Slow Cooker Chicken and Lime Soup2021-05-23
- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat4.7 g
Trans Fat2.2 g
Unsaturated Fat0.4 g
Slow cooker chicken and lime soup. This chicken soup recipe is a flavorful and healthy dish for any day of the week. Full of flavor and good for you!
What is a great side dish to serve with this soup?
Think of this as a side dish that complements your soup. Rice, couscous, and macaroni are all great options.
Rice: Brown rice is a staple in many cultures and it goes well with a variety of soups. Serve white rice or brown rice to go with Thai or Indian soups. For other types of soup, try wild rice for a nice change from the traditional options.
Couscous: A popular Mediterranean dish, couscous is great served warm or cold with any kind of soup you like. Its light and fluffy texture make it an excellent addition to any meal.
Macaroni: Macaroni (semolina) is an Italian-style pasta that pairs well with soups that have tomato or vegetable broth.
Why do people like chicken lime soup so much?
For some people, chicken lime soup is a dish that is both comfort food and a cure-all. It can be a source of warmth during the cold winter months or give you energy after feeling run down from the flu.
To understand why this dish has such a dedicated following, it is important to first explore its history. Chicken lime soup has been around for centuries, as it originates from the traditional Latin American dish “Caldo de Pollo.”
Theories about why chicken lime soup continues to be popular range from its high protein content to its ability to help with indigestion and stomach aches. Whatever the reason may be, this simple recipe continues to be an all-time favorite and will not be going anywhere anytime soon.
Slow Cooker Chicken and Lime Soup
- 2 quarts (2 L) chicken broth
- 1½ pounds(720 g) boneless, skinless chicken breast, cut into cubes
- 2 large ripe tomatoes, peeled, seeded and chopped
- 1 cup (250 ml) whole kernel oil
- 1/2 cup(125 g) chopped onion
- 1/2 cup chopped yellow bell pepper
- salt and freshly ground black pepper,to taste
- 4 corn tortillas (6-inches(15 cm), cut into strips
- lime slices for garnish
- 1/4 cup (60 g) chopped cilantro
- 1/4 cup (60 ml) freshly squeezed lime juice
In 6-quatrt(6L) slow cooker, combine chicken broth, cubed chicken, and vegetables.
Cover slow cooker and cook on low-heat setting for 6-8 hours. Stir in cilantro and lime during the last 30 minutes. Season with salt and black pepper.
Spray tortillas with cooking spray. Toss well. Cook in lightly greased nonstick skillet over medium heat until browned and crisp(about 5 minutes).
Add cooked tortilla wedges to soup bowls. Ladle slow cooker chicken and lime soup over.
Top with lime slices and serve.