I wanted to change-up flavors a bit, so I tried out this soup. If you are like me, anything that has avocado sounds delicious. To start off, the night before, dice up the veggies and put them in a container with the two limes cut into quarters with the juice squeezed out. Combine the spices with this mix to marinate overnight in the fridge.
Using a slow cooker, take out the limes and place the chicken in the slow cooker first. Then layer in the veggies and black beans. Lastly, pour all of the chicken broth into the mix.
Cook on low for 8-10 hours. Remove the chicken, shred, and take a taste of the soup to taste if any additional spices are needed. At serving, garnish each serving with avocado. I served mine with a lime wedge as well, so each person could choose their lime flavoring and sweet potato chips.
3 Roma tomatoes diced
2 tbsps dried cilantro
2 medium zucchini diced
1 sweet green bell pepper diced
2-32 oz cartons of chicken broth
1lb boneless skinless chicken breast
Salt to taste
1 can black beans
1 tbsp cumin
1 tsp red cayenne pepper