- 4 corn tortillas
- ½ cup chopped onion
- 3 boneless, skinless chicken breast halves, cooked & chopped (about 12 ounces)
- 1 garlic clove, pressed
- ¼ teaspoon chili powder
- ¼ teaspoon ground cumin
- 2 cans (14 ½ ounces each) chicken broth
- 1 can (14 ½ ounces) diced tomatoes, undrained
- 1 an (4 ounces) chopped green chilies, undrained
- ¼ to ½ cup snipped fresh cilantro (depends how munch you like cilantro)
- optional: ½ cup (2 ounces) shredded reduced-fat cheddar cheese
- 4 thick slices of lime (optional)
- dab of fat-free sour cream (optional)

1. Preheat oven to 400F. Cut tortillas into ½ inch strips. Bake 7-8 minutes or until crisp.
2. Chop onion. Cut chicken into ½ inch pieces. Heat Pot over medium-high heat. Spray with vegetable oil (Pam). Add chicken; cook and stir 3 minutes. Add onion, pressed garlic, chili powder and cumin. Cook and stir 2 minutes. Stir in broth, diced tomatoes, cilantro and chilies. Bring to a boil. Reduce hat and simmer 10 - 15 minutes.
3. Divide tortilla strips among 4 bowls. Ladle soup over tortillas. Top with grated cheese and garnish each bowl with lime slice to squeeze juice into soup, if desired.

Yields 4 servings.

Bon Appetit! Healthy and Low Fat.