Slow Cooker Chicken Tortilla Soup
2-3 boneless skinless chicken breasts
2 cans (15 oz each) diced tomatoes, undrained
1 can (4 oz) chopped mild green chilies, drained
½ cup of Monterey Jack cheese
½ cup of crushed Tortillas
A few pinches of cilantro
Place chicken in crockpot
Combine, tomatoes, chilies, chicken broth, onion, garlic, cumin and pour over chicken
Cook on low for 6 hours or high for 3 hours
Take chicken out, shred, and add back to the crockpot for another 20-30 minutes
Just before serving, add tortillas and cilantro, and stir.
Add to bowls, top with cheese avocado and more tortillas if desired.