Ingredients

4 6-inch corn tortillas
1/2 cup chopped onion
3 boneless, skinless chicken breast halves (about 12 ounces)
1 garlic clove, pressed through garlic press
1/4 teaspoon chili powder
2 14 1/2-ounce cans chicken broth
1 14 1/2-ounce can diced tomatoes, undrained
1 4-ounce can chopped green chilies, undrained
4 teaspoons snipped fresh cilantro
1/2 cup (2 ounces) shredded reduced-fat cheddar cheese
4 thick sliced fresh lime (optional)

Directions

Preheat oven to 400 degrees. Cut tortillas into 1/2-inch strips using kitchen shears. Place on flat baking stone. Bake 7-8 minutes or until crisp.

Meanwhile, chop onion. Cut chicken into 1/2-inch pieces. Heat 4-quart casserole (or pot) over medium high heat. Spray with vegetable oil. Add chicken, cook and stir 3 minutes. Add onion, pressed garlic, chili powder and cumin. Cook and stir 2 minutes. Stir in broth, tomatoes and chilies. Bring to a boil. Reduce heat and simmer 10 minutes.

Snap cilantro, using kitchen shears. Divide tortilla strips among 4 bowls. Ladle soup over tortillas. Grate cheese over the top. Sprinkle soup with cilantro. Garnish each bowl with lime slice to squeeze juice into soup, if desired.