From Alex Snodgrass of The Defined Dish
This soup is a staple in our house. Not only is it easy to make, but it’s filled with flavor and is oh-so satisfying. Why? Because avocado . . . and lots of it! I just love this soup, rain or shine, and I know you will, too.
Serves 6
Prep: 25 minutes
Slow Cook: 8 hours (low) or 4 hours (high)
Total: 8 hours 25 minutes
2 quarts Whole30-compliant chicken broth or Chicken Bone Broth (page 294)
1 can (14.5 ounces) Whole30-compliant diced tomatoes
1 medium white onion, finely diced
1 jalapeño, seeded and finely diced
3 cloves garlic, minced
1 tablespoon chipotle powder or regular chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper
4 boneless, skinless chicken breasts (2 pounds)
½ cup chopped fresh cilantro
½ cup fresh lime juice, plus lime wedges for serving
3 avocados, halved, pitted, peeled, and diced
In a 6-quart slow cooker, stir together the broth, tomatoes, onion, jalapeño, garlic, chipotle powder, cumin, oregano, salt, and pepper. Add the chicken.
Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
Use tongs to transfer the chicken to a cutting board. Use two forks to shred the chicken. Return the chicken to the cooker and stir in the cilantro and lime juice.
Top servings with avocado and serve with lime wedges.