Snow Day Soup

Since Nick and I were essentially snowed-in to his parent's home in Truckee, we stocked up on the necessities for the weekend: cereal, milk, candy, beer, and the makings for tortilla soup. Our friends, John and Christian gave us the original recipe a year ago and it quickly became our favorite soup to make.

So naturally, with the threat of *more* snow, we decided it would be the perfect remedy for the chilly weather.
Not having the original recipe with us, we improvised, so here's our recipe of the best soup ever:

Ingredients:
1 jalapeno pepper
2 bell peppers
1 white onion
3 garlic cloves
5 medium tomatoes
1 can of corn
1 can of kidney beans

1  8 oz. can of tomato sauce
2 32oz containers of chicken stock
2 boneless/skinless chicken breasts

1 tsp of cumin
2 tsp of chili powder
1/4 tsp cayenne powder
salt and pepper to taste

Directions:

Chop up the peppers, half the onion, the jalapeno, and the garlic (we leave the seeds in the jalapeno because we like things spicy; taking them out will take away some heat).

In a big soup pot, saute the peppers, onion and garlic in 2 tbsp. of olive oil for about 10 minutes

Chop tomatoes.

Add all other ingredients to the soup pot, including raw, whole chicken breasts and bring to a boil.
Boil for 10 minutes and reduce heat to medium. Cook for another 45 minutes.
Next pull the chicken out of the pot and pull it apart using two forks, to shred it. Return it to the pot and simmer until you're ready to serve (at least 1 hour, but we've left it in all day too.)

Garnish your soup with tortilla chips, cilantro, and/or queso fresca. 

Enjoy :)