1 pound boneless skinless, chicken breasts
1 medium yellow onion, chopped
4 cloves garlic, finely chopped or grated
1 rounded tablespoon chipotle chili powder
2 teaspoons smoked paprika
2 teaspoons ground cumin
1/4 teaspoon ground cinnamon
Kosher salt and black pepper
6 cups low sodium chicken broth
1 (14 ounce) can fire-roasted diced tomatoes
2 cups cooked rice of your choice
Juice of 1 lime, plus more for serving
Cilantro, chopped, for serving
2 avocados, sliced
Crumbed feta cheese
1 - In your crockpot, combine the onion, garlic, chili powder, paprika, cumin, cinnamon, and a pinch each of salt and pepper. Stir to combine.
2 - Add the chicken, then stir in the broth and tomatoes. Season with salt and pepper. Cover and cook on low for 6-7 hours or high for 4-5 hours.
3 - Shred the chicken using two forks. Stir in the lime juice.
4 - Divide the rice between bowls and then ladle the soup over the rice. Top each bowl with avocado, then zest and juice a lime overtop.
Recipe adapted from Half-Baked Harvest