Fiesta Chicken Tortilla Soup

In a large stock pot, sauté garlic and onion in oil 5 to 7 minutes or until tender.

Add broth, shredded chicken, corn, beans, tomatoes and seasoning packets.  Bring to boil, stirring frequently.  Reduce heat, cover, and simmer for one hour.  

Meanwhile, cut corn tortillas into 1/4-inch strips.  Place on large baking sheet and spray with cooking spray and sprinkle with salt to taste.  Bake in 400-degree oven for about 8 to 10 minutes or until golden brown and crisp.

Serve soup with tortilla strips and cheese, if desired.