Chicken Tortilla Soup

1 1/2 lb chicken (plus 1/2 tsp. cumin & chili powder)
cooking spray
4 garlic cloves
6 cups low sodium chicken broth (70-80mg per serving)
2 cups water
2 tbsp chili powder
2 tbsp ground cumin
2 14.5oz (411g) cans of diced tomatoes & green chilies undrained
4 extra-thin corn tortillas (2=80 calories), chopped
1- 15oz (425g) can drained & rinsed less sodium black beans (approx 180mg sodium per serving)

Optional: (not included in nutritional info)
1 cup low fat tortilla chips
1/2 cup (2 oz.) shredded lowfat cheese
1/2 cup fresh cilantro, chopped
1/2 cup diced peeled avocado
8 tbsp of lowfat sour cream or nonfat greek yogurt
8 lime wedges

For extra flavor you may choose to top soup with the following:2 tablespoons crushed tortilla chips, 1 tablespoon shredded lowfat cheese, 1 tablespoon fresh cilantro chopped, and 1 tablespoon avocado, 1 tbsp sour cream or greek yogurt. Serve with lime wedges

Tenderize chicken. Cut into 8 parts & rub with mixture of (1/2 tsp cum & 1/2 tsp chili powder) Heat a grill pan over medium-high heat & spray with cooking spray. Grill in pan approx 4 minutes on each side or until done. Chop into strips or bite size pieces. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add garlic; sauté 1 minute. Add broth and the rest of ingredients (through black beans); bring to a boil. Reduce heat; simmer 15 minutes. Ladle soup into each of 8 bowls

Serving Size: makes approx 8 1 1/2 cup servings