Chicken Tortilla Soup

I made this last night for dinner. It was delicious, simple, quick to make, and surprisingly pretty healthy.

Ingredients:
- 2 flour or 4 corn soft tortillas, cut into 1-by-2-inch strips
- 1 tablespoon extra-virgin olive oil
- 1 lb boneless, skinless chicken breast, trimmed of fat and diced
- 2 cups bell peppers, diced - I used red and orange
- 1 cup diced onion, I used shallots
- 1/2 a regular can of corn, or a small can
- 1 tablespoon ground cumin
- 2 (14-ounce) can reduced-sodium chicken broth
- 1 (14-ounce) can diced tomatoes with green chiles
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons lime juice
- 3/4 cup shredded reduced-fat Cheddar or Monterey Jack cheese
- couple dollops of sour cream, if desired
- couple shakes of hot sauce, if desired (I used Cholula)

Directions:
- Preheat oven to 350°F. Spread tortillas strips in a single layer on a baking sheet. Bake until lightly browned and crisp, 5-7 for flour, 10-12 for corn.
- Meanwhile, heat oil in a Dutch oven over medium-high heat. Add chicken and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. (Don't have a dutch oven? No big deal, use a moderately sized pot)
- Add peppers, onions and cumin to the pot. Cook, stirring occasionally, until the onions are lightly browned, about 4 minutes.
- Add broth, tomatoes, pepper and lime juice; bring to a simmer and cook, stirring often, until the vegetables are tender. Continue stirring, until heated through. Remove from the heat.
- Serve topped with the toasted tortilla strips, a little sour cream, and some cheese.

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This recipe makes about 2-4 servings. I doubled it. We were able to both eat a portion, refrigerate a portion for our lunches, and freeze the rest for a later date. I've been trying to do this a lot recently. We've got a jam-packed fall and I feel like there will be a lot of days where we're going to need something very easy, sans cooking. We'll be able to pull this out of the freezer, put it in a saucepan, and heat it up and enjoy... again!