Chicken Tortilla Soup

I love throwing this one in the crock pot and coming back to it 6 hours later... I also like doing a combination of white and dark meat. Just gives some variety--chicken breasts can get really boring after a while, you know???

Chicken Tortilla Soup

4 skinless chicken thighs or breasts

1 4-oz. can green chilies, chopped

2 garlic cloves, minced

1 onion, chopped

2 15-oz. cans diced tomatoes

1 C chicken broth

1 tsp. ground cumin

salt and pepper to taste

2 Tbs. fresh cilantro, chopped

4 corn tortillas, cut into 1/4-inch strips

1/2 C shredded Monterey Jack cheese

1 avocado, cubed

1 lime, juiced

Put chicken in crockpot. Combine chilies, garlic, onion, tomatoes, 1/2 C broth and cumin in small bowl; pour mixture over chicken. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until chicken is tender. Adjust seasonings, adding additional broth if necessary. Just before serving, add tortilla strips and cilantro to crock pot; stir to blend. Serve in bowls, topping each serving with cheese, avocado, and a squeeze of lime juice.