From the kitchen of: Two Blonds & Co.

TOTILLA SOUP

by "The Mommy"

TOTAL PREP TIME: 30 minutes

4 large boneless skinless chicken breasts, cubed **
1 TBSP cooking oil
1 TBSP butter
1 large onion, chopped
1 large bell pepper, chopped
1/4 tsp ground cumin
1/4 tsp Old Bay Seasoning
Pinch of salt to taste

1 tsp sugar
1 14 oz can chicken broth
1 28 oz can “fire roasted” diced tomatoes

1 10 oz can Rotel mild diced tomatoes with green chilies, drained
1 14 oz can sweet whole kernel corn, drained
1 14 oz can black beans, drained

1 bag corn Tortilla chips
Shredded Monterrey Jack cheese

In a 5-quart Dutch Over, cook chicken in oil & butter until done, stirring frequently. Add onion, bell pepper, cumin & Old Bay Seasoning; cook over medium heat until onions & bell peppers are tender, but not mushy. Carefully add chicken broth, diced tomatoes, Rotel tomatoes, sugar & salt. Bring to boil. Add corn & black beans. Turn down heat & simmer for 20 minutes. This dish actually acquires more taste after several hours or over night.

Ladle into oven proof bowls. Break a handful of chips onto center of each bowl of soup and top with cheese. Pop into microwave for 1 minute to heat chips and melt cheese. Serve with Coronas, lime and firehose. Enjoy!

**Frozen boneless skinless chicken breasts are a stock staple in my kitchen. Leave chicken slightly frozen and cutting will be much easier.