Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: heat the oil in a saucepan. add the onion and garlic and cook over medium heat for 5 to 8 minutes, until just softened. add the tomatoes and salt and cook for 5 more minutes. stir in the chicken stock. bring the liquid to a boil, covered, then lower the heat and simmer for about 15 minutes more. add the carrot to the soup. cook, covered, for 10 minute. add the zucchini, chicken and chilies, and continue cooking, uncovered, for about 5 minutes, or until the vegetables are just tender. divide the tortilla strips among four soup bowls and sprinkle each one with the avocado. ladle in the soup, then sprinkle the scallions and cilantro on top. 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.