Tortilla Chicken Soup

• 2 pounds boneless, skinless chicken breasts cut into 1/2 inch strips
• 1 tablespoon olive oil
• 4 cups carrots, diced
• 1 green pepper, chopped
• 1 red pepper, chopped
• 1 cup onion, chopped
• 4 cloves garlic, minced
• 1 can pinto beans, rinsed
• 1 jalapeno pepper, seeded and sliced (optional)
• 1 teaspoon dried oregano leaves
• 1/2 cup corn kernels
• 1/2 teaspoon ground cumin
• 2 teaspoons mild chili powder
• 8 cups fat-free, low-sodium chicken broth
• 1 large tomato, chopped
• 5 tablespoons lime juice
• 2 corn tortillas, cut into 1/4 inch strips
• 3 tablespoons finely chopped fresh cilantro

1. Heat olive oil in a large pot over medium to low heat. Add onions and garlic; cook and stir about 3 minutes
2. Add chili powder, ground cumin and oregano; cook 1 minute
3. Add chicken, tomato, red and green peppers, jalapeno pepper, carrots and chicken broth. Reduce heat to low and let simmer until the chicken is fully cooked and vegetables are tender (approximately 30 minutes), stirring and turning chicken occasionally
4. Stir in corn, pinto beans and lime juice
5. Garnish with tortilla strips and cilantro before serving

chicken breasts, olive oil, carrots, green pepper, red pepper, onion, garlic, pinto beans, pepper, oregano, corn kernels, ground cumin, chili powder, chicken broth, tomato, lime juice, corn tortillas, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/tortilla-chicken-soup-50132444 (may not work)