2 Tbsp Olive Oil
1 Medium Onion - Diced
1 Poblano Pepper
1 Jalapeno Pepper
1 Orange Bell Pepper
3 Cloves Garlic - Finely Chopped
1 Tbsp Tomato Paste
2 Tbsp Chili Powder
1 tsp Smoked Paprika
1 tsp Cumin
1 tsp Coriander
1/2 tsp Red Pepper Flake
1 Tbsp Fresh Chopped Oregano
                                                                                   1/2 c Tequila 
                                                                                   1 14.5 oz Can Fire Roasted Diced Tomatoes
                                                                                   2 Tbsp Tapatio or Your Favorite Hot Sauce
                                                                                   2 32 oz Containers Chicken Stock (Low Sodium)
                                                                                   2 c Shredded Chicken 
                                                                                   1 c Frozen Corn 
                                                                                   1 15.5 oz Can Black Beans - Drained
                                                                                   1/2 c Long Grain Rice
                                                                                    Kosher Salt

In a large stock pot heat the olive oil.  Dice the onion.  Remove the stems and seeds from the peppers.  Finely dice the poblano and jalapeno peppers.  Dice the bell pepper.  Add the onion and peppers to the pot.  Stir to coat in the oil.  Let the onion and peppers saute for about 5 minutes. Finely chopped the garlic and add to the pot.  Let the garlic cook with the onion and peppers for 2 minutes.  

Add the tomato paste, the seasonings (chili powder, smoked paprika, cumin, coriander, red pepper flake and oregano) and a good heavy pinch of salt.  Stir to combine it all and let it cook for another 3 - 4 minutes.  Add the tequila to the pot, turning the heat off when you do so, then turning it back on.  Give everything a stir and let the tequila cook for 3-4 minutes, reducing and concentrating the flavors.  Add the fire roasted diced tomatoes, Tapatio and chicken stock.  Bring everything to a boil and then reduce to  simmer.  Cover and let simmer for 20 minutes, stirring occasionally. 

Add the chicken, frozen corn, black beans and rice to the soup.  Give the broth a taste and add a pinch or two of salt if needed.  Bring everything back up to a boil and reduce to a simmer again.  Cover and let it cook another 20 minutes.

Turn off the heat.  Give everything a taste again and add a touch more salt if needed.  Ladle into bowls.  Now you can add your favorite toppings and make it a super burrito!  Top with cheese, sour cream, avacado, finely diced onion and/or chives.

Serves 6 - 8.