Tortilla Chicken Soup

One of the easiest and tastiest soups I have ever made!

Tortilla Chicken Soup: serves 4 (5 points +)

• 2 cloves garlic, minced
• 1-1/2 T. chili powder
• 2 tsp. ground cumin
• 4 c. FF chicken broth ( 32 oz. box)
• 1-1/2 c. chopped, cooked chicken breast from a rotisserie chicken
• 1 c. frozen corn, thawed
• 1 ( 10 oz) can diced tomatoes with green chilies ( such as Rotel)
• Juice of one lime ( at least 1 T.)
• 1 c. baked tortilla chips, crushed
• 1/4 c. reduced fat colby Jack cheese
• 1/4 c. chopped fresh cilantro leaves
• 1/2 c. diced, peeled avocado

Spray a large saucepan with cooking spray. Add the chili powder, garlic and cumin. Cook 1 minute.
Add the broth, chicken, corn and tomatoes with their juices. Bring to a boil. Reduce heat and simmer for 5 minutes. Stir in lime juice and season with salt to taste.
Ladle into 4 bowls ( at least 1-1/2 c. servings) Top each with chips, 1 T. cheese, avocado and cilantro.