Sopa De Lima

• 2 boneless skinless chicken breasts
• 3 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne
• 1 medium red onion, chopped
• 1 green bell pepper, finely chopped
• 1 -2 jalapeno pepper, seeded and minced
• 3 roma tomatoes, chopped
• 2 tablespoons olive oil
• 6 (6 inch) corn tortillas, cut into 1/4-inch strips
• 1 medium avocado, pitted, peeled and chopped
• fresh cilantro
• 4 key limes

1. In a 4 quart crock pot, combine all ingredients except for the olive oil, corn tortilla strips, limes and avocado.
2. Cover and cook on low for 6 to 8 hours.
3. Remove the chicken and shred with a fork, return shredded chicken to crock pot and stir to combine, continue to cook for about 1/2 hour.
4. Heat oil in a medium-size skillet and saute the tortilla strips until crisp, drain on paper towels.
5. Divide the soup into individual serving bowls and garnish each with the juice of a whole lime.
6. Top each serving with chopped avocado, cilantro and tortilla strips.

chicken breasts, garlic, salt, ground cumin, ground cinnamon, ground cloves, oregano, cayenne, red onion, green bell pepper, pepper, roma tomatoes, olive oil, corn tortillas, avocado, fresh cilantro, limes

Taken from www.food.com/recipe/sopa-de-lima-113128 (may not work)