Instructions: In a frying pan, heat 3 tablespoons of the olive oil over medium-high heat. When it is hot, add the tortilla triangles a few at a time, not overcrowding. Cook until golden, turning once, about 30 seconds. Remove to paper towels to drain, and repeat until all are cooked. Sprinkle with the sea salt and set aside. In a heavy-bottom saucepan or soup pot, cook the bacon over medium-low heat until it renders its fat and is lightly browned, about 3 or 4 minutes. With a slotted spoon, remove the bacon to paper towels to drain. Allow to cool, then crumble. Add the remaining 1 tablespoon olive oil to the bacon drippings, increase the heat to medium-high, and when it is hot, stir in the chili powder, then add the onion, celery and poblano pepper and saute until the onions are soft and nearly translucent, about 3 minutes. Add the garlic and the potatoes, stir a minute or two, then add the tomatoes, followed by the chicken broth, lime juice and 1 teaspoon of the oregano. Bring to a boil, reduce the heat to medium-low, cover and simmer until the potatoes are tender, about 15 minutes. Taste and adjust for salt and pepper. Add the chicken, the corn, the remainder of the oregano, and the reserved bacon. Cook until the chicken is heated through, about 5 minutes. To serve, ladle into bowls and garnish with the cilantro and a few of the chips. Per serving: 419 calories, 27 g protein, 41 g carbohydrate, 17 g fat (4 g saturated), 48 mg cholesterol, 586 mg sodium, 4 g fiber.
