Creamy Chicken Tortilla Soup

By jamiej

Ingredients

• Ingredients
• 4 boneless, skinless chicken thighs
• 1 4-ounce can chopped green chilies, drained (hot or mild, depending on preference)
• 2 cloves of garlic, minced
• 1 yellow onion, diced
• 2 15-ounce cans of diced tomatoes, including juice
• 1/2 - 1 cup chicken broth
• 1 teaspoon cumin
• Kosher salt and pepper
• 4 corn tortillas, sliced into 1/4 inch strips
• 2 tablespoons chopped cilantro
• 1/2 cup shredded Monterey jack cheese
• 1 avocado diced and tossed with lime juice to prevent browning
• 1 lime, cut into wedges

Details

Adapted from family.go.com

Preparation

Step 1

Directions
Place chicken in Crock-Pot® slow cooker.
In a separate bowl, combine chilies, garlic, onion, tomatoes, 1/2 c chicken broth and cumin. Blend and pour over chicken.
Cook on high for 3 hours. When chicken is tender, use the tines of 2 forks to shred. Adjust seasoning and add additional chicken broth if necessary.
Just before serving, add tortillas and cilantro to Crock-Pot® slow cooker. Stir to incorporate. Adjust seasoning to taste.
Serve in soup bowls, topping each with shredded cheese, diced avocado and a squeeze of lime.
Serves: 4-6
Size: 3-6 quarts
Recommended Crock-Pot® slow cooker