Chicken Tortilla Soup

Ingredients (this recipe is for 4 servings - it can easily be doubled):

4 (6-inch) corn tortillas

cooking oil, just enough to cover pan

1/2 cup onion, chopped

3 boneless, skinless chicken breast halves (about 12 ounces)

1 garlic clove, pressed

1/4 teaspoon chili powder

1/4 teaspoon ground cumin

2 cans (14 1/2 oz. each) chicken broth

1 can (14 1/2 oz.) diced tomatoes, undrained

1 can (4 oz.) chopped green chilies, undrained

4 teaspoons fresh cilantro, snipped

2 ounces (1/2 cup) cheddar cheese, shredded

4 tablespoons sour cream

Directions:

Preheat oven to 400 degrees. Cut tortillas into 1/2" strips. Place on baking sheet and bake 7-8 minutes or until crisp.

Chop onion and cut chicken into 1/2" pieces. Place these in 4-quart greased pan. Cook for 3 minutes. Add onion, garlic, chili powder and cumin. Stir and cook for 2 minutes.

Stir in broth, tomatoes and chilies. Bring to a boil. Reduce heat and simmer for 10 minutes.

Divide tortilla strips into 4 bowl. Ladle soup over tortillas. Shred cheese over top. Add snipped cilantro to soup. Top each bowl with 1 tablespoon sour cream.

Serve with cornbread sticks.