Crockpot Chicken + Lime Soup
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 jalapeños, 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!
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