Chicken Tortilla Soup

I started making this one about six months ago. So far it is Caitlin's favorite thing I make (other than guacamole).

Ingredients
4 - boneless skinless chicken thighs (about 1 pound)
2 - cans (15oz each) diced tomatoes, undrained
1 - can (4 oz) chopped mild green chilies, drained
1 - yellow onion, diced
2 - cloves garlic, minced
1 - cup of chicken broth
1 - teaspoon cumin
Salt and black pepper to taste
4 - corn tortillas, cut into 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

Directions
Place chicken in slow cooker. Combine tomatoes with juice, chilies, onion, garlic, chicken broth and cumin in small bowl. Pour mixture over chicken. Cover and cook on high for 3 hours or until chicken is tender.

Remove chicken from slow cooker and shred with two forks. Return to the slow cooker. Adjust seasoning if necessary.

Just before serving, add tortillas and cilantro to slow cooker. Stir to blend. Serve in soup bowls, topping each serving with cheese, avocado and a squeeze of lime juice.