Chicken Tortilla Soup

** Recipe from keyingredient.com **

* 1 Rotisserie Chicken, pre-cooked from your grocers deli (skin removed and meat peeled off)
* 5 c. chicken stock ( or one 32 oz. container (4 cups) + 1 cup of water if you’d like)
* 1 can tomato sauce
* 1 can diced or chopped tomatoes
* 1 c. frozen corn (or 1 can, drained)
* 2 Tbl. butter
* 1 onion, diced
* 1 c. celery, diced
* 6 cloves garlic, minced
* 1 jalapeno, stems & seeds removed then finely diced
* 1 tsp. hot sauce

Spice Blend:
* 4 tsp. Kosher salt
* 1 tsp. black pepper
* 1 tsp. cumin
* 1 tsp. chipotle chili powder

* corn tortilla chips or strips (your favorite)

After you’ve peeled meat from your chicken, chop it into bite size pieces then put in a bowl with the juices that came from its container. Set aside. Combine your spices in a small bowl and mix well then set aside. In a large pot or Dutch oven over medium high heat, melt your butter then add the onion, celery, garlic & jalapeno. Sprinkle about 1/2 of your spice blend over the top then saute for about 5 min. until the veggies have become tender. Add the stock, tomato sauce, diced tomatoes, corn, hot sauce and remaining spice blend. Stir well and bring up to a simmer. Once it starts simmering, lower the heat to medium low and continue simmering (uncovered) for 5–10 min, stirring occasionally. Add your chicken to warm thru then taste for any seasoning adjustment you may want to make. Turn off heat then cover until ready to serve. Sprinkle tortilla strips or crushed chips over the top when serving.