We had this at an enrichment activity a couple of years ago and the lady who made it gave out the recipe. I finally got around to making it a couple of months ago and wish I would have made it a lot sooner. It is so easy and so good! I made it again last night and it is already gone!
4 boneless skinless chicken thighs (I used about 2 cups of the shredded chicken from my roasted chicken last week)
2 cans diced tomatoes or 4 cups diced fresh tomatoes
1/2 frozen diced green chilies or one 4 oz. can diced green chilies
1 onion, diced
2 cloves garlic, minced
2 cups chicken broth
1 tsp. cumin
salt to taste (the broth alone may make it salty enough)
4 corn tortillas cut into strips and fried or tortilla chips
2 Tbs. chopped fresh cilantro
1/2 cup Monterey Jack or cheddar Cheese (I have used both and prefer the Monterey Jack)
1 avocado, peeled, seeded, and chopped
Place chicken in slow-cooker with tomatoes, chilies, onion, garlic, and broth. Cover and cook on high about 3 hours, or until chicken is tender. (If you are using pre-cooked chicken just cook until warm.)
Remove chicken from slow-cooker and shred. Return to cooking liquid and adjust seasonings as needed.
Add more broth if necessary. Simmer for 1 more hour.
Just before serving stir in tortilla chips and cilantro. Top with cheese, avocado, and lime juice.