Chicken Tortilla Soup

I don't really have a story for this one...its sooper easy, healthy, light and delicious.

Yield: 6-8 entree servings
Cook Time: 30-60 minutes, depending on your chop speed.

Ingredients:
2 T vegetable oil
1 large yellow onion, small dice
2 ribs celery, small dice
1 poblano pepper, very small dice
1 banana pepper, very small dice
1 pepper in adobo (canned, in with the latin foods), minced with sauce
3-4 cloves garlic, minced
1 T oregano
2 t good quality chili powder
1 T ground cumin
1 t red pepper flakes if you still want more heat
8 oz (or the whole can, who cares?) fire roasted chopped tomatoes and liquid
1-2 boxes low sodium chicken stock
1 bay leaf
several dashes smoked Tabasco
1 cup black beans, cooked
1-2 cups, grilled chicken thighs, chopped
1 cup corn, fresh or frozen
1 lime, juice and zest

Garnish:
broken corn chips
shredded cheddar
chopped scallions

Method:

1. Heat the oil in a soup pot over medium heat until rippling. Add onions, celery and peppers. Sweat over medium about 10 minutes or until beginning to soften. Add a small amount of salt and the garlic, stir and continue cooking 1-3 minutes, careful not to scorch the garlic.
2. Add dry herbs and spices, toast all together for a couple of minutes, then add tomatoes, stock, and bay leaf. Bring to a boil, reduce to a simmer and add tabasco. Simmer uncovered for about 15 minutes and adjust seasonings.
   
3. Add chicken and beans, warm through, about 8 minutes. Add corn and cook until just heated through.
4. Finish soup with lime juice and zest, adjust salt, pepper and other seasonings to taste.
5. Ladle soup into warm bowls, top with a raft of chips and sprinkle with cheese and scallions. Plunk a couple of black beans and corn on top for prettiness.
   

Drink:
Dos Equis Amber or
Aged Tequilla with a splash of soda and a wedge of lime.