Ingredients
- 4 cups boneless, skinless chicken thighs
- 2 cans (15 ounces each) diced tomatoes, undrained
- 1/2 to 1 cup chicken broth, divided
- 1 can ( 4 oz) chopped mild green chilies, drained
- 1 yellow onion
- 2 gloves garlic, minced
- 1 t ground cumin
- salt and pepper to taste
- 4 corn tortillas, sliced into 1/4-inch strips
- 2 T chopped fresh cilantro
- 1/2 c shredded Monterey Jack cheese
- 1 avocado, peeled, diced and tossed with lime juice to prevent browning
- lime wedges
Directions
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Place chicken in crock pot. Combine tomatoes with juice, 1/2 c chicken broth, chilies, onion, garlic, and cumin in small bowl. Pour mixture over chicken. Cover; cook on high hours or until chicken is tender
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Remove chicken from crock pot. Shred with 2 forks. Return to cooking liquid. Adjust seasonings, adding more broth if necessary.
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Just before serving, add tortillas and cilantro to CrockPot. Stir to blend. Serve in soup bowls, topping each serving with cheese, avocado and a squeeze of lime juice