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.

Annie Peterson
Source: EatingWell Magazine, Soup Cookbook


Recipe Summary

45 mins
4 hrs 45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

Nutrition Facts

207 calories; protein 20.1g 40% DV; carbohydrates 13.9g 5% DV; dietary fiber 2.6g 10% DV; sugars 4.5g; fat 8g 12% DV; saturated fat 2.1g 11% DV; cholesterol 57.4mg 19% DV; vitamin a iu 595.3IU 12% DV; vitamin c 28.3mg 47% DV; folate 24.6mcg 6% DV; calcium 46.7mg 5% DV; iron 1.9mg 11% DV; magnesium 29mg 10% DV; potassium 469.1mg 13% DV; sodium 369mg 15% DV.