Tex-Mex Chicken Soup

By jedrew_52

Ingredients

• 2 medium russet potatoes
• 1 lb. skinless, boneless chicken-breast halves
• 1 lb. skinless, boneless chicken thighs
• 4 c. chicken broth
• 3 large celery stalks
• 1 jalapeño chile
• 2 tsp. ground cumin
• 1 clove garlic
• 2 c. frozen corn
• 1/2 c. lightly packed fresh cilantro leaves
• 1 tbsp. lime juice
• 1 ripe avocado
• salt
• black pepper

Preparation

Step 1

In large bowl, combine potatoes and 1/4 cup water. Cover with vented plastic wrap and microwave on high 5 minutes or until almost tender. Drain and transfer potatoes to bowl of 7- to 8-quart slow cooker.
To same slow cooker bowl, add chicken, broth, celery, jalapeño, 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.
Transfer chicken to cutting board. Using two forks, pull chicken into bite-size pieces. Return chicken to slow cooker bowl.
Stir corn, cilantro, and lime juice into soup. Divide among serving bowls. Top with avocado.