Chicken Tortilla Soup
Makes 4 to 6 servings

• 4 - boneless, skinless chicken thighs
• 1 - can (4 ounces) chopped mild green chilies, drained
• 2 - cloves of garlic, minced
• 1 - yellow onion, diced
• 2 - cans (15 ounces each) diced tomatoes, including juice
• 1/2 to 1 - cup chicken broth
• 1 - teaspoon cumin
• Salt and pepper to taste
• 2 - tablespoons chopped fresh cilantro leaves
• Juice of 1 lime
• 4 - corn tortillas, sliced into 1/4 inch strips
• 1/2 - cup shredded Monterey Jack cheese
• 1 - avocado, seeded, peeled, diced and tossed with lime juice to prevent browning

Directions

1. In 3-quart or larger slow cooker, add chicken.
2. In a small bowl, mix chilies, garlic, onion, tomatoes, 1/2-cup chicken broth and cumin. Pour mixture over chicken.
3. Cover and cook on HIGH for 3 hours. When chicken is tender, use the tines of 2 forks to shred the meat. Adjust seasonings adding additional broth if necessary.
4. Just before serving, add tortillas and cilantro to slow cooker. Stir to blend.
5. Serve in soup bowls, topping each serving with cheese, avocado and a squeeze of lime juice.