Chicken Tortilla Soup
Time on High: 3 to 4 hours Time on Low: 4 to 6 hours
4 Boneless, skinless chicken thighs
4 Ounces chopped green chilies, canned, drained (hot or mild, depending on preference)
2 Cloves garlic, minced
1 Yellow onion, diced
30 Ounces diced tomatoes, canned, including juice
1/2 to 1 Cup chicken broth
1 Tablespoon cumin
Salt and pepper to taste
2 tablespoons cilantro, chopped
4 Corn tortillas, sliced into 1/4 inch strips
1/2 Cup Monterrey jack cheese, shredded
1 Avocado, diced and tossed with lime juice to prevent browning
Place chicken in Crock-Pot® slow cooker.
In a separate bowl, combine chilies, garlic, onion, tomatoes, ½ cup chicken broth and cumin. Blend and pour over chicken.
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.
Just before serving, add tortillas and cilantro to slow cooker. Stir to incorporate. Adjust seasoning to taste.
Serve in soup bowls, topping each with shredded cheese, diced avocado, and a squeeze of lime.