Elaine's Santa Fe Soup

4 Boneless, skinless, chicken breast, cubed
1 ½ cups chopped onion
2 tsp Minced garlic
3 14 ½ oz cans Chicken Broth, low fat, low sodium
2 14 ½ oz cans Tomatoes, Stewed Mexican Style
1 can Corn with liquid
½ tsp ground cumin
Juice of ½ lime
1 lb Velveeta cheese, low fat, cubed

Brown chicken in 2 tsp olive/canola oil. Add onions, tomatoes, corn, chicken broth and garlic. Cook until chicken is done. Reduce heath and simmer for 15-30 minutes to blend flavors. Add cumin and Velveeta cheese. Heat gently until cheese melts.

Toppings: broken corn chips, sliced black olives, sour cream, cheddar cheese, chopped green onions, and diced avocado.