Tex-Mex Chicken Tortilla Soup!

I had dinner for some dear friends, some of whom are leaving the area. Served this soup with all the fixings. As promised, Anne and Erica, here it is!

Tex-Mex Chicken Tortilla Soup!

2 bell peppers, chopped
1 onion, chopped
1 hot pepper (or two or three), minced
2 T. cumin
1 T. chili powder (or 2 or 3 of various kinds)
1 T. granulated garlic
2 T. olive oil
1 small can green chiles
2 cans fire-roasted diced tomatoes
3 cans low fat, low salt chicken broth
1.5 pounds of boneless chicken
2 can corn
2 can black beans
salt to taste

Toppings:
sour cream
avocado
cheddar cheese or queso fresco
tortilla chips
lime slices

1. In a large soup pot, saute bell peppers, onions and hot peppers with cumin, garlic, chili powder and olive oil until onion is translucent and peppers are tender, about 5 minutes.
2. Add green chilis and tomatoes. Cook 2 minutes.
3. Addc chicken broth and chicken. Bring to a boil and then simmer on low heat until chicken is done, about 20 minutes. Remove the chicken pieces to cool.
4. Add beans and corn.
5. Cut chicken up into bite size pieces. Add back to the soup.
6. Heat through, about 10 minutes. Keep warm on low until ready to serve.
7. Top with goodies!

Soup freezes well and can keep in the fridge for up to a week.