Mexican Soup with Homemade Tortilla Chips!

NOT pictured are the BEST ingredients:

A nice drizzle around the pan of EVOO

2 Cups of diced red onion

 1 Cup of Bells (I used half and half of green and red)

1 Tbsp of garlic

 2 Chipotle peppers (in adobo sauce) 

2 tsps of chili powder, cumin

1 tsp of oregano and cayenne pepper

 3 cups of diced, cooked chicken

2 cans diced tomatoes

2 cans of Mexicorn

1 can of black beans

1 can of Rotel

1 cup of water or so (however much you want, depending on how much you want to stretch the soup)

1 cup or so of chicken stock

 As with any good soup, you start by sauteing the veggies. Throw the onions and peppers in a hot pan with some s and p. Cook for a good 5 minutes before adding the garlic and seasonings and chipotle peppers. Cook for another 5 to 10 minutes (letting all that yummy goodness coat the pan) and then add the chicken! Let the chicken absorb that goodness! Next you wanna' deglaze the pan! I use the chicken stock to do that! Then add all the other ingredients!

 I just used a pizza cutter to cut triangles out of tortillas! Definitely not original, but delicious! Bake at 350 degrees for 5 - 10 minutes! I had to really watch these, they cook FAST. Each oven is different.

 I GREW this cilantro!

 Top with Shredded cheese, sour cream, cilantro, and homemade tortilla chips!