Spicy Chicken Tortilla Soup

1 tbsp. canola oil
1 large onion, chopped
1 cup chopped celery
2 seeded and chopped jalapeno peppers
1 can Rotel tomatoes with green chiles
1 can Del Monte fire roasted petite diced tomatoes
2 cups frozen corn
4 cups chicken (I use rotisserie chicken)
1 tsp. ground cumin
8 cups low sodium chicken broth

Optional: Instead of the jalapenos, use 1/2 can of chipotle peppers in adobo sauce, finely chopped.

Heat the oil in a dutch oven. Add the chopped onion, celery and jalapeno and saute until just soft. Add the rotel, tomatoes, broth, chicken and corn. Stir in the cumin and taste to check seasoning. Add salt and pepper if desired. If using chipotles in adobo, finely chop them and add them now.

Let this soup simmer for at least an hour to combine flavors. Serve with some baked tortilla strips, some freshly grated monterry jack or cojito cheese, and some fresh cilantro and avocado.

Makes about 8 2-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user SUSUTOYOU.