Chicken Tortilla Soup (3)

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Crock Pot


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8 boneless, skinless chicken thighs, rinsed, dried and seasoned with salt and pepper

8 ounces chopped green chiles, canned, drained (hot or mild, depending on preference)

4 cloves garlic, minced

2 yellow onions, diced

56 ounces canned diced tomatoes, undrained

4 to 5 cups chicken broth

2 teaspoons cumin

salt and pepper

8 corn tortillas, sliced into 1/4-inch strips

1/4 cup cilantro, chopped

1 cup shredded Monterey Jack cheese

2 avocados, diced and tossed with lime juice to prevent browning

2 limes

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