Ingredients
3 boneless, skinless chicken breasts
1 4-ounce can chopped mild green chilies, drained
2 cloves of garlic, minced
1 yellow onion, diced
1 15-ounce can of diced tomatoes, with green chilies ,including juice
1 15-ounce can of diced tomatoes, with garlic and olive oil, including juice
½ - 1 cup chicken broth
1 teaspoon cumin
salt and pepper
4 corn tortillas, sliced into ¼ inch strips
2 tablespoons chopped cilantro
½ cup shredded Monterey jack cheese
1 avocado diced and tossed with lime juice to prevent browning
1 lime, cut into wedges
Preparation
Place chicken in a crock-pot In a separate bowl, combine chilies, garlic, onion, tomatoes, ½ c chicken broth and cumin Blend and pour over chicken Cook on high for 3 hours When chicken is tender, use 2 forks to shred Add additional ½ cup of chicken broth Just before serving, add tortillas and cilantro to crock-pot Stir Serve in soup bowls, topping each with shredded cheese, diced avocado and a squeeze of lime.
