3 boneless, skinless chicken breasts

1 sweet onion, diced

2 jalapeños, seeded and diced

2 cans Hatch green chiles (4 oz each)

4 carrots, diced

3 ribs celery, diced

1 (28 oz) can organic crushed fire-roasted tomatoes

1 (14 oz) can whole peeled tomatoes, crushed by hand into large pieces

1 (32 oz) carton chicken broth

2 bay leaves

1 ½ teaspoons kosher salt

Fresh cracked black pepper, to taste

1 tablespoon ground cumin

1 tablespoon chili powder

3 garlic cloves, minced

½ cup fresh cilantro, chopped (plus more for garnish)

Juice of 1 lime

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For Garnish:

Lime wedges

Sour cream

Corn tortillas, cut into strips

Avocado slices

Shredded Mexican cheese blend

Fresh cilantro

Add chicken breasts, diced onion, jalapeños, Hatch green chiles, carrots, celery, crushed tomatoes, whole peeled tomatoes, chicken broth, bay leaves, kosher salt, black pepper, cumin, chili powder, minced garlic, and chopped cilantro to your crockpot. Squeeze the juice of one lime into the mixture.

Cover and cook on low for 8 hours.

After 6 hours, remove the chicken breasts from the crockpot. Shred the chicken using two forks, then return it to the pot. Stir well to combine and continue cooking.

Ladle soup into bowls. Top with tortilla strips, a squeeze of fresh lime, sour cream, avocado slices, shredded cheese, and a sprinkle of fresh cilantro.