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