Chicken Tortilla Soup

• 2 -3 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 4 hot peppers, de-seeded and finely minced
• 12 large green bell pepper, diced
• 1 stalk celery, diced
• 2 teaspoons Mexican chili powder
• 12 cup white rice (NOT instant)
• 2 (32 ounce) boxes chicken broth
• 1 (28 ounce) can crushed tomatoes
• 2 (10 ounce) cans white meat chicken, drained
• 2 (15 ounce) cans black beans, rinsed and drained
• 2 cups frozen corn
• white corn tortilla chips
• sour cream (optional)

1. Heat large stock pot on medium-high heat.
2. Once pot is heated, add olive oil to generously coat bottom.
3. Sautee onion, garlic, hot peppers, bell pepper, celery and chili powder until veggies are soft but not mushy.
4. Add rice & stir for about a minute.
5. Add chicken broth, crushed tomatoes, chicken, black beans and corn.
6. Bring to a slow boil, stirring frequently.
7. Once it reaches boiling, reduce heat, cover & simmer, until rice cooks completely (about an hour,) stirring occasionally.
8. Serve with tortilla chips (I like to break them up in my soup) and a dollop of sour cream.

olive oil, onion, garlic, hot peppers, green bell pepper, celery, chili powder, white rice, chicken broth, tomatoes, white meat chicken, black beans, frozen corn, white corn tortilla chips, sour cream

Taken from www.food.com/recipe/chicken-tortilla-soup-135527 (may not work)