Tex-Mex Chicken Soup

Homemade crispy tortilla strips give this hearty chicken soup a healthy crunch.


  • 2 1/2 lb. bone-in, skin-on chicken thighs, skin removed

  • 4 c. 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 tbsp. ground cumin

  • 1 tbsp. ground coriander

  • 2 15 oz. cans white (cannellini) beans, drained

  • 8 oz. Monterey Jack cheese, shredded

  • 2 tbsp. lime juice

  • Chopped avocado, for garnish

  • Cilantro leaves, for garnish

  • Sour cream, for garnish

  • Baked Tortilla Strips, for garnish


  1. To 6- to 7-quart slow-cooker bowl, add chicken, broth, celery, carrots, peppers, onion, garlic, cumin, coriander, beans and 1/2 teaspoon salt. Cover and cook on Low 4 to 5 hours or until carrots are tender.

  2. Remove and discard bones from chicken; shred chicken and return to slow-cooker bowl.

  3. Add cheese, lime juice and 1/4 teaspoon salt to soup in bowl, stirring until cheese melts. Serve topped with avocado, cilantro, sour cream and Baked Tortilla Strips, if desired.

  4. Baked Tortilla Strips: Preheat oven to 425 degrees F. Stack 4 small corn tortillas; thinly slice into 1/8"-wide strips. Arrange in single layer on large baking sheet. Spray all over with nonstick cooking spray. Bake 4 to 5 minutes or until deep golden brown. Let cool completely.

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