Chipotle Chicken Tortilla Soup

 We have a flash of cold weather moving through here so soup was on the menu.  I added some things and eliminated other parts.  I will print the original recipe with my notes to the side.  The original comes from Cooking Light Magazine August 2006.

1 Tbsp. Canola oil     (I used Olive Oil)

1 1/2 tsp. bottled minced garlic

3/4 lb. chicken breast, cut into bite-size pieces

1 tsp. chipotle chili powder

1 tsp. ground cumin

1 cup water (I did 2 cups water)

1/4 tsp. salt

1 can (14 oz.) chicken broth, low sodium  (I used 2 cups regular Organic chicken broth)

1 (14.5 oz.) can stewed tomatoes, un-drained
1 can corn, drained (this is not part of the original recipe - I added this)
1 can black beans, rinsed and drained (this is not part of the original recipe - I added this)

1 cup crushed tortilla chips (I left these off and served cornbread instead.)

1/4 cup chopped, fresh cilantro

1-2 limes cut into wedges

1. Heat oil in a large saucepan.  Add garlic and chicken, saute 2 minutes.  Add Chile powder and cumin, stir well.

2.  Add water, salt, broth, tomatoes, corn and black beans.  Bring to a boil.  Cover, reduce heat, and simmer 5 minutes.  Top with tortilla chips and cilantro.  Serve with lime wedges.

Yields only 4 servings, so I doubled the recipe.  The garnish really added so much flavor, do not leave it off!
Nutritional information - (this does not account for the changes I made - taking off the tortilla chips and adding the corn and black beans.)  Calories - 228   Fat - 5.4g   Protein 22.9g   Carbs 21.8g   Fiber 3.5g