MEXICAN CORN SOUP

Steps:

• 1. Heat the oil in a 5 quart pot and saute the bell pepper and celery for about 5 minutes to soften.
• 2. Add the ground meat, jalapeno peppers, taco seasoning, garlic powder, cumin, and cinnamon, and saute until the meat is browned (about 5 more minutes).
• 3. Add the chicken broth. Cover and simmer for about 10 minutes.
• 4. Then add the creamed corn, cream of chicken soup, milk, green onion, and cilantro. Add a pinch of red pepper flakes (more if you want it spicier).
• 5. Place 6 corn tortillas in a stack and cut them into 1/2 to 1-inch squares. When the soup comes back up to a simmer add the cut-up tortillas and continue to simmer, covered until the tortillas are just about totally dissolved in the soup (about 15 minutes). Stir often to keep the soup from scorching.
• 6. Serve and enjoy with any or all of the suggested garnishes. If you want a crunchy garnish, stack the extra 5 tortillas and slice them into thin strips and fry them in hot oil for a few minutes until they are starting to turn a shade darker and are nice and crispy. Drain on paper towels. Then just add as much as you want to each serving. Of all the garnishes you will definitely want a spoon of sour cream in each serving.