Chicken Tortilla Soup

We had a busy day planned on Saturday so I put this in the crock pot. We really liked it!!



Chicken Tortilla Soup
3 boneless, skinless chicken breasts

14 ounces canned diced tomatoes, fire-roasted if available

2 jalapeno peppers, seeded and minced

6 corn tortillas, chopped

4 cloves garlic, minced

1 medium yellow onion, chopped

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 cups chicken broth

1 tablespoon fresh cilantro, minced

1 large ripe avocado, diced

6 ounces crumbled fresh cheese, such as feta

2 cups tortilla chips, crumbled for garnish

2 limes, cut into wedges

Directions

1.Place chicken in slow cooker. Top with next 10 ingredients (tomatoes through chicken broth).

2.Cover and cook on low 4 to 6 hours.

3.Carefully remove the chicken and, when cool enough to handle, shred using two forks.

4.Place the shredded chicken back into the stoneware and add the cilantro.

5.Ladle the soup into bowls and top with avocado, cheese, and crumbled tortilla chips. Squeeze the juice of a lime wedge over the top of each serving.