Crockpot Mexican Chicken Lime Soup

This soup was so fresh!  I think we both liked it more than the chicken tortilla soup that I make.  The original recipe was not a crock pot recipe, but I have been loving mine lately so I adapted it!  I also added the cream last second, but you can leave that out if you want.  The soup was so yummy!

 

 

 

 

Mexican Chicken Lime Soup

adapted from Rachael Ray

 

1 onion, finely chopped

6 cloves garlic, minced

6 skinless, boneless chicken breasts (I used frozen)
2 canned chipotle chiles in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce

6 cups chicken broth

1 can pinto beans
1/2 cup chopped fresh cilantro

Juice of 2 limes

Salt and pepper

1/3 cup half & half

1 hass avocado, thinly sliced
rice

Crushed tortilla chips

shredded cheese

sour cream

 

Combine first five ingredients in the crockpot.  Cook on low for 6-8 hours.  Add pinto beans and heat through.  Shred chicken and add back to crockpot.  Stir in cilantro, limes, and half & half and season with salt and pepper.  Serve over rice with avocado, chips, shredded cheese, and sour cream to garnish.