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Mexican Style Chicken Corn Soup***
by MELISSA RODRIGUEZ
serves: 4
  Weight Watchers New Complete Cookbook Page 123 (Points Value 7)
Ingredients:
  2 Tsp   Olive Oil
  1   Onion, Chopped
  1   Red Bell Pepper, Diced
  2 Clove   Garlic, Minced
  3 Cups   Chicken Broth
  14 1/2 oz   Fire-Roasted Diced Tomatoes
  10 oz   Corn, Thawed
  4 1/2 oz   Mild Green Chiles, Canned and Chopped
  1 Tsp   Chili Powder
  2 Cups   Chicken Breast, Cooked and Shredded
  1/2   Avocado, Pitted, Peeled, and Cut into Pieces
  1/4 Cup   Cilantro, Fresh, Coarsley Chopped
  8   Baked Tortilla Chips, Coarsley Broken
Directions:
  1. Heat oil in large saucepan over medium heat. Add onion, bell pepper, and garlic; Cook, stirring, until onion is softened and lightly browned, about 8 minutes.

2. Add broth, tomatoes with their juice, corn, chiles, and chili powder to saucepan; Bring to boil. Add Chicken; Reduce heat and simmer until heated through, about 2 minutes.

3. Remove saucepan from heat; stir in avocado and cilantro. Ladle soup evenly into 4 bowls; top evenly with tortilla chips.