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.