Tex-Mex Chicken Soup Recipe

1      Reviews by:    Bonnie Mayfield   Tex-Mex Chicken Soup Recipe is robust and tasty enough to be a main dish using potatoes, chicken breast, thighs and broth, celery, jalapeno chile, cumin, garlic, corn, cilantro, lime juice and avocado to create this tasty chicken soup recipe. 3481

INGREDIENTS

• 2 med. russet potatoes, peeled and cut into 1/2 in. chunks
• 1 lb. skinless, boneless chicken breast halves, cut into quarters
• 1 lb. skinless, boneless chicken thighs, cut into halves
• 4 cups chicken broth
• 3 lg. stalks celery, thinly sliced
• 1 jalapeno chile, finely chopped
• 2 tsp. ground cumin
• 1 clove garlic, crushed with press
• 2 cups frozen corn, thawed
• 1/2 cup lightly packed fresh cilantro leaves, finely chopped
• 1 Tbsp. lime juice
• 1 ripe avocado, chopped

DIRECTIONS

• In lg. bowl, combine potatoes and 1/4 cup water. Cover with vented plastic wrap and microwave on High 5 min. or until almost tender. Drain and transfer potatoes to bowl of 7 to 8 qt. slow cooker.
• To same slow cooker bowl, add chicken, broth, celery, jalapeno, cumin, garlic, 1 tsp. salt and 1/4 tsp. pepper. Replace lid and cook on Low 4 hrs. or until chicken is cooked through (165°F) but not soft.
• Transfer chicken to cutting board. Using two forks, pull chicken into bite-size pieces. Return chicken to slow cooker bowl.
• Stir corn, cilantro, and lime juice into soup. Divide among serving bowls. Top with avocado.