Chicken Tortilla Soup
Serves 4

 

4 (6-inch) corn tortillas
½ cup chopped onion
3 boneless, skinless chicken breast halves (about 12 oz.)
1 garlic clove, minced
¼ tsp. chili powder
¼ tsp. ground cumin		 2 cans (14.5 oz.) chicken broth
1 can (14.5 oz.) diced tomatoes, undrained
1 can (4 oz.) chopped green chiles, undrained
¼ cup chopped fresh cilantro
½ cup (2 oz.) shredded, reduced-fat cheddar cheese
4 thick slices of fresh lime (optional)
 

Preheat oven to 400 degrees. Cut tortillas into ½-inch strips. Place on baking sheet and bake 7-8 minutes or until crisp.
Chop onion. Cut chicken into ½-inch pieces. Heat medium stockpot over medium-high heat. Spray with vegetable oil. Add chicken; cook and stir 3 minutes. Add onion, garlic, chili powder and cumin. Cook and stir 2 minutes. Stir in broth, tomatoes and chiles. Bring to a boil. Reduce heat and simmer 10 minutes.

Chop cilantro. Divide tortilla strips among 4 bowls. Ladle soup over tortillas. Put cheese on top. Sprinkle with chopped cilantro. Garnish bowls with a lime slice to squeeze into soup, if desired.