Mexican Chicken Soup

4 cups chicken soup *

1 can (11 oz) whole kernel corn

1 can (4 oz) diced green chiles

1 medium tomato, diced

½ cup chopped onion

½ cup shredded pepper-jack cheese

¼ cup coarsely chopped fresh cilantro

Corn tortilla strips

Diced avocado

Sour Cream (optional)

Combine soup, corn, chiles, tomato and onion in stockpot and bring to simmer. Ladle into serving bowl; garnish each serving with cheese, cilantro and tortilla strips. Serve immediately garnished with diced avocado and a dollop of sour cream if desired. Makes 4 servings.

*Chicken Soup: Remove remaining chicken meat from bones and shred; place bones and chicken meat in stock pot with 4 cups water; bring to boil, cover and simmer 20 minutes. Remove bones; discard.

Per Serving: 117 Calories / 5.9 gm. protein / 4.9 gm. fat (2.8 gm saturated fat) / 11 gm carbohydrates / 12 mg. cholesterol / 2402 mg. sodium