Mexican Tortilla Soup

1 tsp chili powder
1 Tbsp vegetable oil
4 corn tortillas
6 oz cooked chicken breast strips, diced
14 1/2 oz can diced tomatoes
14 oz can chicken broth
15 1/4 oz can whole kernel sweet corn, drained
lime wedges and chopped cilantro, to garnish

Heat the oil and chili over a medium heat in a large pan until it sizzles. Add the tomatoes, corn, broth, chicken, and a cup of water. Simmer for 5 minutes.

Heat the tortillas over a flame or in a toaster oven while the soup is cooking. Cut them into strips or tear them into pieces. Put the tortillas in soup bowls and ladle the soup over them. Sprinkle with cilantro and serve lime wedges on the side.