• 6   
    corn tortillas (6-inch), cut into 1/2-inch-wide strips
  • 1/2  teaspoon 
    chili powder
    Pinch of salt, plus 1/4 teaspoon
  • 1   tablespoon 
    olive oil
  • 6   ounces 
    boneless, skinless chicken thighs, cut in 1/4-inch pieces
  • 1   
    small green bell pepper, chopped
  • 1   
    jalapeno pepper, seeded and chopped
  • 1/2  cup 
    chopped onion
  • 3   
    garlic cloves, minced
  • 1  14  ounce can 
    petite-cut diced tomatoes, drained
  • 1  14  ounce can 
    low-sodium chicken broth
  • 1/4  cup 
  • 1   teaspoon 
    ground cumin
  • 1   teaspoon 
    dried oregano
  • 1/4  cup 
    shredded Monterey Jack cheese
  • 2   tablespoons 
    chopped fresh cilantro
  • 4   
    lime wedges
Preheat oven to 400 degrees F.
Place tortilla strips on a baking sheet, coat with cooking spray, and sprinkle with chili powder and pinch of salt. Bake until crisp, about 6 to 8 minutes.
Meanwhile, heat oil in a medium saucepan over medium heat. Saute chicken thigh pieces until lightly browned, 1 to 2 minutes. Add bell pepper, jalapeno pepper, onion, and garlic, and cook until onions are tender, 2 to 3 minutes. Stir in tomatoes and cook 1 minute.
Add broth, water, cumin, oregano, and remaining 1/4 teaspoon salt to pan and bring to a boil over high heat. Divide soup among bowls and top with tortilla strips, cheese, and cilantro. Serve with lime wedges for squeezing.

The chile-flavored baked corn tortilla strips make this soup especially good. But in a pinch, you could substitute store-bought tortilla chips.
Nutrition information
Per Serving: cal. (kcal) 243, chol. (mg) 44, sat. fat (g) 9, carb. (g) 28, fiber (g) 4, pro. (g) 14, sodium (mg) 415, Percent Daily Values are based on a 2,000 calorie diet
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