Mexican Chicken Soup
Uncooked sweet onions
2 medium, chopped
Fresh garlic scapes
2 medium, sliced
Uncooked skinless chicken breast with bone
3 small, sliced or diced
Fat-free reduced sodium chicken broth
No salt added diced tomatoes
14½ oz, drained
1 tbsp(s), garnish
½ cup(s), chopped, garnish
½ cup(s), garnish
- In a medium skillet over medium heat, warm oil. Add onions and cook, stirring, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds longer. Transfer to a 5- or 6-qt slow cooker.
- To slow cooker, add chicken, carrots, salt, and cayenne; pour in broth. Cover and cook until chicken and vegetables are fork-tender, 4 to 5 hours on High or 8 to 10 hours on Low.
- Meanwhile, preheat broiler. Line broiler rack with foil.
- Place poblano peppers on prepared rack and broil 5 inches from heat, turning, until skins are blistered and charred, 10 to 15 minutes. Transfer peppers to zip-close plastic bag. Squeeze out air and seal bag; let peppers steam 10 minutes. Peel peppers and remove stems and seeds; dice peppers and reserve.
- With a slotted spoon, transfer chicken to a plate. When chicken is cool enough to handle, remove and discard bone. Tear or cut chicken into bite-size pieces.
- Return chicken to slow cooker, along with poblanos and tomatoes. Cover and cook until heated through, about 15 minutes on High. Ladle soup evenly into 6 bowls. Top with cilantro leaves, radishes, and pickled peppers.
- Per serving: 2 cups