Southwestern Chicken Black Bean Soup recipe

The new recipe we tried this week was "Southwestern Chicken Black Bean Soup". Unfortunately, I wasn't able to get a photo of it, as it all disappeared before I got the chance. The recipe is as follows:

1 lb chicken breast---cooked and diced
1 (15 oz) can black beans
1 jalepeno pepper (or other pepper of your choice)
3 cloves garlic
28 oz chicken broth
3 cups corn
2 cups rice
cilantro
pepper
salt
chili powder
Mexican blend cheese (to taste)


Dice the jalepeno pepper and garlic and saute them in the bottom of a dutch oven with a bit of oil. Once the pepper is soft, add the rest of the ingredients (except cheese). Bring mixture to boil, then simmer, uncovered for 30-35 minutes, stirring occasionally. Serve with shredded cheese.

We also made some tortilla crisps to serve with it. You'll need:
4-5 Flour tortillas
Vegetable oil
Chili powder
pepper
salt

Cut the tortillas into eighths and brush vegetable oil on both sides. Sprinkle with chili powder, salt, and pepper to taste. Place onto indoor grill and grill for about 3-4 minutes (check after 2.5 minutes to see if they're crispy enough). If you don't have an indoor grill, you can heat them in a pan.