2 boneless skinless chicken breast halves, cubed
1 onion, finely chopped
1 clove garlic, minced
3 medium tomatoes, peeled, seeded and chopped
4 cups chicken broth
½ tsp salt
¼ tsp pepper
1 jalapeno pepper, seeded and chopped
2 tbsp vegetable oil
4 corn tortillas, halved and cut into 1/4” strips
shredded Monterey Jack cheese
2 tbsp chopped fresh cilantro
Combine the chicken breasts, onion, garlic, tomatoes, broth, salt pepper, and jalapeno in a crock-pot. Cover and cook on low for 7-8 hours.
Heat the oil in a large skillet and add the tortilla strips. Cook over medium heat, stirring often, until crisp. Drain on a paper towel.
In each serving bowl add a 1-2 tbsp of the Jack cheese and ladle the soup into the bowls. Garnish with the cilantro and the tortilla strips.