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
Directions
- 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.
- Remove and discard bones from chicken; shred chicken and return to slow-cooker bowl.
- 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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Slow-Cooker Tex-Mex Chicken Soup
 | | | | | | | 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
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Recipe Directions
- 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.
- Remove and discard bones from chicken; shred chicken and return to slow-cooker bowl.
- 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.
