Instructions: In a Dutch oven, bring chicken broth to a boil. Dice chicken breasts on a cutting board and set aside. Scrub knife and hands with hot, soapy water and rinse well.

Chop vegetables on another cutting board and add onion, carrots, celery to boiling chicken broth and boil 1 minute. Reduce heat to simmer and add chicken, chiles (undrained), cumin, garlic. Wash chicken cutting board with hot, soapy water, rinsing well. Simmer chicken and vegetables, partially covered, 20 minutes. Stir in black-eyed peas, corn, hot sauce. Heat through.

Place broken tortilla chips in bottom of soup bowls. Ladle soup over them, top with shredded Jack cheese.

Note: If Frieda-brand fresh black-eyed peas are available, an 11-ounce package may be cooked, drained and used.

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