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Chipotle Chicken Tortilla Soup
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| 1 tbsp | canola oil |
| 11/2 tsp | bottled minced garlic |
| 3/4 lb | chicken breast tenders, cut into bite-sized pieces |
| 1 tsp | chipotle chile powder |
| 1tsp | ground cumin |
| 1 cup | water |
| 1/8 tsp | salt |
| 1 (14 oz)can | fat free, lower sodium chicken broth |
| 1 914.5 oz can | no salt added diced stewed tomatoes, undrained |
| 1 cup | crushed baked tortilla chips |
| 1/4 cup | chopped fresh cilantro |
| 1 | lime, cut into 4 wedges |
| Heat oil in a large saucepan over medium-high heat. Add minced garlic and chicken; sauté 2 minutes. Add chile powder and cumin; stir well. Add 1 cup water, salt, broth, and tomatoes; bring to a broil. Cover, reduce heat, and simmer 5 minutes. Top with tortilla chips and cilantro, and serve with lime wedges. | |
| 5.5 | fat |
protein 23.2
carb 20.6
fiber 3
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