Chipotle Chicken Tortilla Soup

Cinco De Mayo is only, oh, three weeks away.  Why wait?  This soup is exceptionally well suited to a margarita :)

INGREDIENTS

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

DIRECTIONS

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!

VERDICT

This recipe definitely has a kick to it!  I don't know that the tortillas on top were anything special- a handful of fritos or tostitos would have been fine.  They get all soggy and gross anyway! 

NUTRITION

Servings: 4

Serving Size: 1 1/4 cups

Calories: 228

Fat: 5g

Carbs: 21g

Fiber: 3g

Protein: 22g

Credit: Cooking Light