2 C (500 ml) cooked chicken meat, diced or shredded
4 oz (114 g) low-fat cheddar cheese, grated
1/3 C (80 ml) light sour cream, for garnish
1 lime, cut into wedges, for garnish
Heat oil in a Multipurpose Pot - 12 C over moderately high heat. Add half of the tortilla strips and cook, stirring, approximately 1 minute, or until golden. Repeat with second batch of tortilla strips. Drain on paper towels, salt lightly and set aside.
Reduce heat to medium. Add onion, garlic and Seasonings. Cook, stirring, for 5 minutes.
Add Chicken Bouillon, tomatoes, bay leaves, Salt, cilantro and 1/3 cooked tortilla strips. Bring to a simmer and cook, uncovered, for 30 minutes. Remove bay leaves.
Purée soup in batches in a blender, returning to the pot. Add chicken or turkey and bring soup back to a simmer.
Ladle into bowls, top with remaining cooked tortilla strips, cheddar, a dollop of sour cream and a sprig of cilantro. Serve with lime wedges on the side.