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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 4 |
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This is a wonderfully flavored chicken soup that is enhanced by the lime. Each serving receives a generous squeeze of lime juice-the juice of 1 whole key lime right before serving. The recipe comes from Southwest Slow Cooking . Ingredients:
2 boneless skinless chicken breasts |
3 garlic cloves, minced |
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
1/4 teaspoon ground cinnamon |
1/8 teaspoon ground cloves |
1 teaspoon dried oregano |
1/4 teaspoon cayenne |
1 medium red onion, chopped |
1 green bell pepper, finely chopped |
1 -2 jalapeno pepper, seeded and minced |
3 roma tomatoes, chopped |
2 tablespoons olive oil |
6 (6 inch) corn tortillas, cut into 1/4-inch strips |
1 medium avocado, pitted, peeled and chopped |
fresh cilantro |
4 key limes |
Directions:
1. In a 4 quart crock pot, combine all ingredients except for the olive oil, corn tortilla strips, limes and avocado.
2. Cover and cook on low for 6 to 8 hours.
3. Remove the chicken and shred with a fork, return shredded chicken to crock pot and stir to combine, continue to cook for about 1/2 hour.
4. Heat oil in a medium-size skillet and sauté the tortilla strips until crisp, drain on paper towels.
5. Divide the soup into individual serving bowls and garnish each with the juice of a whole lime.
6. Top each serving with chopped avocado, cilantro and tortilla strips.
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