Southwest Chipotle Chicken Soup

2 TBS olive oil
1 & 1/2 lb. boneless, skinless chicken breasts, cut into bite size pieces

1 large onion, diced
3 gloves garlic, minced

1 large yellow banana pepper, seeded & diced

2 cans low sodium black beans,rinsed & drained
1 c. frozen corn

4 c. organic chicken broth
1 - 8 oz can tomato sauce
1 - 15 oz can petite diced tomatoes
1/2 of a can of San Marino chipotle peppers, diced, with the sauce

1 tsp cumin
1 tsp coriander
1/2 tsp dried orange peel

tortilla chip strips

shredded cheddar

Heat oil in 4 qt. pan or Dutch Oven over medium heat. Add chicken & cook until no longer pink. Add onion & garlic and saute until onion just becomes translucent. Stir in peppers & continue to saute for an additional 2-3 minutes. Stir in black beans & corn. Mix well. Add broth, tomato sauce, tomatoes, chipotles with sauce, and seasonings; stir well. Bring soup to a simmer; reduce heat to medium low. Cover & simmer for 35 minutes.

To serve, place 1/4 c. tortilla chip strips in bottom of individual bowls. Ladle soup over strips, sprinkle generously with shredded cheddar.