Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1         tablespoon    vegetable oil
1/2       cup           chopped onion
1         teaspoon      minced garlic
1/2       teaspoon      chili powder
1/8       teaspoon      cayenne pepper
4         cups          chicken broth
1         can           stewed tomatoes -- mexican-style
1         teaspoon      salt
1         pound         boned and skinned chicken breast halves - cut in 1/2"- pieces
1         cup           corn -- frozen
1/4       cup           scallions -- thinly sliced
2         cups          lime juice
4                       tortillas -- toasted, cut 1/2-inch

Preparation:

In a large stock pot over medium heat, add oil. Add onions and cook until softened, 3 to 5 minutes, stirring frequently. Add garlic, chili powder and cayenne pepper and cook for 1 minute, stirring constantly. Add broth, tomatoes and juice, and salt; stir to combine and to break up tomatoes. Bring to a boil. Reduce heat, cover and simmer for 10 to 15 minutes, stirring occasionally. Add chicken and corn and simmer 5 minutes. Add scallions and lime juice and cook for 1 minute, or until chicken is cooked through. Top each serving with tortillas. Makes 4 servings. If desired, serve with warm flour tortillas topped with melted Monterey Jack cheese.