Tortilla Soup

This is delicous on a cold night, but is good anytime also :)

 

1 tablespoon vegetable oil

1 pound boneless, skinless chicken breast, cut into 1/2-inch chunks

1 red bell pepper, coarsely chopped

3 garlic cloves, minced

5 ¹/4 cups chicken broth

1 (10-ounce) package frozen whole kernel corn

¹/2 cup salsa, your choice as to what kind.

1 cup broken-up baked tortilla chips

1. In a soup pot, heat the oil over medium heat. Add the chicken, bell pepper, and garlic, and cook for about 3 minutes, or until the chicken is browned on the outside, stirring frequently.
   
2. Stir in the chicken broth, corn, and salsa; bring to a boil. Reduce the heat to low, cover, and simmer for 5 minutes, or until the chicken is no longer pink.
   
3.  Ladle into bowls, and serve topped with the tortilla chips.