Crockpot Jalapeno Lime Chicken Rice Soup

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  • 1 lb chicken breasts, cubed cubed (alternately, you can use leftover rotisserie chicken or turkey breasts)
  • 1 onion, diced
  • 2 large carrots
  • 2 stalks celery, chopped
  • 1 jalapeno seeded and sliced (throw in 2 if you like it spicy spicy)
  • 4 cloves garlic, minced
  • 1 cup mushrooms, sliced
  • 1 cup uncooked wild rice
  • 1 tbsp olive oil
  • 1 tbsp arrowroot powder
  • 1 can full-fat coconut milk (15oz)
  • 4 cups broth or stock
  • 2 limes, juiced (more for garnish)
  • 2 tsp salt, divided
  • 2 tsp pepper, divided
  • 1/2 cup cilantro (optional)
  • 1 scallion, chopped (optional)
  • Heat the oil in the base of your crockpot (or any other pan if your crockpot doesn’t have this function.) Saute the onion, carrots, celery, jalapeño, garlic, 1tsp salt, and 1tsp pepper for 3-5 minutes until the onions become clear and fragrant. Add the mushrooms, and saute for another 2-3 minutes. Then, add the arrowroot or cornstarch - do not skip this step; it’s what thickens the liquid! Let it cook with the veggies and stir occasionally for a minute or so until it dissolves, then add the chicken, wild rice, coconut milk, broth, lime juice, and remaining salt and pepper. Give everything a big stir.
  • Cook on high for 2 1/2-4 hours, or low for 4-6 hours. If in a hurry, you can cook it on high and check it after 3.5 hours. Let it cook a little longer if you'd like it thicker + creamier. You can also add another tbsp of arrowroot if it isn't thick enough.