WW Chicken Tortilla Soup

      5 points for 2 cups; 2 points for  1 1/2c on website   pg 57  
        1 tsp olive oil
        1 1/2 cup(s) uncooked onion(s), chopped
        1 1/2 tsp kosher salt
        4 tsp minced garlic
        1 medium jalapeño pepper(s), seeded and minced
        1 tsp chili powder
        6 cup(s) reduced-sodium chicken broth
        15 oz canned diced tomatoes, fire roasted, drained
        4 breast(s) Weight Watchers Chicken breasts
        1/3 cup(s) fresh lime juice
        1 cup(s) cilantro, chopped
        1/3 cup(s) Weight Watchers Reduced fat Mexican blend shredded cheese, (about 6 Tbsp)
        12 gm baked low fat tortilla chips, (about 6 Tbsp)
        Heat olive oil in a large soup pot set over medium heat.
        Add onion and salt and cook for 5-10 minutes or until onion is softened.
        Add garlic, jalapeno, and ancho chili powder and cook for 1 minute.
        Add broth, tomatoes, chicken breasts, and lime juice.
        Bring to a simmer and cook, covered for 20 minutes or until chicken breasts are cooked through.
        Remove breasts from soup and use 2 forks to shred. Return chicken to pot with cilantro.
        Serve soup garnished with cheese and tortilla chips.