Chicken Tortilla Soup

I love soups.  I could eat them every day even when it's 90 degrees outside.  My husband...not so much, it has to be cold outside for him.  So when it was a cold, gloomy day last week, I jumped at the opportunity.  I had most of the ingredients for this from my bountiful basket that needed to be eaten anyways and it was delish.

adapted from recipezaar

2 t olive oil

1 medium onion, chopped

4 garlic cloves, minced

1 medium jalapeno pepper, chopped

1/2 medium green pepper (I used a whole one)

4 small boneless skinless chicken breasts

2 cups frozen corn (I used fresh that I just cut off the cob)

1/2 cup water

2 t cumin

1 t chili powder

1/4 t cayenne pepper

4 (14 oz) cans chicken broth

2 (14 oz) cans diced tomatoes

2 (8 oz) cans tomato sauce

Sauté onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft.  Add all the rest of the ingredients to the large pot and bring to a boil.  After about 15 minutes, remove the chicken breasts and shred.  Return shredded chicken to the pot and simmer an additional 45 minutes.  Serve, topped with crushed tortilla chips.  You could easily use your crock pot for this as well.