Spicy chicken soup with jicama, corn, and lime
4
Point(s)
Total Time
5 hr 40 min
Prep
10 min
Cook
5 hr 30 min
Serves
6
Difficulty
Easy
This colorful, flavorful soup takes just 10 minutes to prepare before letting slowly simmering in the slow cooker. Vegetables, such as carrots, can take longer to cook than other ingredients in a slow cooker, so it’s helpful to slice them quite thin. You can quickly thaw frozen corn by putting it in a colander under cold running water for a minute. Feel free to omit the jalapeño if you’d like a milder soup. A squeeze of fresh lime juice at the table adds a nice zing to this soup. The crispy tortilla chips are a nice contrast to the warming, brothy soup.
Ingredients
Uncooked boneless skinless chicken thigh(s)
5 thigh(s)
Reduced-sodium chicken broth
7 cup(s)
Uncooked carrot(s)
4 medium, thinly sliced on the diagonal
Uncooked jicama
1 cup(s), peeled and diced
Cilantro
3 sprig(s), fresh
Garlic
2 medium clove(s), minced
Jalapeño pepper(s)
1 medium, seeded and finely chopped (wear gloves to prevent irritation)
Frozen corn kernels
3 cup(s), thawed, or fresh
Fresh tomato(es)
1 medium, chopped
Cilantro
¼ cup(s), fresh, chopped
Uncooked scallion(s)
4 medium, thinly sliced
Baked low fat tortilla chips
20 item(s)
Fresh lime(s)
1 medium, cut into 6 wedges