This is a good and easy recipe but it's different from the Chicken Tortilla recipes at Max & Erma's.
4 (6-inch) corn tortillas
1/2 cup onion, chopped
3 boneless chicken breast halves (about 12 ounces)
1 garlic clove, diced small
1/4 tsp. chili powder
1/4 tsp. ground cumin
2 cans (14 1/2 ounces) chicken broth
1 can (14 1/2 ounces) diced tomatoes, undrained - FOR SPICY USE TOMATOES WITH
GREEN CHILIS
1 can (4 ounces) chopped green chiles, undrained -USE ONLY IF YOU LIKE IT SPICY
4 tsp. fresh cilantro, snipped
2 ounces cheddar cheese, shredded (1/2 cup)
4 thick slices fresh lime (optional)
Preheat oven to 400 degrees. Cut tortillas into 1/2 inch strips using kitchen shears. Place on baking sheet and bake for 7-8 minutes until crisp. Meanwhile, chop onion. Cut chicken into 1/2 inch pieces.
Heat a 4-quart heavy saucepan over medium-high heat. Using 1 Tblsp. olive oil, saute onions until soft (about 3 minutes). Add garlic and chicken and cook for 3 minutes. Add spices, broth, tomatoes, chilies. Bring to a boil, reduce heat and simmer 10 minutes.
Snip cilantro. Divide tortilla strips among 4 bowls. Ladle soup over tortilla strips and top with cheese and cilantro. Garnish each bowl with lime slice to squeeze juice into soup, if desired.
