½ onion, chopped
3 boneless, skinless chick breasts
1 clove garlic
¼ tsp chili powder
¼ tsp ground cumin
2 14½oz cans chicken broth
1-4oz can green chilies, undrained
4 tsp fresh snipped cilantro
½ cup cheddar cheese, grated
4 thick slices fresh lime
sour cream
1 can diced tomatoes
Preheat
oven to 400º. Cut tortillas into ½ inch strips. Place on cookie sheet and bake 7-8 minutes or
until crisp. Meanwhile, chop onion and cut chicken into small pieces. Heat soup pot on stove with oil. Add chicken and onion and cook 3
minutes. Add garlic, chili powder and cumin.
Cook 2 more minutes. Stir in
tomatoes, chilies and broth. Bring to a boil and then reduce heat and
simmer 10 minutes. Divide tortilla
amongst soup bowls. Ladle soup over the strips
and garnish with grated cheese, ½ lime slice per bowl and a dollop of sour cream in the middle.
