Celena's Crock Pot Chicken Tortilla Soup

• 2 (8 ounce) containers salsa
• 1 (7 ounce) can green chilies
• 1 whole onion, sliced
• 2 (6 ounce) cans tomato sauce
• 1 jalapeno
• 1 garlic clove, finely chopped
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon garlic salt
• 4 -6 chicken breast fillets
• 2 cups shredded cheese
• 4 corn tortillas
• 12 cup vegetable oil
• 1 head cilantro
• 2 whole avocados

1. Add all ingredients to your crock pot, except the last five.
2. Keep your crock pot on high for 6-8 hours.
3. Cook until chicken falls apart.
4. Cut corn tortillas in long strip then cut in half.
5. Fry tortilla strips until golden brown and strain.
6. Add cheese and tortilla strips to a bowl and pour soup on top.
7. Garnish with cilantro and avacado.

containers salsa, green chilies, onion, tomato sauce, jalapeno, garlic, black pepper, salt, garlic salt, chicken, shredded cheese, corn tortillas, vegetable oil, cilantro, avocados

Taken from www.food.com/recipe/celenas-crock-pot-chicken-tortilla-soup-266092 (may not work)