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 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.