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Photo of Slow Cooker Mexican Chicken Soup by WW

Slow Cooker Mexican Chicken Soup

1
Points® value
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. Want even more flavour? Top the soup with baked tortilla chips, thinly sliced radishes, and ultra-thin rings of jalapeño pepper—fresh or pickled.

Ingredients

Olive oil

1 tbsp(s)

Reduced-sodium chicken broth

8 cup(s), 2 (32-ounce) cartons

Onion

2 medium, chopped

Garlic

2 clove(s), large, sliced

Uncooked skinless chicken breast with bone

1 pound(s)

Carrots

3 small, sliced or diced

Table salt

½ tsp(s), or to taste

Cayenne pepper

1 pinch(es)

Poblano chile

2 medium

Canned diced tomatoes

14½ oz, fire-roasted variety, drained

Cilantro

6 sprig(s), fresh leaves

Radishes

6 medium

Lime

1 wedge(s), cut into 6 wedges

Instructions

  1. Heat oil in medium skillet over medium heat. Add onions and cook, stirring, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds longer. Transfer to 5- or 6-quart slow cooker.
  2. Add chicken, carrots, salt, and cayenne to slow cooker; pour in broth. Cover and cook until chicken and vegetables are fork-tender, 4–5 hours on High or 8–10 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, 10–15 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 slotted spoon, transfer chicken to plate. When 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. Serving size: 2 cups

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