Chicken Tortilla Soup

(Recipe from Rival Crock Pot Slow Cooker Recipes for all Occasions cookbook)

This soup is sooooo good! My favorite!! You gotta load it with all the toppings, especially the avocado! I picked up these strip chips from Cafe Rio when I was there, but you can make your own simply by cutting up corn tortillas into strips with a pizza cutter. Then fry in hot oil and sprinkle with salt OR bake in the oven sprayed with oil(watch carefully and stir for even crispiness).

INGREDIENTS:

• 4 chicken breasts
• 1 (4 oz) can diced green chilies
• 2 garlic cloves (minced)
• 1 yellow onion, diced
• 2 (15 oz) cans diced tomatoes, undrained
• 1 c. chicken broth
• 1 t. gr. cumin
• S & P to taste

Toppings:

• 1/2 c. Monterey Jack cheese, shredded
• 1 avocado, diced and tossed with lime juice
• 2 T. fresh Cilantro
• lime wedges
• Corn strips or tortilla chips

DIRECTIONS:

1. Dump first 8 ingredients in the crock pot. Cook on low for 6 hours or high for 3 hours.
   
2. Shred cooked chicken. It should just fall apart in the crock pot easily.
   
3. Add additional seasoning or more broth if needed.
   
4. Serve in bowl topped with cheese, avocado, cilantro, lime juice and chips!

Ah-mazing.