Ingredients:

• 6 tortillas, corn or whole wheat
• 2 tablespoons oil
• 1 large onion, chopped
• 1 teaspoon chili powder
• 2 garlic cloves or ¼ teaspoon garlic powder
• 1 can diced tomatoes and green chilis
• 2 (14.5 ounce) cans no salt added diced tomatoes
• 1 box low sodium or no salt added chicken broth
• 1 (15 ounce) can no salt added corn, drained
• 1 (15 ounce) can no salt added black beans, drained and rinsed
• 2 cans chicken breast or 2 cups chopped cooked chicken
• Juice from 1 lime (about 1 tablespoon)

Directions:

1. Preheat oven to 425°F.
2. Using scissors or a pizza cutter, cut tortillas into ½ inch wide strips. Spread them evenly on a baking sheet and coat lightly with cooking spray.
3. Bake tortillas until lightly crisp, about 10 minutes. Flip tortillas about halfway through for even cooking. Set aside and let cool.
4. If cooking fresh chicken, cook in skillet or oven until internal temperature has reached at least 165^◦F. Chop and set aside.
5. Place large pot over medium heat. Add oil and chopped onion. Cook until onions are no longer white and begin to brown, about 5 minutes.
6. Stir in spices and cook for 1 more minute. Add tomatoes and chicken broth. Turn heat to high and bring to a boil. Let boil for 2 minutes.
7. After boiling for 2 minutes, add corn, black beans, chicken, tortilla strips, and lime juice. Cover pan and remove from heat. NOTE: You may reserve a few tortilla strips and sprinkle them on top for a crunchy texture. Let sit for about five minutes, or until tortilla chips begin to soften.
8. If desired, top with shredded cheese, avocado, sour cream or non-fat plain Greek yogurt before serving.

Nutrition Information

180 Calories│6g Fat (4g Saturated)│26g Carbohydrates│1g Added Sugar│4g Protein│330mg Sodium│1g Fiber