Tastes Good Tuesday

A favorite dish that we all seem to order when we go out to a Mexican resturant is Tortilla Soup.  It's hard for us to find one that we like.  Last night I tried a Crockpot recipe that I came across on Pinterest and was surprised at how good it came out.  There was some agreement at the dinner table that the next time I make it we are going to tweak it just a bit to meet our taste bud likings but all the same it was a good base to work off of.

Ingredients


4 boneless, skinless chicken thighs

1 4-ounce can chopped green chilies, drained (hot or mild, depending on preference)

2 cloves of garlic, minced

1 yellow onion, diced

2 15-ounce cans of diced tomatoes, including juice

1/2 - 1 cup chicken broth

1 teaspoon cumin

Kosher salt and pepper

4 corn tortillas, sliced into 1/4 inch strips

2 tablespoons chopped cilantro

1/2 cup shredded Monterey jack cheese

1 avocado diced and tossed with lime juice to prevent browning

1 lime, cut into wedges



Directions



Place chicken in Crock-Pot® slow cooker.

In a separate bowl, combine chilies, garlic, onion, tomatoes, 1/2 c chicken broth and cumin. Blend and pour over chicken.

Cook on high for 3 hours or on low for 6 hours. When chicken is tender, use the tines of 2 forks to shred. Adjust seasoning and add additional chicken broth if necessary.

Just before serving, add tortillas and cilantro to Crock-Pot® slow cooker. Stir to incorporate. Adjust seasoning to taste.

Serve in soup bowls, topping each with shredded cheese, diced avocado and a squeeze of lime.