Instructions: Cut the skinless boneless chicken breast halves into bite-sized pieces

(1/2-inch).

Heat oil in a heavy Dutch oven over medium heat. Add chicken, and cook 3 to 4 minutes, stirring frequently, until opaque.

Stir in onion, garlic, cumin, salt chili powder and red pepper. Cook 1 to 2 minutes, stirring frequently until garlic and spices are fragrant.

Stir in broth, corn, black beans and stewed tomatoes. Increase heat to high and bring to a boil Reduce heat, cover and simmer 15 minutes.

Meanwhile, heat oven to 450F. Halve the tortillas. Arrange in a stack and cut into 1/2-inch thick strips. Spread tortilla strips in a single layer on a baking sheet. Bake 5 minutes, stirring once, until crisp and lightly browned.

Stir cilantro into soup, and ladle soup into bowls.

Top servings with tortilla strip and a tablespoon of yogurt.

Makes 6 servings.

Notes: (AP) "This soup can be assembled at short notice for a bunch of that can be made in 20 minutes or less, using both fresh and canned ingredients."

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