Tortilla Chipotle Chicken Soup

Ingredients

• Cooking spray
• 1 2 ounces skinless, boneless chicken breast, cubed
• 1 cup finely chopped onion
• 2 garlic cloves, minced
• 2 (14-ounce) cans fat-free, less-sodium chicken broth
• 1 chipotle chili, mashed
• 2 teaspoons chili powder
• 1 cup chopped seeded tomato
• 2 tablespoons fresh lime juice
• 1/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 4 (6-inch) corn tortillas
• 1/3 cup chopped fresh cilantro

Preparation

1. Preheat oven to 425°.
2. Heat a Dutch oven coated with cooking spray over medium-high heat. Add chicken, and sauté 2 minutes. Remove chicken; keep warm.
3. Add onion to pan; cook 4 minutes, stirring frequently. Add garlic; sauté 15 seconds. Add broth, chipotle chili, and chili powder. Bring to a boil; cover, reduce heat, and simmer 20 minutes.
4. Stir in tomato and next 3 ingredients; add chicken. Cover, reduce heat, and simmer 20 minutes.
5. While soup simmers, cut tortillas into 1/4 x 2-inch strips. Place on a baking sheet in a single layer, and coat lightly with cooking spray. Bake at 425° for 8 to 10 minutes or until lightly browned. Cool completely.
6. Ladle soup into bowls; sprinkle servings evenly with cilantro and tortilla strips.