Name: Chicken-Corn Tortilla Soup
Total time: 4 h 45 min
Ingredients: 2 cups chopped onion; 2 Anaheim or jalapeño peppers (see Tip), seeded and chopped; 1 red bell pepper, seeded and chopped; 2 cloves garlic, minced; 2 pounds bone-in chicken thighs, skin removed; 4 cups low-sodium chicken broth; 3 cups water; 1 (15 ounce) can fire-roasted diced tomatoes; 1 ½ teaspoons ground cumin; 1 ½ teaspoons crushed dried oregano; ½ teaspoon ground coriander; ½ teaspoon salt; 2 bay leaves; 1 cup lightly crushed tortilla chips, plus more for serving; ½ cup corn, fresh or frozen (thawed); 2 teaspoons lime zest; 2 tablespoons lime juice; Diced avocado, shredded Cheddar cheese, sour cream and/or lime wedges for garnish

Directions

Step 1

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.

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Step 2

Carefully transfer the chicken to a clean cutting board. Shred with 2 forks (discard the bones).
Step 3

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.
Step 4

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.

Tips

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.

Tips

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.

Tips

Equipment: 5- to 6-quart slow cooker

Nutrition Facts

Serving Size: 1 1/2 cups

Per Serving:

207 calories; protein 20.1g; carbohydrates 13.9g; dietary fiber 2.6g; sugars 4.5g; fat 8g; saturated fat 2.1g; cholesterol 57.4mg; vitamin a iu 595.3IU; vitamin c 28.3mg; folate 24.6mcg; calcium 46.7mg; iron 1.9mg; magnesium 29mg; potassium 469.1mg; sodium 369mg.

Exchanges:

2 1/2 lean protein, 1 1/2 vegetable, 1/2 starch

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Ingredients

Directions

Tips

Tips

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Nutrition Facts

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Ingredients

Directions

Tips

Tips

Tips

Nutrition Facts