Chicken Tortilla Soup

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

1. Preheat oven to 400F. Cut tortillas into 1/2 inch strips. Bake 7-8 minutes or until crisp.

2. In a large pot, saute onion and chicken over medium heat, until onions are tender.
Stir in garlic, chili powder, cumin and cook for 2 minutes.
Stir in broth, diced tomatoes, cilantro and chilies.
Bring to a boil. Reduce heat and simmer 15 - 20 minutes.

3. Divide tortilla strips among 4 bowls. Spoon soup over tortillas. Top with grated cheese and garnish each bowl with lime slice to squeeze juice into soup, if desired.

Makes about 4 servings.