Ingredients: |
Ingredients: 2 tbsp. extra virgin olive oil
1 medium yellow onion, chopped
4 cloves garlic, minced or grated
2 poblano peppers, seeded and chopped
2-4 chipotle peppers in adobo, finely chopped ( or 1 tbsp. chipotle chili powder)
1 tbsp. smoked paprika
2 tsp. ground cumin
kosher salt and black pepper
1 lb. boneless skinless, chicken breast
2 (14 oz.) cans fire-roasted diced tomatoes
4 c. low-sodium chicken broth
juice of 2 limes, plus lime zest for serving
˝ c. fresh cilantro, chopped, plus more for serving
sliced avocado, cheddar, and yogurt, for serving
salty lime chips (recipe in notes)
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Directions: |
Directions:Slow Cooker
1. In the bowl of your crockpot, combine the olive oil, onion, garlic, poblano peppers,
chipotle peppers, paprika, cumin, and a pinch each of salt and pepper. Stir to
combine. Add chicken, then stir in the tomatoes and broth. 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. Ladle the soup into bowls. Top, as desired, with yogurt/sour cream, cheese,
avocado, cilantro, green onions, and tortilla chips. Zest a lime over each bowel.
Eat and enjoy!
Instant Pot
1. Set the instant pot to sauté. Add the olive oil, onion, garlic, poblano peppers,
chipotle peppers, paprika, cumin, and a pinch each of salt and pepper. Cook 5-
10 minutes, until very fragrant. Turn the instant pot off. Add the chicken, then stir
in the tomatoes and broth. Season with salt and pepper. Cover and cook on high
pressure for 8 minutes.
2. Once done cooking, use the quick release and release the steam. Shred the
chicken using two forks. Stir in the lime juice, and cilantro.
3. Ladle the soup into bowls. Top, as desired, with yogurt/sour cream, cheese,
avocado, cilantro, green onions, and tortilla chips. Zest a lime over each bowl.
Eat and enjoy!
Stove Top
1. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add
the onion, garlic, poblano peppers, chipotle peppers, paprika, cumin, and a pinch
each of salt and pepper. Cook 5-10 minutes, until very fragrant. Add the chicken,
then stir in the tomatoes and broth. 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. Ladle the soup into bowls. Top, as desired, with yogurt/sour cream, cheese,
avocado, cilantro, green onions, and tortilla chips. Zest a lime over each bowl.
Eat and Enjoy! |
This recipe for Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips is from