Spicy Chicken Soup

1. In your largest soup pot, combine the broth, water, and chicken breasts and bring to a slow boil.
2. Using a large food processor or blender, combine the onion, cilantro, garlic, peppers, and Ro-tel and blend until smooth.
3. Once the chicken is cooked through and no longer pink inside, remove from the broth and set aside.
4. Pour the spicy blend from the food processor into the broth and set to simmer.
5. Add tomato sauce, paste, cumin, salt and chili powder. Continue to simmer stirring occasionally.
6. Once the tomato paste has dissolved, combine the cornstarch with the cold water in a small bowl or cup and stir until it is completely dissolved. Stir into the broth and continue to simmer.
7. It’s time to shred the chicken breasts. You can do this using 2 forks (and perhaps a little kitchen helper) but I prefer to use the shredding attachment on my food processor. I can literally shred 2.5 pounds of chicken in less than 2 minutes this way!
8. Turn the heat down to just below a simmer or slow boil. Add the shredded chicken.
9. Stir in the corn and cook until heated through.
10. Top with cheese or sour cream and serve with tortilla chips or corn bread. The leftovers are fabulous, as the flavors continue to develop over time. This soup does freeze well.

Note: Serrano peppers can pack some serious heat. 2 small peppers provided the perfect amount of heat for me. My husband loves this soup when I make it using 2 medium or large peppers. Adjust the size of the peppers to fit your preferences.