CHICKEN TORTILLA SOUP

Ingredients

• 2 raw boneless chicken breasts (about 1 ½ pounds)
• 2 tablespoons olive oil
• 1, 24 ounce jar medium spicy salsa
• 1 large onion, chopped
• 1 jalapeño pepper, chopped
• 8 large garlic cloves, chopped
• 1 large green bell pepper, chopped into 1” pieces
• 1 large orange bell pepper, chopped into 1” pieces
• 5 cups chicken stock
• ½ teaspoon salt
• 2 tablespoons
• Dish off the Block Ragin’ Cajun Spice Blend
• 1 tablespoon cumin
• 1, 3.5 ounce can chopped green chilies
• 2 cups frozen corn
• 1, 15.5 ounce can black beans, drained
• 1 red bell pepper, chopped
• ¼ ounce cream cheese, softened
• ½ cup shredded pepper jack cheese
• ½ cup sour cream
• 4 cups vegetable oil for frying
• 8, 8” flour tortillas, cut into strips or wedges*
• ½-1 teaspoons salt
• 1 cup sour cream
• 1 ½ cups shredded pepper jack cheese
• 1 jalapeno, thinly sliced
• ¼ cup cilantro leaves