2		boneless, skinless chicken breasts, cubed
1		onion, chopped
1	clove	garlic, minced
3		tomatoes, chopped
4	cups	chicken broth
1/4	tsp.	salt
1/8	tsp.	pepper
1		mild green chili, chopped
2	tbsp.	oil
4		corn tortillas, cut into 1/4-inch strips
2	tbsp.	chopped cilantro

Combine frist eight ingredients in slow cooker and cook 5-7 hours. Puree 3/4 of soup in a blender. Mix back in.

Heat oil in frying pan and fry tortilla strips till crisp.(Crumbled, store bought tortilla chips can be used.) Drain

Serve soup in bowls. Sprinkle with tortilla strips and cilantro.