Kick'N Chunky Chicken Tortilla Soup - cooking recipe

Ingredients

2 large chicken breasts
3 celery ribs, diced
3 carrots, diced
1 medium onion, diced
1 (32 ounce) can low sodium vegetable broth
1 (15 ounce) can Rotel tomatoes & chilies
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can sweet corn, drained
2 (12 ounce) cans Campbell's Cream of Chicken Soup
2 garlic cloves, minced
1 tablespoon flour
1 tablespoon cornstarch
1 tablespoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon paprika
1/4 - 1 teaspoon cayenne pepper (depending on how hot or mild you like it)
1 teaspoon salt
3 tablespoons olive oil
tortilla chips or tortilla, cut into strips
sour cream (optional)
shredded cheese (optional)

Preparation

Fillet chicken breasts in half and bake at 400 degrees for 20 minute While chicken is cooking, proceed with steps 2-6.
Mix all spices & seasonings with flour and cornstarch in small bowl and set aside.
In a large pot sautee onions, celery, carrots and garlic in oil until tender
Add vegetable broth to the pot.
Stir in corn, black beans and can of Rotel tomatoes and green chiles.
Add seasoning mixture and stir on medium high heat.
When chicken is done, cut into large chunks and add to the pot.
Add 2 cans of cream of chicken soup to pot and mix well.
Continue stirring soup on medium high heat about 20 minutes.
When soup is done, place a handful of tortilla chips into soup bowls.
Sprinkle cheese over the tortilla chips then spoon heaping ladle of soup over the tortilla chips.
Top off with a dollop of sour cream and enjoy!