Instructions

• Heat 1 Tbsp olive oil in a large saucepan over medium-high heat.
• Add 1 1/2 tsp minced garlic and the 2 cooked, shredded chicken breasts to the pan; sauté, stirring, about 2 minutes, until the garlic is fragrant and the chicken is warmed.
• Stir in 1 tsp chipotle chile powder and 1 tsp ground cumin; cook about 30 seconds to bloom the spices.
• Add 1 cup water, 1/4 tsp sea salt, the 1 14-oz can fat-free, low-sodium chicken broth, and the 1 14.5-oz can stewed tomatoes. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes.
• While the soup simmers, preheat the oven to 350°F. Arrange the tortilla strips on a baking sheet in a single layer, lightly spray them with cooking spray, and lightly sprinkle with a small pinch of the chipotle chile powder from the ingredients. Bake 8–10 minutes, until crisp and lightly browned (turn once if desired). Remove from oven and keep warm.
• Divide the soup among bowls. Top each bowl with the baked tortilla strips and 1/4 cup fresh cilantro (as garnish). Serve with lime wedges (1 lime cut into 4 wedges) alongside each bowl.
• Crockpot option: combine the cooked, shredded chicken and all remaining soup ingredients (1 cup water, 1/4 tsp sea salt, the 14-oz chicken broth, the 14.5-oz stewed tomatoes, 1 tsp chipotle chile powder, and 1 tsp ground cumin) in the slow cooker. Cover and cook on high 30–60 minutes or on low 1–2 hours, until heated through. Then prepare the tortilla strips (step 5) and serve as in step 6.