Mexican Chicken Lime Soup
October 10, 2011
By: Maria
When the temperatures begin to drop, my instinct is to prepare warm-your-soul soup dishes. During the week, however, when the schedules tend to be busy, I don’t always have time to slave over the stove. No worries here. If you don’t have a crockpot yet – what are you waiting for??
Get. One. Today.
Ingredients:
4 free range/organic boneless, skinless chicken thighs (breasts will work as well, but thighs are tender)
1/2 c green chile’s diced
2-4 cloves garlic
1 onion chopped
coconut oil
2 parsnips cubed
2 turnips cubed
1 sweet potato cubed
1 small bag of baby carrots
4-5 diced tomatoes (or a couple of canned tomatoes – read label for unfavorable ingredients)
1/2 c green chile’s diced
2-4 cloves garlic
1 onion chopped
coconut oil
2 parsnips cubed
2 turnips cubed
1 sweet potato cubed
1 small bag of baby carrots
4-5 diced tomatoes (or a couple of canned tomatoes – read label for unfavorable ingredients)
2 cans chiptole chile’s in adobo sauce, finely chopped (read label)
Juice of 2 limes
2 c organic low-sodium chicken broth
cumin
marjoram
bay leaves
basil
thyme
oregano
pepper
cilantro
avocado
2 c organic low-sodium chicken broth
cumin
marjoram
bay leaves
basil
thyme
oregano
pepper
cilantro
avocado
Saute onion and garlic in coconut oil until nicely browned. Place chile’s, parsnips, turnips, carrots and onion mixture into crockpot.
Cut up chicken into large bite-size pieces and place into crockpot, on top of veggies.
Combine all seasonings into a small bowl and mix until combined and pour over ingredients in crockpot.
Pour tomatoes, chile’s, lime juice and broth over all ingredients in crockpot and mix thoroughly.
Cook on high for 4 hours. Adjust seasoning and add more chicken broth if necessary. Top with cubed avocado and serve
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