CHIPOTLE CHICKEN TORTILLA SOUP

I've mentioned my love of food and cooking, so from time to time I will post about recipes I have made and love. I'm a serious recipe-pusher so get ready for the onslaught. The only thing I would change is to use shredded chicken versus bite-size pieces.

CHIPOTLE CHICKEN TORTILLA SOUP

1 T canola oil
¼ c onion, chopped
1 lb chicken breasts, cut into bite-size pieces
1 ½ t minced garlic
1 t chipotle chile powder
2 t ground cumin
1 c water
¼ t salt
1 14 ounce low-sodium chicken broth
1 14.5 ounce can whole or stewed tomatoes, undrained
1 c crushed tortilla chips
¼ c chopped fresh cilantro
1 lime, cut into 4 wedges

Heat oil in a large saucepan over medium-high heat. Add onion and chicken breasts, sauté 2 minutes. Add garlic, sauté another minute. Add chile powder and cumin, stir well. Add water, salt, broth, and tomatoes and bring to a boil. Cover, reduce heat, and simmer 5 minutes. Top with tortilla chips and cilantro, and serve with lime wedges.
Serves 4.

{Published in: Gluten-Free Healthy Meals Main Dishes Soups on May 20, 2009.

IF WE COULD JUST GET HIM TO SLEEP IN HERE

Drew's room is almost done...well nearly. Danny just finished painting the walls, which we think turned out perfectly. He and his Dad put up some wide crown moulding, and the only thing left now is to install some dark wood flooring. A few years ago, my amazingly talented Mom made the bedding. It's a great thing to have creative, handy people in your life! Soon we'll be moving on to the nursery!