Serves: 4 servings
1 Tbsp olive oil
1½ tsp. minced garlic
2 chicken breasts, cooked and shredded
1 tsp. chipotle chile powder
1 tsp. ground cumin
1 cup water
¼ tsp. sea salt
1 (14 oz) can fat-free, low-sodium chicken broth
1 (14.5 oz) can stewed tomatoes
For the Toppings:¼ cup fresh cilantro
1 lime, cut into 4 wedges
2 (6-inch) tortillas, cut into strips
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 20 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 (such as Mrs. Dash). Bake at 350 for about 8 to 10 minutes. Top soup with baked tortilla strips, cilantro and a lime wedge and enjoy!
NOTE: To make in the crock pot, add uncooked chicken and the rest of ingredients through the tomatoes, cover and place on high for 3 to 4 hours or low 6 to 8 hours.
Serving Size: 1¼ cups • Calories: 228 • Fat: 5.4 g • Carbs: 21.8 g • Fiber: 3.5 g • Protein: 22.9 g
Recipe adapted from Cooking Light