Happy Cinco de Mayo day! This a new holiday for me. It is not really celebrated in my area on the NY/CT border outside of the Mexican community.
But I'm always up for a new excuse to make a cuisine from another country. Everyone likes Mexican food!
This was the first soup I made in a slow cooker during the summer. I never thought of making either soup or using a slow cooker during warmer weather.
I was looking through a Mexican cookbook and it dawned on me that people do eat soup in warmer climates. They just don't heat it up a lot. I also realized that slow cookers are terrific for the summer because they don't give off any heat... it's great to have a meal waiting for you after a day at the beach.
This is a pretty simple soup that is open to variations. You can use onions instead of leeks, parsnips instead of carrot... any wilting vegetable. The key to the flavor is the dried chipolte peppers and the fire roasted tomatoes.
Slow Cooker Mexican Chicken Soup
Prep Time: 10 minutes
Cook Time: 6 to 8 hours low
Keywords: slow-cooker soup/stew gluten-free chicken Mexican
Ingredients (6 to 8 servings)
- 1 pound of boneless, skinless chicken thighs
- 1 large leek chopped
- 3 carrots chopped
- 1 dried chipolte peppers
- 3 tablespoons of extra-virgin olive oil (EVOO)
- 1 teaspoon of salt and pepper
- 1 teaspoon of oregano (if you can find Mexican great)
- 1 15 ounce can of fire roasted diced tomatoes
- 4 cups of chicken broth
- 1 15 ounce can of chickpeas liquid too.
- garnish: chopped fresh cilantro, cotija or feta cheese, corn chip or tortillas, lime
1) Whisk together: EVOO, salt, pepper, oregano and chicken broth. Mix in tomatoes. Set aside.
2) Put leeks, carrots, chipolte pepper in the slow cooker first. Top with chicken, then, chickpeas. Pour tomato spice mixture over the chickpeas.
3) Cook until carrots and leeks are tender 6 to 8 hours on low.
4) Shred chicken meat before serving
5) Garnish with: cilantro, cotija cheese, corn chips and lime juice.