Ingredients
4 (6 inch) corn tortillas (The homeade are good, but I just buy a bag of tortilla chips)
1/2 cup chopped onions
3 boneless skinless chicken breast halves
1 garlic cloves
1/4 teaspoon chili powder (For the spices, I get a packet of Taco seasoning and add to the onions and garlic in place of chili powder and cumin)
29 ounces chicken broth
1/4 teaspoon ground cumin
14 1/2 ounces diced tomatoes, undrained (I use one large can of diced tomatoes. More broth and tomatoes with more taco seasoning makes a larger batch)
1 (4 ounce) cans chopped green chilies, undrained
4 teaspoons snipped fresh cilantro
1/2 cup shredded reduced-fat cheddar cheese
4 thick lime slices
I like sour cream and avocados to add to each individual bowl as well
Preparation
Preheat oven to 400. Cut tortillas into 1/2 inch strips. Place on baking sheet. Bake 7-8 minutes or until crisp. 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. 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.
