1. In a 4 quart crock pot, combine all ingredients except for the olive oil, corn tortilla strips, limes and avocado. 2. Cover and cook on low for 6 to 8 hours. 3. Remove the chicken and shred with a fork, return shredded chicken to crock pot and stir to combine, continue to cook for about 1/2 hour. 4. Heat oil in a medium-size skillet and sauté the tortilla strips until crisp, drain on paper towels. 5. Divide the soup into individual serving bowls and garnish each with the juice of a whole lime. 6. Top each serving with chopped avocado, cilantro and tortilla strips. ---------------------------------------------------------------------------
Nutrition
Ingredients
