Chicken Tortilla Soup

1 cup chopped green pepper (1 large)
1 cup chopped onion (1 large)
1 tablespoon oil
2 teaspoons chili powder
1/2 teaspoon cumin
1 teaspoon diced garlic
4 medium skinless, boneless chicken breasts, cut into bite size pieces
2 jalapeno peppers finely chopped
2 14-oz cans chicken broth
1 cup water
2 14-oz cans diced tomatoes, undrained
1 10-oz can diced Rotel, undrained

In a 4-quart Dutch oven cook pepper and onion in oil over medium-high heat for about 4 minutes. Stir in chili powder, cumin, and garlic. Cook and stir for 1 minute. Add chicken and jalapeno peppers to Dutch oven. Cook and stir for 3 minutes. Add chicken broth, water, undrained tomatoes, and undrained Rotel. Bring to a boil, reduce heat. Simmer, covered, for 10 minutes.

Top with cheese and tortilla chips.

Enjoy!

Editors Note: you can make this a veggie version by replacing the chicken with white beans, and corn.

Editors Warning: This is a spicy soup. If that's not something you enjoy feel free to cut out the jalapenos.