Andrea's Kitchen

10 corn tortillas, halved and thinly sliced
Cooking Spray
1-2 tablespoons canola oil
3 Anaheim peppers, chopped
1 medium onion, chopped
1 tsp cumin
1 pound boneless, skinless chicken, cut in small pieces
2 cans Rotel diced tomatoes with green chilies
4 cups chicken broth
2 tablespoons lime juice
½ cup shredded sharp Cheddar cheese
Cilantro (optional)

Preheat oven to 400 degrees. Spread tortilla strips in an even layer on a baking sheet and coat with cooking spray and sprinkle with salt. Bake until brown and crispy (about 15 minutes). Meanwhile, heat canola oil in large saucepan over medium heat. Add peppers and onions for about 5 minutes. Add cumin, stir and cook for another minute. Add chicken, broth, Rotel with juice. Bring to a boil and reduce heat and simmer until chicken is cooked through (about 20 minutes). Remove from heat and add lime juice. Serve each bowl with baked tortilla chips, cheese and cilantro (optional).

Enjoy!