|Chicken breast halves||2 , boned, skinned and cubed|
|Onion||1 , finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Tomatoes||3 Medium, peeled, seeded and chopped|
|Chicken broth||4 Cup (64 tbs)|
|Mild green chile||1 , seeded and chopped|
|Vegetable oil||2 Tablespoon|
|Corn tortillas||4 , halved and cut into 1/4-inch strips|
|Coarsely chopped cilantro||2 Tablespoon|
1) In a slow cooker, add the chicken, onion, garlic, tomatoes, broth, salt, pepper and green chile ; cook covered on LOW for about 7-8 hrs; puree in a food processor or a blender.
2) In a large skillet, heat the oil, add the tortilla strips, fry over the medium heat until crisp, drain well; reheat the soup if required.
3) Pour into nice soup bowls, top with the crisp tortilla strips,
garnish with the cilantro and serve immediately.