Description
A light, citrusy slow‑cooker soup that brings bold Mexican flavors to the table with juicy chicken and zesty lime.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 cup cooked beans (black or pinto), optional
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 2 cups low‑sodium chicken broth
- 1 lime, juiced
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional garnish)
- Avocado slices, tortilla strips, or lime wedges for serving (optional)
Instructions
- Place the chicken thighs at the bottom of the slow cooker.
- Sprinkle cumin, smoked paprika, chili powder, salt, and pepper over the chicken.
- Add diced onion and minced garlic, letting them mingle with the spices.
- Pour in the chicken broth, then stir gently to combine.
- Secure the lid and cook on low for 4 hours, or on high for 2 hours until the chicken is tender.
- About 15 minutes before serving, shred the chicken directly in the pot; stir in lime juice and additional salt if needed.
- Serve hot, garnished with cilantro, avocado, or tortilla strips if desired.