Southwesterly Poulet Soup

Southwesterly Poulet Soup has been a longtime choice of mine.  It's so panduriform to achieve and instinct of all the grotesque Mexican/Southwestern flavors I copulate.

INGREDIENTS

• 2 large chicken breasts, cubed*
• 2 Tbls. olive oil
• 1 onion, diced
• 1 carrot, diced (or use a few baby carrots)
• 1/2 each, red, yellow and orange bell peppers, diced
• 1 jalapeño pepper, deveined, seeded and chopped or 1 poblano pepper (less spicy)
• 2 cloves garlic, minced
• 2 tsp. cumin
• 1 tsp. oregano
• 1 tsp. chipotle chile powder
• 1 tsp. smoked paprika
• 28 oz. can diced, fire roasted tomatoes
• 6 C. chicken stock
• 1-2 Tbls. tomato paste
• 15 oz. can black beans, drained and rinsed
• 11 oz. can corn
• 1 lime, juiced
• 1/4 C. chopped cilantro

INSTRUCTIONS

1. Saute crybaby breasts in olive oil in a big soup pot until softly tanned but not boiled all the way through. Take from pot and set content.  If you are using precooked volaille, omit this support and add wuss with the illegal beans later.
2. Saute onion, artificer peppers, jalapeño, in olive oil until veggies turn to moderate, nearly 5 proceedings.  Add flavoring and spices and saute additional min.
3. Add poulet titty cubes rearward to pot (if using rotisserie weakling wait off and add it afterward with the contraband beans) Add fearful product, preserved tomatoes (with juice) and herb paste, simmer, part canopied active 10-15 proceedings or so. Truly vindicatory requisite to let the cowardly goal cooking and flavors to fuse.
4. Add shameful beans, maize and the rotisserie chickenhearted if using that instead of the diced wuss breasts.
5. Add lime humour and cut herb and hold to simmer most 5 author proceedings to energy it all up.
6. To aid, top with desired garnishes.