Green Chile Chicken Soup
Servings: 0
Ingredients
- 3 lbs bone-in skinless chicken thighs
- 5 cups chicken stock
- 8 oz fire-roasted green chilies and their juices 2 - 4oz cans
- 1 yellow onion diced
- 1 green (unripe) plantain peeled and diced
- 1 jalapeno seeded and diced
- 3 cloves garlic, minced
- 1 tbsp fine sea salt
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground white pepper
- 2 cups plantain chips
- 4 avocados pitted, peeled and sliced
- 1 cup torn fresh cilantro
- 3 limes cut into wedges
Instructions
- Put chicken thighs in a 6 quart slow cooker
- Add chicken stock, green chilies, onion, plantain, parsnip, jalapeno, garlic, salt, cumin, coriander and white pepper in the slow cooker
- Cover and cook for 6 hours on low
- Remove the chicken and shred it from the bone. Return the meat to the slow cooker and stir to combine.
- Serve the soup in the slow cooker on the warm setting.
- Add plantain chips, avocados, cilantro and lime wedges as desired