Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  olive oil
     1/2         pound  boneless skinless chicken breasts -- cubed
  1              small  onion -- chopped
  2                     garlic cloves -- minced
  2          teaspoons  chili powder
  1           teaspoon  ground cumin
  1                can  minced green chilies -- (4 ounces) drained
  1                can  diced -- (14 1/2 ounces)
                        peeled tomatoes -- drained
  3               cans  canned low-salt chicken broth -- (14 1/2 ounces
                        -- each)
  1                cup  frozen corn kernels
  1                cup  slightly crushed tortilla chips
                        chopped fresh cilantro

Preparation:

Heat oil in heavy large saucepan over medium-high heat. Add chicken and saute until golden, about 5 minutes. Add onion and garlic and stir 2 minutes. Add chili powder and cumin and stir 1 minute. Stir in chilies and tomatoes. Add broth and bring to a boil. Reduce heat and simmer 15 minutes. Add corn kernels and simmer 5 minutes. Stir in half the tortilla chips. Season to taste with salt and pepper. Ladle soup into bowls. Sprinkle with remaining tortilla chips and cilantro. Prep Time: 10 minutes Cook Time: 20 minutes Makes: 4 servings Spicy tortilla soup doesn't have to be something you simmer all day. This version has all the flavor but takes almost no time to throw togethe

Nutritional Information:

587 Calories (kcal); 19g Total Fat; (28% calories from fat); 60g Protein; 49g Carbohydrate; 132mg Cholesterol; 211mg Sodium