Photo Yunhee Kim; Styling: Molly Fitzsimons/Big Leo Productions

Ingredients
2 teaspoons olive oil, divided
12 ounces skinless, boneless chicken breast, trimmed and diced
1 cup prechopped onion (find at the salad bar)
1 cup prechopped green bell pepper (find at the salad bar)
2 garlic cloves, minced (1 teaspoon)
3/4 teaspoon ground cumin
3/4 teaspoon chili powder
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
1/3 cup chopped fresh cilantro
1/2 cup coarsely crushed baked tortilla chips (such as Tostitos)
1/2 cup preshredded reduced-fat Mexican blend cheese
6 lime wedges (about 1 1/2 limes)

Directions:
1. Heat 1 teaspoon oil in a nonstick Dutch oven over medium-high heat. Add the chicken, and cook, stirring often, 3-4 minutes or until browned. Remove to plate, and cover.

2. In the same pan, heat remaining 1 teaspoon oil on medium-high. Add onion, bell pepper, and garlic. Cook, stirring often, 5 minutes or until softened. Stir in cumin, chili powder, broth, and tomatoes. Bring to a boil. Reduce heat, and simmer 5 minutes.

3. Return the chicken and juices to the pan and simmer 3 minutes or until heated through. Stir in cilantro.

4. Ladle soup into serving bowls; top with crushed tortilla chips and cheese. Serve hot, with a lime wedge on the side.

Prep Time: 10 minutes
Cook Time: 16 minutes
Yield: Makes 6 servings (serving size: 1 cup)