Chicken Tortilla Soup

Chicken Tortilla Soup
4 boneless, skinless chicken thighs
4 ounces chopped green chilies, canned, drained (hot or mild, depending on preference)
2 cloves garlic, minced
1 yellow onion, diced
30 ounces diced tomatoes, canned, including juice
1/2 to 1 cup chicken broth
1 tablespoon cumin
salt and pepper
2 tablespoons cilantro, chopped
1 lime
4 corn tortillas, sliced into 1/4-inch strips
1/2 cup Monterey jack cheese, shredded
1 avocado, diced and tossed with lime juice to prevent browning
  1. Place chicken in Crock-Pot.
  2. In a separate bowl, combine chilies, garlic, onion, tomatoes, ½ c chicken broth and cumin. Blend and pour over chicken.
  3. Cook on high for 3 hours. When chicken is tender, use the tines of 2 forks to shred. Adjust seasoning and add additional chicken broth if necessary.
  4. Just before serving, add tortillas and cilantro to slow cooker. Stir to incorporate. Adjust seasoning to taste.
  5. Serve in soup bowls, topping each with shredded cheese, diced avocado and a squeeze of lime.

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