SLOW-COOKER CARIBBEAN-STYLE CHICKEN SOUP WITH LIME AND CILANTRO

Slow-Cooker Caribbean-Style Chicken Soup with Lime and Cilantro image

Provided by Betty Crocker Kitchens

Categories Entree

Time 4h35m

Yield 8

Number Of Ingredients 17

3 bone-in chicken breasts, skinned
3 bone-in chicken thighs, skinned
1 tablespoon salt-free Caribbean rub
4 teaspoons vegetable oil
1 medium onion, chopped (1/2 cup)
1 teaspoon finely chopped garlic
1 carton (32 oz) Progresso™ chicken broth (4 cups)
1 tablespoon adobo sauce (from can of chipotle chiles)
1 can (15 oz) Progresso™ black beans, drained, rinsed
1/2 cup unsweetened coconut milk (not cream of coconut)
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons fresh lime juice
Hot cooked rice
Fresh cilantro leaves
Finely chopped radishes
Lime wedges

Steps:

Spray 5-quart oval slow cooker with cooking spray. Sprinkle chicken evenly with Caribbean rub; set aside.
In 12-inch skillet, heat 1 teaspoon of the oil over medium-high heat. Cook onion and garlic in oil 3 minutes, stirring occasionally, until tender. Transfer mixture to slow cooker using slotted spoon. In skillet, heat remaining 3 teaspoons oil over medium-high heat. Cook chicken in oil 6 to 8 minutes, turning occasionally, until browned. Transfer chicken to slow cooker.
Add 1 cup of the broth to skillet, scraping to loosen browned bits. Pour over chicken. Add remaining 3 cups broth, the adobo sauce, beans, coconut milk, salt and pepper to slow cooker.
Cover; cook on High heat setting 1 hour. Reduce heat setting to Low. Cover; cook 3 hours longer.
Remove chicken from slow cooker to plate; cool 10 minutes. Remove chicken from bones; discard bones and return meat to slow cooker. Stir in lime juice. Serve soup over rice; garnish with cilantro, radishes and lime wedges.

Nutrition Facts : Calories 200, Carbohydrate 9 g, Fat 1, Fiber 2 g, Protein 20 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1199 mg