| 4 | Corn tortillas |
| 1/2 cup | Onion, chopped |
| 3 | Boneless, skinless chicken breast halves |
| 1 | Garlic clove, pressed |
| 1/4 t. | Chili powder |
| 1/4 t. | Ground cumin |
| 2 cans | Chicken broth |
| 1 can | Diced tomatoes, undrained |
| 1 can | Green chilis, undrained |
| 4 tsp. | Cilantro, snipped |
| 2 oz | Chedder chz. |
| 4 | Thick slices fresh lime |
Preheat oven 400. Cut tortillas into 1/2 inch strips. Place on flat baking Stone. Bake 7-8 minutes.
Meanwhile, chop onion. Cook chicken in skillet 3 minutes. Add onions, garlic, chili, and cumin. Cook and stir 2 minutes. Stir in broth, tomatoes and chilies. Bring to a boil. Reduce heat and simmer 10 minutes.
Snip cilantro. Ladle soup over tortilla strips.Top with cheese and cilantro if desired. Garnish with lime slices.