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Slow-Cooker Tex-Mex Chicken Soup

  • 20 min
  • 260 min
  • 6
  • Easy
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Recipe Ingredients

  • 1kg bone-in, skin-on chicken thighs, skin removed
  • 4 cups lower-sodium chicken stock
  • 3 large stalks celery, sliced
  • 3 medium carrots, sliced
  • 2 mild chillies, seeded and chopped
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 2 cans (400g each) white (cannellini) beans, drained
  • salt
  • 230g Gouda cheese, grated
  • 2 tbsp lime juice
  • chopped avocado
  • coriander leaves
  • sour cream
  • Baked Tortilla Strips for garnish, optional

Recipe Directions

    1. To a 6 to 8l slow-cooker bowl, add chicken, stock, celery, carrots, chillies, onion, garlic, cumin, coriander, beans and 1/2 tsp salt. Cover and cook on low for 4 to 5 hours or until carrots are tender.
    2. Remove and discard bones from chicken; shred chicken and return to slow-cooker bowl.
    3. Add cheese, lime juice and 1/4 tsp salt to soup in bowl, stirring until cheese melts. Serve topped with avocado, coriander, sour cream and Baked Tortilla Strips, if desired.
    BAKED TORTILLA STRIPS Preheat oven to 220°C. Stack 4 small corn tortillas; thinly slice into 3mm-wide strips. Arrange in single layer on a large baking sheet. Spray with nonstick cooking spray. Bake for 4 to 5 minutes or until a deep golden brown. Let cool completely. EACH SERVING (Soup only) About 1 860kJ, 40g protein, 34g carbohydrate, 16g fat (7g saturated), 14g fibre, 1 070mg sodium. MAKE_AHEAD TIP Proceed through step 2. Hold on slow cooker’s Keep Warm setting up to 3 hours or transfer to a container and refrigerate, covered, for up to 2 days. Reheat on the stove on medium-high for about 15 minutes or until simmering. Continue with step 3.

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