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