Chicken Tortilla Soup

This is a great soup for the cooking impaired.  It is so very basic, yet filled with a deep richness.  I was more than surprised at the wonderful flavor and body of the soup.  And the flour tortillas were my favorite part, I had no idea that they would turn almost into dumplings.  They are like soft yummy little pillows. 

2 T. extra virgin olive oil
2 cups of chicken breasts (chopped)
sea salt/ fresh cracked pepper
2 garlic cloves (minced)
1 medium yellow onion (chopped)
2 cans of Mexican flavored diced tomatoes
2 cans of Italian flavored stewed tomatoes
1 cup of lite beer
3 cups of chicken stock
2 cups of beef stock
1 T. of cumin
1/4-1/2 tsp. of chili powder  (depending on what you prefer)
10 flour tortillas (ripped up in pieces)
garnish with shredded cheddar cheese, sour cream and diced pickled jalapenos

-In a large stock pot, saute' the chicken with some salt/ pepper for about 8-10 minutes on medium-high heat in the e.v.o.  Add in onion and garlic and finish cooking chicken.  Then toss in the tomatoes, beer, stocks, cumin and chili powder.  Cover and simmer for about an hour on medium heat.  Right before serving, add in tortilla pieces (they will puff up like little dumplings). Top each bowl with a sprinkle of cheese, a dollop of sour cream and a few jalapenos.  Serves 4-6.  Enjoy!