Atomic Chicken Tortilla Soup

Seriously, this soup is freaking spicy.

We were crying, sweating, snot dripping from our nostrils...it was a beautiful thing.

Hot peppers are so temperamental. Some days you can eat a raw jalapeno, and it's comparable to a bell pepper. Other days, it's like a ghost chile from hell.

The jalapeno I chose to use in this soup was a devilishly beautiful blend of green, red and yellow colors with lots of veins. I also used a Serrano pepper. And green chiles. And pickled jalapenos. And hot salsa made from Serranos and chile arbol. And spicy tomato juice. I guess I got carried away...

But I wouldn't change a thing! It was so delicious. Give it a try...if you dare.

Atomic Chicken Tortilla Soup Recipe:

• 1/2 yellow onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 1 jalapeno, diced
• 1 Serrano, diced
• Spoonful of pickled jalapenos, diced
• 2 frozen chicken breasts
• 1 can diced tomato with green chiles
• 1 can spicy tomato juice
• 1 can chicken broth
• 2 cups water
• 3 tbsp hot salsa
• 2 tbsp salt
• 2 tbsp black pepper
• 2 tbsp cumin
• 1 tbsp chili powder
• 1/2 cup green peas
• 1/2 cup yellow corn
• Cilantro, green onion, shredded cheese to serve
• Homemade baked tortilla chips

Combine everything except the peas, corn, garnishes and tortilla chips in a slow cooker. Cook on low for 8 hours. After 8 hours, shred the chicken and add the peas and corn. Serve with chips and accouterments.

To make your own tortilla chips, preheat oven to 400 degrees. Stack 5 (or however many) corn tortillas and cut in half, then slice into thin strips. Place on 2 baking sheets with at least a 1/4 inch between each strip. It's very important that the chips have some space or they will get chewy instead of crispy. Sprinkle some salt on top and bake for about 7 minutes or until golden brown around the edge. Better than anything in a bag!