Maeve's Magic

Ingredients

• 2 lbs of boneless, skinless chicken breasts
• 4 cups of chicken broth
• 2 tbs lime juice
• fresh cilantro
• 1 can of diced tomatoes (15 ounce)
• 1 can diced green chilies (4.5 ounce)
• 1 medium finely diced onion
• olive oil to saute veggies
• ½ teaspoon garlic powder
• 2 tbs cumin
• 2 tablespoons taco seasoning
• a bag of tortilla chips
• garnish options: Mexican cheese, sliced green onions, lime, cilantro, sliced avocado, guacamole, or sour cream

Directions

1. Place the chicken in the slow cooker. Add a generous amount of cumin, red pepper flakes, salt and pepper.
2. Sauté your onion and bell peppers to bring out depth in the soup, then add to the slow cooker with tomatoes and green chilies, chicken broth, tomato paste,
3. Season, stir, place the lid on the slow cooker, and cook on high for 4 hours, or on low for 8 hours, you then stir in fresh cilantro and lime juice.
4. You can either shred your chicken or cut it into bite sized little chunks. Throw your chicken back into the soup, and you’re ready to add tortilla chips!
5. Serve with your fixings: sour cream, avocado, Mexican cheese, cilantro leaves, crushed tortilla chips, and garnish with extra cumin!

Notes

This soup can be approached in many different ways, whether you’re using a stovetop or a crockpot, it’s a pretty low maintenance soup once you get it brewing! There are definitely more involved versions of this recipe but after the chaos of a catering business, I do like to keep it simple!