Smokin' Chicken and Pepper Soup

This is my variation on an all around favorite...Chicken Tortilla soup
This is 242 Calories per serving, an additional 72 for the yummy topper for a total of 314 calories for an incredible meal! Serves 6

Here's the recipe:
Boneless, skinless chicken breast - 1 lb Cubed
Red Pepper - .5 Cup diced
Green Pepper - .5 Cup diced
Orange Pepper - .25 Cup diced
Yellow Pepper - .25 Cup diced
Red onion - .25 Cup diced
Garlic - 2 cloves minced
Cream of Corn - 1 can ( feel free to use frozen corn with sauce, but know the sauce adds to the texture)
Homemade chicken stock - 3 Cups
Crushed tomatoes - 2 Cups
Jalapenos - 1 TBSP minced
Ground cumin - 1 TBSP
Chili powder - 1/2 TBSP
Oregano - 1/2 TBSP
Ground red pepper - 1/2 - 1 tsp (your taste)
Parsely (fresh) - 1 TBSP chopped
Extra virgin olive oil - 1 TBSP
Salt and pepper to taste

Topper for one serving:
Fat free plain yogurt - 1 TBSP
Fat Free shredded Cheddar - 1/8 Cup
Tortilla chips - 1/4 Cup crushed

Add half the EVOO to a dutch oven over medium heat. Add in chicken and salt and pepper. Just lightly brown the chicken then remove onto paper towel. Next add the remaining oil and all the peppers and onions. Let cook for a minute then add garlic. Cook for another minute or so and add all other ingredients (including chicken) except parsley. Bring to a boil then reduce to simmer. I let it simmer for about half an hour stirring frequently. Add parsley and topper before serving. We enjoyed the jalapeno and cheddar skillet corn bread with this soup!