Chicken Tortilla Soup

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

1. Preheat oven to 400 F. Cut tortillas into 1/2-inch strips. Place on flat cookie sheet. Bake 7-8 minutes or until crisp.

2. Meanwhile, chop onion. Cut chicken into 1/2-inch pieces. Heat 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 for 2 minutes, or until chicken is no longer pink. Stir in broth, tomatoes, and chilies. Bring to a boil. Reduce heat and simmer for 10 minutes.

3. Snip cilantro. Top soup with tortilla strips, cilantro, and cheese. Garnish with lime slice to squeeze juice into soup, if desired.

*I like to also top it with sour cream.

Yield: 4 servings (I found that this recipe to feed everyone in my family with leftovers)