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1. Turn the oven to 425 and preheat.
2. Spray a Dutch oven with nonstick cooking spray.
3. Add the cubed chicken and sauté over medium high heat.
4. Remove the chicken to a plate and keep warm.
5. Add the chopped 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 20 minutes.
9. Add the chopped tomato, lime juice, cumin, salt and reserved chicken and simmer for another 20 minutes, covered.
10. Cut the tortillas into 1/4 inch strips.
11. Spray with cooking spray and bake on a baking sheet in a single layer for 10 minutes at 425 degrees.
12. Ladle the soup into bowls.
13. Serve with tortilla strips and cilantro.
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