1. Preheat oven to 400F. Cut tortillas into 1/2 inch strips. Bake 7-8 minutes or until crisp.

2. In a large pot, saute onion and chicken over medium heat, until onions are tender.

Stir in garlic, chili powder, cumin and cook for 2 minutes.

Stir in broth, diced tomatoes, cilantro and chilies.

Bring to a boil. Reduce heat and simmer 15 - 20 minutes.

3. Divide tortilla strips among 4 bowls. Spoon soup over tortillas. Top with grated cheese and garnish each bowl with lime slice to squeeze juice into soup, if desired.