Slow-Cooker Tex-Mex Chicken Soup
2 ½ lb. bone-in, skin-on chicken thighs (remove skin after purchasing
4 cup low-sodium chicken broth
3 large stalks celery, sliced
3 medium carrots, sliced
2 poblano peppers (mild chili pepper) seeded and chopped
1 medium onion, chopped
3 cloves garlic, chopped
1 tbsp. ground cumin
1 tbsp. ground coriander
2 – 15oz. cans white (cannellini) beans, drained
2 tbsp. lime juice
Chopped avocado for garnish/optional
Cilantro leaves for garnish/optional
Sour cream for garnish/optional
Baked tortilla strips for garnish/optional
Use a 6-7 quart slow-cooker bowl, add chicken, broth, celery, carrots, peppers, onion, garlic, cumin, coriander, beans and ½ teaspoon salt. Cover and cook on low 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 ¼ teaspoon salt to soup bowl, stirring until cheese melts. Served topped with avocado, cilantro, sour cream and baked tortilla if desired.