1 cup chopped red onion
1/2 cup chopped red or green bell pepper
1 teaspoon minced garlic
1 (4-ounce) can chopped green chilies, drained
8 cups fat-free canned chicken broth
2 cups chopped cooked skinless chicken broth
1 cup frozen corn thawed
1/4 cup chopped fresh cilantro, optional
2 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
4 (6- to 8-inch) flour tortillas, cut into 1/4 inch strips
1 cup shredded reduced-fat Monterey Jack Cheese
In a large, heavy non-stick pot, saute' the onion,bell pepper, and garlic over medium heat until tender, about 7 minutes. Add the chilies, chicken broth, chicken, corn , cilantro , lime jucie, cumin, and chili powder. Simmer, uncovered for 10 minutes
While soup is cooking preheat oven to 350º
Place the Tortilla strips on a baking sheet. Bake for 10 to 15 minutes.
While the soup is cooking, preheat the oven to 350º F.
Place the tortilla strips on a baking sheet. Bake for 10 to 15 minutes, or until crisp. Spoon the soup into bowls; top with the tortilla strips and cheese.