Juice from 1 lime (about 2 tablespoons) 3/4 pound boneless, skinless chicken thighs, trimmed of excess fat 2 teaspoons hot chili powder 2 teaspoons oil 3 cloves garlic, minced 1 can (14 1/2 ounces) jalapeno-flavored diced tomatoes 3 cups low-sodium chicken broth 1/2 cup shredded sharp cheddar cheese 1 avocado, peeled and pitted, cut in chunks 16 tortilla chips, broken in half (OR BAT-shaped Tortilla chips!)
Heat broiler. Drizzle lime juice over chicken; sprinkle with 1 teaspoon of the chili powder. Coat broiler pan with nonstick cooking spray. Broil chicken 5-6 minutes per side or until 160 degrees Fahrenheit on an instant-read thermometer. Remove and set aside.
Heat oil in large, deep pot over medium heat; add garlic and remaining teaspoon of chili powder. Cook 1 minute. Add tomatoes (with their juice), broth and 1 cup water; bring to a boil, reduce heat to medium-low and cook 10 minutes, covered.
To serve: Tear chicken into small pieces and divide among four bowls. Divide tomato broth among the bowls; top each with cheese, avocado and tortilla pieces (bat chips).
Per Serving: 365 calories; 24 g fat (7 g sat.); 20 g protein; 20 g carbohydrate; 6 g fiber; 657 mg sodium; 60 mg cholesterol