Chicken Tortilla Soup

Another slow cooker recipe and this version is a broth variety of the ubiquitous chicken tortilla soup. Boneless skinless chicken thighs, chicken stock diced tomatoes, green chilies, cumin and onions start the recipe off on the low setting for 6 to 8 hours. Then the seasoning adjusted with salt and pepper. Once ladled into bowls the soup ends up garnished with thin corn tortilla strips, diced avocado, shredded Monterey jack cheese and fresh chopped cilantro to finish.

Ingredients


10
Each
Chicken thighs, boneless, skinless (or 3 lbs.)


1
Can
Green chilies, chopped (4 ounces)


4
Cloves
Garlic, minced


2
Cups
Onions, medium diced


2
Cans
Diced tomatoes, un-drained (14 ounces each)


2 ¾
Cups
Chicken stock


1
Tsp
Cumin powder


To taste
Salt and pepper


8
Each
Corn tortillas, sliced into ¼-inch strips


2
Cups
Monterey jack cheese, shredded


1
Each
Avocado, peeled, diced and tossed with lime juice


½
Cup
Cilantro, chopped






Procedure Steps


1.
Place chicken into the slow cooker


2.
Combine the green chilies, garlic, onions, diced tomatoes, chicken stock and cumin in a bowl and mix well. Then pour over the chicken.


3.
Cook on the low setting for 6 to 8 hours, or on high setting for 3 hours in the crock pot slow cooker.


4.
Just before serving, have the corn tortillas cut into strips, the cheese shredded, avocado diced and coated with lime juice and the cilantro chopped.


5.
Ladle a portion of the soup into serving bowls and garnish with some of the tortilla strips, grated cheese, diced avocado and then the chopped cilantro.