We planted an indoor herb garden as part of our kitchen remodel (reveal coming soon). One of the herbs that has really taken off is our cilantro. I can't complain because we LOVE Mexican food. I wanted to make an easy soup for lunches this week and decided to use our cilantro for that. This soup was honestly a last minute idea but it turned out great! The cilantro, lime, and spices make this soup flavorful, and the chicken and avocado make it filling enough for dinner or lunch. The best part is you can throw all the ingredients in the crock pot, go to work, then come home to a healthy dinner waiting for you!
Prep time: 10 minutes | Cook time: 8 hours | Total time: 8 hours 10 minutes | Serves: 4
- Drizzle of EVOO
- 1/2 yellow onion, chopped
- 1 jalapeno, seeded and diced
- 4 garlic cloves, minced
- 2 lbs boneless/skinless chicken breasts
- 1 tsp ground cumin
- 1/4 tsp turmeric
- 1 tsp salt
- 1/2 tsp pepper
- Juice from one lime
- Zest from 1/2 lime
- 32 oz chicken stock
- 1/2 cup fresh cilantro, roughly chopped (no stems)
- 1 large avocado, chopped
- Lightly grease your crock pot with EVOO.
- Peel and chop half an onion, remove the seeds and dice the jalapeno, peel then mince the garlic cloves. Place ingredients in the crock pot.
- Cut the chicken breasts into cubes then add to the crock pot.
- Sprinkle the cumin, turmeric, salt, and pepper over the chicken breasts.
- Squeeze the juice from one lime into the crock pot then zest half the lime over the chicken.
- Stir ingredients until the chicken is evenly coated with spices and lime juice/zest.
- Pour chicken stock into the crock pot, put the lid on, and set heat to low. Let cook for 8 hours.
- After the soup has cooked for 8 hours, stir in 1/2 cup chopped cilantro and 1 chopped avocado (discard the pit/skin). Enjoy!