Slow-Cooker Tex-Mex Chicken Soup
Jump to recipeHomemade crispy tortilla strips give this hearty chicken soup a healthy crunch.
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
- 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.
- Step 2Remove and discard bones from chicken; shred chicken and return to slow-cooker bowl.
- 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.
- 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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