Chicken Tortilla Soup

By kayjayjohnson

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

Preparation

Step 1

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.