So, here's what you'll need:
I forgot to add a few ingredients to the picture. I also had two ears of corn, tortillas for tortilla strips, yellow pepper, and an onion. Forgetful me!!
The first step is to heat the oven to 375 for the chicken. Trim the chicken of any fat or tendons that are on it. Then create a spice mixture of chili powder (2 tsp), cumin (1 tsp), a pinch of salt, few grinds of black pepper and garlic powder (1/2 tsp). Rub the spice mix on the chicken and drizzle about 2 tbsp of olive oil on to the chicken. Massage it all together and place on a tin foil line baking sheet. I like use tin foil for the easy clean-up.
Dice the chicken into small pieces.
Next, dice the onion, jalapenos and yellow bell pepper. Saute them together in a 1 tbsp or less of olive oil.
Dice the carrots into small pieces and toss in to the pot after the onions are translucent.
Bring to a boil and then add the chicken, kidney beans, and the corn.
Bring back to a boil and then reduce the heat to a simmer. Let it simmer for an hour. While it cooks, cut the tortillas into 1 inch narrow strips. I used 5 small taco size tortillas. Bake the strips at 375 for 5 minutes. If they aren't crunchy, bake a little longer, but be careful! They burn quickly. After the soup has simmered for an hour, serve and enjoy or let it cool and divide into single serve tupperware containers.
Not the best picture, but you get the idea.