2 tsp olive oil, divided
12 oz skinless, boneless chicken breast, trimmed & diced
1 cup chopped bell pepper
1 cup chopped onion
2 garlic cloves, minced
3/4 tsp cumin
3/4 tsp chili powder
2, 14 oz cans fat-free, less-sodium chicken broth
14.5 oz can diced tomatoes, undrained
1/3 cup chopped cilantro
1/2 cup coarsely crushed baked tortilla chips
1/2 cup Mexican cheese blend
6 lime wedges (about 1.5 limes)
1. Heat 1 tsp oil in a nonstick Dutch oven over med-high heat. Add the chicken and cook, stirring often, 3-4 minutes or until browned. Remove to plate & cover.
2. In the same pan, heat remaining oil on med-high heat. Add onion, bell pepper, & garlic. Cook, stirring often, 5 minutes or until softened. Stir in cumin, chili powder, broth, & tomatoes. Bring to a boil. Reduce heat, and simmer 5 minutes.
3. Return the chicken & juices to the pan & simmer 3 minutes or until heated through. Stir in cilantro.
4. Ladle soup into serving bowls; top with crushed tortilla chips & cheese. Serve hot with a lime wedge on the side.