1. I use broth made from scratch and always on hand in the freezer. 2. Take your chicken broth and bring to boil. Place the chicken breasts in the broth and boil until just done. Turn off the heat and let rest while you cut up your veggies. 3. Take the chicken out of the broth and let cool on a separate plate. 4. Heat the broth up and add in your corn. After you cut the kernels from the cob, with a spoon, scrape the cob and get all of the remaining juices and small bottom parts of the corn. Add all of this to the broth and bring to a slight boil. 5. In another pan, add a couple of tablespoons of canola oil and sweat down the onions, jalapenos, and bell peppers. After the onions have become slightly translucent turn up the heat to brown the mixture some. Add the diced tomatoes to this mixture and heat through. 6. Add the slightly browned veggies to the broth and corn. Add all of the spices listed and bring to a boil letting it simmer for 15 to 20 minutes. 7. While the veggies are simmering take the chicken breasts and shread with your fingers. 8. Add the shreaded chicken to the pot and boil for another 15 minutes. Turn off the heat and let sit about 5 minutes before serving. 9. If you think the soup needs more fluid you may add some more water or chicken broth. Sometimes I add a half a can of beer to the liquids because it adds a nice flavor, but this is optional. 10. Serve with the fried and drained tortilla strips. Most corn tortillas are sodium free so frying them yourself cuts back on the salt from chips found at the store. ---------------------------------------------------------------------------
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