Brown chicken in bottom of soup pot in a little bit of olive oil.

Add cans of corn and beans, draining before adding.

Add tomatoes and taco seasoning. Do not drain tomatoes.

Add in 2 cups of water.

Let soup boil for 10 minutes, then let simmer for another 10 minutes.

Cut tortilla shells in half, cut in half again making four pieces per shell.

Heat oil, when hot enough drop several tortilla pieces in oil. Fry for a couple minutes until golden brown.