Chicken Tortilla Soup

By longhornfans

Ingredients

• 2 - 3 boneless skinless chicken breasts OR 4 boneless skinless chicken thighs
• 2 cans (15 oz. each) diced tomatoes, undrained
• 1 can (4 oz.) chopped mild green chilies, drained
• 1/2 to 1 cup chicken broth
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• Black pepper, to taste
• 4 corn tortillas, sliced into 1/4 inch strips
• 2 tablespoons chopped fresh cilantro
• 1/2 cup shredded Monterey Jack cheese
• 1 avocado, peeled, diced and tossed with lime juice
• Lime wedges

Details

Adapted from lifeonatightrope.com

Preparation

Step 1

1. Place chicken in crock-pot.
2. Combine tomatoes with juice, chilies, 1/2 cup broth, onion, garlic and cumin in a small bowl. Pour mixture over chicken.
3. Cover; cook on LOW 6 hours or on HIGH 3 hours, or until chicken is tender.
4. "Poke" chicken in crock-pot until it falls apart / shreds. Return to cooking liquid. Adjust seasonings, adding pepper, and more broth if necessary.
5. Just before serving, add tortillas and cilantro to crock-pot. Stir to blend.
6. Serve in soup bowls, topping each serving with cheese, avocado and a sqeeze of lime juice from wedges.