• Combine chicken breasts, onion, garlic, tomatoes, broth, salt, pepper, and green chili in your crockpot. Cook on high for 6 hours, then low until ready to serve. Shred chicken with two forks.
• **To make on the stovetop, cook your chicken first, then shred and add to the soup ingredients. Cook over medium heat until the soup is heated through. You can also use a roast chicken from the grocery store instead of chicken breasts. You'd only need time for the soup to heat through in a pot on the stove,
• Serves 6. To serve, in each bowl place a layer of cheese (whichever kind you like best–I love both of them!), then spoon the soup on top. Sprinkle with tortilla strips, cilantro, and avocado. Serve with a dollop of sour cream as desired.
• *For my family of 8, I usually double this recipe. I also add extra beans to bulk it up a little, and even add an extra chicken breast. The ingredients can be forgiving--if you like extra of something, add it in!

Homemade Tortilla Strips

• Stack corn tortillas on top of each other, then use a pizza cutter to cut the tortillas in half. Next you'll cut each half into 1/4-1/2 inch strips. Heat a couple of tablespoons of vegetable oil to medium-high heat, and place the strips in a single layer in the pan. Fry them in the oil and use tongs to turn them over as needed, until a light golden brown. Toss with salt. You can also use a bit of taco seasoning, or a sprinkle of cumin to taste for added flavor.

  Drain on a plate that's lined with paper towels. It's best to make these right before serving, but you can make them ahead of time if you need to. 

  Instead of frying, you can also bake the tortilla strips in the oven. Toss the freshly-cut strips in a couple tablespoons of oil, sprinkle with salt or taco seasoning, then bake in a 400 degree oven for about 10 minutes until crispy and golden brown. Each option works well!