Slow Cooker Chicken Tortilla Soup

Ingredients:

• 6 boneless skinless chicken thighs
• 2 cans (15 ounces each) diced fire-roasted tomatoes, do not drain
• 1 can Rotel (original), do not drain
• 1 large onion, diced
• 2 cloves garlic, minced
• ½ cup frozen corn
• 1 celery stalk, chopped
• 2 cup chicken stock, divided use
• 1 ½ teaspoons ground cumin
• 1 teaspoon salt, or to taste
• ½ teaspoon pepper, or to taste
• 3 flour tortillas, cut into ¼ inch strips
• juice of 1 lime
• 4 tablespoons fresh cilantro
• 2/3 cup shredded Mexican cheese blend
• 1 avocado, peeled, seeded and diced

Instructions:

1. Place chicken thighs in the bottom of the slow cooker.

2. In a large bowl, combine tomatoes, Rotel, onion, garlic, chicken stock, cumin, salt, pepper, frozen corn and celery. Stir, then pour over chicken. Cover and cook on high for 3 hours.

3. Remove chicken thighs from slow cooker and shred with two forks. Return to slow cooker. Add additional one cup of chicken stock. Adjust seasonings, adding additional salt, pepper and cumin to taste. Add tortilla strips to soup, and cook for an additional 30 minutes.

4. To serve, ladle soup into bowls. Top each bowl with shredded cheese, avocados and fresh cilantro.