Chicken Tortilla Soup

4 boneless skinless chicken thighs (about 1 pound)
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

1. Place chicken in crock-pot slow cooker. Combine tomatoes with juice, chilies, onion, garlic, 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. Just before serving, add tortillas and cilantro to crock-pot. Stir to blend. Serve in soup bowls, topping each serving with cheese, avocado and a squeeze of lime juice.