Cheesy Chicken Tortilla Soup

Well, ladies and gentlemen, welcome to soup season.  Hands down the best thing about winter. Be it chili, chowder, tomato, or....Cheesy Chicken Tortilla.  Or beer cheese. Or French onion.  Or potato.  Should I stop?

Here's what you'll need:

2-3 cans Chicken Broth (depends on how thick you want your soup to be)
3 chicken boneless skinless chicken breasts
1/2 cup chopped onion
1 tsp minced garlic
1/2 tsp chili powder
1/2 tsp cumin
 I can diced tomatoes
1 can corn
1 can diced tomatoes and green chilies
1 bag shredded cheese of your choice ( I usually use Mexican)
Lime juice to taste
Jalapenos to taste
Sour cream for topping
Tortilla Chips for topping

1. Bring chicken, chicken broth, cumin, garlic, chili powder, and cumin to a boil and let chicken cook through.

2. Reduce heat and add tomatoes, corn, diced tomatoes and green chilies, jalapenos, lime, and cheese.  Let simmer 10 minutes or until the soup is warmed through.  With two forks, shred the chicken.

3.  Top with sour cream and crushed tortilla chips.

Snickers Cheesecake

Yep.  You heard me.  Chocolate.  Caramel.  Cheesecake.  Heaven.  Eat it.

For the crust:

1 cup graham cracker crumbs
3 Tbsp white sugar
1/4 cup butter, melted

For the cheesecake:

2 8 oz cream cheese blocks, softened
1 cup sugar
2 eggs
1 tsp vanilla
1/2 jar caramel topping, divided
20 mini snickers cut into small pieces

1.  Preheat the oven to 350 degrees.  In large bowl, stir together the graham cracker crumbs, 3 tablespoons of sugar, and melted butter.  Press into the bottom of a 9 inch springform pan.  Bake 10 minutes.

2.  In large bowl, beat together cream cheese and sugar until combined.  Add eggs, one at a time, mixing well after each addition.  Add the vanilla.

3.  Pour 1/4 of caramel sauce on the bottom of the pie crust.  Pour the cream cheese mixture on top of the caramel layer.  Bake 60-70 minutes.  Use a waterbath or place a pot of water below the cheesecake to ensure even cooking.  Middle should be almost set.  Let the cheese cake sit in the oven with the door slightly ajar for about 45 minutes to finish cooking.

4.  Refrigerate until ready to serve.  Top with leftover caramel sauce and pile snickers on top.