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.