Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat oil in a large saucepan over medium heat. saute tortillas with garlic and epazote over medium heat until tortillas are soft. add onion and fresh tomato puree and bring to a boil. add cumin, chili powder, bay leaves, canned tomato puree and chicken stock. bring to a boil again, then reduce heat to simmer. add salt and cayenne pepper to taste, and cook stirring frequently for 30 minutes. skim fat from surface, if necessary. strain and pour into warm soup bowls. garnish with an equal portion of chicken breast, avocado, shredded cheese and crisp tortilla strips. serve immediately.

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.