Ingredients
- 5 boneless, skinless chicken thighs
2 cans (15 oz each) diced tomatoes, undrained (I used Del Monte, no salt added)
1 can (4 oz) chopped mild green chilies, drained
1/2- 1 cup chicken stock (I used Swanson 33% less sodium)
1 yellow onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
Salt and pepper, to taste
4 corn tortillas, sliced into 1/4-inch strips (If you have access to homemade tortillas, it really makes it better!)
1/2 cup shredded Monterrey Jack cheese (Calculated with Colby and Monterrey Jack)
1 avocado, peeled, diced, and tossed with lime juice to prevent browning
Remaining Lime juice
Description
A Really Delicious And Satisfying Soup, Perfect For A Cold Night, Or Just An Easy Dinner. I Was Surprised How Good This Was, And It Can Be Easily Modified. This Recipe Was Taken From A Crock-Pot Recipe Card, But Modified Slightly. I Use Lower Sodium Chick
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