I made this recipe Friday evening. It wasn't a Crock Pot recipe but it only took about 45 minutes and that included all the prep (and there is a lot). It was quite delicious but be warned it is NOT a big recipe and it is quite spicy. Jer, of course, loved it but Julie and I had a bit of a hard time with the heat. The chipotle chiles are extremely spicy so next time I'm cutting it back to maybe one seeded jalapeno instead of the two chiles. I didn't really get that it added flavor anyway, just heat. I'm also doubling the recipe so I can pull it out of the freezer ready to roll later.
Mexican Chicken Lime Soup
Ingredients:
2 tablespoons extra-virgin olive oil
1 onion, finely chopped
6 cloves garlic, thinly sliced
6 skinless, boneless chicken thighs, cut into 1/2-inch pieces
2 canned chipotle chiles in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce
6 cups chicken broth
1/2 cup chopped fresh cilantro
Juice of 2 limes
1 avocado, thinly sliced lengthwise into 12 pieces
Crushed tortilla chips
Salt and Pepper
Directions: In a large saucepan, heat the olive oil over medium-high heat. Stir in the onion and garlic, lower the heat to medium and cook until the onion begins to brown, about 7 minutes. Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring, until golden, about 5 minutes. Stir in the chipotles and adobo sauce, then stir in the chicken broth. Lower the heat and simmer for 15 minutes, skimming any foam. Stir in the cilantro and lime juice; season with salt and pepper.
Place 2 avocado slices in each of the soup bowls and pour in the soup. Top with the tortilla chips and enjoy.