Chicken Tortilla Soup

Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Add the crushed tomatoes and chicken stock. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally. Preheat oven to 350 degrees

Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut into 3/4-inch chunks. Add to the chili, along with the corn kernels and black beans and simmer, uncovered for another 20 minutes. Serve with toppings, or refrigerate and reheat gently before serving