Meals (Chicken Tortilla Soup)

By chefbobby

Ingredients

• 4 boneless skinless chicken thighs
• 2 cans (15 ounces each) diced tomatoes, undrained
• 1 can (4 ounces) chopped mid green chiles, drained
• 1/2 to 1 cup chicken broth
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• Salt and black pepper, to taste
• 4 corn tortillas, sliced into 1/4-inch strips
• 2 Tbsp chopped fresh cilantro
• 1/2 cup shredded Monterey Jack cheese
• 1 avocado, peeled, diced and tossed with lime juice to prevent browning
• Lime wedges

Preparation

Step 1

1) Place chicken in slow cooker. Combine tomatoes with juice, chiles, 1/2 cup broth, onion, garlic and cumin in a small bowl. Pur mixture over chicken.

2) Cover; cook on low 6 hours or on high 3 hours, or until chicken is tender. Remove chicken from slow cooker. Shred with 2 forks. Return to cooking liquid. Adjust seasonings, adding salt and pepper, and more broth if necessary.

3) Just before serving, add tortillas and cilantro to slow cooker. Stir to blend. Serve in soup bowls, topping each with cheese, avocado and a squeezeof lime juice from the wedges.