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Crockpot Chicken & Lime Soup 🌶🥑🌱
(Instant Pot, Stovetop, & Crockpot Instructions included)
One of my most favorite *SIMPLE* protein-packed soup combinations! SO flavorful, satisfying, and just GOOD! Finishing this tasty soup with fresh lime + avocado is everything dear to me 😁
Just sear your chicken, toss everything in a big pot of your choice (Instant Pot, Stovetop, or Crockpot) and dinner will be ready soon!
Soup helps stretch the family dinner budget while filling up those bellies with fresh, whole-food ingredients you carefully choose yourself.
I often double up soup recipes because it always tastes even better the next day, and also freezes very well. So right after dinner, dish up your lunch containers for tomorrow and stash them in the fridge, then freeze the rest for the next time you’re craving this DELICIOUS soup!
👉 Try this Homemade Bone Broth Recipe to use in this soup!
Makes 6 servings
Ingredients:
- 1 Tbsp olive or avocado oil
- 1-1/2 lbs boneless skinless chicken breasts
- 1 white onion, finely diced
- 4 fresh celery ribs, finely diced
- 1 yellow bell pepper, finely diced
- 1 jalapeño, seeded and chopped
- 3 cloves fresh garlic, minced
- 1 (14-oz) jar of crushed tomatoes
- 8 cups chicken bone broth
- 1 Tbsp chipotle chili powder or regular chili powder
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 tsps ground cumin
- 2 tsps dried oregano
- 1/2 cup chopped fresh cilantro leaves
- freshly squeezed juice of 3 limes
- 2 avocados, diced
Instructions:
⬛ Crockpot Method:
Rub the chicken with all of the seasonings on all sides.
Heat oil in a large pan over medium-high heat. Add chicken and sear for 3-4 minutes on each side, or until nicely browned but not fully cooked through.
Transfer your seared chicken to the crockpot.
Add in the onions, celery, peppers, garlic, crushed tomatoes, all seasonings, and broth.
Stir to combine.
Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours.
Once the time is up, remove the chicken breasts from the crockpot and shred them using 2 forks.
Return the shredded chicken back to the crockpot.
Stir in chopped cilantro and fresh lime juice.
⬛ Instant Pot Method:
Rub the chicken with all the seasonings on all sides.
Press the SAUTE button. Add the oil and sear the chicken, in batches, for 3-4 minutes on each side, or until nicely browned but not fully cooked through.
Add in the onions, celery, peppers, garlic, crushed tomatoes, all seasonings, and broth.
Stir to combine.
Press the CANCEL button to turn the sauté function off.
Set the lid and seal the vent of the instant pot. Press the HIGH PRESSURE button and set the timer for 15 minutes.
Once the time is complete, manually release the pressure.
Remove the chicken breast from the crockpot and shred them using 2 forks.
Return the shredded chicken back to the crockpot.
Stir in chopped cilantro and lime juice.
⬛ Stovetop Method:
Rub the chicken with all of the seasonings on all sides.
Heat oil in a large stockpot over medium-high heat. Add chicken and sear for 3-4 minutes on each side, or until nicely browned but not fully cooked through.
Add in the onions, celery, peppers, garlic, crushed tomatoes, all seasonings, and broth.
Stir to combine.
Bring to a boil, then lower heat to LOW.
Cover and simmer for 20-30 minutes.
Once the time is up, remove the chicken breasts from the pot and shred them using 2 forks.
Return the shredded chicken back into your pot.
Stir in chopped cilantro and fresh lime juice.
⬛ To serve:
Serve soup hot with chopped avocado, lime wedges, and extra cilantro.
Enjoy!
❤Rachel
Ingredients
- 1 Tbsp olive or avocado oil
- 1-1/2 lbs boneless skinless chicken breasts
- 1 white onion, finely diced
- 4 fresh celery ribs, finely diced
- 1 yellow bell pepper, finely diced
- 1 jalapeño, seeded and chopped
- 3 cloves fresh garlic, minced
- 1 (14-oz) jar of crushed tomatoes
- 8 cups chicken bone broth
- 1 Tbsp chipotle chili powder or regular chili powder
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 tsps ground cumin
- 2 tsps dried oregano
- 1/2 cup chopped fresh cilantro leaves
- freshly squeezed juice of 3 limes
- 2 avocados, diced
Instructions
Crockpot Method:
- Rub the chicken with all of the seasonings on all sides.
- Heat oil in a large pan over medium-high heat. Add chicken and sear for 3-4 minutes on each side, or until nicely browned but not fully cooked through.
- Transfer your seared chicken to the crockpot.
- Add in the onions, celery, peppers, garlic, crushed tomatoes, all seasonings, and broth.
- Stir to combine.
- Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours.
- Once the time is up, remove the chicken breasts from the crockpot and shred them using 2 forks.
- Return the shredded chicken back to the crockpot.
- Stir in chopped cilantro and fresh lime juice.
Instant Pot Method:
- Rub the chicken with all the seasonings on all sides.
- Press the SAUTE button. Add the oil and sear the chicken, in batches, for 3-4 minutes on each side, or until nicely browned but not fully cooked through.
- Add in the onions, celery, peppers, garlic, crushed tomatoes, all seasonings, and broth.
- Stir to combine.
- Press the CANCEL button to turn the sauté function off.
- Set the lid and seal the vent of the instant pot. Press the HIGH PRESSURE button and set the timer for 15 minutes.
- Once the time is complete, manually release the pressure.
- Remove the chicken breast from the crockpot and shred them using 2 forks.
- Return the shredded chicken back to the crockpot.
- Stir in chopped cilantro and lime juice.
Stovetop Method:
- Rub the chicken with all of the seasonings on all sides.
- Heat oil in a large stockpot over medium-high heat. Add chicken and sear for 3-4 minutes on each side, or until nicely browned but not fully cooked through.
- Add in the onions, celery, peppers, garlic, crushed tomatoes, all seasonings, and broth.
- Stir to combine.
- Bring to a boil, then lower heat to LOW.
- Cover and simmer for 20-30 minutes.
- Once the time is up, remove the chicken breasts from the pot and shred them using 2 forks.
- Return the shredded chicken back into your pot.
- Stir in chopped cilantro and fresh lime juice.
To serve:
- Serve soup hot with chopped avocado, lime wedges, and extra cilantro.
- Enjoy!
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