Southwest Chicken Tortilla Soup

When you are in the mood for soup with lots of flavor, this is definitely the one you want! It is very easy to make and very flavorful. It can also be topped with corn tortilla strip if you desire.

4 boneless skinless chicken breasts
1 can (4 oz) chopped mild green chilies
2 cloves of garlic, minced
1 yellow onion, diced
2 cans (15 oz each) diced tomatoes, including juice
1/2 to 1 cup chicken broth
1 teaspoon cumin
1/2 cup shredded cheese
1 avocado, seeded, peeled, diced and tossed with lime juice to prevent browning

Place chicken in slowcooker.

Combine chilies, garlic, onion, tomatoes 1/2 cup chicken broth and cumin in small bowl. Pour mixture over chicken.

Cook on HIGH for 3 hours or LOW for 6 hours. When chicken is tender, use the tines of 2 forks to shred the meat. Adjust seasonings adding additional broth if necessary.

Serve in soup bowls, topping each serving with cheese, avocado and a squeeze of lime juice.

Per Serving: 314 Calories; 11g Fat; 40g Protein; 13g Carbohydrate; 3g Dietary Fiber; 96mg Cholesterol; 323mg Sodium. Exchanges: 0 Grain (Starch); 5 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat.