Chicken Tortilla Soup

• 4 (6 inch) corn tortillas (The homeade are good, but I just buy a bag of tortilla chips)
• 1/2 cup chopped onions
• 3 boneless skinless chicken breast halves
• 1 garlic cloves
• 1/4 teaspoon chili powder (For the spices, I get a packet of Taco seasoning and add to the onions and garlic in place of chili powder and cumin)
• 29 ounces chicken broth
• 1/4 teaspoon ground cumin
• 14 1/2 ounces diced tomatoes, undrained (I use one large can of diced tomatoes. More broth and tomatoes with more taco seasoning makes a larger batch)
• 1 (4 ounce) cans chopped green chilies, undrained
• 4 teaspoons snipped fresh cilantro
• 1/2 cup shredded reduced-fat cheddar cheese
• 4 thick lime slices
• I like sour cream and avocados to add to each individual bowl as well

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, onions, chicken, garlic, chili powder, chicken broth, ground cumin, tomatoes, green chilies, fresh cilantro, cheddar cheese, lime slices, i

Taken from www.epicurious.com/recipes/member/views/chicken-tortilla-soup-50169333 (may not work)