Chipotle Chicken Tortilla Soup

If you like spicy food, you'll love this. Purchase corn muffins from your supermarket bakery to round out the meal.

Yield: 4 servings (serving size: 1 1/4 cups soup, 1/4 cup chips, 1 tablespoon cilantro, and 1 lime wedge)

Ingredients

• 1  tablespoon  canola oil
• 1 1/2  teaspoons  bottled minced garlic
• 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
• 1/4  cup  chopped fresh cilantro
• 1  lime, cut into 4 wedges

Preparation

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.

Nutritional Information

Calories:

228 (21% from fat)

Fat:

5.4g (sat 0.6g,mono 2.5g,poly 1.7g)

Protein:

22.9g

Carbohydrate:

21.8g

Fiber:

3.5g

Cholesterol:

49mg

Iron:

1.7mg

Sodium:

873mg

Calcium:

62mg