Chicken Tortilla Soup

• 4 tortillas
• 12 cup chopped onion
• 3 boneless skinless chicken breast halves
• 1 clove garlic, pressed or 1 teaspoon already minced garlic
• 14 teaspoon chili powder
• 14 teaspoon ground cumin
• 2 (14 1/2 ounce) cans chicken broth
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 (4 ounce) canchopped green chilies, undrained
• 4 teaspoons cilantro
• 12 cup shredded cheddar cheese or 12 cup colby-monterey jack cheese
• 4 slices fresh limes, thick (optional)

1. Preheat oven to 400 degrees.
2. Cut tortillas into 1/2 inch strips and bake 7-8 minutes or until crisp.
3. Cook chicken until lightly browned in pan large enough to make soup.
4. Add onion, garlic, cilantro, chili powder and cumin.
5. Cook and stir for 2 minutes.
6. Stir in broth, tomatoes and chilies.
7. Bring to a boil.
8. Reduce heat and simmer 10 minutes.
9. Pour soup into bowls and sprinkle with cheese and tortilla strips.
10. Garnish with lime slices.

tortillas, onion, chicken, clove garlic, chili powder, ground cumin, chicken broth, tomatoes, green chilies, cilantro, cheddar cheese, fresh limes

Taken from www.food.com/recipe/chicken-tortilla-soup-41931 (may not work)