Caribbean-Style Chicken Soup with Lime and Cilantro |
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Prep Time: 23 Minutes Cook Time: 240 Minutes |
Ready In: 263 Minutes Servings: 8 |
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A squeeze of lime, crisp radishes, and fresh cilantro add zing to this earthy soup. Ingredients:
3 bone-in chicken breasts, skinned |
3 bone-in chicken thighs, skinned |
1 tablespoon salt-free caribbean rub (we tested with spice hunter) |
4 teaspoons vegetable oil |
1/2 cup chopped onion |
1 teaspoon minced garlic |
1 (32-ounce) container chicken broth |
1 tablespoon adobo sauce |
1 (15-ounce) can black beans, rinsed and drained |
1/2 cup unsweetened coconut milk |
1 teaspoon salt |
1/2 teaspoon pepper |
3 tablespoons fresh lime juice |
hot cooked rice |
fresh cilantro |
thinly sliced radishes |
sour cream |
lime wedges |
Directions:
1. Sprinkle chicken evenly with Caribbean rub; set aside.
2. Heat 1 teaspoon oil in a medium skillet over medium-high heat; add onion and garlic. Cook 3 minutes or until tender. Transfer mixture to a 5-quart oval slow cooker using a slotted spoon. Heat remaining 3 teaspoons oil in skillet over medium-high heat; add chicken, and cook 6 to 8 minutes, or until browned, turning occasionally. Transfer chicken to slow cooker. Add 1 cup broth to skillet, scraping skillet to loosen browned bits. Pour over chicken. Add remaining broth, adobo sauce, and next 4 ingredients to slow cooker. Cover and cook on HIGH 1 hour. Decrease temperature to LOW, and cook 3 more hours.
3. Remove chicken from slow cooker, and cool 10 minutes. Remove chicken from bones, returning meat to slow cooker. Stir in lime juice. Serve soup over hot cooked rice; top with cilantro, radishes, and sour cream. Serve with lime wedges.
4. * We used adobo sauce from canned chipotle chiles in adobo sauce.
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