1In 2-quart saucepan, heat broth to boiling over high heat. Stir in tomatoes and chiles. Return to boiling. Reduce heat to medium-low; cover and simmer 6 to 8 minutes.
2For each serving, place 4 tortilla chips in individual soup bowl. Top each with 1/4 cup cheese and hot broth mixture. If desired, garnish with fresh cilantro.