Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: prepare the shredded chicken and set aside. heat large pot with canola oil. saute onion, garlic, jalapeno and cumin for 3 minutes. add the chicken broth, diced tomatoes and shredded chicken. season with salt and oregano to taste and let simmer for 15 minutes. stir in fresh squeezed lime juice to taste. crush a handful of tortilla chips into each bowl. pour in soup and garnish with cilantro and sour cream. happy eating!

Target recipe: in an electric slow cooker, combine chicken, tomatoes, enchilada sauce, onion, green chilies and garlic. add water, broth, cumin, chili powder, salt, pepper and bay leaf. stir in corn. cover and cook on low 6 to 8 hours or on high 3 to 4 hours. preheat oven to 400 degrees. lightly brush both sides of tortillas with oil. cut tortillas into 2 1/2-by- 1/2-inch strips. place on a baking sheet. bake, turning occasionally, until crisp, 5 to 10 minutes. sprinkle tortilla strips, cilantro and parmesan over soup.