Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large saucepan, heat oil and add chopped onion, cook for 3-4 minutes. add ancho powder, cumin, bay leaves, garlic powder and salt; cook for another 2 minutes. add broth, water, tomatoes and chilies, corn, and shredded chicken. bring to a boil for 1 minute and then simmer for thirty minutes. while soup is simmering, heat oven to 400 and place tortilla strips on a pan. cook for 8 minutes, turning over at the halfway point (keep and eye on these, you may need to adjust your cooking time according to your oven). place soup in bowls, garnishing with cheese, sour cream, and 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.