CHEESY TORTILLA SOUP WITH FRIED TORTILLA STRIPS

Cheesy Tortilla Soup with Fried Tortilla Strips image

Provided by Diane Atherton @DeeDee2011

Number Of Ingredients 13

1 pound(s) boneless chicken breast, cut in to bite size pieces
1 medium bell pepper, chopped
1 medium onion, chopped
2 clove(s) garlic, minched
1 can(s) (10-oz) can rotel tomatoes (i used original)
1 - (14-oz) bag frozen corn
5 cup(s) chicken stock
1/2 teaspoon(s) chili powder
1/4 teaspoon(s) cumin
- salt and pepper to taste (i used salt sense)
1 pound(s) velveeta cheese, cubed
- monterey jack cheese, shredded
- flour tortillas, sliced and fried to a crispy golden brown

Steps:

Combine all ingredients except for the velveeta cheese, monterey jack cheese and the fried tortilla strips in a crock pot. I used a 4 quart crock pot for this recipe.
Cook on high for 4 hours or on low for 8 hours.
Stir in cubed velveeta that last 20 minutes of cooking time.
Cut tortilla's into strips; fry in vegetable oil over medium high heat until a light golden brown. Drain on paper towels.
Once velveeta has melted; spoon soup into bowls. Garnish with monterey jack cheese and fried tortilla strips.
NOTES: You can season tortilla strips with favorite seasoning, salt or leave plain. If you like a spicer soup, add the "hot" rotel or add a diced jalapeno or do both.