Pampered Chef Chicken Tortilla Soup

• corn tortillas↗4

  6 inch

• onion1⁄2 cup

  chopped

• boneless skinless chicken breast halves↗3
• garlic clove↗1
• chili powder↗1⁄4 teaspoon
• chicken broth↗29 ounces
• ground cumin↗1⁄4 teaspoon
• diced tomatoes14 1⁄2 ounces

  undrained

• chopped green chilies1 can

  4 ounce, undrained

• fresh cilantro4 teaspoons

  snipped

• shredded reduced-fat cheddar cheese↗1⁄2 cup
• lime slices4

  thick

Step-by-step instructions

1. 1

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

2. 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. 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.