Ingredients:
1 tablespoon olive oil
1 small yellow onion, chopped
1 teaspoon chipotle powder
2 teaspoons cumin
1 tablespoon paprika
Salt and pepper to taste
4 cloves garlic, minced
2 poblano peppers, chopped
2 cans fire-roasted tomatoes with green chilis
1 lb chicken breast
3 cups broth (chicken or vegetable)
Toppings:
Greek yogurt (or sour cream)
Shredded cheese
Fresh cilantro, chopped
Lime wedges
Tortilla strips
Instructions:
1. In the crockpot, add the olive oil, chopped onion, minced garlic, chopped poblano peppers,
paprika, cumin, and a pinch of salt and pepper. Stir to combine. Place the chicken breast on top
and add the fire-roasted tomatoes and broth. Season with additional salt and pepper if desired.
2. Cover and cook on low for 7 hours or on high for 5 hours, until the chicken is fully cooked.
3. Remove the chicken from the crockpot and shred it with two forks. Return the shredded
chicken to the soup and stir.
4. Ladle the soup into bowls and top with your choice of Greek yogurt, shredded cheese, fresh
cilantro, tortilla strips, and a squeeze of lime for added brightness.
Serves: 4
Protein: 33g
Calories: 253