Heat oil in heavy large nonstick pot over medium heat. Add garlic and stir 20 seconds. Add chicken, oregano and cumin to pot; sprinkle lightly with salt and pepper. Sauté 3 minutes. Add broth and lime juice and bring to simmer. Reduce heat to medium-low and simmer gently until chicken is cooked through, about 8 minutes. Season soup to taste with salt and pepper. Caution: If you are using the baked chips they have added salt, so go slowly on the salt.
Divide crushed tortilla chips among 6 bowls. Ladle soup into bowls. Top soup with tomatoes, green onions, cilantro and jalapeños. Garnish with lime slices and serve.
* COOKS NOTE: If you like more lime flavor, you can add more fresh lime juice or you may add a little lime zest. Other additions can be garnishing with a small amounts of shredded reduced fat Monterey Jack cheese or fat free sour cream. There are so many different variations that you can make to personalize this recipe. Enjoy!
Per Serving: 437 Calories; 6g Fat (11.5% calories from fat); 1g Saturated Fat; 51g Protein; 56g Carbohydrate; 6g Dietary Fiber; 68mg Cholesterol; 1173mg Sodium. Exchanges: 3 Grain (Starch); 5 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat.
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