Yield: 6 servings
Preparation Time: 20 min. Cook Time: 30 min.
Place chicken on plate; brush both sides with lime juice. Sprinkle chili powder and cumin evenly over both sides of chicken; let stand 10 minutes. Grill or broil chicken 4 to 5 inches from heat source 5 minutes per side or until no longer pink. Cool; cut into 1/2 inch pieces. Meanwhile, heat broth to a boil in large saucepan. Add tortilla chips; 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; heat through. Ladle into bowls; top with sour cream, tomatoes, cilantro and remaining 1/2 cup cheese.
Lighter option: Use SARGENTO Light 4 Cheese Mexican Recipe Blend instead of regular SARGENTO 4 Cheese Mexican Recipe Blend. Add to chicken broth as directed. Cook over low heat until melted, stirring frequently.
Please note that some ingredients and brands may not be available in every store.