Spicy Chicken Tortilla Soup

Oddly enough, on a hot summer day, my husband and I were both craving soup!  I have been wanting to try and make a chicken tortilla soup of some fashion for quite some time, so using Cooking Light's recipe for Chicken-Tortilla Soup as a guide, I went to work!  For some of the ingredients, I used what I had on hand, for example the Rotel tomatoes...It came out spicier than I had expected, but incredible!!  We both loved this one and I added it right to my recipe binder.

Ingredients:
1/2 Tbsp (7.5mL) EVOO
2 quarts homemade chicken stock
2 cloves garlic, minced, 1 cup onion, chopped
2 cups cooked, shredded chicken
1 cup frozen corn
1/4 cup white wine (I had Chardonnay in the pantry)
1 jalapeno, minced
1 tsp cumin
1/2 tsp chili powder
1 can black beans, rinsed and drained
1, 10oz can Rotel Chunky Tomatoes with Chilies
1, 10oz can reduced fat, reduced sodium tomato soup (I use Campbells for all cooking)
1/8 tsp salt
1/8 tsp freshly ground black pepper

Garnish Ideas: Avocado, Tortilla or Corn Chips, Sour Cream, Mexican 4-cheese Shredded cheese

Directions:
1)  Heat EVOO in Dutch oven, over medium-high heat.  Add onion and sauté for 2 minutes.  Add garlic and cook 30 seconds-1 minute, until fragrant.

2)  Add white wine, scraping any brown bits from the onions.

3)  Add remaining ingredients.  Bring to a boil, the reduce and simmer for 1 hour.

4) Garnish with whatever you'd like-I did avocado cubes, tortilla chips and some Mexican 4-cheese shredded, my husband also added some sour cream.

5) Enjoy! But beware, it is a bit spicy!