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–+ servings
Servings: 6

Crockpot Chicken & Lime Soup

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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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