1 tablespoon canola oil
1 1/2 teaspoons bottled minced garlic
3/4 pound chicken breast tenders, cut into bite-sized pieces
1 teaspoon chipotle chile powder
1 teaspoon ground cumin
1 cup water
1/4 teaspoon salt
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (14.5-ounce) can stewed tomatoes, undrained
1 cup crushed baked tortilla chips
1/4 cup chopped fresh cilantro
1 lime, cut into 4 wedges

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

Yield:
4 servings (serving size: 1 1/4 cups soup, 1/4 cup chips, 1 tablespoon cilantro, and 1 lime wedge)

CALORIES 228 (21% from fat); FAT 5.4g (sat 0.6g,mono 2.5g,poly 1.7g); PROTEIN 22.9g; CHOLESTEROL 49mg; CALCIUM 62mg; SODIUM 873mg; FIBER 3.5g; IRON 1.7mg; CARBOHYDRATE 21.8g