Mexican Chicken Soup - cooking recipe

Ingredients

8 ounces boneless skinless chicken breasts
2 garlic cloves, minced
1 (28 ounce) can crushed tomatoes
3 cups fat-free chicken broth
4 ounces green chilies, drained
1 (15 1/4 ounce) can whole kernel corn, drained
1 teaspoon chili powder
1/4 cup cilantro, minced
1 -2 lime, quartered
2 green onions, chopped (optional)
1 ounce lowfat mozzarella cheese, shredded (optional)

Preparation

Cut chicken into small bite size pieces.
Heat large saucepan over medium-high heat, spray with cooking spray (or add olive oil) and saute chicken and garlic until chicken browns.
Add crushed tomatoes, chicken broth, green chilies, corn and chili powder.
Simmer for 20-30 minutes to allow flavors to blend.
Meanwhile, mince cilantro and chop green onions.
Pour soup into bowls and top with cilantro, lime juice, green onions and cheese.