Spicy chicken soup with jicama, corn, and lime

Total Time
5 hr 40 min
10 min
5 hr 30 min
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.


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


3 sprig(s), fresh


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


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


  1. 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.
  2. 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.
  3. 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.