Oops...I forgot to add the sour cream for the picture!

10 oz boneless, skinless chicken breast

3 cloves garlic, minced

3 1/2 cups diced canned tomatoes

3 cups chicken broth

4 oz can green chilies, drained

15 oz can whole kernel corn, drained

1 tsp chili powder

1 corn tortilla

1 oz shredded monterey jack cheese

1/4 cup minced cilantro

4 tbsp fat free sour cream

1/2 cup chopped green onions

Cut chicken into small bite size pieces. Cook chicken and garlic in large saucepan until chicken browns. Add tomatoes, broth, green chilies, corn and chili powder. Simmer for 20-30 minutes to allow flavors to blend.

Meanwhile preheat oven to 500. Cut tortilla into small bite size strips. Place strips on baking sheet and bake for 2-4 minutes or until strips brown. Check strips often to make sure they don't overcook. Set strips aside to cool.

To serve soup: ladel soup evenly into 4 bowls. Top each bowl of soup with 1/4 of the tortilla strips, 1/4 oz cheese, 1 T cilantro, 2 tbsp green onions and 1 tbsp sour cream.

1/4 (appx 2 cups)=284 calories/5 g. fat/5 g. fiber

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