2 skinless, boneless chicken breasts cut into cubes
1 teaspoon olive oil
1 clove minced garlic
2 teaspoons ground cumin
1 teaspoon cilantro
1/4 teaspoon ground coriander
3 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/4 cup diced roasted hot hatch peppers
1 28 ounce can muir glen diced fire roasted tomatoes
Salt to taste
7 corn tortillas
to make tortilla strips:
preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. spinkle lightly with coarse/kosher salt.
Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes.
To serve, sprinkle tortilla strips over soup.
make sure you make enough strips - they are delicious.