Skip to main contentSkip to footer
Join now
Join now
Join now & get access to 6,500+ healthy, delicious recipes

Mexican Chicken Soup

1
Point(s)
Total Time
4 hr 55 min
Prep
25 min
Cook
4 hr 30 min
Serves
6
Difficulty
Easy
What gives this chicken soup a Mexican twist? Poblano peppers, which are easy to find in your grocery store and rated mild for a family-friendly spice level.

Ingredients

Olive oil

1 tbsp(s)

Uncooked sweet onions

2 medium, chopped

Fresh garlic scapes

2 medium, sliced

Uncooked skinless chicken breast with bone

1 pound(s)

Uncooked carrot(s)

3 small, sliced or diced

Table salt

½ tsp(s)

Cayenne pepper

1 pinch(es)

Fat-free reduced sodium chicken broth

64 oz

Poblano chile

2 medium

No salt added diced tomatoes

14½ oz, drained

Cilantro

1 tbsp(s), garnish

Oriental radish(es)

½ cup(s), chopped, garnish

Jalapeño pepper(s)

½ cup(s), garnish

Instructions

  1. 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.
  2. 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.
  3. Meanwhile, preheat broiler. Line broiler rack with foil.
  4. 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.
  5. 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.
  6. 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.
  7. Per serving: 2 cups

Notes

Serving idea: Want even more flavor? Top the soup with baked tortilla chips, thinly sliced radishes, and ultra-thin rings of jalapeño pepper—fresh or pickled.

People Also Like

People Also Like