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Ingredients
- 4-6 -inch corn tortillas
- 1/2 cup onion, chopped
- 3 bonless chicken breast halves
- 1 clove garlic, pressed
- 1/4 tsp chili powder
- 1/4 tsp ground cumin
- 2 cans (14-ounce each) chicken broth
- 1 can (14-ounce) diced tomatoes, drained
- 1 can (4-ounce) chopped green chilis, undrained
- 4 tsp snipped fresh cilantro
- 1/2 cup chedder cheese, shredded
- 4 thick lime slices
Preparation
Step 1
Preheat oven to 400 degrees F. Cut tortillas into 1/2 inch strips and place on flat baking stone. Bake 7-8 minutes or until crisp. Chop onion, cut chicken into 1/2-inch pieces. Heat casserole dish over medium high heat, spray with vegetable oil. Add chicken, cook and stir for 3 minutes, add onion, garlic, chili powder, and cumin. Cook and stir 2 minutes. Stir in broth, tomatoes, and chilies. Bring to boil, reduce heat and simmer 10 minutes. Snip celantro. Divide tortilla strips amoung 4 bowls. Ladle soup over tortillas, grate cheese over top. Sprinkle soup with cenantro. Garnish each bowl with a slice of lime and squeeze juice into soup.