Easy Tortilla Soup

We woke up this morning to frost on the ground, ice on the windshield, and a thermometer that said 32.  That's freezing!  Here in south Texas we don't see temperatures like that often, so to me it's super COLD.  I don't know about you, but I love to make some yummy soup on a cold day.  What I like even more is something quick and easy that can be put together with no problem.  This recipe for tortilla soup is so easy, and everyone will love it. 

Here is what you need:
4 boneless, skinless chicken thighs
1can (4oz) chopped mild green chilies, drained
2 cloves of garlic, minced  (I use garlic powder)
1 yellow onion diced
2 cans (15 oz each) diced tomatoes undrained
1/2 to 1 cup chicken broth (I use a large carton)
1 teaspoon ground cumin
salt and pepper to taste
2 tablespoons chopped fresh cilantro
4 corn tortillas, sliced to 1/4- inch strips
1/2 cup shredded Monterey Jack cheese
1 avocado, peeled, diced and tossed with lime juice to prevent browning

This is how to make it:
1. Place chicken in the Crock Pot slow cooker
2. Combine chilies, garlic, onion, tomatoes, chicken broth, and cumin in a small bowl.  Pour mixture over chicken
3. Cover; cook on LOW for 6 hours or HIGH for 3 hours until chicken is tender.  Remove chicken; use two forks to shred the meat and return to slow cooker.  Adjust seasonings.
4. Just before serving add cilantro and tortillas to slow cooker.  Stir to blend.
5. In bowl; top with cheese, avocado, and a squeeze of lime juice.

If you want your tortilla strips crunchy then pop them in the oven at 400 until crunchy.

Enjoy and stay warm!