Pampered Chef Chicken Tortilla Soup

• 4 (6 inch) corn tortillas
• 1/2 cup chopped onion
• 3 boneless skinless chicken breast halves
• 1 garlic clove
• 1/4 teaspoon chili powder
• 29 ounces chicken broth
• 1/4 teaspoon ground cumin
• 14 1/2 ounces diced tomatoes, undrained
• 1 (4 ounce) can chopped green chilies, undrained
• 4 teaspoons snipped fresh cilantro
• 1/2 cup shredded reduced-fat cheddar cheese
• 4 thick lime slices

1. Preheat oven to 400. Cut tortillas into 1/2 inch strips. Place on baking sheet. Bake 7-8 minutes or until crisp.
2. Meanwhile, chop onion. Cut chicken into 1/2 inch pieces. Cook chicken in pot sprayed with vegetable oil, add onion, garlic, chili powder and cumin. Cook and stir. Stir in broth, tomatoes and chilis. Bring to a boil. Reduce heat and simmer.
3. Snip cilantro. Divide tortilla strips among 4 bowls. Ladle soup over tortillas. Grate cheese over top. Sprinkle with cilantro. Garnish each bowl with lime slice to squeeze juice into soup if desired.

corn tortillas, onion, chicken, garlic, chili powder, chicken broth, ground cumin, tomatoes, green chilies, fresh cilantro, shredded reducedfat, lime slices

Taken from www.food.com/recipe/pampered-chef-chicken-tortilla-soup-298099 (may not work)