TEX-MEX CHICKEN SOUP

Tex-Mex Chicken Soup image

Provided by Julie Prior @dominicksnana

Categories Chicken

Number Of Ingredients 13

Previous Next

2 medium russet potatoes, peeled & cut into 1/2-inch chunks
1 pound(s) chicken breast halves, skinless and boneless, cut into quarters
1 pound(s) chicken thighs, skinless and boneless, cut into halves
4 cup(s) chicken broth, low salt & low fat
3 large celery stalks, thinly sliced
1 - jalapeno chile, finely chopped
2 teaspoon(s) cumin, ground
1 clove(s) garlic, crushed with press
2 cup(s) frozen corn, thawed
1/2 cup(s) cilantro leaves, lightly packed, finely chopped
1 tablespoon(s) lime juice
1 - ripe avocado, peeled and chopped
- salt & pepper to taste

Steps:

In a large bowl, combine potatoes and 1/4 cup water. Cover with vented plastic wrap and microwave on high 5 minutes or until tender. Drain & transfer potatoes to bowl of 7-8 quart slow cooker.
Add to slow cooker, chicken, broth, celery, jalapeno, cumin, garlic, 1 teaspoon salt and 1/4 teaspoon pepper. Replace lid and cook on low 4 hours or until chicken is cooked through (165 degrees F) but not soft.
Transfer chicken to a cutting board. Using two forks, pull chicken into bite-size pieces. Return chicken to slow cooker.
Stir corn, cilantro and lime juice into soup. Divide among serving bowls. Top with avocado.