Title: Chicken corn chile cheese soup
 Categories: None
      Yield: 1 Servings
 
      1 lb Boneless skinless chicken
           -breasts
      1 md Onion chopped
      2    Garlic cloves minced
           Pam; I Can't Believe It's
           -Not Butter Spray
      2    Chicken boullion cubes
      1 c  Hot water
      1 ts Cumin
     16 oz Fat-free sour cream
      3 c  Skim milk
      2 c  Shredded fat-free cheddar
           -cheese
      1 cn (16-oz) cream-style corn
      1 cn (4-oz) chopped green
           -chilies; undrained
      1 ts Cayenne pepper; less to
           -taste
      1 md Tomato; chopped
 
  ~-For those who like southwest-flavored things. Not too spicy, but
  it's zippy! Modified from a recipe in a magazine.
  
  Cut chicken in small pieces. Brown chicken, onion and garlic in Pam
  and ICBINB until chicken is no longer pink. Dissolve bouillion in
  water; add to the pan along with the cumin; bring to a boil. Reduce
  heat; cover and simmer for 5 minutes. Add milk, sour cream, cheese,
  corn, chilies and pepper. Cook and stir over low heat until the
  cheese is melted. Stir in tomato; serve immediately. Serves 8-10.