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Ingredients
Scale
- 1 pound (2 breasts) chicken breasts or thighs
- 4 cups chicken broth
- 1/2 sweet onion, chopped
- 4 garlic cloves, minced
- 2 teaspoons cumin
- 2 teaspoons Mexican oregano (or regular oregano)
- 2 jalapeños, seeds removed and diced (optional for spice)
- 1/2 teaspoon salt (adjust to taste)
- 1/8 teaspoon black pepper
- 1/4 cup lime juice (adjust for tanginess)
- Cooked white rice
- Diced avocado
- Diced red onion
- Extra lime wedges
- Fresh cilantro
- Pico de gallo
Instructions
- Gather all the ingredients and chop the vegetables.
- Combine chicken breasts, chicken broth, onion, garlic, cumin, oregano, jalapeños, salt, and pepper in the slow cooker.
- Cook on low for 6 hours or high for 3-4 hours until the chicken is tender.
- Shred the chicken using two forks and return it to the soup.
- Stir in lime juice and adjust seasoning if needed.
- Serve in bowls and add desired toppings.
Notes
For a thicker soup, add more rice or beans in the last hour of cooking.
Substituting chicken for beef or lentils can offer a different protein.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Calories: 280
- Sugar: 2
- Sodium: 600
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 4
- Protein: 20
- Cholesterol: 60