Chunky Chipotle Chicken Soup
Servings
Prep Time
Cook Time
Ready In
Recipe: #23307
March 30, 2016
Categories: Fresh Tomatoes, Dinner, Main Dish, Soups/Stews, Poultry, Chicken, Fruit, Vegetables, Potatoes, North American, Fall/Autumn, Sunday Dinner, Winter, Weeknight Meals, Slow Cooker, Gluten-Free, Low Fat, No Eggs, Non-Dairy, Special Diet - Weight Watchers etc., Bone-in Pieces, Kosher Meat more
"This is out of a clean eating magazine. It shows cal 343, fat 9g, carbs 29g, fiber 5g, sugars 5g, protein 33g, sodium 525mg, cholesterol 117mg."
Ingredients
Nutritional
- Serving Size: 1 (508.9 g)
- Calories 506.1
- Total Fat - 27.5 g
- Saturated Fat - 6.9 g
- Cholesterol - 138.9 mg
- Sodium - 704 mg
- Total Carbohydrate - 37.9 g
- Dietary Fiber - 6.9 g
- Sugars - 7.1 g
- Protein - 27.8 g
- Calcium - 59.4 mg
- Iron - 2.7 mg
- Vitamin C - 82.9 mg
- Thiamin - 0.3 mg
Step 1
To a 4-quart slow cooker, add onion, bell pepper, garlic and chipotle chiles. Stir to combine. Top with potatoes and tomatoes.
Step 2
Heat a large non stick skillet on medium-high. Add chicken and cook for about 2 minutes per side, until lightly browned. Transfer chicken to slow cooker. To skillet, add broth, scraping up any browned bits with a spoon; pour broth over chicken. Sprinkle with cumin. Cover and cook on low for 6 to 7 hours, or until chicken is no longer pink in center and falling off the bone. (Alternatively, cook on high for 3 to 3 1/2 hours.)
Step 3
Gently remove chicken from slow cooker. Turn off heat and let stand, uncovered, for 15 minutes to absorb flavors and thicken slightly. (NOTE: Do not stir as vegetables are very tender.) Debone chicken in large pieces. Divide chicken among serving bowls and top with vegetable mixture. Drizzle oil over top, dividing evenly. Sprinkle with salt and cilantro and serve with lime wedges.
Tips & Variations
- Slow cooker
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