Pampered Chef Chicken Tortilla Soup

4-6 inch corn tortillas
1/2 cup chopped onion
3 boneless skinless chicken breasts halves
1 garlic clove pressed
1/2 cup shredded cheddar cheese
1/4 t chili powder
1/4 t ground cumin
2 cans 14.5 ounces of chicken broth
(I used reduced sodium so it wouldn't be salty)
1 can 14.5 ounces of diced tomatos undrained
1 can 4 ounces chopped green chilis undrained
4 t chopped fresh cilantro
1 lime cut in quarters

Preheat oven to 400 degrees. Cut tortillas in 1/2 inch strips. Place on Pampered Chef baking stone 7-8 minutes until crispy add salt it desired.

Dice onion. Cut chicken in 1/2 inch bites in 4 qt pan that is sprayed with cooking oil. Heat to medium high heat and add chicken. Cook and stir for about 3 minutes.

Add onion and pressed garlic, chili powder and cumin cook and stir another 2 minutes. Stir in broth, tomatos and chilis. Bring to boil. Reduce heat and simmer 10 minutes.

Chop cilantro and set aside to top on soup. Top with cheese, cilantro, squirt lime in, and crispy tortilla chips!

Serves 4-5 bowls.