Chicken tortilla soup

3 tablespoons vegetable oil

6 corn tortilla cut into thin strips 

1 medium green pepper, chopped in 1 in squares 

1 medium red pepper, chopped in 1 in squares 

4 carrots, peeled and chopped 

1 medium onion, chopped 

2 garlic cloves, minced 

3 skinless, boneless chicken breasts, cut into 1/8 inch thin strips

3 large tomatoes, peeled, seeded, and chopped or 1 (14-ounce) can peeled tomatoes, drained and coarsely chopped 

1 1/2 teaspoon ground cumin 

1 1/2 cups frozen corn 

6 cups chicken broth (4 cans) 

Juice from one lime 

1 1/2 cups shredded Monterey Jack cheese 

2 zucchini chopped 

2 potatoes, chopped 

In a large five quart Dutch oven, heat 2 tablespoons oil over medium high heat until hot. Slice tortillas 1/2 inch thick and 2 inches long. Add tortilla strips to hot oil and fry until crisp and golden, 2 to 3 minutes. This is what takes the most care and time. Remove with slotted spoon. Total time: approximately 20 minutes. 

Add the remaining tablespoon of oil to the pot. Add the green and red peppers, carrots, onion, garlic, and chicken. Cook, stirring often until onion is soft and chicken is cooked through, 4 to 6 minutes. 

Add cumin, corn, and chicken broth. Heat to boiling reduce heat to low, and simmer uncovered 10 more minutes. Stir in lime juice. 

Divide the tortilla strips and grated cheese among the 6 soup bowls. Sprinkle cheese on the bottom of a bowl. Pour three or four ladles of hot soup into the bowl over the cheese. 

NOTE:  Plan a minimum of two hours with a three hour time being better.