Recipe Sunday

For those who like and appreciate HOT recipes, this is definitely one for you! I loved this recipe. However, B wasn't able to eat it and poor Daddy T thought his lips had fallen off. If you want it not so hot, I would suggest not using as much chipotle. I thought it was great, though, and so did my father-in-law. However, we LOVE hot food!

Chipotle Chicken Tortilla Soup
Yield: 4 servings

• 1 tablespoon canola oil
• 1-1/2 teaspoons bottled minced garlic
• 3/4 pound of 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 (14-1/2-ounce) can stewed tomatoes, undrained (we used diced tomatoes)
• 1 cup crushed tortilla chips
• 1/4 cup fresh chopped cilantro
• 1 lime, cut into 4 wedges
• (I always top it off with mozzarella cheese to my soups like this because let's face it...mozzarella makes it better!)

1. Heat oil in a large saucepan over medium-high heat.
2. Add minced garlic and chicken; sauté 2 minutes.
3. Add chile powder and cumin; stir well.
   
4. Add water, salt, broth, and tomatoes; bring to a boil.
5. Cover, reduce heat, and simmer 5 minutes.
   
6. 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

*Taken from Cooking Light Magazine, August 2005