Ingredients

The following ingredients have 4 Servings
  • 3 boneless skinless chicken breasts
  • 4 ounces chopped mild green chilies (drained (1 can))
  • 2 cloves garlic (minced)
  • 1 yellow onion (diced)
  • 15 ounces diced tomatoes with green chilies (including juice (1 can))
  • 15 ounces diced tomatoes with garlic and olive oil (including juice (1 can))
  • 1 cup chicken broth (divided)
  • 1 teaspoon cumin
  • Salt and pepper (to taste)
  • 4 corn tortillas (cut into 1/4-inch strips)
  • 2 tablespoons cilantro (chopped)
  • 1/2 cup Monterey jack cheese (shredded)
  • 1 avocado (pitted and diced)
  • 1 lime (cut into wedges)

Instruction

  • Place raw chicken breasts in the bottom of a slow cooker.
  • In a separate bowl, stir together green chilies, garlic, onion, both types of tomatoes, 1/2 cup chicken broth, and cumin. Pour over chicken.
  • Cover the slow cooker and cook on HIGH for 3 hours. (Or on LOW for 5 to 6 hours.)
  • When chicken is tender, remove from the slow cooker and use 2 forks to shred the chicken. Add chicken back into the soup.
  • Add the reserved 1/2 cup of chicken broth to the slow cooker. Season with salt and pepper taste.
  • Just before serving, add tortilla strips and cilantro to the soup and stir.
  • Serve warm with shredded cheese, avocado, and a lime wedge to be squeezed over the bowl of soup.