boneless chicken breasts
2 cans (15 ounce) diced tomatoes, undrained
1 can (4 ounce ) chopped ortega mild chilies, drained
1 (12 oz) can low sodium chicken broth
1 yellow onion thinnly sliced
2 tsp minced garlic
1 tsp. ground cumin
salt and pepper to taste
1 small can rotel tomatoes with green peppers
4 corn tortillas, sliced into 1/4 in stips
2 tbs. chopped fresh cilantro
1/2 c. shredded monterey jack cheese
1 avocado, peeled, diced and tossed with lime juice to prevent browning
1. place chicken in crock pot slow cooker, combine tomatoes with juice, chilies, chicken broth, garlic and cumin, mix and pour over chicken.
2.Cover, cook on low 6 hours or high 3 hours or unitl chicken is tender. Remove chicken and shred with 2 forks. Return to cooking liquid. Adjust seasonings, add salt and pepper if needed. and up to 1/2 c.. more broth if desired.
3.. Just before serving, add tortillas ( you can fry tortilla strips for a crunchy topping) and add cilantro to crock pot. Stir to blend. Serve in soup bowls and top each with a serving of cheese, avocado and a squeeze of lime juice. Enjoy!