12 oz. boneless, skinless chicken breast halves
1 Tbsp. lime juice
1 tsp. chili powder
1/2 tsp. ground cumin
3 (14 1/2 oz.) cans reduced-sodium chicken broth
3 c. broken baked tortilla chips
2 c. shredded Colby-Jack cheese blend or 4-cheese Mexican blend, divided use
1/2 c. bottled salsa
1/2 c. sour cream (optional)
2 plum tomatoes, cut in thin slices (optional)
1 Tbsp. chopped cilantro

Brush both sides of chicken with lime juice. Sprinkle chili powder and cumin evenly over both sides; let stand 10 minutes. Grill or broil chicken until cooked through. Cool; cut into 1/2-inch pieces.

Meanwhile, bring broth to a boil in a large saucepan. Add tortilla chips; turn off heat, cover and let stand 10 minutes. Puree mixture in batches in food processor or blender; return to saucepan. Stir 1 1/2 cups cheese into broth mixture. Cook over medium heat until melted, stirring frequently. Stir in salsa and chicken to heat through. Ladle into bowls; top with sour cream or tomatoes, if desired. Add cilantro and remaining cheese. Makes 6 serving.