Chicken Tortilla Soup

4 corn tortillas
1/2 cup chopped onion
3 boneless chicken breast cooked
1 garlic clove
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
2 cans (14.5 oz each) chicken broth
1 can (14.5 oz) diced tomatoes undrained
1  can (4 oz chopped green chilies undrained
4 teaspoons fresh cilantro
1/2 cup shredded cheese
slices of lime

Preheat over to 400 degrees.  Cut tortillas into strips and place on baking sheet.  Bake until crisp about 8 minutes.  Save for when you serve soup

Place all ingredients (exept lime, cheese and tortillas) in crock pot and cook on low for several hours.  Top with cheese, lime juice and tortillas to serve.

This recipe is from my mom.  I did not cook the chicken before I put it in the crock pot.  I let it cook all day and then shredded it before I served it.  Jesse really likes this soup.  If you do not feel like making the tortilla crisps you can use tortilla chips.

Megan-4/5
Jesse-4/5