This is a recipe I’ve cobbled together over the past few years, with techniques borrowed here and there from other recipes that didn’t quite fit the bill. (Thanks to America’s Test Kitchen, Cooking Light, Not Your Mother’s Slow Cooker Cookbook, and A Year of Slow Cooking blog for the inspiration.) The result is a hearty soup with a lot of flavor. Enjoy it for your Cinco de Mayo fiesta – or any day.
What you need:
- 2 medium onions, quartered (or 1 large)
- 28 oz. can diced tomatoes
- 1 t. vegetable oil
- 1 1/2 t. oregano
- 1 1/2 t. cumin
- 1/2 t. cayenne
- 1 t. chili powder
- 4 cloves garlic, minced
- 1 1/2 lbs. boneless skinless chicken (breasts or thighs)
- 1 lb. frozen corn
- 4 oz. green chiles (or 14 oz. salsa verde)
- 1/2 t. salt
- 6 c. chicken broth (store-bought or homemade)
- cooked rice, optional (to stir in at the end)
- Optional garnishes:
- 6 lime wedges or a splash of lime juice
- 2 c. shredded cheddar cheese
- 1-2 avocado, cubed
- 4 c. crushed tortilla chips
- 1/2 c. sour cream
- 1/2 c. cilantro
- 1/2 c. sliced green onions
- small skillet and wooden spoon
- knife and cutting board
- measuring cups and spoons
- 5 quart or larger slow cooker
Time: 10 minutes prep, 4-6 hours cooking
Multiplying the recipe: They don’t make slow cookers large enough to double this recipe. Each batch would need its own slow cooker.
In a blender, puree the diced tomatoes and the onions.
In a small skillet, heat the oil over medium-high heat. Add the spices and garlic and cook briefly, until they become fragrant (about 30-60 seconds). Watch carefully to ensure they do not burn.
In a 5 quart or larger crockpot, add the remaining ingredients (except rice and garnishes). Cover and cook on low for 4-6 hours.
Remove the chicken from the crockpot and shred it. Return it to the crockpot with rice, if using. Allow to sit for a few minutes to heat the chicken and rice.
Serve with optional garnishes.