Chicken Tortilla Soup

By psusarahb

Ingredients

• 4 boneless, skinless chicken thighs
• 1 can (4 oz) chopped mild green chiles, drained
• 2 cloves of garlic, minced
• 1 yellow onion, diced
• 2 cans (15 oz each) diced tomatoes, undrained
• 1/2 to 1 cup chicken broth
• 1 tsp ground cumin
• salt and pepper to taste
• 2 tablespoons chopped fresh cilantro
• 4 corn tortillas, sliced into 1/4 inch strips
• 1/2 cup shredded monterey jack cheese
• 1 avocado, peeled, diced and tossed with lime juice to prevent browning
• Juice of 1 lime

Preparation

Step 1

1. Place chicken, chilies, garlic, onion, tomatoes, 1/2 cup broth, and cumin in crock pot
2. Cover. cook on low for 6 hours or high for 3 hours until chicken is tender.
3. Remove chicken. use 2 forks to shred the meat and return to slow cooker.
4. Adjust seasonings. add additional broth if necessary.
5. Just before serving, add cilantro and tortillas to slow cooker. stir to blend.
6. Serve in soup bowls, topping each with cheese, avacado and a squeeze of lime juice