Chicken Tortilla Soup
2 boneless chicken breasts, cooked and cubed or shredded
2 cans chicken broth
1 can green chilies
1 can diced tomatoes w/mild chilies
1 small onion, chopped
2 cloves garlic, minced (or 1 tsp minced garlic)
1 T lime juice
2 T chopped fresh cilantro
½ tsp ground cayenne pepper
½ tsp ground cumin
4-6 corn tortillas
Combine all but last 5 ingredients and bring to a boil, stirring frequently. Cut the tortillas into strips (¼-½”) and place on a cookie sheet. Spray with Pam, and bake at 350 until crispy. Reduce heat & simmer for 30-35 minutes. Add the lime juice, cilantro, cayenne and cumin; simmer 10 or so minutes more. Ladle into bowls, garnish with shredded cheese and the tortilla strips.
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