Chicken tortilla soup

• 1 Large chicken breast cut into bite size pieces
• 1 Fresh jalapeno chopped
• 1 fresh Anaheim chili chopped
• 2 tbsp Extra virgin olive oil
• 1 8 ounce can of corn
• 1 16 ounce can of cannellini beans. (white kidney beans)
• 1 16 ounce can of medium heat enchilada sauce red
• 1 8 ounce can of chipotle chiles in adobo sauce chopped
• 4 tbsp Chicken bouillon seasoning
• 3 cup water
• 1 Salt and pepper to taste
• 1 1/2 cup Chopped white onions
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 cup Extra sharp cheddar cheese shredded
• 1 bag of tri-colored tortilla strips

1. Coat chopped chicken with salt pepper onion powder and garlic powder.
2. Add olive oil to a large skillet.
3. Add the seasoned chicken and fry until chicken is no longer pink and cooked through.
4. Add the onion and the peppers to the chicken mixture and cook for an additional 3 to 4 minutes until vegetables are soft.
5. In the meantime combine all remaining ingredients EXCEPT for the cheese and tortila chips to a large stock pot.
6. Add chicken mixture to the stock pot, bring to a boil and reduce heat and simmer for approximately 30 minutes.
7. Just before serving add all of the cheese and stir until melted.
8. Garnish each individual bowl with the tortilla chips.

chicken, olive oil, corn, beans, enchilada sauce red, chiles, chicken, water, salt, white onions, garlic, onion, extra sharp cheddar cheese, tortilla strips

Taken from cookpad.com/us/recipes/343695-chicken-tortilla-soup (may not work)