This soup is based on my Healthifed Crock Pot Chicken Tortilla Soup, which has been a favorite among my family for a few years now.
The idea for this soup originally sprang into my mind in the midst of the 'Hatch Green Chile' festival that takes place sometime in mid-August. I wanted a 'white' version of the soup that consisted of more of a clear broth base, green chilies, and chicken.
As you can see, this soup is brothy, but none-the-less full of hearty vegetables, peppers, and chicken.
The amount of peppers you add in will be entirely up to you and how hot the peppers are. I ended up using one jalapeño and two anaheim peppers. They were pretty mild and I would have liked to have added one more jalapeño (maybe even with the seeds) to get the sort of kick-in-the-pants I was seeking.
Clearly every bite is absolutely teaming with a healthy portion of broth, avocado, and cheese.
If you aren't a fan of queso fresco, feel free to swap it out for another cheese instead... Maybe a shredded monterey jack!
Servings: 6 • Size: About 1 1/2 Cups • Calories: 273 • Fat: 14.5 g • Carb: 14.3 g • Fiber: 6.6 g • Protein: 23.6 g • Sugar: 6 g • Sodium: 866.8 mg
1 Lb. Boneless Skinless Chicken Breast
6 C. Reduced Sodium Chicken Broth
1-2 Jalapeños, Seeded & Diced
1-2 Anaheim Chilis, Seeded & Diced
1 14.5 Oz. Can Diced Tomatoes (No Salt Added), Drained
1 Small Onion, Diced
1/2 C. Cilantro, Chopped
1/2 C. Green Onions, Sliced
2 Garlic Cloves, Minced
1 Tsp. Ground Cumin
Salt & Pepper to Taste
2 Avocados, Pitted & Sliced
6 Tbsp. Queso Fresco, Crumbled
1 Lime, Cut into Wedges
Toss all of the ingredients together in a slow cooker.
I even put my chicken breasts in whole and still frozen.
Give everything a good stir.
Secure the lid on the crock pot and cook on low for 8-10 hours or on high for 6-8.
Once done, remove the lid and stir.
I removed the chicken and shredded it with two forks before placing back into the soup.
Divide the soup evenly among bowls.
Top with avocado, 1 tbsp. queso fresco and a lime wedge.