Skinny tortilla soup

Tortilla soup

3 Chicken breasts (cubed)
Tony's
Evoo
Onion
Bell pepper
(Jalepeno--if you have it)
3 cloves minced garlic
Rotel (with green peppers)
1 can Diced tomatoes(with green peppers)
1 can corn (drained)
1 can blackbeans (drained)
Fat free Chicken stock (1/2 a box)
1 can water
Dried oregano
2 tsp cumin
1 tsp chili powder
1/4 tsp cayenne
Bay leaf
S&p
Green onions
1/2 lime juice (save the other half for the avocados)
Cilantro (optional)
Fat free cheddar cheese
Avocado
(optional- whole grain tortilla chips)

Season chicken with tonys,
Heat evoo, sauté chicken until cooked then take out and put aside
(if needed put a little more evoo)
Sauté onion and peppers.
When translucent add garlic
Cook for a minute or so
Add rotel and diced tomatoes. Add a little salt and pepper. Cook down for about 5 min. Add corn, beans, chicken stock, can of water, dash of oregano, bay leaf, cumin, chili powder, cayenne, black pepper a LITTLE BIT of salt, and 1/2 lime. Cook until it boils. Taste to season. Add chicken. Return to boil then lower heat. Cook for as long as u can. At least 1 hour. When you are about to serve add chopped green onions and cilantro (if u have it)
Don't forget to take out the bay leaf!
Top with: cheese, cilantro, tortilla chip, sliced avocados (squeeze lime juice over avocados as soon as u cut it)

Enjoy!