Crock Pot Chicken Tortilla Soup

• 3 boneless skinless chicken breast halves
• 4 ounces chopped milkd green chilies, drained
• 2 garlic cloves, minced
• 1 yellow onion, diced
• 30 ounces diced tomatoes, undrained
• 1 cup chicken broth
• 1 teaspoon ground cumin
• salt & freshly ground black pepper, to taste
• 2 tablespoons chopped fresh cilantro
• 2 corn tortillas, sliced into 1/4 inch strips
• 12 cup shredded monterey jack cheese
• 1 avocado, peeled, diced and tossed with lime juice to prevent browning
• 1 lime, juice of

1. Place chicken in slow cooker.
2. I put in frozen chicken breasts halves.
3. Combine chilies, garlic, onion, tomatoes, 1/2 cup broth and cumin in small bowl.
4. Pour mixture over chicken.
5. Cover; cook on High for 4 hours or on Low 6 hours until chicken is tender.
6. Remove chicken, use 2 forks to shred the meat and return to crock pot.
7. Adjust seasonings, adding additional broth if necessary.
8. I find I need to add another cup of chicken broth at this point.
9. Just before serving, stir in cilantro.
10. Serve in soup bowls, topping wach with a few slices of tortilla strips, avocado and squeeze of lime juice.

chicken, milkd green chilies, garlic, yellow onion, tomatoes, chicken broth, ground cumin, salt, fresh cilantro, corn tortillas, shredded monterey jack cheese, avocado, lime

Taken from www.food.com/recipe/crock-pot-chicken-tortilla-soup-212538 (may not work)