Laura's Spicy Rotisserie Chicken Tortilla Soup

32 oz Chicken, rotisserie cooked, breast meat, no skin
1.5 cup Bush's, Black Beans
1.5 cup Beans, red kidney
1.5 medium (2-1/2" dia) Onions, raw
1 large (2-1/4 per lb, approx 3- Sweet peppers (bell)
1 pepper Jalapeno Peppers
5 clove Garlic
1.25 cup Tomatoes, red, ripe, canned, with green chilies
1.5 cup Canned Diced Tomatoes (by JENNKV)
4 cup Tomato Puree - Sunflower Organic canned (by DHARMAHEART)
12 cup Swanson Chicken Broth 99% Fat Free
4 serving Corn Tortilla - 6" Great Value - 2 Tortillas
2 tbsp *McCormick ground cumin (by CHGOMOMMA)
2 tsp chipotle chile pepper powder (by STICKFIGURE2)
3 tbsp Chili powder
2 tsp Salt
4 serving Corn on the Cob, fresh med. ear
1 tbsp Extra Virgin Olive Oil

Dice onion, bell pepper and garlic in a large stock pot. Saute in olive oil until softened. Stir in spices. Add the rest of the ingredients (except chicken and half the tortillas) and simmer for 30 minutes. Stir in chicken & remaining tortillas and simmer for an additional 10 minutes. Take off heat and let stand 10 minutes. Serve with your choice of sour cream, greek yogurt, chopped cilantro, chopped onions, tortilla chips, and cheese (calories for toppings not included).

Serving Size: 1 cup, makes 28 1 cup servings

Number of Servings: 28

Recipe submitted by SparkPeople user LZEE11.