Johnny Jalapeno's Chicken Tortilla Soup

By á-382

Ingredients

• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 3 chicken breasts, cut up into small cubes
• 1 ⁄2 cup chopped cilantro
• 6 corn tortillas, cut into wedges
• 4 cups chicken stock
• 2 (14 ounce) cans Rotel Tomatoes
• 2-3 chipotle chiles in adobo (chop up the peppers)
• 1 tablespoon chopped jalapeno
• 1 bay leaf
• 2 tablespoons ground cumin
• 2 teaspoons chili powder, to taste
• 1 teaspoon black pepper, to taste
• 1 ⁄2 teaspoon cayenne pepper, to taste
• 1 ⁄2 teaspoon salt, to taste
• 1 (15 ounce) can black beans, drained and rinsed well
• 1 (15 ounce) can whole kernel corn, drained
• 1 (15 ounce) can tomato sauce
• 1 cup cooked rice (optional)
• Garnish
• 1 1⁄2 cups shredded monterey jack cheese
• 1 avocado, sliced
• 1 ⁄2 cup sour cream
• corn chips, tostitos (or more tortilla wedges)

Preparation

Step 1

In dutch oven, heat the oil over medium heat. Add the onions, garlic, and cubed chicken, cooking for 3-5 minutes.
Add cilantro and tortillas and cook for another 2-3 minutes, stirring occasionally. (the tortillas will break up and dissolve, this is normal).
Add the chicken stock, rotel tomatoes, chipolte peppers with sauce, chopped jalapenos, and bay leaf and bring to a boil.
Reduce heat, and add seasonings, beans, tomato sauce, and corn (and rice if using). Let simmer for 10 minutes. Remove bay leaf and serve with garnishes