, chopped
2 tablespoons extra virgin olive oil
1 red bell pepper, seeded and chopped
1/2 green bell pepper, seeded and chopped
2 teaspoons chili powder
1 teaspoon garlic powder
1-1/2 teaspoons ground cumin
1-1/2 teaspoon kosher salt, or to taste
Ground pepper, to taste
2 teaspoons tomato paste (eyeball it - I use the tomato paste in a tube)
1 can Rotel
2 (32-ounce) boxes chicken broth or stock
8-10 corn tortillas, sliced into strips and then cut in half
1 cup frozen corn (optional)

Recommended toppings:
grated cheese, avocado chunks, crushed tortilla chips, chopped cilantro, chopped red onion, sour cream

To prepare the chicken:
Place chicken breasts on foil-lined baking sheet, brush with olive oil and sprinkle liberally with chili powder, garlic powder and cumin. Season with salt and pepper. Place in 400 degree oven for about 12 to 15 minutes, depending on the size of the chicken breasts.

To prepare the soup:
In a large dutch oven over medium high heat, add olive oil, onions, bell peppers and seasonings. Drop the heat to medium and saute until the onions are translucent and the bell peppers begin to soften, about 7-8 minutes, stirring frequently. Add the tomato paste and mix into the vegetables. Add the Rotel and broth/stock and bring up to a boil. Meanwhile shred the chicken and add it to the soup. Reduce the heat to simmer and add the corn and sliced tortillas. Taste for seasonings and adjust if necessary. Cover and allow simmer for 10 to 15 minutes. Transfer soup in batches to blender and puree until smooth.

FROM FROZEN: Let Thaw overnight and then heat in a pot on the stove top until heated through.