Chicken Tortilla Soup

By oldbklady

Ingredients

• 4 boneless, skinless breasts chicken, cubed into very small pieces
• 1 chopped onion
• 1 clove garlic, minced
• 1 16oz can of diced tomatoes
• 4 cups chicken broth
• 1/2 tsp salt
• 1/8 tsp. pepper
• 1 4oz can mild green chiles
• 2 tbs oil
• 4 corn tortillas, cut into 1/4 inch strips
• 2 tbs coarsely chopped cilantro
• Sour cream, Mexican cheese, avocado, opt

Preparation

Step 1

Combine chicken, onion, garlic, tomatoes, broth, salt, pepper and green chilies in a slow cooker. Cover and cook on low for 7 to 8 hours.
In a food processor or blender puree the chicken using only a few ladleful of broth. Leave the majority of the broth in the slow cooker. Then put the chicken back in the slow cooker with the broth. Heat the oil in a large skillet. Add tortilla strips and cook, stirring over medium heat until crisp, then drain on paper towels. Spoon the soup into bowls. Top with cilantro, tortilla strips, sour cream, cheese and avocado as desired.