Chicken Tortilla Soup

I am having lds food services chicken tortilla soup today and it is really really yummy. I think this is the recipe but I could be wrong. I'll give it to you anyway though.

Chicken Tortilla Soup

4 6-inch corn tortillas

1/2 cup chopped onion

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

1 garlic clove, pressed through garlic press

1/4 teaspoon chili powder

cumin ? ? they didn't include it but it's in it and mentioned later in the recipe....the main flavor!

2 14 1/2-ounce cans chicken broth

1 14 1/2-ounce can diced tomatoes, undrained

1 4-ounce can chopped green chilies, undrained

4 teaspoons snipped fresh cilantro

1/2 cup (2 ounces) shredded reduced-fat cheddar cheese

4 thick sliced fresh lime (optional)

Directions:
Preheat oven to 400 degrees.

Cut tortillas into 1/2-inch strips using kitchen shears.

Place on flat baking stone. Bake 7-8 minutes or until crisp.
Meanwhile, chop onion.

Cut chicken into 1/2-inch pieces.

Heat 4-quart casserole (or pot) over medium high heat.

Spray with vegetable oil.

Add chicken, cook and stir 3 minutes.

Add onion, pressed garlic, chili powder and cumin.

Cook and stir 2 minutes.

Stir in broth, tomatoes and chilies.

Bring to a boil.

Reduce heat and simmer 10 minutes.

Serve:
Snap cilantro, using kitchen shears.

Divide tortilla strips among 4 bowls.

Ladle soup over tortillas.

Grate cheese over the top.

Sprinkle soup with cilantro.

Garnish each bowl with lime slice to squeeze juice into soup, if desired.