Chicken Tortilla Soup

By T_Daniels04

Ingredients

• 4 Boneless, skinless chicken thighs
• 2 Cans (15 oz each) diced tomatoes, undrained
• 1 Can (4 ounces) chopped mild green chilies, drained
• 1 Cup chicken broth
• 1 Yellow onion diced
• 2 Cloves garlic minced
• 1 Teaspoon ground cumin
• Salt and Black pepper to taste
• 4 Corn tortillas, sliced into 1/4 inch strips
• 2 Tbls chopped fresh cilantro
• 1/2 cup shredded Monterey Jack cheese
• 1 avocado, peeled, diced and tossed with lime juice to prevent browning
• Lime wedges

Details

Servings 4
Preparation time 10mins
Cooking time 16mins

Preparation

Step 1

1.) Place chicken in crock-pot. Combine tomatoes with juices, chilies, broth, onion, garlic, and cumin in small bowl. Pour mixture over chicken.

2.) Cover; cook on LOW 6 hours or HIGH 3 hours. Remove chicken and shred with two forks. Return chicken to cooking liquid. Adjust seasoning, adding salt and pepper and up to 1/2 more chicken broth, if desired.

3.) Just before serving add tortillas and cilantro to crock-pot. Stir to blend.

4.) Serve in soup bowls, topping each serving with cheese, avocado and a squeeze of lime juice.