Mexican Chicken Soup
1
Points®
Temps total: 4 h 55 min • Préparation: 25 min • Cuisson: 4 h 30 min • Portions: 6 • Difficulté: Facile
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.
Ingrédients
Olive oil
1 tbsp(s)
Sweet onions
2 medium, chopped
Fresh garlic scapes
2 medium, sliced
Uncooked skinless chicken breast with bone
1 pound(s)
Carrots
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 radishes
½ cup(s), chopped, garnish
Jalapeño pepper
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
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