Chicken Tortellini Soup - Crock Pot Style by Holly

4 boneless skinless chicken thighs (about 1 pound) - chicken breasts work too
2 cans (15 ounces each) diced tomatoes, undrained
1 can (4 ounces) chopped mild green chilies, drained
1 yellow onion, diced
2 cloves garlic, minced
1/2 to 1 cup chicken broth
1 teaspoon cumin
Salt and black pepper, to taste
4 corn tortillas, sliced into 1/4-inch strips
2 tablespoons chopped fresh cilantro
1/2 cup shredded Monterey Jack cheese
1 avocado, seeded, peeled, diced and tossed with lime juice to prevent browning
Lime wedges

Assembly:

1. Place chicken in Crock Pot slow cooker. Combine tomatoes with juice, chilies, onion, garllic, 1/2 cup chicken broth and cumin in small bowl. Pour mixture over chicken. Cover; cook on HIGH 3 hours, or until chicken is tender.
2. Remove chicken from Crock Pot slow cooker. Shred with 2 forks. Return to cooking liquid. Adjust seasonings, adding more broth if necessary.
3. Freeze.
   

Serving Day:

1. Rehead in microwave or on stovetop.
2. Just before serving, add tortillas and cilantro to soup. Stir to blend.
3. Serve in soup bowls, topping each serving with cheese, avocado, and a squeeze of lime juice.