Chicken Tortilla Soup—Reduced-Fat

Recipe by Holly Clegg

Ingredients

Soup:: 1-- onion, chopped; 1teaspoon minced garlic; 4cups canned fat-free chicken broth; 1-- (28-ounce) can tomatoes, chopped; 1-- (10 3/4-ounce) can tomato puree; 1 1/2pounds boneless skinless chicken breasts, cut into chunks; 1tablespoon chili powder; 1teaspoon ground cumin; 2tablespoons lime juice; 1-- (16-ounce) bag frozen corn
Tortilla Strips and Condiments:: 4-- (6-inch) flour tortillas, baked; 1cup reduced-fat shredded Cheddar cheese; 1/2cup sliced green onions (scallions); 1small avocado, peeled and diced, optional

In a large pot coated with nonstick cooking spray, saute the onion and garlic until tender, about 5 minutes. Add the chicken broth, tomatoes, tomato puree, chicken, chili powder, cumin and lime juice and bring mixture to a boil. Lower heat and continue cooking until chicken is done, about 15 to 20 minutes. Add corn and continue cooking 5 more minutes. Serve with tortilla strips and condiments.
To make tortilla strips, while soup is cooking, preheat oven to 350F. Cut tortillas into 1/2-inch wide strips. Coat a baking sheet with nonstick cooking spray and lay strips over sheet. Bake 15 to 20 minutes or until lightly browned. Strips may be stored in zip lock bags or frozen.