Slow Cooker Chipotle Chicken and Avocado Rice Soup
The perfect easy, healthy bowl of soup...a cozy meal that you can feel good about eating!
Foto: Half Baked Harvest
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
Steps
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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!
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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!
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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!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (19% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| yellow onion | 1 medium | - | - |
| -2 jalapeños | 1 | - | - |
| garlic | 4 cloves | - | - |
| boneless skinless | 1 pound | - | - |
| rounded tablespoon chipotle chili powder | 1 | Rp 8.000/100g | Rp 8.000 |
| smoked paprika | 2 teaspoons | Rp 40.000/kg | Rp 8.000 |
| ground cumin | 2 teaspoons | Rp 70.000/kg | Rp 14.000 |
| ground cinnamon | 0.25 teaspoon | - | - |
| kosher salt and black pepper | - | - | - |
| low sodium chicken broth | 6 cups | - | - |
| 1 | - | - | |
| cooked white or brown rice | 2 cups | - | - |
| juice of 2 limes | 2 l | - | - |
| fresh cilantro | 0.5 cup | - | - |
| avocados | 2 | - | - |
| crumbed feta cheese and tortilla chips | - | - | - |
*Estimated market prices, may vary by region
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