Ken's Chicken Tortilla Soup

• 8 corn tortillas
• 6 boneless chicken breasts (about 24 oz.)
• 3 -4 garlic cloves, pressed (to Taste)
• 34 teaspoon chili powder
• 12 teaspoon ground cumin
• 4 (14 1/2 ounce) cans chicken broth
• 2 (14 1/2 ounce) cans diced tomatoes, undrained
• 2 (4 ounce) cans diced green chilies, undrained
• 8 teaspoons snipped fresh cilantro
• 1 cup shredded cheddar cheese (about 4 oz.)
• 1 (14 ounce) jarsliced jalapenos, undrained (to Taste)
• 2 tablespoons olive oil
• 8 slices fresh limes, sliced thickly (optional)

1. Preheat oven to 400 deg.
2. Cut tortillas into 1/2 inch strips.
3. Place on cookie sheet and bake 7-8 minutes or until crisp (Salt if desired).
4. Snip cilantro into small pieces and set aside.
5. Cut chicken into 1/2 inches pieces.
6. Heat olive oil in pot over medium-high heat.
7. Add chicken, cook and stir 3 minutes.
8. Add garlic, chili powder and cumin.
9. Cook and stir 2 minutes.
10. Stir in broth, tomatoes, chilis, and jalapenos.
11. Bring to boil.
12. Reduce heat and simmer 10 minutes.
13. Place tortilla into bowls, Ladle soup over tortillas and top with cheese and cilantro.
14. If desired garnish bowl with lime slice to squeeze into soup.

corn tortillas, chicken breasts, garlic, chili powder, ground cumin, chicken broth, tomatoes, green chilies, fresh cilantro, cheddar cheese, olive oil, fresh limes

Taken from www.food.com/recipe/kens-chicken-tortilla-soup-146631 (may not work)