Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large stock pot whisk together all eight cans of soup. add chicken broth, tomatoes, salsa, chilies, onion, garlic, chili powder, salt and pepper. bring ingredients to a boil, then reduce heat and simmer for an hour. add cilantro and chicken and simmer another hour. during last hour of cooking, cut tortillas into strips with a pizza cutter. deep fry tortilla strips in hot oil until they are browned. drain on paper towels. ladle soup into bowls; top with tortilla strips, and shredded cheese. **you can also top with additional chopped chicken, tomato, cilantro and/or sour cream.

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.