FIRE ROASTED CHICKEN TORTILLA SOUP

3 cans chicken broth
1 can corn, drained
3 chicken breasts or less, cooked and chopped fine
3 chipotles in adobo + some of the sauce, finely chop or use an electric kitchen plunger to liquefy
1/2 cup jalapeños (mild or hot to suit your taste) use plunger to liquefy the jalapenos
3 cans fire roasted tomatoes, use plunger to liquefy some of the tomatoes if they are too chunky
1/2 jar (8 oz) of fire Roasted NM green chile or Hatch green chile
3 Tbsp Masa flour
1 tsp Mexican paprika
1/2 tsp fresh ground pepper

Combine in all ingredients into a crock pot and cook a day ahead and then reheat slowly the next day.

Try to use mostly roasted products to achieve the right flavor. The soup needs to have a smokier taste but too much adobo sauce might make the soup too hot or try an adobo sauce without chipotles to get a smokier flavor.