Healthy Recipe: Slow Cooker Tex-Mex Chicken Soup
January is National Slow Cooking Month and one way to increase meals at home is to use a slow cooker. When it’s cold outside, comforting soups, stews, chilis and chowders can be prepared in the morning, and be ready to greet you when you walk in from the chill.
By choosing the right ingredients, your slow cooked meal can be healthy, too. A variety of spices take the place of extra salt in this heart-healthy, south-of-the-border inspired recipe.
Tex-Mex Chicken Soup
- 2 medium russet potatoes
- 1 lb. skinless, boneless chicken-breast halves
- 1 lb. skinless, boneless chicken thighs
- 4 c. low-sodium chicken broth
- 3 large celery stalks
- 1 jalapeño chile
- 2 tsp. ground cumin
- 1 clove garlic
- 2 c. frozen corn
- 1/2 c. lightly packed fresh cilantro leaves
- 1 tbsp. lime juice
- 1 ripe avocado
- black pepper
- In large bowl, combine potatoes and 1/4 cup water. Cover with vented plastic wrap and microwave on high 5 minutes or until almost tender. Drain and transfer potatoes to bowl of 7- to 8-quart slow cooker.
- To same slow cooker bowl, add chicken, broth, celery, jalapeño, 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 cutting board. Using two forks, pull chicken into bite-size pieces. Return chicken to slow cooker bowl.
- Stir corn, cilantro, and lime juice into soup. Divide among serving bowls. Top with avocado.