In medium saucepan, cook green pepper, onion and cumin in one tablespoon of vegetable oil for 4 minutes or until green pepper and onion are tender. Add in chicken broth, salsa and corn. Bring to boil then reduce heat to low. Cook for 5 minutes.
Cut corn tortillas into 1/2-inch strips.
In separate saucepan, heat 1 tablespoon of vegetable oil. Add tortilla strips. Cook for 3 to 4 minutes or until tortilla strips are crisp and golden brown. Place on paper towels to drain.
To serve, place a handful of tortilla strips in bottom of a bowl and top with shredded cheese, if desired. Pour soup over tortilla strips. Add sour cream, if desired.
Prepared or homemade stock can be used.