Servings: 4 servings

1 Tbsp olive oil 1 Tbsp olive oil
1 1/2 tsp. minced garlic 1 ½ tsp. minced garlic
2 chicken breasts, cooked and shredded 2 chicken breasts, cooked and shredded
1 tsp. chipotle chile powder 1 tsp. chipotle chile powder
1 tsp. ground cumin 1 tsp. ground cumin
1 cup water 1 cup water
1/4 tsp. sea salt ¼ tsp. sea salt
1 (14 oz) can fat-free, low-sodium chicken broth 1 (14 oz) can fat-free, low-sodium chicken broth
1 (14.5 oz) can stewed tomatoes 1 (14.5 oz) can stewed tomatoes
1/4 cup fresh cilantro ¼ cup fresh cilantro
1 lime, cut into 4 wedges 1 lime, cut into 4 wedges
2 (6-inch) tortillas, cut into strips 2 (6-inch) tortillas, cut into strips
Cooking spray Cooking spray

Heat oil in a large saucepan over medium-high heat. 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 5 minutes.
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!

NUTRITIONAL INFORMATION  NUTRITIONAL INFORMATION
Serving Size: 1 1/4 cups • Calories: 228 • Fat: 5.4 g • Carbs: 21.8 g • Fiber: 3.5 g • Protein: 22.9 g • WW Points+: 6 pts  Serving Size: 1 ¼ cups • Calories: 228 • Fat: 5.4 g • Carbs: 21.8 g • Fiber: 3.5 g • Protein: 22.9 g • WW Points+: 6 pts