Chicken Tortilla Soup

This is a pampered chef recipe I found posted on the internet and have been making for a few years. It tells you how to make your own tortilla chip strips with corn tortillas, but you can also just use your favorite tortilla chips.

Chicken Tortilla Soup
4 (6") corn tortillas
1/2 cup onion, chopped
3 boneless, skinless, chicken breast halves (about 12 ounces)
1 garlic clove, pressed
1/4 tsp chili powder
1/4 tsp ground cumin
2 cans (14.5 oz ea) chicken broth
1 can (14.5 oz) diced tomatoes, undrained
1 can (4 oz) chopped green chilies, undrained
4 tsp. fresh cilantro, snipped
1/2 cup cheddar cheese, shredded
Sour cream (optional)
4 thick slices fresh lime (optional)

1. Preheat oven to 400°F. Cut tortillas into 1/2" strips. Bake 7-8 minutes or until crisp.
2. Meanwhile, cut chicken into 1/2" pieces. Spray large pot with cooking spray and cook chicken over medium-high heat for 3 minutes, stirring occasionally. Add onion, garlic, chili powder and cumin. Cook and stir 2 minutes. Stir in broth, tomatoes, and chilies. Bring to a boil. Reduce heat and simmer 10 minutes.
3. Divide tortilla strips among 4 bowls. Ladle soup over tortilla strips. Sprinkle soup with shredded cheese and cilantro. Garnish each bowl with sour cream and lime slice to squeeze juice into soup, if desired.