Tortilla Soup

2-3 corn tortillas (dried out is fine, doesn't matter)

1/2 onion, chopped

3 cloves garlic, chopped

1 jalapeno, veins and seeds discarded, minced

1/8 cup olive oil

1 can or 3 ears of corn

1 chicken breast, diced

1 small can tomato paste

2 medium tomatoes (or probably 1 regular can)

3 tsp cumin

3 tsp poultry seasoning

Heat your oil over medium and cook onion, garlic and japaleno until about half-way done. Add corn tortillas, cut into 1 inch pieces and fry until crisp and light brown on each side. Remove tortillas. Add remaining ingredients and simmer until chicken is cooked through. When ready to serve, fold in tortillas and cook about 2 minutes longer, then serve immediately. (I just altered the last part because how I did it was leave them in the beginning which is what the recipe tells you do to, they end up being so soggy...blech.)