Chicken Tortilla Soup

1 Rotisserie Chicken, deboned, remove skin and chop into small pieces (approximately 3 cups of chicken)

1 cup diced onion

1 red pepper, diced

2 cloves garlic, minced

1 Serrano pepper, minced

1/2 tsp. Chili powder

1/4 tsp. Cumin

1 tsp. Ground pepper

1 1/2 tsp. Salt

5 cups chicken stock

1 – 14.5 oz can petite diced tomatoes, drained

1 – 14.5 oz can corn with peppers

1/2 cup sour cream

1/2 cup cream cheese

1/2 cup Schuler’s Cheese Spread

To a large stock pot, add 2 TB olive oil and heat over medium to medium high heat. Add onion, red pepper, Serrano pepper, and garlic. Sauté until onions are translucent and pepper is soft. Next add all the spices and stir to combine. Add the chicken stock and bring to a boil. Allow to boil for 5-7 minutes. Add corn and tomatoes, lower heat and simmer for 10 minutes. Add chicken, sour cream, cream cheese and Schuler’s cheese spread. Whisk these ingredients into the soup. Continue simmering for 20, stirring regularly.

Serve with shredded Monterey Jack Cheese and crushed tortilla chips. Makes 6 servings