1 Tbsp. butter
2 Tbsp. olive oil, divided
1 frozen pkg. multicolor julienned bell peppers
1 cup chopped onion
1/2 tsp. cilantro
2 cans - 14 oz. - chicken broth
2 tsp. crushed garlic
2 cups cooked diced chicken
1 cup salsa
1 can (14 1/2 oz.) petite diced tomatoes w/ juice
1 can, drained, mild chilies
1 cup whole kernel corn
Corn tortillas - cut 2 to 3 in 1/2" strips (you can also use tortilla chips rather than frying your own tortillas to save time)
Mexican blend shredded cheese
Sour cream, optional
Melt butter with 1 Tbsp. oil in lg. saucepan over medium heat.
Add peppers, onion, chilies & garlic and cook for 3 to 4 min. or until tender.
Stir in corn, chicken, tomatoes, broth, salsa & corn. Bring to a boil.
Reduce heat to low and cook for 5 minutes.
Heat 1 Tbsp. oil in med. skillet over med. high heat.
Add tortilla strips and cook, turning frequently with tongs, for 2 to 4 minutes or until light golden brown and crisp.
Remove from skillet and place on paper towels to drain.
Serve in soup bowls. Top with tortilla strips, cheese and a dollop of sour cream.
Use extra tortillas to scoop up soup, etc.