Mexican Chicken Soup

I've never been a big fan of traditional chicken soup because I'm not a big fan of most of the veggies in it - carrots, namely (in fact, I've never been a big fan of vegetables at all, and only in recent years have I forced myself to start liking broccoli, green beans, zucchini and a few select others for need of something green in my diet). Anyway, since I don't do carrots in any way, shape or form, chicken soup has always been something that sounds good in theory, but when made to my liking with just chicken and noodles, is disappointing in reality. Then I discovered Rachael Ray's recipe for Chicken Fajita Tortilla Soup and suddenly, chicken soup was exciting again. What I lack in appreciation for vegetables, I more than make up for in my love of spice and bold flavors and this soup is full of both. Below is my version inspired by Rachael's.

Ingredients
6-7 cups chicken stock
2 lbs boneless/skinless chicken breasts
2 green bell pepper, chopped
1 large yellow onion, chopped
2 jalapenos, seeded and diced
1 (28oz) can fire-roasted diced tomatoes*
2 tbsp evoo
1-2 tbsp chili powder
1 tbsp sauce from canned chipotles in adobo sauce**
1 tbsp ground coriander
1 tbsp dried oregano
1 tbsp minced garlic
s&p to taste

Garnish
diced avocado
tortilla chips
shredded pepperjack or mexican-blend cheese
diced green onion
cilantro

* I can't always find fire-roasted, so sometimes I sub regular diced and add a few teaspoons of liquid smoke to get the same smokey flavor
** Ancho or chipotle chili powder also makes a good substitute here - again, the goal is the smokey chili flavor

Cut chicken breasts into halves or big chunks. In a large soup pot, submerge chicken in chicken stock to poach. Bring liquid to a boil, then reduce to a simmer. Simmer partially covered for about 20 minutes.

While chicken in poaching, in a separate saute pan, cook onion, bell peppers, garlic and jalapenos until tender, then remove from heat.

Once chicken is cooked, remove from liquid with a slotted spoon and set aside to cool. Bring stock back to a boil and add onion and pepper mixture, along with canned tomatoes and remaining ingredients. Reduce to a simmer and cover partially.

While soup is simmering, shred poached chicken breasts by hand or with two forks if still too warm to handle. Add chicken back to pot. Season with salt and pepper to taste.

Prepare/shop ingredients for garnish (I recommend using them all!), and soup should be ready when you are.