Ingredients

• 2 tbsp olive oil
• 1 onion
• 4 cloves garlic
• 2 poblano peppers/ 1 jalapeno pepper
• 2-4 chipotle peppers in adobo/ 1 tbsp chipotle chili powder
• 1 tbsp paprika
• 2 tsp cumin
• S&P
• 4 raw chicken breasts (or pre-cooked and shredded)
• 2 cans fire-roasted diced tomatoes
• 1/2 cup frozen corn
• 4 cups broth
• 2 limes, juiced
• 1/2 cup cilantro

Instructions

1. Chop vegetables. Cook onion, garlic, peppers, and spices in oil for 5-10 minutes.
2. Add raw chicken, tomatoes, corn, and broth. Add S&P.
3. Simmer for 15-20 minutes until chicken is cooked.
4. Shred chicken.
5. Add lime juice and cilantro.
6. Top with avocado, cheese, sour cream, lime zest etc.
7. Slurp!

Recipe from: Half Baked Harvest – Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips