Slow Cooker Mexican chicken soup
2 medium, chopped
2 large clove(s), sliced
Uncooked skinless chicken breast with bone
1 pound(s), (skin removed)
3 small, sliced or diced
Reduced sodium canned chicken broth
8 cup(s), 2 (32-ounce) cartons
Canned diced tomatoes
14½ oz, fire-roasted variety, drained
6 sprig(s), fresh leaves
1 item(s), cut into 6 wedges
- 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.
- 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.
- Meanwhile, preheat broiler. LIne broiler rack with foil.
- 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.
- With slotted spoon, transfer chicken to plate. When cool enough to handle, remove and discard bone. Tear or cut chicken into bite-size pieces.
- 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.
- Per serving: 2 cups