Chicken Tortilla Soup

Since I have been lacking blogging motivation, I thought it would be worthwhile to set a new theme for my upcoming blogs. The theme I ended up choosing is food. I figured would be fun for all you perspective students (and current students) to not only learn about some delicious restaurants located in Salt Lake but also affordable meals and treats that you can make in the comfort of your own kitchen.

For my first "foodie" blog I have decided to share one of my favorite recipes, homemade chicken tortilla soup. This soup packs a spicy punch and is a prefect to make during the cold winter months. If you have a crockpot, you can throw this together before class and come home at the end of the day to a perfect bowl of soup. Below is the recipe and photo of the final product! Hope you all enjoy!

Chipotle Chicken Tortilla Soup
Ingredients
•1 tablespoon canola oil
•1 1/2 teaspoons 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
• 2 seeded jalapeños

Preparation
•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 or as long as desired (the longer the better!). Top with tortilla chips and cilantro, and serve with lime wedges. Enjoy!