Johnny Jalapeno'S Chicken Tortilla Soup - cooking recipe

Ingredients

2 tablespoons vegetable oil
1 medium onion, chopped
4 garlic cloves, minced
3 chicken breasts, cut up into small cubes
1/2 cup chopped cilantro
6 corn tortillas, cut into wedges
4 cups chicken stock
2 (14 ounce) cans Rotel Tomatoes
1 (7 ounce) can chipotle chiles in adobo (chop up the peppers)
1 tablespoon chopped jalapeno
1 bay leaf
2 tablespoons ground cumin
1 teaspoon chili powder, to taste
1 teaspoon black pepper, to taste
1/2 teaspoon cayenne pepper, to taste
1/2 teaspoon salt, to taste
1 (15 ounce) can black beans, drained and rinsed well
1 (15 ounce) can whole kernel corn, drained
1 cup cooked rice (optional)
Garnish
1 1/2 cups shredded monterey jack cheese
1 avocado, sliced
1/2 cup sour cream
corn chips, tostitos (or more tortilla wedges)

Preparation

In dutch oven, heat the oil over medium heat. Add the onions, garlic, and cubed chicken, cooking for 3-5 minutes.
Add cilantro and tortillas and cook for another 2-3 minutes, stirring occasionally. (the tortillas will break up and dissolve, this is normal).
Add the chicken stock, rotel tomatoes, chipolte peppers with sauce, chopped jalapenos, and bay leaf and bring to a boil.
Reduce heat, and add seasonings, beans and corn (and rice if using). Let simmer for 10 minutes. Remove bay leaf and serve with garnishes.