Chicken Tortilla Soup

Heat olive oil in a Dutch oven or stock pot over medium heat. Add onions and peppers and sauté until tender.

Add garlic, cumin, chili powder, chicken bouillon, black pepper, smoked paprika and cayenne. Stir till spices are toasted.

Add the enchilada sauce and water, green chilies, jalapenos, chicken broth, diced tomatoes (don’t drain), chicken, and bay leaf. Simmer on medium low heat until chicken is cooked through.

Once it’s cooked through, remove chicken and shred with 2 forks. Return shredded chicken to the pot and add the frozen corn. Simmer a few more minutes till corn is thawed and warm. Remove bay leaf before serving.

Serve with sour cream, grated cheese, chopped cilantro and tortilla strips.

***Only add the cayenne and jalapenos if you want your soup spicy. If you don’t like spicy omit them.

Note: this may be cooked in a crock pot. If so, there’s no need to sauté the ingredients. Just add all the ingredients except the frozen corn. Cook on high for 8 hours. At the 8 hour point, remove chicken, shred it, return to the pot and add the frozen corn and heat it until you are ready.