Friday, July 01, 2005

Chipotle Chicken Tortilla Soup


Chipotle Chicken Tortilla Soup(CL)

1 tablespoon canola oil
1 1/2 teaspoons bottled minced garlic (I used Fresh)
3/4 pound chicken breast tenders, cut into bite-sized 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 (I used closer to 1 1/2 cups)
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 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.

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