Eat yourself skinny: Chipotle Chicken Tortilla Soup

I think... or I'd like to think that we all love the blog, Eat Yourself Skinny, as much as I do. Haven't checked it out? Well... GO... go now! Kelly is adorable, and has the best health recipes I know of! Her lovely, sweet self offered to share one of her recipes for all you Hart to Heart readers! Thank you Kelly for sharing! 

I just love the simplicity of this recipe, only a few staple ingredients thrown together in a single pot, not to mention that it's quick and easy too!  This soup is absolutely perfect on those dreary days when you're not feeling too well and just need that little pick-me-up or even if you're just in the mood for something hearty (yet healthy).  Your family will just love this and will love you even more for it!

Chipotle Chicken Tortilla Soup

Here are your ingredients:

1 Tbsp vegetable oil

1 1/2 tsp. minced garlic

2 chicken breasts, cooked and shredded

1 tsp. chipotle chile powder (or Mrs. Dash chipotle seasoning)

1 tsp. ground cumin

1 cup water

1/4 tsp. salt

1 (14 oz) can fat-free, low-sodium chicken broth

1 (14.5 oz) can stewed tomatoes

1/4 cup fresh cilantro

1 lime, cut into 4 wedges

2 (6-inch) tortillas, cut into strips

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!