Tortilla Soup

INGREDIENTS:

4 boneless chicken breast halves, cooked and shredded

2 (14.5 ounce) cans chicken broth

1 (4 ounce) can diced green chiles

1 (10 ounce) can diced tomatoes with green chile peppers

1 onion, chopped

2 cloves garlic, minced

1 tablespoon fresh lime juice

2 tablespoons chopped fresh cilantro

1/2 teaspoon ground cayenne pepper

1/2 teaspoon ground cumin

4 (10 inch) flour tortillas

1 tablespoon olive oil

DIRECTIONS:

1. Combine the chicken broth, green chilies, tomatoes with green chilies, onion, and garlic in a soup pot. Add the shredded chicken. Bring to a boil, stirring frequently. Reduce heat and simmer for 30-35 minutes.
2. Add the lime juice, cilantro, cayenne, and cumin. Simmer for 10-15 minutes longer.
3. Cut the tortillas into 1/2 x 2-inch strips. Fry in hot olive oil in skillet until golden brown; drain on paper towels.
4. Ladle the soup into bowls. Garnish with shredded Monterey Jack cheese and the tortilla strips.