Slow Cooker Mexican Chicken Soup is a soul-warming dish that combines the vibrant flavors of Mexican cuisine with the convenience of a slow cooker. This comforting and nutritious soup is packed with tender chicken, aromatic spices, and an assortment of vegetables. Whether you’re looking for a satisfying weeknight meal or a crowd-pleasing dish for gatherings, this recipe will surely impress your taste buds and warm your heart. At only 1 point per serving, this WW recipe is sure to please the most discriminating. The original WW recipe can be found on their website.
1 Point – Total Time: 4 hour 55 min – Prep Time: 25 minutes – Cook Time: 4 hour 30 minutes – Serves: 6
History and Background: Mexican cuisine boasts a rich culinary heritage, with its vibrant flavors and diverse ingredients. Traditional Mexican soups are known for their bold combinations of spices, vegetables, and protein. Slow cooking is a technique often employed to enhance the depth of flavors and tenderize the ingredients. Mexican Chicken Soup, or “Sopa de Pollo,” has been enjoyed for generations in Mexican households. It has become popular worldwide due to its delicious taste and simplicity. Let’s now explore the ingredients that make this dish a standout.
Let’s dive into the history, background, ingredients, and preparation of this delicious Mexican-inspired dish.
Ingredients
- 1 Tbsp Olive oil
- 8 cups, 2 (32-ounce) cartons Reduced-sodium chicken broth
- 2 medium, chopped Uncooked onions
- 6 large cloves, sliced Garlic
- 2 pounds, (skin removed) Uncooked skinless chicken breast with bone
- 3 small, sliced, or diced Carrots
- ½ tsp, or to taste Table salt
- 1 pinch Cayenne pepper
- 2 medium Poblano chilis
- 14½ oz, fire-roasted variety, drained Canned diced tomatoes
- 6 sprigs, fresh leaves Cilantro
- 6 medium Radishs
- 1 Lime, cut into wedges
Preparation Steps
- Heat oil in medium skillet over medium heat. Add onions and cook, stirring, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds longer. Transfer to 5- or 6-quart slow cooker.
- Add chicken, carrots, salt, and cayenne to slow cooker; pour in broth. Cover and cook until chicken and vegetables are fork-tender, 4–5 hours on High or 8–10 hours on Low.
- Meanwhile, preheat broiler. Line broiler rack with foil.
- Place poblano peppers on prepared rack and broil 5 inches from heat, turning, until skins are blistered and charred, 10–15 minutes. Transfer peppers to zip-close plastic bag. Squeeze out air and seal bag; let peppers steam 10 minutes. Peel peppers and remove stems and seeds, dice peppers and reserve.
- With slotted spoon, transfer chicken to plate. When cool enough to handle, remove and discard bone. Tear or cut chicken into bite-size pieces.
- Return chicken to slow cooker along with poblanos and tomatoes. Cover and cook until heated through, about 15 minutes on High. Ladle soup evenly into 6 bowls. Top with cilantro leaves, radishes, and pickled peppers.
- Serving size: 2 cups
Tips:
- For an extra kick of spice, add a diced jalapeño pepper or a pinch of cayenne pepper.
- Feel free to customize the soup by adding additional vegetables like zucchini, green beans, or spinach.
- If you prefer a thicker soup, you can use an immersion blender to partially blend some of the ingredients before serving.
Conclusion: Slow Cooker Mexican Chicken Soup is a fantastic way to indulge in the vibrant flavors of Mexican cuisine. This easy-to-make recipe brings together tender chicken, aromatic spices, and a colorful array of vegetables, resulting in a hearty and satisfying soup. Whether it’s a chilly evening or a casual gathering with friends, this soup is a delightful crowd-pleaser. Serve it with your favorite toppings and let your taste buds revel in the warmth and complexity of Mexican flavors.
