Categories: SLOW COOKER SUPPERS

Ingredients

• 4 boneless, skinless chicken breasts
• 1 can chopped green chilies, drained (4-ounce)
• 2 cloves garlic, minced
• 1 yellow onion, diced
• 2 cans of diced tomatoes, including juice (15-ounce each)
• 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

Directions

1. Place chicken in Crock-Pot slow cooker.

2. In a separate bowl, combine chilies, garlic, onion, tomatoes, 1/2 c chicken broth and cumin. Blend and pour over chicken.

3. 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.

4. Just before serving, add tortillas and cilantro to Crock-Pot slow cooker. Stir to incorporate. Adjust seasoning to taste.

5. Serve in soup bowls, topping each with shredded cheese, diced avocado and a squeeze of lime.

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