Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: if using tortilla rather than broken chips for garnish, using a pizza cutter or sharp knife, thinly slice tortilla into strips and fry in hot oil until crisp (baking works as well). drain and set aside. saute onion and garlic in olive oil in soup pot until tender. add chicken broth, green chilies, diced tomatoes, chili powder, cumin, cayenne pepper, and cooked meat. season to taste with salt and pepper. bring mixture to a boil, then reduce heat, and simmer for 15 minutes. serve soup in bowls, garnished with crisp tortilla strips (or broken chips), shredded cheese, chopped cilantro, sliced scallion, and jalapeno peppers.

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.