Nacho Soup

 Easy peasy, and cheesy!

1 Tbsp olive oil
1 medium onion, chopped
5 cloves garlic, minced
2 jalapeno peppers, chopped (with or without seeds)
1 Tbsp ground cumin
2 Tbsp Mexican seasoning (I buy mine at Frontier Spices)
1 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper
15 oz can fire-roasted diced tomatoes (Meir Glen)
4 cups low-sodium chicken broth or stock (homemade is best)
14 oz can of corn, not drained
15 oz can black beans, drained and rinsed
3-4 cups of cooked chicken (I used rotisserie chicken), chopped
1 cup Mexican blend cheese, shredded
8 oz. package of pepper jack cheese, shredded
1 cup milk or Half and half
sour cream
cilantro
chopped grape tomatoes (about 10)
tortilla chips (lime flavored are great)
Doc Habenero pepper sauce from Pepper Palace (any smoky, hot pepper sauce may be substituted)

In a Dutch oven, heat oil and saute' onion, garlic, and jalapeno peppers until soft. Add spices and blend well, toasting slightly. Add tomatoes, chicken stock, corn, beans and cooked chicken. Bring to  a boil and simmer 15 minutes. Stir in cheeses and milk until melted and creamy.

Serve topped with sour cream, cilantro, tomatoes, and tortilla chips. Add pepper sauce for extra smoky flavor and additional heat. You could also chop up additional jalapeno peppers for the top. Think of this as chicken nachos in soup form.

Very filling -- makes enough for at least 6 servings.