Chicken Tortilla Soup - cooking recipe

Ingredients

1 green bell pepper
1 medium onion
1 corn on the cob
2 serranos
2 garlic cloves
3 tablespoons olive oil
2 -4 chicken breasts
4 cups roma tomatoes
1/2 cup chili powder
8 cups water
salt, to taste
1/8 cup fresh ground pepper
1/3 cup cilantro
2 limes, juice of
8 ounces cheese, grated
4 ounces tortilla chips

Preparation

De-skin and boil the chicken breasts. You can use 10 cups of water if you want to save the chicken stock for the soup, but I usually drain it and continue the recipe with fresh water.
Chop an de-seed bell pepper, onion, and sorranos. Slice corn off of cobb, and mince or chop the garlic. Saute these veggies with the olive oil for 5 minutes.
Add veggies to the chicken, water, chili powder, salt, and pepper.
Saute the roma tomatos for 5 minutes and add to the soup.
Boil the soup for 15 minutes.
Add the lime juice and cilantro and serve. On top of each bowl, add 1/2 oz. cheese and a few tortilla chips.
If you plan on freezing this soup, do not add the cheese or tortilla chips until just before serving.