Tortilla Chicken Soup

Recipe from Enlightened Soups, by Camilla V. Saulsbury Ingredients: 1 teaspoon canola oil 2 cloves garlic, minced 1 ½ tablespoons chili powder 2 teaspoons ground cumin 4 cups low-sodium chicken broth 1 ½ cups chopped cooked chicken breast (e.g., from a purchased rotisserie chicken) 1 cup frozen corn, unthawed 1 10-ounce can diced tomatoes and green chiles, undrained 1 tablespoon fresh lime juice 1 cup baked tortilla chips, crushed ¼ cup shredded Monterey Jack cheese ¼ cup chopped fresh cilantro leaves ½ cup peeled and diced avocado Directions: Heat the oil in a large saucepan set over medium-high heat. Add the garlic, chili powder, and cumin. Cook and stir 1 minute. Add the broth, chicken, corn, and tomatoes with their juices. Bring to a boil. Reduce heat to medium low and simmer 5 minutes. Stir in the lime juice and season with salt and pepper to taste. Ladle into 4 bowls and top with equal amounts of Monterey Jack cheese, cilantro, and avocado. Makes 4 servings Nutrition Per Serving: Calories 207; Fat 7.4g; Protein 22.3g; Cholesterol 51mg; Sodium 604mg; Carbohydrate 12.6g