Chipotle Chicken Tortilla Soup

I LOVE tortilla soup in any form, but this one gives me a chance to use some of the chipotle chiles in adobo sauce that are always waiting in my freezer. Serve with sour cream, cheese, and avocado. Recipe modified from Cooking Light.

1 Tbs. canola oil
1 1/2 tsp. minced garlic
3/4 pound chicken breast tenders, but into bite-sized pieces
1 tsp. chipotle chile in adobo sauce
1 tsp. cumin
1 cup water
1/2 tsp. salt
1 (14 oz.) can fat free chicken broth
1 (14.5 oz.) can stewed tomatoes, undrained
1 cup crushed tortilla chips
1/4 cup chopped fresh cilantro
1 lime

1. Heat oil in a large saucepan over medium-high heat. Add minced garlic and chicken and saute for 2 minutes. Add chile and cumin; stir well.
2. 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, sour cream, cheese, and diced avocado.