Categories: SLOW COOKER SUPPERS
Ingredients
- 4 boneless, skinless chicken breasts
- 1 can chopped green chilies, drained (4-ounce)
- 2 cloves garlic, minced
- 1 yellow onion, diced
- 2 cans of diced tomatoes, including juice (15-ounce each)
- 1/2 - 1 cup chicken broth
- 1 teaspoon cumin
- Kosher salt and pepper
- 4 corn tortillas, sliced into 1/4-inch strips
- 2 tablespoons chopped cilantro
- 1/2 cup shredded Monterey jack cheese
- 1 avocado diced and tossed with lime juice to prevent browning
- 1 lime, cut into wedges
Directions
- Place chicken in Crock-Pot slow cooker.
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In a separate bowl, combine chilies, garlic, onion, tomatoes, 1/2 c chicken broth and cumin. Blend and pour over chicken.
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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.
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Just before serving, add tortillas and cilantro to Crock-Pot slow cooker. Stir to incorporate. Adjust seasoning to taste.
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Serve in soup bowls, topping each with shredded cheese, diced avocado and a squeeze of lime.