Cut chicken breasts into diagonal strips; set aside. Cut tortillas into 1/4-inch thick strips. In large saucepan, heat 1 tablespoon of the oil over medium-high heat; cook tortilla strips, stirring, for about 2 minutes until crisp. Remove strips to papers towels to drain. Add remaining oil, garlic, onion, cumin and chilli powder to pan; cook over medium heat, stirring occasionally for 3 minutes or until softened. Add chicken and red and yellow (or green) bell peppers and cook until chicken is golden, about 5 minutes. Add tomatoes, chicken stock and bring to a boil. Reduce heat and simmer for 7 minutes. Add corn; cook 2 minutes. Stir in lime juice. Lade into bowls and top with tortilla strips and coriander.

248 calories and 7.8 grams fat, according to MasterCook.