Chicken tortilla soup ~ in a crock pot

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
lime wedges


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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!