1/2 cup chopped onion
1 clove garlic, minced
1 tablespoon reduced fat margarine
1 teaspoon dried oregano
3/4 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1 (14.5 ounce) can reduced sodium chicken broth
1 (14.5 ounce) can peeled tomatoes, coarsely chopped (reserve liquid)
2/3 cup frozen corn kernels
4 (5 ounce) cod filets
Cilantro
Tortilla strips

Heat margarine in a large skillet over medium heat. Add onions and garlic and saute until onions are soft, 3-4 minutes. Stir in oregano, cumin and red pepper flakes and saute for 1-2 minutes. Stir in chicken broth, tomatoes and tomato liquid and bring to boil. Reduce heat and simmer for 5 minutes. Stir in corn and set cod on top of liquid and spoon broth over cod. Cover and simmer for 5 minutes or until cod flakes easily with a fork. Place one cod filet in a large soup bowl and cover with broth. Garnish with cilantro and tortilla strips and serve.

Makes 4 Servings
Serving Size: 9 ounces broth and 5 ounces cod