Tex-Mex Chicken Soup

Julie Prior


Tasty and very healthy!

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★★★★★ 1 vote
15 Min
4 Hr 15 Min
Slow Cooker Crock Pot


2 medium
russet potatoes, peeled & cut into 1/2-inch chunks
1 lb
chicken breast halves, skinless and boneless, cut into quarters
1 lb
chicken thighs, skinless and boneless, cut into halves
4 c
chicken broth, low salt & low fat
3 large
celery stalks, thinly sliced
jalapeno chile, finely chopped
2 tsp
cumin, ground
1 clove
garlic, crushed with press
2 c
frozen corn, thawed
1/2 c
cilantro leaves, lightly packed, finely chopped
1 Tbsp
lime juice
ripe avocado, peeled and chopped
salt & pepper to taste


1In a large bowl, combine potatoes and 1/4 cup water. Cover with vented plastic wrap and microwave on high 5 minutes or until tender. Drain & transfer potatoes to bowl of 7-8 quart slow cooker.

2Add to slow cooker, chicken, broth, celery, jalapeno, cumin, garlic, 1 teaspoon salt and 1/4 teaspoon pepper. Replace lid and cook on low 4 hours or until chicken is cooked through (165 degrees F) but not soft.

3Transfer chicken to a cutting board. Using two forks, pull chicken into bite-size pieces. Return chicken to slow cooker.

4Stir corn, cilantro and lime juice into soup. Divide among serving bowls. Top with avocado.

About this Recipe

Course/Dish: Chicken, Chicken Soups
Main Ingredient: Chicken
Regional Style: American
Other Tag: Healthy