Chipotle Chicken Tortilla Soup

By dashy_65

Cooking Light

AUGUST 2005

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, may be too hot
• 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 fire roasted tomatoes, undrained
• 1 C. frozen corn
• 1 can black beans, rinsed and drained
• 1 cup crushed baked tortilla chips
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into 4 wedges

Preparation

Step 1

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.

228 cal, 5.4g fat, 22.9g protein, 3.4g fiber, 21.8g carbs, 873mg sodium