Spicy Kibasa And Tortilla Soup

This was an exceptional hit at one of our cool weathered workshops. I found this in the Whole Foods Market Cookbook. So here it is!
 
 Heat:
 1/8 cup olive oil
 Sauté for three minutes:
 1 medium red pepper, seeded and chopped
 1 medium green pepper, seeded and chopped
 1 medium red onion, seeded and chopped
 4 cloves of garlic, minced
 2 1/2 t dried oregano or 1/4 cup fresh (always use fresh if you can)
 2 t cumin
 1 t chili powder
 Stir often!
 
 Add the following and cook for another couple of minutes:
 1 jalapeno pepper seeded and minced finely.
 1 cup diced canned tomatoes with juice (I use our fresh ones straight from our garden or ones I have put up from the season.)
 
 Add:
 4 cups of chicken stock (or water)
 1 Turkey Kilbasa sliced and quartered OR
 1 LB boneless chicken breast cut into pieces
 Bring the soup to a boil, reduce heat and simmer for 20 to 30 minutes.
 
 Add:
 15 oz of cooked black beans drained and rinsed
 2 cups of corn (fresh or frozen)
 
 Return to a boil
 Add: 1/2 plus cup of minced cilantro (I love cilantro)
 Season with Salt and Pepper to taste
 To Serve: Crunch a handful of blue corn tortilla chips in the bottom of a bowl and ladle the soup over the chips. Yum!
 
 Options: Before adding the soup put diced ripe avocado or grated Monterey Jack cheese on the chips and then add soup.

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