Ingredients:

• 1 Tablespoon canola oil
• 2 Teaspoons garlic, chopped
• ¾ Pound boneless chicken breast, cut into bite size pieces
• 1 Teaspoon chipotle chili powder (or ½ of a chopped chipotle pepper in adobo sauce)
• 1 Teaspoon ground cumin
• 1 Cup water
• 1 Can chicken broth (14 oz.)
• 1 Can fire roasted stewed tomatoes (15 oz.)
• 2 Tablespoons butter, optional

Garnish:

• 1 Cup crumbled tortilla chips
• ¼ Cup fresh chopped cilantro
• 1 Lime, cut into 4 wedges

Directions:

1. Heat oil in large stock pot over medium-high heat for one minute. Add the chicken and garlic and sauté for 2 minutes.
2. Add water, broth, tomatoes and seasonings. Bring to a boil. Reduce the heat and simmer for 5 minutes. Add the butter (optional) and stir to combine. Pour into serving bowls and top with the cilantro and chips. Garnish with the lime wedges.

Enjoy!
Chef Mike