Chipotle Chicken Tortilla Soup

Serves 2

Ingredients

• 1 tablespoon canola or vegetable oil
• 2 teaspoons fresh garlic, chopped
• ¾ pound chicken tenders, cut into bite size pieces
• 1 teaspoon chipotle chili powder (or half of a chipotle pepper in adobo sauce, chopped)
• 1 teaspoon ground cumin
• ¾ cup water
• 1 can chicken broth, 14 oz.
• ¼ cup Edna Valley Vineyard Cabernet Sauvignon
• 1 can fire roasted stewed tomatoes, 15 oz.

Garnish

• 1 cup tortilla chips, crushed
• ¼ cup fresh cilantro, chopped
• 1 lime, cut into 4 wedges

Directions

1. Heat oil in large pot over medium-high heat for one minute. In the meantime, season the chicken with chipotle chili powder or chipotle in adobo and cumin. Add the seasoned chicken and garlic to the hot pan and sauté for two minutes.
2. Add water, chicken broth, Edna Valley Vineyard Cabernet Sauvignon, and tomatoes and bring to a boil. Reduce the heat and simmer for 5 minutes. Pour into serving bowls and top with the crushed tortilla chips and cilantro. Garnish with the lime wedges.