If you like soup and LOVE a little lime & jalapeno, then you’re covered with a few new meal ideas!

I still ABSOLUTELY LOVE my crockpot!

There’s just something wonderful about preparing ingredients in the morning when full of energy, then coming home EXHAUSTED after a full day to find dinner READY in the slow cooker!

Nothing compares to that feeling and comfort!Makes about 8 servings

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 Tablespoon avocado oil, or olive oil
• 1 medium red, or yellow onion, diced
• 2 medium carrots, peeled and thinly sliced
• 2 red bell peppers, diced
• 2 celery stalks, sliced
• 2 small jalapeños, seeded and diced
• 3 fresh garlic cloves, minced or pressed
• 1 (14 oz) jar of organic diced tomatoes
• 8 cups homemade or low sodium chicken broth
• sea salt and fresh ground black pepper to taste, about 1/4 teaspoon each
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp dried oregano

For finishing:

• a small handful of fresh cilantro leaves, chopped
• 1/2 cup freshly squeezed lime juice
• 2 ripe avocados, chopped

Instructions:

Heat 1 Tablespoon of oil in a large pan over medium-high heat. Sauté onions for 3 minutes then add garlic, carrots, bell peppers, celery, and jalapenos, then cook for an additional 3 minutes.
Place the sautéed veggies in a large slow cooker together with the rest of the ingredients besides the cilantro, lime, and avocado.

Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. Once cooked, take the chicken out and shred chicken with a fork, then return it to the soup.

Stir in fresh chopped cilantro and lime juice. Ladle soup into bowls and garnish with chopped avocado and fresh chopped cilantro and fresh lime wedges.

Enjoy while hot! Even better the next day, so double the batch!

❤Rachel 

Crockpot Chicken + Lime Soup

Category Dinner

Ingredients

• 4 boneless, skinless chicken breasts
• 1 Tablespoon avocado oil, or olive oil
• 1 medium red, or yellow onion, diced
• 2 medium carrots, peeled and thinly sliced
• 2 red bell peppers, diced
• 2 celery stalks, sliced
• 2 small jalapeños, seeded and diced
• 3 fresh garlic cloves, minced or pressed
• 1 (14 oz) jar of organic diced tomatoes
• 8 cups homemade or low sodium chicken broth
• sea salt and fresh ground black pepper to taste, about 1/4 teaspoon each
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp dried oregano

For finishing:

• a small handful of fresh cilantro leaves, chopped
• 1/2 cup freshly squeezed lime juice
• 2 ripe avocados, chopped

Instructions

1. Heat 1 Tablespoon of oil in a large pan over medium high heat.
2. Sauté onions for 3 minutes then add garlic, carrots, bell peppers, celery, and jalapeños, then cook for an additional 3 minutes.
3. Place the sautéed veggies in a large slow cooker together with the rest of the ingredients besides the cilantro, lime, and avocado.
4. Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours.
5. Once cooked, take the chicken out and shred chicken with a fork, then return it to the soup.
6. Stir in fresh chopped cilantro and lime juice.
7. Ladle soup into bowls and garnish with chopped avocado and fresh chopped cilantro and fresh lime wedges.
8. Enjoy while hot!
9. Even better the next day, so double the batch!

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