Chicken Tortilla Soup

2 cooked boneless skinless chicken breasts (seasoned with North Woods or Taco)
3 quarts chicken broth (water and 1 Tb. chicken stock)
2 Tb. corn meal
1 diced poblano pepper
1 diced sweet ancient pepper (it's sweeter than red bell pepper)
1/2 C. frozen sweet corn
1 can black beans
1 small diced tomato, diced avocado, 1 package ($.89) corn tortillas cut into strips and toasted

In your soup pot, gently saute peppers until they are barely soft (2min?) then transfer to a broiling sheet with sweet corn.  Broil vegetables until they have a light black surface.  Fill soup pot with chicken broth and corn meal. Boil until corn meal is soft.  Add cooked, shredded chicken, beans, and vegetables.  Season with more taco seasoning or to taste.  Serve soup with corn tortilla strips, tomatoes, and avocado.