Slow-Cooker Tex-Mex Chicken Soup - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by The Good Housekeeping Test Kitchen
Homemade crispy tortilla strips give this hearty chicken soup a healthy crunch.
Ingredients
- 2 1/2 lb. bone-in, skin-on chicken thighs, skin removed
- 4 c. lower-sodium chicken broth
- 3 large stalks celery, sliced
- 3 medium carrots, sliced
- 2 poblano peppers, seeded and chopped
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 1 tbsp. ground cumin
- 1 tbsp. ground coriander
- 2 15 oz. cans white (cannellini) beans, drained
- 8 oz. Monterey Jack Cheese, shredded
- 2 tbsp. lime juice
- Chopped avocado, for garnish
- Cilantro leaves, for garnish
- sour cream, for garnish
- Baked Tortilla Strips, for garnish
Instructions
- To 6- to 7-quart slow-cooker bowl, add chicken, broth, celery, carrots, peppers, onion, garlic, cumin, coriander, beans and 1/2 teaspoon salt. Cover and cook on Low 4 to 5 hours or until carrots are tender.
- Remove and discard bones from chicken; shred chicken and return to slow-cooker bowl.
- Add cheese, lime juice and 1/4 teaspoon salt to soup in bowl, stirring until cheese melts. Serve topped with avocado, cilantro, sour cream and Baked Tortilla Strips, if desired.
- Baked Tortilla Strips: Preheat oven to 425 degrees F. Stack 4 small corn tortillas; thinly slice into 1/8"-wide strips. Arrange in single layer on large baking sheet. Spray all over with nonstick cooking spray. Bake 4 to 5 minutes or until deep golden brown. Let cool completely.
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