Slow Cooker Mexican Chicken Soup
1
Points®
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. Want even more flavor? Top the soup with baked tortilla chips, thinly sliced radishes, and ultra-thin rings of jalapeño pepper—fresh or pickled.
Ingredients
Olive oil
1 Tbsp
Reduced sodium chicken broth
8 cup(s), 2 (32-ounce) cartons
Uncooked onion
2 medium, chopped
Garlic
2 large clove(s), sliced
Uncooked skinless chicken breast with bone
1 pound(s), (skin removed)
Carrots
3 small, sliced or diced
Table salt
½ tsp, or to taste
Cayenne pepper
1 pinch(es)
Poblano pepper
2 medium
Canned diced tomatoes
14½ oz, fire-roasted variety, drained
Cilantro
6 sprig(s), fresh leaves
Radishes
6 medium
Lime
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
Serving size: 2 cups
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