Tex-Mex flavor has never been more comforting, nor as easy! Tex-Mex Slow Cooker Soup uses low-and-slow cooking to make the succulent chicken thighs tender and juicy, the beans creamy and hearty, and the spices all the more warming. Cheesy, sippable, and with notes of bright lime, Tex-Mex Slow Cooker Soup is great with all your favorite Tex-Mex toppings and is how you shake off a rough day! Hooray!
Ingredients
For the soup:
- 2 1/2 pounds chicken thighs, bone-in, skins removed and discarded
- 4 cups lower-sodium chicken broth
- 3 large stalks celery, sliced
- 3 medium carrots, sliced
- 2 poblano peppers, seeded and chopped
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 (15-ounce) cans white cannellini beans, drained
- salt, to taste
- 1 (8-ounce) package Monterey Jack cheese, shredded
- 2 tablespoons lime juice
Optional, for garnish:
- avocado, to taste, chopped
- cilantro, to taste, chopped
- sour cream, to taste
- tortilla strips, to taste
Directions
Step 1 -In a 6-7-quart slow cooker, add the chicken, the broth, the celery, the carrots, the poblano peppers, the onions, the garlic, the cumin, the coriander, the beans, and the salt.
Step 2 -Cover the slow cooker and cook on low until the carrots are tender and the chicken reaches an internal temperature of 165 degrees F, about 4-5 hours.
Step 3 -Remove and discard the chicken bones.
Step 4 -Transfer the chicken to a plate or cutting board and using two forks, shred the chicken.
Step 5 -Add the shredded chicken back to the slow cooker.
Step 6 -Add the cheese, the lime juice, and more of the salt to the soup and stir until the cheese melts.
Step 7 -Serve topped with the avocado, the cilantro, the sour cream, and the tortilla strips.
