Easy, delicious, and makes a ton:

Crock Pot Tortilla Soup

• 2 chicken breasts halves, boned, skinned and cubed
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 3 medium tomatoes, peeled, seeded and chopped
• 4 cups chicken broth
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 mild green chile, seeded and chopped
• 2 tablespoons vegetable oil
• 4 corn tortillas, halved and cut into 1/4 inch strips
• shredded Monterey Jack cheese, a little for each serving
• 2 tablespoons coarsely chopped fresh cilantro or Italian parsley

Combine chicken breasts, onion, garlic, tomatoes, broth, salt, pepper and green chile in slow cooker. Cover and cook on low 7-8 hours. Heat oil in large skillet and add tortilla strips. Cook, stirring, over medium heat until crisp; drain on paper towels. If desired, put a tablespoon or 2 of shredded Monterey Jack cheese in each serving bowl. Ladle tortilla soup into bowls and top with tortilla strips; sprinkle with chopped cilantro or parsley.

This recipe is from About Southern Cooking.  The chicken is from Miller Amish Country Poultry and the tortillas are from San Marco.  The onion, garlic, chili and tomatoes were grown locally.