Chicken Tortilla Soup

1 or 2 pounds chicken breast cut into bite size pieces
¼ cup vegetable oil for chicken and more for frying tortilla strips
1 medium diced onion
2 jalapeno pepper chopped or 2 tablespoons Ortega diced jalapeno
2 tablespoons chopped garlic
Salt and pepper
1-tablespoon ground cumin
1-tablespoon ground coriander
2 quarts chicken stock (I use Minor’s chicken base to make my stock)
1 flour tortilla per person cut in ¼ inch strips
½ cup chopped carrots
1 can corn
3 green onions chopped for garnish
Sour cream for garnish

In large stockpot heat oil and brown chicken. Add onion, garlic and jalapeno and cook until onion is soft. Add cumin, coriander, salt and pepper. Cook another 3 or 4 minutes. Add stock and bring to a boil. Let simmer 45 minutes.

Fry tortilla strips in hot oil. Spoon soup into bowls and garnish with a dollop of sour cream, green onion and lay fried tortilla strips on top of soup.