Tortilla Soup

You Will Need:

2 boneless skinless chicken breast halves, cubed
1 medium onion, finely chopped
1 clove garlic, minced
3 medium tomatoes, seeded and chopped
4 cups chicken broth
¼ teaspoon salt
1/8 teaspoon pepper
1 mild green chili, seeded and chopped
2 tablespoons vegetable oil
4 corn tortillas, cut in half and then into ¼ inch strips (or already prepared tortilla strips instead of oil and tortillas)
shredded Monterey Jack cheese (about 2 tablespoons for each serving)
2 tablespoons coarsely chopped fresh cilantro

Directions:

• Mix chicken, onion, garlic, tomatoes, broth, salt, pepper and the chili together in the slow cooker
• Cover and cook on low heat for 8 hours
• Sprinkle a bit of cheese into each serving bowl
• Ladle soup into bowl over cheese
• Top with cilantro and tortilla chips to serve

• In a large skillet, heat oil over medium heat
• Lay tortilla strips in the hot oil and cook, stirring gently, until crisp
• Remove tortilla strips from oil with slotted spoon or spatula and drain on paper towels