4 cloves garlic, minced
1 yellow onion, chopped
2 small cans, diced green chilis (4-oz. each)
4 15-oz. cans diced tomatoes
8-9 boneless, skinless chicken thighs
1 1/4 cup chicken broth
2 tsp. chili powder
2 tsp. cumin
8 corn tortillas, cut into strips
Vulcan salt, to taste (this can be purchased at specialty spice stores)
Salt and pepper, to taste
Diced avocado, for garnish
Cilantro, for garnish
Sliced scallions, for garnish
Shredded cheddar cheese, for garnish
Lime slices, for garnish
Place chicken thighs at the bottom of a crock pot. It is okay to overlap them slightly.
Add diced tomatoes, onion, garlic, diced chilis, chicken stock, chili powder, cumin, Vulcan salt, salt and pepper on top of chicken. Mix everything together, leaving the chicken in place.
Cook on high for three hours. Transfer chicken to a cutting board and shred with two forks (or whatever other utensil floats your boat). Add corn tortillas to soup before you begin shredding the chicken so it has time to integrate. Toss chicken back into the slow cooker and mix into the soup. At this point, add any additional seasonings if you'd like, but it should be pretty darn perfect.
Serve topped with diced avocado, shredded cheddar cheese, scallions, sliced lime, or any other garnishes you'd like.