1 (10 ounce) can diced tomatoes with green chile peppers
2 cloves garlic
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro
½ teaspoon ground cayenne pepper
½ teaspoon ground cumin
4 (10 inch) flour tortillas
1 tablespoon olive oil
Combine the chicken broth, green chilies, tomatoes with green chilies, onion, and garlic in a soup pot. Add the shredded chicken. Bring to a boil, stirring frequently. Reduce heat and simmer for 30-35 minutes.
Add the lime juice, cilantro, cayenne, and cumin. Simmer for 10-15 minutes longer.
Cut the tortillas into 1/2 x 2-inch strips. Fry in hot olive oil in skillet until golden brown; drain on paper towels.
Ladle the soup into bowls. Garnish with shredded Monterey Jack cheese and the tortilla strips.