Chicken Tortilla Soup(Serves 4; May Double) - cooking recipe

Ingredients

4 corn tortillas
1/2 c. chopped onion
3 boneless, skinless chicken breasts
1 clove garlic, pressed
1/4 tsp. cumin
1/4 tsp. chili powder
1 (14 1/2 oz.) can diced tomatoes
1 (4 oz.) can green chilies, chopped
4 tsp. fresh cilantro
1/2 c. shredded Cheddar cheese
4 slices lime (optional)
2 cans (14 1/2 oz.) chicken broth
1 c. Minute rice (optional)

Preparation

Cut chicken in 1/2-inch pieces; cook in large pot for 3 minutes. Add onions, garlic and spices. Cook and stir for 2 minutes. Add broth, chilies and tomatoes.
Bring to a boil and simmer (add rice), 10 to 15 minutes. Cut tortillas into 1/2-inch strips. Bake 7 to 8 minutes until crisp.
Snip cilantro.
Divide strips into 4 bowls; ladle soup over strips. Sprinkle cheese and cilantro on top. Garnish with lime slices or squeeze juice into soup, if desired.