15 oz crushed tomatoes with chilies
1 yellow onion, coarsely chopped
4 cloves garlic, minced
5 cups chicken stock
2 lbs chicken breasts
1 tsp red wine vinegar
1 tsp cumin
3 bay leaves
salt and pepper, to taste
2 cups corn
2 tbsp chopped cilantro
2 tbsp chopped flat leaf parsley
Place all ingredients in a crock pot except avocado, cilantro and parsley.
Cook on high for 4-6 hours or low for 8-10 hours.
Before serving shred chicken with fork and adjust salt, pepper and cumin seasoning.
Half the avocados and then dice.
Serve in bowls with avocado, squeeze of lime and a sprinkle of cilantro and parsley.