Ingredients

• 2 tsp. olive oil
• 2 cloves garlic, minced
• 3 scallions, sliced thin
• 2 cans (14.5 oz.) reduced-sodium, fat-free chicken broth
• 1 cup canned diced tomatoes with green chiles
• 1 cup frozen corn kernels
• 1 bay leaf
• 1/2 tsp. ground cumin
• 1/2 tsp. chili powder
• 12 oz. cooked chicken, cut in small pieces
• 1/4 cup fresh cilantro leaves, chopped
• 3 Tbsp. fresh lime juice
• Salt and freshly ground black pepper, to taste
• 1 cup baked tortilla chips, crumbled, for garnish
• Low-fat sour cream, for garnish

Directions

1. Heat oil in a large saucepan over medium heat. Saut? garlic and scallions until garlic begins to color.
2. Add broth, tomatoes, corn and spices and bring to a boil. Reduce heat and simmer 5 minutes. Add the chicken and heat until warmed through, about 5 minutes. Add cilantro and lime juice. Stir and warm through. Season to taste with salt and pepper.
3. Ladle into soup bowls, sprinkle with crumbled tortilla chips and add a dollop of sour cream in the center for garnish.