Chicken Tortilla Soup

4 soft corn tortillas, cut into 1-by-2-inch strips or just tortilla chips
1 tablespoon extra-virgin olive oil
1 pound boneless, skinless chicken breast cut into pieces
1 yellow onion diced small
1 green pepper dice small
3 minced garlic cloves
1 small can of corn drained
1 cup drained black beans
1 tablespoon ground cumin
2 14-ounce can reduced-sodium chicken broth
1 15-ounce can diced tomatoes, preferably with green chiles
1/4 teaspoon freshly ground pepper
2 tablespoons lime juice
1/2 cup chopped fresh cilantro
1 cup Mexican cheese
salt and pepper to taste

Preheat oven to 350 degrees. Spread tortillas in a single layer on a baking sheet. Bake until lightly browned. In A deep pan heat oil. Season chicken with salt and pepper and cook stirring occasionally, until beginning to brown. Transfer to a plate. Add peppers, onion, garlic, cumin to the pot. Cook, stirring occasionally, until the onions are lightly browned, about 4 minutes. Add broth, beans, corn,tomatoes, pepper and lime juice; bring to a simmer and cook, stirring often, until the vegetables are tender. Return the chicken and any accumulated juice to the pot and cook, until heated through, about 5 minute. Remove from the heat. Stir in cilantro. Serve topped with the toasted tortilla strips and cheese.
You and serve lime on the side for garnish

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