fabulous smoky chicken tortilla soup (and easy) by J. Massie

TACO SEASONING: (make a big batch of this and keep it for seasoning grilled chicken)

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

SOUP
4 strips thick smoked bacon
1 package chicken breasts
3 Tblsp. canola oil or veg. oil
28oz. fire roasted canned tomatoes
1 chipotle pepper, chopped, plus 2 Tblsp. adobo sauce
1 box of chicken broth (or 4 cups)
1 cup frozen corn
3 large cloves of garlic
1 medium onion

TOPPINGS
cilantro, chopped
1 red onion, chopped
1 cup smoked cheddar or smoked mozzarella cheese (or both!), shredded

DIRECTIONS
1. Put raw chicken breasts in a large ziploc. Pour in oil and taco seasoning. Coat chicken and grill.
2. Heat a soup pot and add bacon. Cook until crispy. Remove bacon and set aside.
3. Cook chopped onion and garlic in bacon grease for 5 minutes.
4. Add chopped chipotle pepper and tomatoes and heat thoroughly.
5. Add chicken broth and bring to a simmer.
6. Add chopped grilled chicken, chopped bacon and corn.
7. Simmer for 10 minutes.
8. Put crushed tortilla chips in the bottom of a bowl. Top with soup, cilantro, onion, and smoked cheese.