Chipotle Chicken Tortilla Soup

Ingredients:

1 tbsp canola oil
1 1/2 tsp minced garlic
3/4 lbs. chicken breast cut into bite size pieces
1 tsp chipotle chilli powder
1 tsp ground cumin
1 cup water
1/4 tsp salt
1 (14 oz) can fat-free, less-sodium chicken broth
1 (14.5 oz) can stewed tomatoes, undrained
1 cup crushed baked tortilla chips
1/4 cup cilantro, chopped
1 lime, cut into wedges

Directions:

Heat oil in a large sauce pan. Add garlic and chicken. Saute for a 2 minutes until chicken is slightly browned

Add chilli powder and cumin and stir well.

Add water, salt, broth, and tomatoes. Bring to a boil.

Cover, reduce heat and simmer 5 minutes.

Top each serving with tortilla chips and cilantro and serve with lime wedges.

Source: Cooking Light- Complete Meals in Minutes
Note: I substituted canola oil for olive oil. I didn't have stewed tomatoes on hand, so I used a can of tomato sauce and chopped some fresh tomatoes in with it.