I woke up on the third day of spring to this:
Snow, sleet, hail, rain, & thunder. Definitely a soup day.
This recipe is another one from Williams-Sonoma’s The New Slow Cooker, & I was able to use extra chicken I had in the freezer from the Herbed Chicken Thighs I made awhile back. This came together so easily! I made a half recipe & still had some left over after the 3 of us ate our fill (& My Husband The Hungry went back for seconds!), but I’m posting the 6-serving full recipe from the cookbook for you.
- 1 can (15 oz.) crushed tomatoes (I used diced & it worked fine)
- 1 to 1 1/2 yellow onion, coarsely chopped
- 3 cloves garlic, smashed
- 1 to 2 jalapeno chilies, seeded & chopped
- 5 1/2 cups chicken stock
- 2 lbs. skinless, bone-in chicken thighs, trimmed of excess fat
- 3 limes
- 1 tsp. red wine vinegar
- 1 tsp. ground cumin
- 3 bay leaves
- 3/4 tsp. salt
- 15 oz. corn, frozen & thawed, or fresh (about 5 ears)
- 2 small avocados, halved, pitted, peeled, & diced
- tortilla chips
- Combine tomatoes, onion to taste, garlic, jalapeno to taste, & 1 cup stock in a blender or food processor. Blend until smooth. Pour into slow cooker.
- Add chicken, remaining stock, the juice of one of the limes (I just did a generous squeeze of bottled juice), vinegar, cumin, bay leaves, salt, & some pepper.
- Cover; cook on low 5 hours. The chicken will be very tender.
- Remove the chicken from the slow cooker, remove the bones & any excess fat, & shred the meat. Skim off the fat from the liquid & remove the bay leaves. Add the chicken back into the slow cooker.
- Add the corn; cook on low 15 minutes (if using fresh corn, cook 30 minutes).
- Ladle the soup into bowls; garnish with avocado chunks, cilantro, & chips. Cut the remaining limes into wedges & serve with the soup.