Chicken Tortilla Soup - cooking recipe

Ingredients

3 Tbsp. vegetable oil
6 corn tortillas, cut in strips
2 medium green bell peppers, chopped
1 medium red bell pepper, chopped
4 carrots, peeled and sliced
1 medium onion, chopped
3 skinless, boneless chicken breasts, cut into strips
2 garlic cloves, minced
1 (14 oz.) can diced tomatoes
4 tsp. ground cumin
1 Tbsp. whole cumin
1 1/2 c. frozen corn kernels
6 c. chicken broth
juice of 1 lime
1 1/2 c. shredded Monterey Jack cheese
salt and pepper to taste

Preparation

In heavy frypan, heat 2 tablespoons oil over medium-high heat until hot.
Add tortilla strips and cook, stirring, until strips are crisp, 2 to 3 minutes.
Remove with slotted spoon and drain on paper towel.
Add remaining 1 tablespoon oil to pan.
Add green and red peppers, carrots, onion, garlic and chicken.
Cook until onion is soft and chicken is cooked through, 4 to 6 minutes.
Transfer to 5-quart Dutch oven.
Add tomatoes; reduce heat and cook 5 minutes. Add cumin, corn and chicken broth.
Heat to boiling; reduce to simmer and cook 10 minutes.
Add lime juice.
Divide tortilla strips and cheese among 6 soup bowls.
Ladle hot soup into bowls over cheese.