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

Instructions

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.