Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                     skinless boneless chicken breast halves
  4              small  corn tortillas
  2        tablespoons  vegetable oil
  2             cloves  minced garlic
  1                     onion -- chopped
  1           teaspoon  ground cumin
     1/4      teaspoon  chili powder
  1                     sweet red pepper -- chopped
  1                     sweet yellow pepper -- chopped
  4                     plum tomatoes -- chopped
  4               cups  chicken stock
  1                cup  corn kernels
  1         tablespoon  lime juice
     1/4           cup  fresh coriander

Preparation:

1. Cut chicken diagonally into 1/4 inch thick strips; set aside. Cut tortillas into 1/4 inch thick strips. 2. In a large saucepan, heat 1 tbsp of the oil over medium heat, cook tortillas strips for about 2 minutes or until crisp. Removed and drain on paper towel. 3. Add remaining oil, garlic, onion, cumin and chili powder to the pan; cook over medium heat stirring occasionally for 3 minutes or until softened. 4. Add chicken and chopped peppers; cook for 5 minutes or until chicken is golden. 5. Add tomatoes and chicken stock, bring to a boil. Reduce heat and simmer for 7 minutes. 6. Add corn; cook for 2 minutes. Stir in lime juice. Ladle into bowls; garnish with tortilla chips and coriander.

Nutritional Information:

209 Calories (kcal); 6g Total Fat; (27% calories from fat); 17g Protein; 21g Carbohydrate; 34mg Cholesterol; 1505mg Sodium