Elaine's Santa Fe Soup

 

 4 Boneless, skinless, chicken breast, cubed

1 cups chopped onion

2 tsp Minced garlic

3 14 oz cans Chicken Broth, low fat, low sodium

2 14 oz cans Tomatoes, Stewed Mexican Style

1 can Corn with liquid

tsp ground cumin

Juice of lime

1 lb Velveeta cheese, low fat, cubed

 

Brown chicken in 2 tsp olive/canola oil.  Add onions, tomatoes, corn, chicken broth and garlic.  Cook until chicken is done.  Reduce heath and simmer for 15-30 minutes to blend flavors.  Add cumin and Velveeta cheese.  Heat gently until cheese melts.

 

Toppings:  broken corn chips, sliced black olives, sour cream, cheddar cheese, chopped green onions, and diced avocado.