Chicken-Corn Tortilla Soup
Combine onion, Anaheim (or jalapeño) pepper, bell pepper and garlic in a 5- to 6-quart slow cooker. Arrange chicken over the vegetables. Add broth, water, tomatoes, cumin, oregano, coriander, salt and bay leaves. Cover and cook on High for 3 1/2 hours or on Low for 8 hours.Advertisement
Carefully transfer the chicken to a clean cutting board. Shred with 2 forks (discard the bones).
Meanwhile, stir tortilla chips and corn into the slow cooker. If using the Low setting, turn to High. Cover and cook for 30 minutes more.
Stir the soup, breaking up any remaining pieces of tortilla chips. Stir in the chicken, lime zest and lime juice. Serve the soup with more tortilla chips, avocado, cheese, sour cream and/or lime wedges, if desired.
Tip: Anaheim chiles are bright, fresh and peppery. They bring a little bit of heat to the table, but not too much. If you want more fire, use jalapeños instead.
To make ahead: Chop onion, peppers and garlic and combine. Combine broth, water, tomatoes and spices. Refrigerate in separate containers for up to 1 day.
Equipment: 5- to 6-quart slow cooker
2 1/2 lean protein, 1 1/2 vegetable, 1/2 starch