Slow Cooker Chipotle Chicken and Avocado Rice Soup

Name: Slow Cooker Chipotle Chicken and Avocado Rice Soup
Total time: 250 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 1 medium yellow onion, chopped; 1 -2 jalapeños, seeded if desired, and chopped; 4 cloves garlic, finely chopped or grated; 1 pound boneless skinless, chicken breasts; 1 rounded tablespoon chipotle chili powder; 2 teaspoons smoked paprika; 2 teaspoons ground cumin; 1/4 teaspoon ground cinnamon; kosher salt and black pepper; 6 cups low sodium chicken broth; 1 (14 ounce) can fire-roasted diced tomatoes; 2 cups cooked white or brown rice; juice of 2 limes, plus more for serving; 1/2 cup fresh cilantro, chopped, plus more for serving; 2 avocados, chopped; crumbed feta cheese and tortilla chips, for serving

The perfect easy, healthy bowl of soup...a cozy meal that you can feel good about eating!

⏱️ 250 menit 🔪 Persiapan: 10 menit 🔥 Masak: 240 menit 📊 Sulit 👁️ 22 dilihat

👨‍🍳 Mulai Masak

Slow Cooker Chipotle Chicken and Avocado Rice Soup

Foto: Half Baked Harvest

Bahan-bahan

6 porsi

1 medium yellow onion, chopped
1 -2 jalapeños, seeded if desired, and chopped
4 cloves garlic, finely chopped or grated
1 pound boneless skinless, chicken breasts
1 rounded tablespoon chipotle chili powder
2 teaspoons smoked paprika
2 teaspoons ground cumin
1/4 teaspoon ground cinnamon
kosher salt and black pepper
6 cups low sodium chicken broth
1 (14 ounce) can fire-roasted diced tomatoes
2 cups cooked white or brown rice
juice of 2 limes, plus more for serving
1/2 cup fresh cilantro, chopped, plus more for serving
2 avocados, chopped
crumbed feta cheese and tortilla chips, for serving

Langkah-langkah

1. In the bowl of your crockpot, combine the onion, garlic, jalapeños, chili powder, paprika, cumin, cinnamon, and a pinch each of salt and pepper. Stir to combine. Add the chicken, then stir in the broth and tomatoes. Season with salt and pepper. Cover and cook on low for 6-7 hours or high for 4-5 hours.2. Shred the chicken using two forks. Stir in the lime juice, and cilantro.3. Divide the rice between bowls and then ladle the soup over the rice. Top each bowl with avocado, then zest and juice a lime overtop. Eat and enjoy!
1. In the bowl of the instant pot, combine the onion, garlic, jalapeños, chili powder, paprika, cumin, cinnamon, and a pinch each of salt and pepper. Stir to combine. Add the chicken, then stir in the broth and tomatoes. Season with salt and pepper. Cover and cook on high pressure for 8 minutes.2. Once done cooking, release the steam. Shred the chicken using two forks. Stir in the lime juice, and cilantro.3. Divide the rice between bowls and then ladle the soup over the rice. Top each bowl with avocado, then zest and juice a lime overtop. Eat and enjoy!
1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add the onion, garlic, jalapeños, chili powder, paprika, cumin, cinnamon, and a pinch each of salt and pepper. Cook 5-10 minutes, until very fragrant. Add the chicken, then stir in the broth and tomatoes. Season with salt and pepper. Partially cover and simmer over medium-low heat 15-20 minutes, until the chicken is cooked through.2. Shred the chicken using two forks. Stir in the lime juice, and cilantro.3. Divide the rice between bowls and then ladle the soup over the rice. Top each bowl with avocado, then zest and juice a lime overtop. Eat and enjoy!