I don't know about you, but the weather these days have be crazing something warm and substantial. Soup, though warm, doesn't always strike me as a substantial meal. However, I made a killer chicken tortilla soup the other night which satisfied all my check boxes: warm - check; spicy - check; substantial - check. And it was so easy to make that I thought it was worth a share.
+ 1 green bell pepper
+ 1 red bell pepper
+ 1 small onion
+ 1 can diced tomatoes
+ 1 can black beans (drained)
+ 1 can white corn (drained)
+ 6 cups chicken broth (can use up to 8 cups if want more liquid)
+ 1 chicken breast (for a short cut, I used a rotisserie chicken breast)
Cooking Oils/Spices: Olive Oil (3 tbsp), Cumin, Garlic Salt, and Cayenne Pepper
Add 3 tbsp olive oil to stock pot and heat. Add chopped green bell pepper, red bell pepper, onion, garlic salt, and garlic salt, and cumin and saute until onions are clear, stirring occasionally (approximately 5 minutes). Next add diced tomatoes, black beans and corn; stir and add a pinch more cumin. Let simmer for 3-5 minutes. Add in chicken and chicken broth. Mix together and add in another liberal pinch of cumin and cayenne pepper to taste (depending on level of spice). The longer you let simmer and cook, the richer the spices become. I simmered for 30 minutes, but I also would not let simmer for more than 45 minutes to an hour so that the beans don't begin to break down.
Garnish with favorite shredded cheese, avocado, and sour cream and serve.