Lunch: Tex-Mex Chicken Soup

Classic chicken soup gets a makeover inspired by spicy Southwestern cuisine.

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

Instructions

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.

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