Smokey Tortilla Soup Recipe

This tortilla soup recipe is so full of flavor and spice that no one will believe you whipped it up in 30 minutes. In fact, this may become one of your favorite 30 minute meals, just like it is for my family. And unlike most mexican food, this is actually a healthy mexican recipe (the only way to throw that out the window is by going overboard on the garnishes).

2 tablespoons olive oil
1 pound chicken breasts, cut into 1/2 inch cubes
1 teaspoon poultry seasoning
1 teaspoon cumin
salt and pepper to taste
1/2 teaspoon liquid smoke*
1 1/2 cups corn kernels (fresh or frozen that is thawed)
1 red bell pepper, chopped
1 medium zucchini, diced
1 medium yellow onion, chopped
3 cloves garlic, minced
1 to 2 chipolte peppers in adobo sauce (chopped)
(I use 1 pepper since I like a little heat; use 2 if you prefer more heat)
1 28-ounce can stewed tomatoes
1 8-ounce can tomato sauce
3 cups chicken broth

Garnishes:
blue corn tortilla chips
1 cup shredded cheddar or pepper jack cheese
1/2 cup sour cream
1/4 cup fresh cilantro, chopped
1 ripe avocado, peeled and diced

Heat the olive oil in a large soup pot to medium-high. Add the chicken to the pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown the chicken. Add the liquid smoke, corn, bell pepper, zucchini, onion, garlic and chipolte peppers. Cook the vegetables with the chicken 5 to 7 minutes, until soft. Add tomatoes, tomato sauce, and stock. Bring the soup to a bubble, and simmer for 5 minutes. Serve immediately with the garnishes of your choice.

*Note: Liquid smoke is usually found in the condiment aisle of the grocery store.

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