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1
In a large stockpot, heat 1 tablespoon olive oil over medium-high heat. Season the chicken breasts with salt and pepper on both sides. When the oil begins to smoke, add the chicken breasts to the pot and cook for a few minutes on each side, until the chicken is well browned and cooked through. Remove chicken to a plate, and set aside.
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2
Add 1 tablespoon olive oil to the pot, and add chopped onion. Saute the onion, stirring often, 3-4 minutes, or until it begins to soften. Stir in the corn, and cook for 1-2 minutes. Stir in the jalapeno and let it soften. Add broth and milk, stirring to combine. Add salt to taste. Bring the soup to a boil, then reduce heat to low. Combine the cornmeal with 1/4 cup water in a small bowl, stir well, and add it to the soup. Simmer, stirring occasionally, for another 15 minutes.
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3
While the soup simmers, shred the chicken with two forks, and add it to the soup.
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4
Heat about 1 tablespoon of olive oil over medium-high heat in a skillet. Add some of the tortilla strips, as many as you can fit in a single layer, and fry about 30 seconds on each side, or until they begin to brown. Remove the tortilla strips to a plate lined with paper towels, and repeat with the rest of the tortilla strips, replenishing olive oil as necessary.
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5
Fry the peppered bacon until very crispy. Remove to a plate lined with paper towels. Break it into small crumbles when cool.
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6
To serve, put a handful of fried tortilla strips in the bottom of a bowl. Pour soup over the tortilla strips. Top with bacon, cheese, plain Greek yogurt or sour cream, and additional tortilla strips.
