Sopa De Lima - cooking recipe

Ingredients

2 boneless skinless chicken breasts
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon dried oregano
1/4 teaspoon cayenne
1 medium red onion, chopped
1 green bell pepper, finely chopped
1 -2 jalapeno pepper, seeded and minced
3 roma tomatoes, chopped
2 tablespoons olive oil
6 (6 inch) corn tortillas, cut into 1/4-inch strips
1 medium avocado, pitted, peeled and chopped
fresh cilantro
4 key limes

Preparation

In a 4 quart crock pot, combine all ingredients except for the olive oil, corn tortilla strips, limes and avocado.
Cover and cook on low for 6 to 8 hours.
Remove the chicken and shred with a fork, return shredded chicken to crock pot and stir to combine, continue to cook for about 1/2 hour.
Heat oil in a medium-size skillet and saute the tortilla strips until crisp, drain on paper towels.
Divide the soup into individual serving bowls and garnish each with the juice of a whole lime.
Top each serving with chopped avocado, cilantro and tortilla strips.