Chicken Tortilla Soup

(From Pampered Chef)

4 corn tortillas

½ C. Onion, chopped

3 boneless, skinless chicken breast halves (about 12 oz.)

1 garlic clove

1/4 tsp. Chili powder

1/4 tsp. Ground cumin

2 cans (14 ½ oz. each) chicken broth

1 can diced tomatoes (14 ½ oz.)

1 can chopped green chilies (4 oz.)

Fresh cilantro, snipped

2 oz. cheddar cheese

Preheat oven to 400°F. Cut tortillas into ½ inch strips using Pizza Cutter. Place on flat Baking Stone. Bake 7-8 minutes or until crisp.

Meanwhile, chop onion using Food Chopper. Cut chicken into ½ inch pieces using Chef's Knife. Heat 4 quart Casserole over medium-high heat. Spray with vegetable oil using Kitchen Spritzer. Add chicken; cook and stir 3 minutes. (I like to cook the chicken in my Deep Covered Baker and then cut up with my salad chopper!)

Add onion, garlic pressed with Garlic Press, chili powder 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 using Kitchen Shears.

Divide tortilla strips among 4 bowls. Ladle soup over tortillas using Nylon Ladle. Shred cheese over top with Rotary Grater. Sprinkle soup with cilantro. Garnish each bowl with lime slice to squeeze juice into soup, if desired.