Chicken Tortilla Soup

1 Qt. Chicken broth
2 lbs. of skinless, boneless chick breast (I use whatever I have and
sometimes stew a chicken for just soups and casseroles)
1 T. vegetable oil
1 large onion, chopped
2 cloves of garlic, minced
1 green bell pepper, diced (I use red or orange peppers)
2 carrots, peeled and sliced
1 small serano (or jalapeno) pepper, seeded and diced
1/2 c. corn kernels (optional)
2 t. cumin
2 t. chili powder
14.5 oz. can chopped tomatoes, drained, or two medium fresh tomatoes,
peeled, seeded, and chopped
19 oz can cannellini beans (or other white beans)
1/3 c. uncooked rice
Tortilla strips
grated cheese (Monterey Jack) for garnish

In soup pot, bring broth to simmer. Add chick and simmer 8-10 min. until
cooked. Let chicken cool to handle and then cut into 1” chunks. Reserve
broth.
Heat oil. Add onion & garlic. Saute ~ 3 min. Add peppers, corn, and carrots
and saute ~3 min. Stir in cumin, chili powder, touch of cinnamon, then add
the tomatoes and broth (or move saute over to broth pot and add tomatoes 🙂
)
Simmer 15 minutes or until vegies are tender.
Add beans & rice and cook for another 15 minutes or until rice is al dente.
Cut flour tortillas into strips and place on a baking sheet and bake @
350-degrees for about 5 min.
Before serving, add chicken to soup and heat up.
Garnish with cheese and tortillas.

NOTE: We have added black beans in the past. Just drain them well.