Crock Pot Cheesy Chicken Tortilla Soup
INGREDIENTS
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◦1 1/2 pounds skinless chicken thighs (The flavor of bone-in meat is always so much better but if you prefer boneless then go with 1 pound)
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◦3 ribs of celery, finely diced
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◦2 large carrots, finely diced
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◦1 medium onion, finely diced
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◦4 cloves garlic, minced
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◦1 (14-ounce) can diced tomatoes with green chilis
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◦1 (10-ounce) package frozen or canned corn
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◦1 fresh poblano pepper, seeded and minced
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◦1 fresh jalapeño, seeded and minced
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◦1/4 cup fresh cilantro, finely chopped
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◦1 teaspoon ground cumin
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◦2 teaspoons kosher salt
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◦1 teaspoon black pepper
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◦1 teaspoon chili powder
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◦2 cups water
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◦1 lime, zested and juiced
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◦1 (10.5 ounce) can chicken broth
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◦1 pint fat-free half and half (If you really want the real thing, go for it, but fat-free tastes just as good in this recipe and that means you can go back for seconds!)
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◦12 ounces Monterey Jack cheese, shredded (Plus extra for garnish!)
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◦6 corn tortillas, cut into strips
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◦1 tablespoon vegetable oil
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