I love Mexican. I also love crockpots. Who doesn’t, right? This week’s recipe celebrates my love for both.
Crockpot cooking is just so easy. Yesterday I threw all these ingredients into my crockpot at noon, cranked the pot, went to work and came home to a delicious, healthy (ready to eat!) dinner at 5. Winner, winner, chicken (avocado and lime soup) dinner.
I found this recipe on The Defined Dish. Their blog is a great resource for all you Whole30ers–with lots of great pics because we all love great pics.
Crockpot Chicken, Avocado and Lime Soup
Ingredients (serves 4):
- 2 boneless, skinless chicken breasts
- 1/2 white onion, diced
- 1 jalapeno, seeded and stemmed, then diced
- 2 cloves of garlic, minced
- 1 (14 oz) can of diced tomatoes
- 4 cups chicken broth
- 1/2 tsp. chipotle chili powder (I just used regular chili powder)
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 1/2 tsp. ground cumin
- 1/4 cup chopped cilantro
- 1/3 cup freshly squeezed lime juice
- 2 avocados, diced
Salt and pepper your chicken breasts. Throw the chicken breasts, white onion, jalapeno, garlic, chicken broth, chili powder, salt, pepper and cumin in your crock pot.
Cover and cook on low for 8-10 hours or on high for 4-6 hours. I cooked mine on high for 4 hours and it was perfection.
When cooking time is complete, shred your chicken–I just used two forks and shredded the chicken breasts right in the crock pot. Stir in the cilantro and lime. Serve with diced avocados on top–and garnish with a little more cilantro and lime because you can never have enough cilantro and lime.
This recipe is Paleo and Whole30–unless you smother it in Mexican cheese and tortilla strips like Danny did. He’s sitting here saying you should do that too. Ha. It’s really good both ways. Enjoy.