Slow-Cooker Tex-Mex Chicken Soup

Name: Slow-Cooker Tex-Mex Chicken Soup
Prep time: 20 min
Total time: 4 h 20 min
Yield: 6
Ingredients: 2 1/2 lb. bone-in, skin-on chicken thighs, skin removed; 4 c. lower-sodium chicken broth; 3 large stalks celery, sliced; 3 medium carrots, sliced; 2 poblano peppers, seeded and chopped; 1 medium onion, chopped; 3 cloves garlic, chopped; 1 tbsp. ground cumin; 1 tbsp. ground coriander; 2 15 oz. cans white (cannellini) beans, drained; 8 oz. Monterey Jack cheese, shredded; 2 tbsp. lime juice; Chopped avocado, for garnish; Cilantro leaves, for garnish; Sour cream, for garnish; Baked Tortilla Strips, for garnish

By The Good Housekeeping Test KitchenPublished: Feb 1, 2016

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Mike Garten

Yields:

Active Time:

20 mins

Total Time:

4 hrs 20 mins

Homemade crispy tortilla strips give this hearty chicken soup a healthy crunch.

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Ingredients

2 1/2 lb. bone-in, skin-on chicken thighs, skin removed
4 cups lower-sodium chicken broth
3 large stalks celery, sliced
3 medium carrots, sliced
2 poblano peppers, seeded and chopped
1 medium onion, chopped
3 cloves garlic, chopped
1 Tbsp. ground cumin
1 Tbsp. ground coriander
2 15 oz. cans white (cannellini) beans, drained
8 oz. Monterey Jack cheese, shredded
2 Tbsp. lime juice
Chopped avocado, for garnish
Cilantro leaves, for garnish
Sour cream, for garnish
Baked Tortilla Strips, for garnish

Directions

1. Step 1To 6- to 7-quart slow-cooker bowl, add chicken, broth, celery, carrots, peppers, onion, garlic, cumin, coriander, beans and 1/2 teaspoon salt. Cover and cook on Low 4 to 5 hours or until carrots are tender.
2. Step 2Remove and discard bones from chicken; shred chicken and return to slow-cooker bowl.
3. Step 3Add cheese, lime juice and 1/4 teaspoon salt to soup in bowl, stirring until cheese melts. Serve topped with avocado, cilantro, sour cream and Baked Tortilla Strips, if desired.
4. Step 4Baked Tortilla Strips: Preheat oven to 425 degrees F. Stack 4 small corn tortillas; thinly slice into 1/8"-wide strips. Arrange in single layer on large baking sheet. Spray all over with nonstick cooking spray. Bake 4 to 5 minutes or until deep golden brown. Let cool completely.

Soup only; about 445 cals, 40 g protein, 34 g carbs, 16 g fat (7 g sat), 14 g fiber, 1,070 mg sodium.

Make-ahead tip: Proceed with recipe through step 2. Hold on slow cooker's Keep Warm setting up to 3 hours or transfer to container and refrigerate, covered, up to 2 days; reheat in pot on stovetop on medium-high about 15 minutes or until simmering. Continue with step 3.

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