Chipotle Chicken Tortilla Soup

  • 1 Tbsp vegetable oil
  • 1 1/2 tsp. minced garlic
  • 2 chicken breasts, cooked and shredded
  • 1 tsp. chipotle chile powder
  • 1 tsp. ground cumin
  • 1 cup water
  • 1/4 tsp. salt
  • 1 (14 oz) can fat-free, low-sodium chicken broth
  • 1 (14.5 oz) can stewed tomatoes
  • 1/4 cup fresh cilantro
  • 1 lime, cut into 4 wedges
  • 2 (6-inch) tortillas, cut into strips
  • Cooking spray

Heat oil in a large saucepan over medium-high heat.  Add minced garlic and shredded chicken; saute for about 2 minutes.  Add chipotle chile powder and cumin; stir well.  Add water, salt, chicken broth and tomatoes and bring to a boil.  Cover, reduce heat and simmer for about 5 minutes.
Meanwhile, preheat your oven to 350 degrees F and place tortilla strips on a baking sheet.  Spray strips with cooking spray and sprinkle with a touch of chipotle chile powder or chipotle seasoning blend (such as Mrs. Dash).  Bake at 350 for about 8 to 10 minutes.  Top soup with baked tortilla strips, cilantro and a lime wedge and enjoy!