Categories: chicken, soup

Ingredients

• 4 cups boneless, skinless chicken thighs
• 2 cans (15 ounces each) diced tomatoes, undrained
• 1/2 to 1 cup chicken broth, divided
• 1 can ( 4 oz) chopped mild green chilies, drained
• 1 yellow onion
• 2 gloves garlic, minced
• 1 t ground cumin
• salt and pepper to taste
• 4 corn tortillas, sliced into 1/4-inch strips
• 2 T chopped fresh cilantro
• 1/2 c shredded Monterey Jack cheese
• 1 avocado, peeled, diced and tossed with lime juice to prevent browning
• lime wedges

Directions

1. Place chicken in crock pot. Combine tomatoes with juice, 1/2 c chicken broth, chilies, onion, garlic, and cumin in small bowl. Pour mixture over chicken. Cover; cook on high hours or until chicken is tender

2. Remove chicken from crock pot. Shred with 2 forks. Return to cooking liquid. Adjust seasonings, adding more broth if necessary.

3. Just before serving, add tortillas and cilantro to CrockPot. Stir to blend. Serve in soup bowls, topping each serving with cheese, avocado and a squeeze of lime juice

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