Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: de-skin and boil the chicken breasts. you can use 10 cups of water if you want to save the chicken stock for the soup, but i usually drain it and continue the recipe with fresh water. chop an de-seed bell pepper, onion, and sorranos. slice corn off of cobb, and mince or chop the garlic. saute these veggies with the olive oil for 5 minutes. add veggies to the chicken, water, chili powder, salt, and pepper. saute the roma tomatos for 5 minutes and add to the soup. boil the soup for 15 minutes. add the lime juice and cilantro and serve. on top of each bowl, add 1/2 oz. cheese and a few tortilla chips. if you plan on freezing this soup, do not add the cheese or tortilla chips until just before serving.

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.