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1. Turn the oven to 425 degrees and preheat.
2. Spray a Dutch oven with nonstick cooking spray.
3. Add the chicken pieces and cook for 2 minutes.
4. Remove the chicken to a plate and keep warm.
5. Add the onion to the same Dutch oven and sauté for 4 minutes, frequently stirring.
6. Add the garlic and sauté until fragrant, which takes about 15 seconds.
7. Add the chicken broth, chile and chili powder and bring to a boil.
8. Cover, lower the heat and simmer for 22 minutes.
9. Add the tomato, lime juice, cumin, salt and chicken.
10. Cover, and simmer for another 20 minutes.
11. Cut the tortillas into thin strips and bake for 10 minutes at 425 degrees.
12. Serve in soup bowls topped with tortilla chips and cilantro.
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