01.06.16

Crockpot Chicken, Avocado, and Lime Soup

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You all know how much I love soup, and this one is a fan favorite for sure! I love how simple it is yet it’s PACKED full of flavor. If you are doing a whole30, this is one of those soups that will actually satisfy you for lunch or dinner, so I recommend making this at the beginning of the week and enjoying it whenever you need a delicious, satisfying meal. 

Chicken, Lime, and Avocado Soup
Serves 4
A delicious, flavorful soup recipe that can made in the crockpot or instant pot!
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Ingredients
  1. 4 boneless, skinless chicken breasts
  2. 1 white onion, diced fine
  3. 1 jalapeno, seeded and stemmed, then diced fine
  4. 3 cloves of garlic, minced
  5. 1 (14 oz) can of Diced Tomatoes
  6. 8 cups Chicken Broth
  7. 1 tbsp. chipotle chili powder or regular chili powder
  8. 1 tsp. kosher salt
  9. 1/2 tsp. black pepper
  10. 1 tsp. ground cumin
  11. 1 tsp. dried oregano
  12. 1/2 cup chopped cilantro
  13. 1/2 cup freshly squeezed lime juice (~ 2 limes)
  14. 2 avocados, diced
Crockpot Method
  1. Place chicken, diced onion, jalapeno, minced garlic, chicken broth, diced tomatoes, chili powder, dried oregano, salt, pepper and cumin.  Stir well to combine. Cover and cook on low for 8-10 hours, or on high for 4-6.
  2. When cooking time is complete, using tongs remove the chicken from the crockpot and onto a cutting board.  Using two forks, shred the chicken.  Place shredded chicken back into the crockpot.
  3. Stir in chopped cilantro and lime juice into the crockpot.
  4. Place 1/2 an avocado, cubed, in the bottom of a soup bowl.  Ladle soup over avocado. Serve and enjoy!
Instant Pot Method
  1. Press "saute" button. Add 1 tbsp. olive oil and add the diced onion, garlic and jalapeno. Saute until onions are tender, about 4 minutes.
  2. Press the "warm/cancel" button to turn saute function off. Now add in the chicken broth, chicken breasts, oregano, chili powder, cumin, salt, pepper, diced tomatoes.
  3. Close the top of the instant pot. Press the "soup" button and let cook until cooking time is completed (30 minutes), then manually release pressure by flipping the vent at the top.
  4. When done releasing pressure, open and using tongs, remove the chicken onto a cutting board and shred the chicken using two forks. It should shred extremely easily. Place shredded chicken back into the instant pot.
  5. Add in the cilantro and the lime juice.
  6. Place 1/2 an avocado, cubed, in the bottom of a soup bowl.  Ladle soup over avocado. Enjoy!
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  • Robyn
    August 7, 2017 at 1:16 am

    Alex- I’d like to double it for my family, do you know how that affects the instant pot time (30 mins/2 breasts)? Thank you so much!

    • Alex
      August 7, 2017 at 11:21 am

      I think it will be fine with the same cook time even if you double it 🙂

  • Cindy
    August 7, 2017 at 2:45 pm

    Hi there!
    Would you have the nutritional values for the chicken/avocado soup?
    I follow WW and am new to the IP
    Thanks!

    • Alex
      August 7, 2017 at 6:12 pm

      Hi Cindy, I am so sorry but I don’t do nutritional values for my recipes!

  • Carolyn E Patten
    August 8, 2017 at 1:56 am

    First of all love all your stuff!!! Do you strain tomatoes or dump the whole can in?

    • Alex
      August 8, 2017 at 11:21 am

      Dump it all in! and thank you!!! 🙂