1 Tbsp. extra virgin olive oil
1 yellow onion, chopped
4 garlic cloves, finely chopped
1 – 2 jalapenos, seeded and chopped
1 Tbsp. chipotle powder
2 tsp. smoked paprika
2 tsp. ground cumin
¼ tsp. ground cinnamon
Salt and ground black pepper
1 lb. boneless skinless chicken breasts
6 cups chicken broth
1 (14.5 oz.) can fire roasted diced
tomatoes
2 cups long grain or basmati rice, cooked
2 limes, juiced and zested
½ cup fresh cilantro, chopped, plus more
for serving
2 avocados, chopped
Optional Garnish: Cotija cheese, crumbled,
and tortilla chips
It smells so good already!
Combine in a slow cooker onion, garlic, jalapenos,
chipotle powder, paprika, cumin, cinnamon, and a pinch of salt and pepper. Stir
to combine. Add chicken, broth, and tomatoes. Season with salt and pepper.
Cover and cook on low for 6-7 hours or high for 4-5 hours.
Shread chicken using two forks. Stir in lime juice and
cilantro.
Portion rice among bowls and cover with soup. Top with
avocado, zest and a squeeze of lime. Enjoy!
 |
| Soup assembly line! |
 |
| Served with toast and some awesome locally made raspberry jalapeno jam. |
My Rating: 4/5 "I've never had anything that tasted like this before, and I was a fan! It's not as hot-spicy as I thought it was going to be, even with two jalapenos, but it was a really interesting kind of savory-spicy. Good healthy stuff in there, too."
Comments
Post a Comment