Crock Pot Chicken Tortilla Soup

Crock Pot Chicken Tortilla Soup

I've tried many recipes for this recipe and I've yet to find one that has great flavor, but that doesn't take a ton of time.
Alas, I have found it!

You will need:         
4 boneless, skinless chicken thighs
          1 (4 oz) can chopped green chillies, drained 
                2 cloves of garlic, minced
                1 yellow onion, diced
                2 (15 oz) cans diced tomatoes, including juice
                1/2 - 1 c. chicken broth
                1 tsp. cumin
               salt and pepper
                corn tortilla chip strips (can be found at most grocery stores) OR 4 corn tortillas, sliced into 1/4 inch strips
                2 Tbsp chopped cilantro
                  1/2 c. shredded Monterey jack cheese
                 1 lime, cut into wedges
             1 avocado, diced (optional) -  Tip: Toss with lime juice to prevent browning!

To make:

Place the chicken in the crock pot. 

In a separate bowl, combine chillies, garlic, onion, tomatoes, 1/2 c. chicken broth, and cumin.

 Mix together and pour over chicken. 

Cook on high for 3 hours or on low for 5 1/2 - 6 hours. 

(I prefer cooking on low so the chicken is more tender.)

When done cooking, shred the chicken with two forks. 

Give the broth a taste test and add more chicken broth if you think it needs it.

 Just before serving, throw in the tortilla strips and cilantro right before serving. 

Stir together.

Serve in soup bowls and top with shredded cheese, avocado, and squeeze of lime!