Close
Prep Time:45 minsAdditional Time:4 hrsTotal Time:4 hrs 45 minsServings:8Yield:12 cupsJump to Nutrition Facts
Prep Time:45 minsAdditional Time:4 hrsTotal Time:4 hrs 45 minsServings:8Yield:12 cups
Prep Time:45 mins
Prep Time:
45 mins
Additional Time:4 hrs
Additional Time:
4 hrs
Total Time:4 hrs 45 mins
Total Time:
4 hrs 45 mins
Servings:8
Servings:
8
Yield:12 cups
Yield:
12 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2cupschopped onion2Anaheim or jalapeño peppers (see Tip), seeded and chopped1red bell pepper, seeded and chopped2clovesgarlic, minced2poundsbone-in chicken thighs, skin removed4cupslow-sodium chicken broth3cupswater1(15 ounce) canfire-roasted diced tomatoes1 ½teaspoonsground cumin1 ½teaspoonscrushed dried oregano½teaspoonground coriander½teaspoonsalt2bay leaves1cuplightly crushed tortilla chips, plus more for serving½cupcorn, fresh or frozen (thawed)2teaspoonslime zest2tablespoonslime juiceDiced avocado, shredded Cheddar cheese, sour cream and/or lime wedges for garnish
Cook Mode(Keep screen awake)
Ingredients
2cupschopped onion
2Anaheim or jalapeño peppers (see Tip), seeded and chopped
1red bell pepper, seeded and chopped
2clovesgarlic, minced
2poundsbone-in chicken thighs, skin removed
4cupslow-sodium chicken broth
3cupswater
1(15 ounce) canfire-roasted diced tomatoes
1 ½teaspoonsground cumin
1 ½teaspoonscrushed dried oregano
½teaspoonground coriander
½teaspoonsalt
2bay leaves
1cuplightly crushed tortilla chips, plus more for serving
½cupcorn, fresh or frozen (thawed)
2teaspoonslime zest
2tablespoonslime juice
Diced avocado, shredded Cheddar cheese, sour cream and/or lime wedges for garnish
DirectionsCombine onion, Anaheim (or jalapeño) pepper, bell pepper and garlic in a 5- to 6-quart slow cooker. Arrange chicken over the vegetables. Add broth, water, tomatoes, cumin, oregano, coriander, salt and bay leaves. Cover and cook on High for 3 1/2 hours or on Low for 8 hours.Carefully transfer the chicken to a clean cutting board. Shred with 2 forks (discard the bones).Meanwhile, stir tortilla chips and corn into the slow cooker. If using the Low setting, turn to High. Cover and cook for 30 minutes more.Stir the soup, breaking up any remaining pieces of tortilla chips. Stir in the chicken, lime zest and lime juice. Serve the soup with more tortilla chips, avocado, cheese, sour cream and/or lime wedges, if desired.TipsTip: Anaheim chiles are bright, fresh and peppery. They bring a little bit of heat to the table, but not too much. If you want more fire, use jalapeños instead.To make ahead: Chop onion, peppers and garlic and combine. Combine broth, water, tomatoes and spices. Refrigerate in separate containers for up to 1 day.Equipment: 5- to 6-quart slow cookerOriginally appeared: EatingWell Magazine, Soup Cookbook
Directions
Combine onion, Anaheim (or jalapeño) pepper, bell pepper and garlic in a 5- to 6-quart slow cooker. Arrange chicken over the vegetables. Add broth, water, tomatoes, cumin, oregano, coriander, salt and bay leaves. Cover and cook on High for 3 1/2 hours or on Low for 8 hours.Carefully transfer the chicken to a clean cutting board. Shred with 2 forks (discard the bones).Meanwhile, stir tortilla chips and corn into the slow cooker. If using the Low setting, turn to High. Cover and cook for 30 minutes more.Stir the soup, breaking up any remaining pieces of tortilla chips. Stir in the chicken, lime zest and lime juice. Serve the soup with more tortilla chips, avocado, cheese, sour cream and/or lime wedges, if desired.TipsTip: Anaheim chiles are bright, fresh and peppery. They bring a little bit of heat to the table, but not too much. If you want more fire, use jalapeños instead.To make ahead: Chop onion, peppers and garlic and combine. Combine broth, water, tomatoes and spices. Refrigerate in separate containers for up to 1 day.Equipment: 5- to 6-quart slow cooker
Combine onion, Anaheim (or jalapeño) pepper, bell pepper and garlic in a 5- to 6-quart slow cooker. Arrange chicken over the vegetables. Add broth, water, tomatoes, cumin, oregano, coriander, salt and bay leaves. Cover and cook on High for 3 1/2 hours or on Low for 8 hours.
Carefully transfer the chicken to a clean cutting board. Shred with 2 forks (discard the bones).
Meanwhile, stir tortilla chips and corn into the slow cooker. If using the Low setting, turn to High. Cover and cook for 30 minutes more.
Stir the soup, breaking up any remaining pieces of tortilla chips. Stir in the chicken, lime zest and lime juice. Serve the soup with more tortilla chips, avocado, cheese, sour cream and/or lime wedges, if desired.
Tips
Tip: Anaheim chiles are bright, fresh and peppery. They bring a little bit of heat to the table, but not too much. If you want more fire, use jalapeños instead.
To make ahead: Chop onion, peppers and garlic and combine. Combine broth, water, tomatoes and spices. Refrigerate in separate containers for up to 1 day.
Equipment: 5- to 6-quart slow cooker
Originally appeared: EatingWell Magazine, Soup Cookbook
Rate ItPrint
Nutrition Facts(per serving)207Calories8gFat14gCarbs20gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
