Slow Cooker Chicken Tortilla Soup

• 2 lbs boneless skinless chicken breasts
• 4 (8 ounce) cans chicken broth
• 2 (10 ounce) cans Rotel Tomatoes (I like cilanto & Lime)
• 3 brown potatoes (peeled)
• 1 (8 1/2 ounce) bag frozen corn
• 2 tablespoons vegetable oil
• 2 celery ribs
• 1/4 cup diced onion
• 2 garlic cloves
• 2 (1 1/2 ounce) packets taco seasoning
• 4 cups tortilla chips
• 2 cups of shredded monterey jack cheese
• 1/2 cup cilantro
• 1 large avocado, diced

1. In a small pan sautee onions and garlic until tender. Pour content of pan oil and all into the slow cooker.
2. In the slow cooker add chicken broth, corn, potatos, tomatos, celery & taco seasoning. Cook on low for 6 hours.
3. With about an hour left on the slow cooker boil chicken until cooked through (about 15 minutes). Shred boiled chicken and add to the slow cooker. Continue cooking soup for another hour.
4. Garnish soup with cheese, avacado, clianto and crushed tortilla chips.

chicken breasts, chicken broth, tomatoes, brown potatoes, corn, vegetable oil, celery, onion, garlic, packets taco, tortilla chips, cheese, cilantro, avocado

Taken from www.food.com/recipe/slow-cooker-chicken-tortilla-soup-426885 (may not work)