Fry tortilla strips in heated skillet well coated with nonstick vegetable cooking spray. Puree tomatoes, onions, and garlic. Bring chicken broth to a boil in a 2-qt. saucepan. Stir in tomato puree, salt, and cilantro. Reduce heat and simmer for 10 minutes. Add half of the tortilla strips to soup. Garnish with cheese and remaining tortilla strips to serve.