Santa Fe Chicken Soup

This is a Rachel Ray recipe. I don't really care for her, but this one looked really good while she was making it. Now we eat it all the time, it's really easy and fast to make. Grilling the corn and bell pepper is really the key to this soup. I never really liked red bell peppers before, but it's really good in this soup. The green stuff in the bowl in the back of the picture is guacamole.

Ingredients
3 ears corn on the cob
1 red bell pepper
1 lb chicken breast
1 tsp cumin
1 tsp poultry seasoning
1 zucchini, diced
1 small onion, chopped
3 cloves garlic
1-2 chipotle in adobo
1 can 28 oz. tomato whole
1 can 8 oz. tomato sauce
3 cups chicken stock
4 cups tortilla chips

Garnish
1 cup cheddar cheese
1/2 cup sour cream
1/4 cup red onion, chopped
1 avocado

Heat a grill pan to high and a soup pot to medium high. Drizzle oil on corn and bell pepper, place on grill. Char vegetables 10 minutes, turn. Remove to cool 5 minutes, remove charred skin.

While vegetables cook, dice the chicken. Add 2 tbsp oil to pot and add chicken. Season with cumin, salt, pepper and poultry seasoning. Lightly brown chicken. Scrape corn off cob and remove skin from bell pepper. Chop the pepper into tiny pieces. Add zucchini, onions, garlic, and chipotle pepper, corn and bell pepper. Cook vegetables with chicken 5-7 minutes. Add tomato sauces and chicken stock. Bring soup to a boil and reduce to medium-low.