2 - 15 ounce cans of Rotel tomatoes with green chilies
1 cup chicken broth
1 tsp cumin
salt and pepper
4 corn tortillas, sliced into ¼ inch stripes
2 Tbsp. cilantro
½ cup shredded Monterey jack cheese
lime juice
avocado (optional)
Instructions
Place chicken in crockpot and toss in the chilies, garlic, onion, Rotel, broth, cumin, and salt and pepper on top. Stir occasionally while cooking to shred chicken as it cooks. For frozen chicken cook on high for 8-9 hours. For thawed chicken, cook on low for 4-5 hours. Just before serving, add tortillas and cilantro. Serve by topping each bowl with shredded cheese, diced avocado, and a squeeze of lime.
Recipe by Five Wooden Spoons at https://www.fivewoodenspoons.com/2012/11/23/chicken-tortilla-soup-crockpot/