CHITPOTLE CHICKEN TORTILLA SOUP

Adapted from Cooking Light and Eat Yourself Skinny

1 Tbsp olive 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

2 cups chicken broth ( I make my own) or use Kitchen Basics low sodium broth

1 (14.5 oz) can stewed tomatoes ( I used some diced plum tomatoes instead)

1/4 cup fresh cilantro

1 lime, cut into 4 wedges

2 (6-inch) tortillas, cut into strips

Cooking spray - I like PAM olive oil spray :)

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.  Bake at 350 for about 8 to 10 minutes.  Top soup with baked tortilla strips, cilantro and a lime wedge.