Spicy chicken soup with jicama, corn, and lime
Uncooked boneless skinless chicken thigh(s)
Reduced-sodium chicken broth
4 medium, thinly sliced on the diagonal
1 cup(s), peeled and diced
3 sprig(s), fresh
2 medium clove(s), minced
1 medium, seeded and finely chopped (wear gloves to prevent irritation)
Frozen corn kernels
3 cup(s), thawed, or fresh
1 medium, chopped
¼ cup(s), fresh, chopped
4 medium, thinly sliced
Baked low fat tortilla chips
1 medium, cut into 6 wedges
- Put the chicken, broth, carrots, jicama, cilantro sprigs, garlic, and jalapeño pepper in a 5–6-quart slow cooker; cover and cook until chicken and vegetables are fork-tender, 4–5 hours on high or 8–10 hours on low.
- Lift the chicken from the soup and set aside until cool enough to handle. Discard the cilantro sprigs. Tear or cut the chicken into bite-size pieces.
- Meanwhile, add the corn and tomato to the slow cooker; cover and cook on high until heated through, about 20 minutes. Return the chicken to the slow cooker and add the chopped cilantro; cook on high until heated through, about 10 minutes. Serve each bowl of soup sprinkled with a few scallion slices and a few tortilla chips, with a lime wedge on the side. Yields generous 2 cups soup with 1⁄4 cup chips per serving.