Chicken Enchilada Soup

• 1 (6-inch) corn tortilla
• Vegetable cooking spray
• 1 teaspoon vegetable oil
• 1 (4-ounce) skinned, boned chicken breast half, cubed
• 2 tablespoons all-purpose flour
• 1/2 cup no-salt-added tomato sauce
• 1/4 cup skim milk
• 1 (13 1/2-ounce) can no-salt-added chicken broth
• 3/4 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/8 teaspoon salt
• 1/8 teaspoon garlic powder
• Dash of ground red pepper
• 1/4 cup seeded, chopped tomato
• 2 tablespoons (1/2 ounce) shredded reduced-fat sharp Cheddar cheese
• 1/2 teaspoon minced jalapeno pepper (optional)

1. Cut tortilla into very thin strips; place on a baking sheet. Bake at 325u0b0 for 10 minutes or until crisp. Set aside.
2. Coat a medium saucepan with cooking spray; add oil. Place over medium-high heat until hot. Add chicken; saute 4 minutes or until lightly browned. Add flour, and cook, stirring constantly, 1 minute. Gradually stir in tomato sauce, milk, and chicken broth. Stir in chili powder and next 4 ingredients. Cover, reduce heat, and simmer 15 minutes, stirring occasionally.
3. To serve, ladle soup into individual bowls, and top each serving with half of tortilla strips, 2 tablespoons tomato, 1 tablespoon cheese, and, if desired, 1/4 teaspoon jalapeno pepper.

corn tortilla, vegetable cooking spray, vegetable oil, flour, nosalt, milk, salt, chili powder, ground cumin, salt, garlic, ground red pepper, tomato, cheddar cheese, jalapeno pepper

Taken from www.myrecipes.com/recipe/chicken-enchilada-soup (may not work)