Home > Recipes > Chicken soups > Slow cooker citrus chicken broth with tortillas and avocado

Slow cooker citrus chicken broth with tortillas and avocado

Name: Slow cooker citrus chicken broth with tortillas and avocado
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: Serves 4
Cuisine: Mexican recipes
Ingredients: 4 bone-in, skinless chicken thighs; 6 garlic cloves, chopped; 1 green chilli, deseeded and chopped; 4 large tomatoes, chopped; 1 tsp allspice berries; 1 tbsp thyme leaves; Grated zest and juice 3 limes; Grated zest and juice 1 pink grapefruit; 300ml chicken stock; ½-1 tsp fine salt; 1-2 tsp freshly ground black pepper; 1 ripe avocado, diced; 15g coriander, chopped; 2 handfuls salted tortilla chips or totopos (see Know How)

Published: 27 Nov 24
Updated: 27 Nov 24

This zingy chicken broth recipe from Charlotte Pike makes the perfect nourishing lunch on a chilly day. Let it simmer away in your slow cooker, then serve with tortillas and avocado.

Charlotte says: “Sopa de lima, as it’s called in Mexico, is a wonderfully zingy yet light chicken soup. Cooking the chicken thighs with the bones in, then removing them just before serving keeps the meat juicy and tender.”

Recipe taken from Quick Prep Slow Cook by Charlotte Pike (Hamlyn £16.99) and tested by delicious.

Take it easy with more wonderful slow cooker recipes.

Easy
December 2024

Test kitchen approved

Serves 4
Hands-on time 15 min. Slow-cook time 4 hours

This zingy chicken broth recipe from Charlotte Pike makes the perfect nourishing lunch on a chilly day. Let it simmer away in your slow cooker, then serve with tortillas and avocado.

Recipe taken from Quick Prep Slow Cook by Charlotte Pike (Hamlyn £16.99) and tested by delicious.

Take it easy with more wonderful slow cooker recipes.

Nutrition: per serving

Calories: 461kcals
Fat: 23g (5.3g saturated)
Protein: 34g
Carbohydrates: 20g (10g sugars)
Fibre: 6.4g
Salt: 0.8g

Save recipe

Save

Save recipe Print

Rate

Before you start

To cook this in a conventional oven, use a casserole with a lid. Cover and cook for 3 hours at 120°C/100°C fan/gas ½.

Before you start

To cook this in a conventional oven, use a casserole with a lid. Cover and cook for 3 hours at 120°C/100°C fan/gas ½.

Ingredients

4 bone-in, skinless chicken thighs
6 garlic cloves, chopped
1 green chilli, deseeded and chopped
4 large tomatoes, chopped
1 tsp allspice berries
1 tbsp thyme leaves
Grated zest and juice 3 limes
Grated zest and juice 1 pink grapefruit
300ml chicken stock
½-1 tsp fine salt
1-2 tsp freshly ground black pepper
1 ripe avocado, diced
15g coriander, chopped
2 handfuls salted tortilla chips or totopos (see Know How)

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Put all the ingredients except the avocado, coriander and tortilla chips in the slow cooker, stir, put the lid on and cook on low for at least 4 hours until the chicken is falling apart.
Carefully remove the bones from the chicken and fish out the allspice berries. Taste the broth and add more salt or pepper if you think it needs it.
Ladle into bowls and top with the avocado, fresh coriander and tortillas/totopos.

Recipe from December 2024 Issue

Nutrition

Nutrition: per serving

Calories: 461kcals
Fat: 23g (5.3g saturated)
Protein: 34g
Carbohydrates: 20g (10g sugars)
Fibre: 6.4g
Salt: 0.8g

delicious. tips

Totopos and tortilla chips are essentially interchangeable. They’re both triangular snacks cut from round tortillas and deep-fried. It’s thought the word ‘totopos’ comes from Nahuatl, the language spoken by the Aztecs, and means ‘well toasted’.