Chicken Lime Soup made in the slow cooker with bold Mexican flavors, tender shredded chicken, fresh lime juice, and customizable toppings.

Scale

1 pound chicken breasts

4 cups chicken broth

1/2 sweet onion, chopped

5 garlic cloves, minced

2 teaspoons cumin

2 teaspoons Mexican oregano

1 teaspoon chili powder

2 jalapeños, diced

1 teaspoon salt

1/8 teaspoon black pepper

4 limes, juiced

1 bunch cilantro, chopped

White rice (for serving)

Avocado, diced

Red onion, diced

Extra lime wedges

Pico de gallo

1. Add chicken, broth, onion, garlic, cumin, oregano, chili powder, jalapeños, salt, and pepper to slow cooker.

2. Cook on low 4-5 hours or high 3-4 hours.

3. Remove chicken and shred with two forks.

4. Return chicken to slow cooker and stir in lime juice.

5. Add cilantro, adjust seasoning, and serve with desired toppings.

Add lime juice after cooking to keep flavor bright.

Adjust jalapeños for preferred spice level.

Store leftovers up to 4 days in refrigerator.