• Canola oil
• 3 c corn
• 1 red bell pepper, split and seeded
• 1 lb chicken breast
• ¾ t sage
• ¼ 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.

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

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, remove and shred. Return chicken to soup and add the tortillas and stir. Add the lemon juice and serve immediately.

Preparation time: 20 minutes
Cooking time: 20 minutes

That's My Home, with my modifications.