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CHIPOTLE, LIME, AND CHICKEN SOUP

Serves 6

• 4 boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 onion, diced
• 6 garlic cloves, sliced
• 1 tablespoon ground chipotle chile
• 6 cups chicken broth
• 3 limes, juiced
• ½ cup chopped fresh cilantro leaves
• 1 teaspoon kosher salt
• Suggested toppings: avocado slices, shredded mozzarella cheese, lime wedges

Use a 6-quart slow cooker. Place the chicken into the insert, and add the onion, garlic, and chipotle. Add the broth and the juice from 2 of the limes. Stir in the cilantro and salt. Cover, and cook on low for 6 to 7 hours. Ladle into wide-mouth bowls and add the avocado, a handful of cheese, and a lime wedge.

The Verdict

This is a smoky, spicy version of tortilla soup. I love the citrus lime flavor, and added more to my bowl. My kids weren’t all that impressed and stuck to quesadillas, but Adam and I both had two bowls. Pairs well with Margaritas!