Ingredients
Green Bell Pepper - 1/2, diced
Jalapeno Pepper - 2 tsp chopped
Garlic - 2 tsp minced
Red Onion - 1/2 cup sliced
Fresh Coriander 1/4 cup chopped
Cooking Oil - 1 tsp
Lime Juice - 1 tbsp
Corn Tortillas - 4, 6 inch
Chicken Broth - 3 cups, fat skimmed off
Cumin - 1 tsp ground
Red Potatoes - 1 cup diced
Chicken Breast - 2 boneless, skinless halves, cut into strips

For Tomato Sauce
Ripe Tomatoes - 500 gms
Butter - 1 tbsp
Sugar - 1 tsp
Salt and pepper to taste

Method
1. Make tomato sauce, by making a small cross at the top of each tomato and then plunging into boiling water for 3-5 minutes.
2. Remove from the hot water and place in a bowl of iced water before removing the skin.
3. Now chop tomatoes roughly and put in a large pan with the butter, salt, pepper. and sugar.
4. Simmer for 20-30 minutes till you get a thick sauce.
5. Bring 1/2 cup of the chicken broth to a boil in a big pan over medium high heat.
6. Add the green bell pepper, onion, potatoes, garlic, and cook, stirring, for 5 minutes.
7. Add the chicken and cook, stirring, for 1 minute.
8. Add the jalapeno, tomato sauce, cumin, and the rest of the chicken broth and bring the soup to a boil.
9. Let it simmer, uncovered, for 15 minutes or until the potatoes are tender.
10. Preheat the oven to 180°C.
11. Coat the tortillas on both sides with oil and cut them into thin strips.
12. Put them on a baking sheet and bake them for 15 minutes or until they are crispy.
13. Add coriander and lime juice to suit, and top each bowl of soup with the tortilla strips.

Recipe Courtesy: Femina Magazine