4 1tbspvegetable oil 1tspChili powder 1cn(15.25 oz.) libby’s whole kernel sweet corn, drained 1cn(14.5 oz.) diced tomatoes 1cn(14 oz.) chicken broth 1package (6 oz.) cooked chicken breast strips, diced 4corn tortillas 0chopped cilantro and lime wedges, optional In a large saucepan, heat oil and chili powder over medium heat just until it sizzling. Add corn, tomatoes, chicken broth, chicken and 1 cup water; simmer 5 minutes. While soup is cooking, heat tortillas in toaster oven or over a flame. Cut into strips or tear into small pieces and place in soup bowls; ladle soup over tortillas. If desired, sprinkle with cilantro and serve lime wedges for squeezing into soup. Tip: For a spicier soup, increase amount of chili powder to taste.