Chicken Tortilla Soup

This probably isn't a healthy soup but my excuse is that it will help us with some additional padding in the cold winter season. I even lowered the excessive amount of butter from the original recipe (you're welcome)!

1-2 chicken breasts, cubed and cooked with a dash of chili powder (either microwave or cook in a separate pan)
1 Onion
1 green pepper (optional)
1 pint Half & Half (I hope to experiment with milk someday, I'll let you know how that turns out)
1 c. flour
1/2 c. butter
4 c. chicken broth (bullion granules + water work fine)
1 c. cheese (plus some for garnish)
1 (10 oz.) can diced tomatoes (with or w/out chilis)
1 can corn, drained (or use frozen)
1-2 cans beans of your choice, drained and rinsed (we like black beans and kidney beans)
Taco Seasonings (packet or homemade - chili powder, cumin, paprika, mustard, Mrs. Dash)
Sriracha chili paste (optional, but Thayne loves to add it)

Saute onion and green pepper in butter. Add Half & Half. Slowly add in and WHISK flour. Add chicken broth, cheese, cooked chicken, tomatoes, and seasonings. Rinse beans in a collander and add. Add drained corn. Season with taco seasonings and Sriracha (optional) to make it as hot as you dare.

Serve with tortilla chips, a little more cheese, and a small dollop of sour cream to cool it down.