This is a crock pot recipe made in two stages. First can cook all day while the final stage will take an hour before it is ready to serve. First, set your crock pot to high.

Heat 2 TBS Olive Oil in a heavy frying pan. Add 1 Onion and saute until softened and they turn translucent.

Once the onions soften, add the garlic and saute for another 2 minutes.

Transfer to a crock pot and add the Chicken Stock.

Add the spices, Chili Powder, Cumin, Black and Cayenne Pepper.

Add the Marinara Sauce and Tomato Paste and stir to combine.

Add the cheeses and the tortilla chips (crumbled) and again... Stir to combine and allow to melt (about 20 minutes set on high).

Add one diced tomato, stir to mix and cover the crock pot. Now you are done for a couple of hours set on high or for several hours set on low.

One hour before you plan to serve, add 1 cup Half and Half.

Take a wand hand blender and blend away until smooth. Taste the soup and add any additional spices as needed.

Add Chicken, Diced about same size as the tomato.

Add Onion, Diced about same size as the tomato.

Add the juice of ½ a lime.

Add the Rotisserie Chicken Meat (again... Diced) and the corn.

Stir to mix... Cover and set Crock pot on High for one hour.

Taste and add additional seasonings as needed.

Add one more Tomato, large dice, one more stir, not too much, save the texture of the raw tomatoes, no mush.

Garnish with Rice, Sour Cream, Lime Zest and/or tortilla strips.

Serve HOT and ENJOY!