Crock Pot Chicken Tortilla Soup

This recipe comes from a Woman's Day Special Magazine titled Slow Cooking. It is easy to prepare and doesn't lack in taste. I made a few variations.

• Ready In: 4 hrs 10 mins
• Serves: 6

Ingredients

• 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
• 1⁄2 cup  shredded monterey jack cheese
• 1  avocado, peeled, diced and tossed with lime juice to prevent browning
• 1  lime, juice of

Directions

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