Ingredients

2 cloves garlic, minced

1 teaspoon cumin

2 15-oz cans of diced tomatoes, with juice (I’ve substituted with Rotel and skipped the green chilies below- makes it nice and spicy this way)

4 boneless, skinless chicken thighs rinsed and dried- seasoned with S&P. I’ve used skinless breasts before too, but thighs are a bit tastier

1 yellow onion, diced

1.5 to 2.5 cups of chicken broth

1 4-oz can of green chilies, drained

Preparation

  1. place chicken in crock pot
  2. In separate bowl, combine chilies, garlic, onion, tomatoes, chicken broth, and cumin. pour mixture over chicken
  3. Cook on high for 3-4 hours. When chicken is tender, shred the chicken apart with fork and add back to soup. Add more chicken stock if need, and adjust seasonings as needed.

I top with fresh avocado, homemade fried tortilla strips (honestly, so much better than bagged chips) cilantro and a squeeze a lime.