Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine the chicken broth, green chilies, tomatoes with green chilies, onion, and garlic in a soup pot. add the shredded chicken. bring to a boil, stirring frequently. reduce heat and simmer for 30-35 minutes. add the lime juice, cilantro, cayenne, and cumin. simmer for 10-15 minutes longer. cut the tortillas into 1/2 x 2-inch strips. fry in hot olive oil in skillet until golden brown; drain on paper towels. ladle the soup into bowls. garnish with shredded monterey jack cheese and the tortilla strips.

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.