Appetizers / Soups / Salads

Cook chopped onion in oil until soft. Add the chili powder and tomato paste and stir with a wooden spoon. Season chicken with salt , cut into bite size pieces. Add to chili-tomato mixture and stir until coated. Pour in about .5 cup broth and turn heat to medium. Cover pan and cook for 5 minutes. Add remaining broth and cilantro and simmer, uncovered until broth has reduced about 1/3, about 15 minutes. Slice tortillas into strips. Spray with vegetable oil spray. Place in a single layer on a cookie sheet. Place in 325 degree oven to crisp. After broth has cooked for 15 minutes add the corn, beans and tomatoes. Simmer for 5 minutes. Makes 4 servings. Garnish with the tortilla strips, diced avocado, low fat sour cream, extra cilantro and a squeeze of lime as desired.