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Tex-Mex Chicken Soup
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1
Reviews
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By:
Bonnie Mayfield
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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.
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INGREDIENTS
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1 lb. skinless, boneless chicken breast halves, cut into quarters
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2 med. russet potatoes, peeled and cut into 1/2 in. chunks
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1 lb. skinless, boneless chicken thighs, cut into halves
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4 cups chicken broth
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3 lg. stalks celery, thinly sliced
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1 jalapeno chile, finely chopped
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2 tsp. ground cumin
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1 clove garlic, crushed with press
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2 cups frozen corn, thawed
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1/2 cup lightly packed fresh cilantro leaves, finely chopped
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1 Tbsp. lime juice
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1 ripe avocado, chopped
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DIRECTIONS
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1:
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.
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2:
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.
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3:
Transfer chicken to cutting board. Using two forks, pull chicken into bite-size pieces. Return chicken to slow cooker bowl.
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4:
Stir corn, cilantro, and lime juice into soup. Divide among serving bowls. Top with avocado.
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