Chicken Chipotle Tortilla Soup

This Chipotle Chicken Tortilla Soup is the reliable weeknight meal that is lighter, straightforward to make and packed with flavors your family will keep!

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What goes in

• 1 tablespoon olive oil
• 1 1/2 teaspoon. minced garlic
• 2 chicken breasts, cooked and shredded
• 1 teaspoon. chipotle chile powder
• 1 teaspoon. ground cumin
• 1 cup water
• 1/4 teaspoon. sea salt
• 1 14 ounces can fat-free, low-sodium chicken broth
• 1 14.5 ounces can stewed tomatoes
• 1/4 cup fresh cilantro
• 1 lime, cut into 4 wedges
• 2 6-inch tortillas, cut into strips
• Cooking spray

How it comes together

1. Heat oil in a large saucepan over a lively burner. 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.
2. 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!
3. 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.