Canola oil
3 c corn
1 red bell pepper, split and seeded
1 lb chicken breast
3/4 t sage
1/4 t leaf thyme
1 t mexican oregano
pepper
dash marjoram
2 T cumin
salt
1 zucchini, small dice
1 yellow onion, chopped
3 cloves garlic, chopped
2 chipotle peppers in adobo sauce
1 can diced tomatoes
1 can tomato sauce
2 boxes chicken stock (or homemade!)
several handfuls of corn tortillas, broken up into large pieces
juice from one lemon

Optional Garnishes
shredded cheddar or pepper Jack cheese
sour cream
chopped cilantro or parsley leaves
avocado, diced

Saute the red pepper.

Dice the chicken. Add 2 tablespoons oil to hot soup pot. Add chicken and seasoning. Lightly brown chicken.

Add veggies, tomatoes and tomato sauce. Stir well. Add chicken stock. Bring soup to a bubble, reduce heat to medium low.

Once chicken is just done, add the tortillas and stir. Add the lemon juice and serve immediately.

Preparation time: 20 minutes
Cooking time: 20 minutes

Source, with my modifications.