Slow Cooker Chicken Tortilla Soup

This is a terrific recipe for Chicken Tortilla Soup.  It is quick, easy to prepare, and only has a few ingredients.  Bon appetit!

Ingredients:
2 boneless chicken breasts
2 cans of diced tomatoes (15 ounces), undrained (I used Trader Joe's Organic diced tomatoes which are 14.5 ounces)
1/2 to 1 cup of chicken broth
1 can (4 ounces) chopped mild green chiles, drained (I used Trader Joe's Fire Roasted Green Chile)
1 yellow onion, diced
2 cloves of garlic, minced
1 tsp. ground cumin
salt & pepper to taste
4 corn tortillas, sliced into small 1/4 inch strips
2 tbsp. chopped fresh cilantro
1/2 cup shredded Monterey Jack cheese
1 avocado, peeled & diced
limes
olive oil

Directions:
1. Place 2 raw chicken breasts in the slow cooker.  Add the 2 cans of tomatoes (including the juice) with 1/2 cup of chicken broth, chiles, diced onion, garlic, and cumin.  Cover and cook on high for 3 hours, or until the chicken is tender. You can stir mixture periodically during the 3 hours it cooks.

2. Remove the chicken from the slow cooker and shred or cut into small pieces.  Return chicken to slow cooker, adjusting seasonings and adding more chicken broth if needed.

3. In a small frying pan, add a small amount of olive oil.  Fry the corn tortilla strips for a few minutes.  Remove and let dry on a plate layered with paper towel.

4. Serve in soup bowls and top with cilantro, sliced avocado, & squeeze lime wedges into bowls.  If desired, top with Monterey Jack cheese.