1 large chicken breast
32-36 oz chicken broth
1/2 cup chopped yellow onion
1 garlic clove, minced
1 can diced tomatoes with green chilies
2 tbsp minced cilantro
2 cups Monterey Jack cheese, shredded
8 corn tortillas
In a large saucepan, simmer chicken covered in water for about 30 minutes.
Remove chicken from broth. Add enough of the canned broth to make the needed amount of broth called for. Shred chicken into the broth; add the onion, garlic, and tomatoes. Simmer mixture for 20 minutes. Add the cilantro and simmer 10 minutes longer.
To serve, cut 1 tortilla per serving and place in the bottom of the bowl. Add soup and sprinkle 1/4 cup of the shredded cheese over the top of each bowl. Float a sprig of fresh cilantro on top of each bowl as a garnish, if desired.