Ingredients:
- 2 chicken breasts halves, boned, skinned and cubed
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 3 medium tomatoes, peeled, seeded and chopped
- 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
Preparation:
Combine chicken breasts, onion, garlic, tomatoes, broth, salt, pepper and green chile in slow cooker. Cover and cook on low 7-8 hours. Heat oil in large skillet and add tortilla strips. Cook, stirring, over medium heat until crisp; drain on paper towels. 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.Tortilla soup recipe shared by Mariezy
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