Chicken Tortilla Soup

1-1/2 pounds boneless skinless chicken thighs
2 cups frozen Southwest mixed vegetables (corn, black beans, red peppers)
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 tablespoon ground chipotle chili pepper
1-1/2 teaspoons ground cumin
4 cups chicken broth
1/4 cup fresh lime juice
Tortilla strips, diced avocado and chopped cilantro, optional

Spray inside of 4-quart slow cooker with cooking spray. Place chicken, frozen vegetables, undrained tomatoes, chili pepper, cumin and broth in slow cooker.
Cover; cook on LOW 6 to 8 hours or until chicken is tender. Remove chicken from slow cooker; pull into shreds with 2 forks. Return chicken to slow cooker. Stir in lime juice. Serve and top with tortilla strips, avocado and cilantro, if desired.

recipe resource here