PREHEAT oven to 400°F. Cut tortillas into strips; toss with 1 Tbsp. of the dressing, then spread into single layer on baking sheet. Bake 8 to 10 min. or until crisp and lightly browned.

MEANWHILE, cut chicken into bite-sized chunks. Heat remaining 1 Tbsp. dressing in large saucepan on medium-high heat. Add chicken; cook and stir 5 min. Add tomatoes and broth; stir. Bring to a boil. Reduce heat to medium-low; simmer 15 min., stirring occasionally. Stir in cilantro and lime juice.

LADLE soup into serving bowls; top with cheese and tortilla strips.