Chicken Tortilla Soup

Mmmmmm. This is another Pampered Chef recipe (I swear to you that every recipe of theirs that I've tried, I've LOVED), and it's amazing. Of course, anything with cilantro in it is amazing, in my Humble Kar Opinion.

I'm typing this up doubled, which makes a whole lotta soup. If you have a smaller family, definitely half this baby.

Chicken Tortilla Soup

16 (6-inch) corn tortillas
1 cup chopped onion
8 boneless, skinless chicken breast halves (I used turkey breasts when I made this last week, and it was fantastic, as well)
2 garlic cloves, pressed
1/2 tsp chili powder
1/2 tsp ground cumin
4 cans (14.5 oz. each) chicken broth
2 cans (14.5 oz. each) diced tomatoes, undrained
2 cans (4 oz. each) chopped green chilies, undrained
8 tsp. snipped fresh cilantro
1 cup shredded cheddar cheese

1. Preheat oven to 400 degrees. Cut tortillas into 1/2-inch strips. Place on a cookie sheet, preferably one with a lip so they don't fall off. Bake 8 minutes or until crisp.
2. Chop onion. Cube chicken. Spray the bottom of a large pot with cooking spray. Add chicken and cook on medium-high heat for about 3 minutes. Add onion, garlic, chili powder, and cumin. Cook for 2 minutes more, or until you know the chicken is cooked through. Stir in broth, tomatoes, and chilies. Bring to a boil. Reduce heat and simmer 10 minutes.
3. To serve, put soup into bowls, then sprinkle cheese, cilantro, and tortilla strips on top.