Chicken Tortilla Soup

In a small bowl create a spice mixture of cumin, chili powder, garlic
powder and salt. Dice the chicken and saute in half of the spice mixture.
Add garlc, onion, green pepper and red pepper and saute until tender.
Add chicken broth, tomato paste, beans and diced tomatoes.  Make the crispy tortillas.

Preheat the oven to 425.  Slice the corn tortillas into thin strips.   Place the strips on a cookie sheet with a silpat (silicone baking mat) on it.  Spray the tortillas with olive oil spray or brush with olive oil. Bake them for 5 minutes until they start to brown.Let
cool.

Right before serving add the corn tortillas into the soup and stir them in.
Add garnishes : avocado, cilantro, and/or lime wedges.
Serve with corn tortillas chips and salad greens.