Chicken Tortilla Soup

Adapted from a Canadian Living cookbook

3 boneless, skinless chicken breasts
4 corn tortillas cut into strips
veg or olive oil
2 cloves of garlic, minced
1 onion, chopped
1 tbsp cumin (the recipe calls for 1 tsp but we found it had no taste so I upped it)
1 tbsp chili powder (ditto)
1 each red and yellow pepper, chopped
4 plum tomatoes, chopped (or I often use one carton of small grape tomatoes)
4 cups (or 1 large tetra pack) of chicken stock
1 cup frozen corn
dash of lime juice

Heat some oil in a frying pan and on medium low heat toast the tortillas (this can also be done in the oven to be healthier or just use crushed tortilla chips to save time).

Remove chips and let rest on a paper towel. Cook chicken in frying pan. When nearly done, add onions and garlic and cook until softened. Add cumin and chili powder and cook for a few minutes more. Add peppers and let cook for a few minutes to soften. Then add stock and tomatoes, bring to a boil, then reduce heat and let simmer for 7 minutes.

Add the frozen corn, cook for a few minutes until corn is softened. Add a splash of lime juice and top each individual bowl with tortilla chips.