Slow Cooker Mexican Chicken Soup

Created by: Pretty Little Chef
Base recipe: http://hopealicious.blogspot.com/

"Saw this recipe on a website & noticed it was very similar to a soup served at a local restaurant known for the BEST CHICKEN SOUP in San Diego called Lourdes. I started with the base recipe and tweaked it to match the chicken soup at the restaurant. I must say tastes very close & it's super yummy!"


Ingredients:

• 2-3 Boneless, Skinless Chicken Breasts (trim off fat)
• 1 15 oz. can of diced tomatoes
• 1 yellow onion, chopped (divided)
• 2 tsp. Cumin
• 2 tsp. Chili Powder
• 2 tsp. Garlic Powder
• 1 tsp. of lime juice
• 1 1/2 cups of cooked white rice
• 7 cups Chicken broth OR 7 cups water and 7 Chicken Bouillon Cubes

For the full "Mexican Chicken Soup" feel garnish with Cilantro, Avocado slices, Freshly Grated Mexican Blend Cheese, 1/2 of onion and a warm flour tortilla (for dipping).

Directions:

Add the chicken broth, chicken tomatoes, 1/2 of the onion, cumin, chili powder & lime juice into the slow cooker. Cook on low for 8-10 hours.

30 minutes before serving set the crock pot to warm, cook the white rice & pull apart the chicken in the slow cooker to create shredded chicken. Start cutting up the the cilantro & avocado.

When ready to serve, scoop some soup into a bowl, add 1/4 cup of cooked rice, cilantro pieces, cut up onion, sliced avocado and top it off with shredded cheese. Take a warm tortilla and pull it apart to add to the soup or just dip and eat (that's what I prefer).

Makes about 5-6 bowls.