Chicken Tortilla Soup

3 cups canned fire roasted tomatoes
2 1/2 quarts chicken stock
1/2 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
1 1/2 teaspoons chili powder
2 teaspoons Mexican hot sauce
2 ears sweet corn, charred, kernels removed from cob
8 boneless skinless chicken breasts, grilled and cut into bite size pieces
3 cups cheddar cheese sauce
1 small package corn tortillas tossed with 2 tablespoons water and 1 tablespoon of Madeira, pureed in food processor. Set aside.

In a large stock pot, cook over medium heat. Saute the onions, peppers and garlic until soft.
Add tomatoes, chicken stock and seasonings and bring to a boil.
Add corn and tortilla puree. Simmer for 20 to 25 minutes.
Add chicken and simmer another 5 to 10 minutes.
Add cheese sauce and stir. Simmer for 10 minutes.