Chicken Tortilla Soup

1 Tbsp olive oil
2 cloves garlic, finely chopped
1 chicken breast, cooked and shredded OR 1 can of chicken breast chunks
Juice of 1/2 a lemon
1/2 onion, finely chopped
5 tomatoes, diced
1 can black beans, drained & rinsed
1/2-1 C. frozen corn
2 cans chicken broth + 1 can water
1-2 tsp dried oregano
Fresh cilantro ( I just trimmed a bit off of the bunch, you can use as much as you like)
Chili powder
Salt & pepper
Monterrey Jack cheese, grated
Corn tortillas, cut into thin strips
Canola oil
Sour cream

1.  In large pot heat oil and add onion, garlic, lemon juice and chicken.  Saute until garlic begins to brown.
2.  Add remaining ingredients, except cheese and tortilla strips, and bring to a boil.  Cover and simmer at least 30 minutes before frying the tortilla strips.
3.  In a separate pan heat enough canola oil to fry the tortilla strips.  Wait until small bubbles form at the bottom of the pan (this means that the oil is hot enough) to add the tortilla strips.  Be sure not to overcrowd the strips!  Fry for about 2-3 minutes, remove and drain on paper towels.  Set aside.
4.  Serve soup with cheese, tortilla strips and a touch of sour cream if you'd like.  Enjoy!

-Like I've said before I really don't measure my spices, I just taste my dishes every so often and adjust the seasonings to my liking.  Do take it easy on the chili powder though, only add a little at a time unless you want your soup to be very spicy.