Mexican Tortilla Soup
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.