Johnny Jalapeno'S Chicken Tortilla Soup

• 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
• 1 (7 ounce) can chipotle chiles in adobo (chop up the peppers)
• 1 tablespoon chopped jalapeno
• 1 bay leaf
• 2 tablespoons ground cumin
• 1 teaspoon 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 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)

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

vegetable oil, onion, garlic, chicken breasts, cilantro, corn tortillas, chicken stock, tomatoes, chipotle chiles, jalapeno, bay leaf, ground cumin, chili powder, black pepper, cayenne pepper, salt, black beans, whole kernel corn, rice, shredded monterey jack cheese, avocado, sour cream, corn chips

Taken from www.food.com/recipe/johnny-jalapenos-chicken-tortilla-soup-389618 (may not work)