1 large onion, chopped
2-3 Italian fryer peppers, seeded and diced*
1 small jalapeno pepper, seeded and chopped
3 cloves garlic, minced fine and slightly mashed
1 tbsp. oil
1 (15 oz.) can diced stewed tomatoes (Hunts)
4 to 6 cups chicken broth (or 7 to 8 bouillon cubes to 6 cups water)
1 (10 oz.) can condensed tomato soup
1 (15 oz.) can creamed corn
1 (15 oz.) can whole kernel corn, drained
2-4 potatoes, peeled and diced bite size
1 tbsp. oregano
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. salt
1 tsp. black pepper
1/2 tsp. Worcestershire sauce
1 tbsp. FRANK'S® RedHot hot sauce (or to taste)
4 chicken breasts, boneless, skinless
4 tortillas (optional)
grated sharp cheddar cheese (optional)
dairy sour cream (optional)

In large pot sauté onion, peppers, jalapeno and garlic in oil until onions are translucent.

Add diced tomatoes, broth or stock, tomato soup, creamed corn, corn and potatoes.

Stir thoroughly; add oregano, cumin, chili powder, salt, pepper, Worcestershire sauce and FRANK'S® Hot Sauce.

Stir thoroughly again, submerge chicken breasts, cover and simmer on low to medium heat until chicken breasts are thoroughly cooked. Approximately 15 to 20 minutes.

Remove chicken breasts onto a plate, shred with two forks and stir back into soup.

Rub tortillas with oil, cut in half and then into thin strips. Lay single layer on a baking sheet and bake at 350ºF until crisp. Approximately 10-15 minutes.

Ladle soup into bowls, top with cheese, tortilla strips and a dollop of dairy sour cream. Or, serve tortilla strips with guacamole as a side dish with the soup.

Note: Italian fryer peppers are the same long mild peppers you use for making Chiles Rellenos.

Submitted by: Cherie M.