Using bone-in chicken thighs in this soup ensures the meat stays moist over the long cooking time. Not only are chicken thighs inherently juicier than breast meat, but cooking chicken on the bone also helps it stay succulent.
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 3½ hours or on Low for 8 hours.
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.
207 calories;8 g fat(2 g sat); 3 g fiber; 14 g carbohydrates; 20 g protein; 25 mcg folate; 57 mg cholesterol; 5 g sugars; 0 g added sugars; 595 IU vitamin A; 28 mg vitamin C; 47 mg calcium; 2 mg iron; 369 mg sodium; 469 mg potassium
Vitamin C (47% daily value)
Carbohydrate Servings: 1
Exchanges: 2½ lean protein, 1½ vegetable, ½ starch