Mexican chicken soup (Slow Cook)

2
1
1
SmartPoints® value per serving
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.

Ingredients

olive oil

1 Tbsp

uncooked onion(s)

2 medium, chopped

garlic clove(s)

2 large clove(s), sliced

uncooked skinless chicken breast with bone

1 pound(s), (skin removed)

uncooked carrot(s)

3 small, sliced or diced

table salt

½ tsp, or to taste

cayenne pepper

1 pinch

reduced sodium canned chicken broth

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

poblano chile

2 medium

canned diced tomatoes

14½ oz, fire-roasted variety, drained

cilantro

6 sprig(s), fresh leaves

fresh radish(es)

6 medium

fresh lime(s)

1 item(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. Per serving: 2 cups

Notes

Want even more flavor? Top the soup with baked tortilla chips, thinly sliced radishes, and ultra-thin rings of jalapeño pepper—fresh or pickled (4 baked corn tortilla chips per serving will up the SmartPoints by 1).

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