[Ian]

Chipotle Chicken Tortilla Soup

Ingredients:

1 tablespoon canola oil
1 1/2 teaspoons bottled minced garlic
3/4 pound chicken breast tenders, cut into bite-size pieces
1 teaspoon chipotle chile powder
1 teaspoon ground cumin
1 cup water
1/4 teaspoon salt
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (14.5 ounce) can stewed tomatoes, undrained
1 cup crushed baked tortilla chips
1/4 cup chopped fresh cilantro
1 lime, cut into 4 wedges


Cooking Instructions:

1. Heat oil in a large saucepan over medium-high heat. Add garlic and chicken; sauté 2 minutes. Add chile powder and cumin; stir well. Add water, salt, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Top with tortilla chips and cilantro, and serve with lime wedges. Yield: 4 servings (serving size:1 1/4 cups soup, 1/4 cup chips, 1 tablespoon cilantro, and 1 lime wedge).

Calories: 228
Fat: 5.4 g (0.6 g saturated fat)
Protein: 22.9 g
Carbohydrates: 21.8 g
Fiber: 3.5 g
Cholesterol: 49 mg
Iron: 1.7 mg
Sodium: 873 mg
Calcium: 62 mg


Source: Cooking Light: Annual Recipes 2006. Ed. Heather Averett. 1st printing. Birmingham: Oxmoor House, 2005