Better Than Chili's Enchilada Soup now a Stew

INGREDIENTS

2 tbsp

Olive Oil

Medium Onion. Large Dice (quarter size), (divided, added to the stew at different times)

4 cloves

Garlic, Minced

2 cups

Chicken Stock

1 tsp

Ground Cumin

2 tsp

Chili Powder

1 tsp

Fresh ground Black pepper

1/2 tsp

Cayenne Pepper

1/2

Jar (1 Cup) Marinara Sauce (I can my own, but any store bought jar of spaghetti sauce will work)

small can of Tomato Paste

Corn tortilla Chips (yep, nacho chips, works great as a soup thickener)

8 oz

Colby Jack Cheese, grated

8 oz

Cheddar Cheese, grated

Whole Tomatoes, diced (divided, added to the stew at different times)

1 cup

Frozen Corn, thawed by running hot water while straining

2 cups

Meat from a Rotisserie Chicken (I used one breast and one leg/thigh quarter)

1 cup

Half and Half

Juice of 1/2 a Lime

Salt and Pepper

Garnish with Sour Cream, Herb Rice, Lime zest and crunchy Tortilla Strips