Tortilla-Lime Soup

1 teaspoon olive oil
1 onion, chopped
2 garlic cloves, minced
2 teaspoons ground cumin
1/4 teaspoon cayenne
4 cups vegetable broth
1 (14 1/2 ounce can Mexican-style stewed tomatoes)
2 cups frozen corn kernels
1 breast of chicken (cooked)
2 corn tortillas (cut into strips)
juice of two limes
1 avocado (cut into slices)

Heat the oil in a saucepan and cook onion & garlic about 6 minutes. Add cumin and cayenne and cook while stirring for one minute. Add the broth, tomatoes, chicken & corn and bring to a boil. Simmer about five minutes.

Meanwhile, spray pan with Pam and cook tortilla strips about four minutes, turning when needed. Remove the soup from heat. Stir in lime juice and top with avocado & tortilla strips.