Spicy-Yummy Tomato-ey Chicken Soup

I'm running out of names for recipes. This started out to be Chicken Fajita Soup, but evolved in a couple other directions before it was finished. The only 'mistake' I made this time was using Chili Tomatoes that were fire roasted. I didn't see that on the label until it was too late. The burnt flavor is what dominates, at least in this brand. 

Chop or slice the vegetables and saute in a generous amount of single source EVOO:

3/4 each - 1 lg. orange and green bell pepper
5 lg. garlic cloves
1-1/2 yellow onion
several celery heart stalks

~ I also added some mixed cabbage I had previously shredded: Napa cabbage, purple, green and a little shredded carrot.

Saute the vegetables only a short time, so they're still crisp, just enough to release their scents into your kitchen. Next add:

4oz. chopped sun-dried tomatoes + the oil they're packed in
chopped celery tops
28oz. seasoned crushed or diced tomatoes
1 (enormous) or 3 med. bay leaves
2 cans of corn - 1 drained, 1 w/liquid
1 lg. can 19oz. drained-rinsed black beans
12oz. roasted chicken
1 quart well-jelled chicken bone broth
2-3T powdered chicken bone broth base
1 pkg. Cilantro-Lime rice

Gently stir this all together then simmer 20 minutes. You can stir in 1c of sour cream now, or leave it out and just garnish each bowl with a big dab and some fresh cilantro leaves.

I still really don't know what to call this soup. . .Maybe Chicken Taco Soup. . .but whatever I call it, I like how it turned out! .😊. .Lin