Chicken Tortilla Soup... Sort Of

So you all know that I am obsessed with the rotisserie chicken, and this recipe is no exception. Most Tortilla Soup recipes include deep-fried tortilla strips, which frankly? I don't feel like doing. If you need the crunchiness, you could crumble a few good chips over top. It's healthier without them, anyway.

Chicken Tortilla Soup

~2 tablespoons olive oil
~1 large onion, chopped
~1 green pepper, chopped
~1 red pepper, chopped
~1 English cucumber or zucchini, chopped
~salt
~pepper
~Cooked chicken, shredded (whatever amount you choose. I used a good amount here - probably a few cups)
~2 tablespoons cumin
~1 tablespoon chili powder
~1 28-oz can chunky or crushed tomatoes
~5 cups chicken stock
~1 cup frozen corn
~Half-pint grape tomatoes, halved
~Chopped cilantro
~Avocado

In a deep pot, drizzle several tablespoons olive oil. Turn heat on to medium. Saute veggies and season with salt and pepper. When veggies are soft, add chicken. Mix together and season with cumin and chili powder. Feel free to mess with the spices if you want a spicier or smokier flavor.

Let the chicken and veggies cook for about a minute with the seasonings, and then add the can of tomatoes. Mix well and warm through. Add the chicken stock. For more of a stew, add less liquid.

Reduce heat to simmer and cover. Cook for at least twenty minutes, to allow the flavors to distribute.

When ready to serve, sprinkle with chopped cilantro and cube 1/4 avocado atop each bowl. 1/4 per person. Ohhhhh, the deliciousness.