Chipotle Chicken Tortilla Soup

Cook Time: Varies by cooking method | Yield: 6 Servings

Ingredients:

• 2 tablespoons extra virgin olive oil

• 1 medium yellow onion, chopped

• 4 cloves garlic, minced or grated

• 2 poblano peppers, seeded and chopped

• 2-4 chipotle peppers in adobo, finely chopped (or 1tablespoon chipotle chili powder)

• 1 tablespoon smoked paprika

• 2 teaspoons ground cumin

• kosher salt and black pepper

• 1 pound boneless skinless, chicken breasts

• 2 (14 ounce) cans fire-roasted dice tomatoes

• 4 cups low-sodium chicken broth

• Juice of 2 limes, plus lime zest for serving

• 1/2 cup fresh cilantro, chopped, plus more for serving

• Sliced avocado, cheddar, and yogurt for serving

Directions:

Slow Cooker:

1. In the bowl of your crockpot, combine the olive oil, onion, garlic, poblano peppers, chipotle peppers, paprika, cumin, and a pinch of salt and pepper

2. Stir to combine

3. Add the chicken, then stir in the tomatoes and broth

4. Season with salt and pepper

5. Cover and cook on low for 6-7 hours or high for 4-5 hours

6. Shred the chicken using two forks

7. Stir in the lime juice and cilantro

8. Ladle the soup into bowls

9. Top as desired with yogurt/sour cream, cheese, avocado, cilantro, green onions, and tortilla chips

10. Zest a lime over each bowl

Instant Pot:

1. Set the instant pot to sauté

2. Add the olive oil, garlic, poblano peppers, chipotle peppers, paprika, cumin, and a pinch of salt and pepper

3. Cook 5-10 minutes, until very fragrant

4. Turn the instant pot off

5. Add the chicken, then stir the tomatoes and broth

6. Season with salt and pepper

7. Cover and cook on high pressure for 8 minutes

8. Once done cooking, use the quick release and release the steam

9. Shred the chicken using two forks

10. Stir in the lime juice and cilantro

11. Ladle the soup into bowls

12. Top as desired with yogurt/sour cream, cheese, avocado, cilantro, green onions, and tortilla chips

13. Zest a lime over each bowl

Eat and enjoy!