Step 1

In the bowl of your crockpot, combine the onion, garlic, jalapeños, chili powder, paprika, cumin, cinnamon, and a pinch each of salt and pepper. Stir to combine. 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.Shred the chicken using two forks. Stir in the lime juice, and cilantro.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. Eat and enjoy!

Step 2

In the bowl of the instant pot, combine the onion, garlic, jalapeños, chili powder, paprika, cumin, cinnamon, and a pinch each of salt and pepper. Stir to combine. Add the chicken, then stir in the broth and tomatoes. Season with salt and pepper. Cover and cook on high pressure for 8 minutes.Once done cooking, release the steam. Shred the chicken using two forks. Stir in the lime juice, and cilantro.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. Eat and enjoy!

Step 3

Heat 1 tablespoon olive oil in a large pot over medium heat. Add the onion, garlic, jalapeños, chili powder, paprika, cumin, cinnamon, and a pinch each of salt and pepper. Cook 5-10 minutes, until very fragrant. Add the chicken, then stir in the broth and tomatoes. Season with salt and pepper. Partially cover and simmer over medium-low heat 15-20 minutes, until the chicken is cooked through.Shred the chicken using two forks. Stir in the lime juice, and cilantro.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. Eat and enjoy!