Spicy Grilled Chicken Soup

Ingredients

• 6 cups chicken broth
• 2 cans (14.5 ounces each) diced tomatoes
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (12 ounces) corn, drained
• 1/2 cup green bell pepper
• 1/2 cup red bell pepper
• 1 cup diced onion
• 3/4 cup diced or julienne-cut carrots
• 1 cup diced zucchini
• 1 to 2 chipotle chiles in adobo sauce, finely chopped, or 2 tablespoons finely chopped jalapeno pepper
• 2 cloves garlic, minced
• 1 teaspoon dried parsley flakes
• 1/2 cup frozen thawed peas
• 3 to 4 chicken breast halves, grilled and diced, about 12 to 16 ounces

Directions
Combine chicken broth, tomatoes, 1 teaspoon salt, 1/4 teaspoon pepper, corn, bell pepper, onion, carrots, zucchini, chile peppers, and garlic in a large stock pot. Cover and simmer for 30 to 40 minutes, until vegetables are tender. Add the peas and diced chicken. Cover and cook for 5 minutes longer.