Chicken Tortilla Soup

1 boneless, skinless chicken breast
3 cloves garlic, diced
1 48 oz. can chicken stock
1 14 oz. can diced tomatoes, undrained
1 14. oz can yellow corn, drained
1 6 oz. can diced green chilies
1 carrot, peeled and diced
1 zucchini, diced
1 red bell pepper, diced
1/4 cup red onion, diced
1 fresh anaheim chili pepper, diced
3 tbsp. fresh cilantro, finely chopped
2 tsp. mexican style chili powder
1 tsp. dried oregano
1/2 tsp. cumin
1 tsp. salt
2 tbsp. olive oil
pepper, to taste
tortilla chips
shredded pepper jack cheese, to taste

Cook and cube chicken using your preferred method. I just slice it, throw the slices in a frying pan, cook it over medium heat, then dice the heck out of it after it's cooked. It's much easier to get smaller pieces once the chicken is cooked.

While your chicken cooks, dice the vegetables and chop the cilantro.

Heat the oil in a large stock pot over medium heat. Add garlic, let saute for 1 minute, stirring often. Add carrots and bell pepper, saute for 3 minutes, stirring often. Add zucchini and onion and saute for another 3 minutes, still stirring often.

Add oregano, chili power and cilantro to the pot, mix well so vegetables are coated with seasonings, and cook for an additional minute.

Add remaining ingredients, except chips and cheese to the pot. Bring to a boil, reduce heat and simmer for at least an hour.

Top individual bowls with chips and cheese just before serving.