Southwestern Corn & Chicken Chowder w/ Tortilla Chips

> Heat ove to 400 degrees > Arrange corn tortillas on a baking sheet, then mist with cooking spray. > In small bowl, combine 1/2 tsp cumin, chili powder & pinch of salt. Sprinkle the mixture evenly over the tortillas. Using a pizza cutter, cut the tortillas into thin strips. Bake them on the middle shelf of the oven until they are golden and crisp, about 6 to 8 minutes. Set aside to cool. > In large saucepan over medium, heat the veg oil. Add onion & cook, stirring until golden, about 5 min. Add remaining 1-1/2 tsp cumin & cook, stirring, for a minute > Add potatoes, corn & chicken broth, bring to a boil & simmer for 15 min, or until potato is tender. Transfer 1-1/2 c. of mixture (mostly solids) to a blender & carefully blend until smooth. Return mixture to saucepan add chicken & salsa & cook until just heated through. Add salt & lime juice, to taste, and water, if necessary, to achieve the desired consistency. > Divide between 4 sering bowls & garnish each portion with some of the tortilla strips & cilantro. > Nutrition info per serving: 400 cal., 110 cal from fat, 12 g. fat, 85 g carbohydrates, 4 g. fiber, 10 g sugar, 34 g. protein, 1,140 milligrams sodium.