Chicken Tortilla Soup

Ingredients:

• 4 (6-inch) corn tortillas
• 1 small onion
• 3 boneless chicken breast halves
• 1 garlic clove, pressed
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 2 (14 1/2oz ea) cans chicken broth
• 1 (14 1/2oz) can diced tomatoes, undrained
• 1 (4oz) can chopped green chiles, undrained
• 4 teaspoons fresh cilantro, chopped
• 1/2 cup reduced-fat cheddar cheese, shredded
• 4 thick slices fresh lime

Instructions:

Preheat the oven to 400°. Cut the tortillas into 1/2-inch strips using kitchen scissors. Place on a baking sheet and bake for 7 to 8 minutes until crisp. Meanwhile, chop the onione and cut the chicken into 1/2-inch pieces. Heat a 4-quart heavy saucepan over medium-high heat. Spray with vegetable spray, then add the chicken and cook, stirring for 3 minutes. Add the onion, garlic, chili powder and cumin and cook for 2 minutes. Stir in the broth, tomatoes and chiles then bring to a boil. Reduce the heat and simmer for 10 minutes. Snip the cilantro, then divide the tortilla strips among 4 bowls. Ladle the soup over the tortilla strips and top with cheese and cilantro. Garnish with a slice of lime.