Here in Georgia its winter and this is the perfect time to pull out the crockpot for a lazy day. I am always looking for a warm cozy meal when the cold comes. This recipe helps knock off a chill and it is very easy to make. I love the authentic Mexican flavor that is combined by adding fresh cilantro, lime and onion.
Here's how you make this favorite of mine.
Add the following (minus the rice) :
- 2 to 3 raw chicken breasts
- 1 cup of salsa
- 1 small chopped onion
- 1 carton of chicken broth
- 1/2 cup of shredded cheddar cheese
- Juice of 1 Lime
- 1/2 cup chopped fresh cilantro
- 2 tsp cumin
- 2 tsp oregano
- 2 - 3 cups of white rice
- 1 cup of salsa
- 1 small chopped onion
- 1 carton of chicken broth
- 1/2 cup of shredded cheddar cheese
- Juice of 1 Lime
- 1/2 cup chopped fresh cilantro
- 2 tsp cumin
- 2 tsp oregano
- 2 - 3 cups of white rice
(If you don't have these spices on hand, I have used 1/2 a pack of taco seasoning to make up for it.)
When I make this dish, I always have extra cilantro cut up and some lime slices so we can add more to our personal bowls. I also love to cut up a fresh avocado and add a few chunks to each bowl. It is important to add in the avocado when you are ready to eat so it doesn't become mushy.
Cook on Low for 4 hours.
Pro-tip: Use a crockpot liners with this dish so its less of a hassle to clean. They work really well with any soup or stew.
For a Low-carb or KETO option try it with no rice!
Either way, you will not go wrong with this soup!
I hope you enjoy!
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