Crock Pot Tortilla Soup

• 2 chicken breasts
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 3 medium tomatoes, peeled, seeded and chopped (or 1 can tomatoes)
• 4 cups chicken broth
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 mild green chile, seeded and chopped
• 2 tablespoons vegetable oil
• 4 corn tortillas, halved and cut into 1/4 inch strips
• shredded Monterey Jack cheese, a little for each serving
• 2 tablespoons coarsely chopped fresh cilantro or Italian parsley

1. Combine chicken breasts, onion, garlic. Cook until chicken is no longer pink. Put in crock pot and add tomatoes, broth, salt, pepper and green chiles. Cover and cook on low 4-5 hours.
2. Heat oil in large skillet and add tortilla strips. Cook, stirring, over medium heat until crisp; drain on paper towels.
3. If desired, put a tablespoon or 2 of shredded Monterey Jack cheese in each serving bowl. Ladle tortilla soup into bowls and top with tortilla strips; sprinkle with chopped cilantro or parsley (I added the cilantro about a half hour before serving--I like the flavor it gave the soup).

Found On: 24 Hour Menu