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Slow-Cooker Caribbean-Style Chicken Soup with Lime and Cilantro
4 hr 35 min
bone-in chicken breasts, skinned
bone-in chicken thighs, skinned
tablespoon salt-free Caribbean rub
teaspoons vegetable oil
medium onion, chopped (1/2 cup)
teaspoon finely chopped garlic
carton (32 oz) Progresso™ chicken broth (4 cups)
tablespoon adobo sauce (from can of chipotle chiles)
can (15 oz) Progresso™ black beans, drained, rinsed
cup unsweetened coconut milk (not cream of coconut)
tablespoons fresh lime juice
Serve-With, if desired
Hot cooked rice
Fresh cilantro leaves
Finely chopped radishes
Spray 5-quart oval slow cooker with cooking spray. Sprinkle chicken evenly with Caribbean rub; set aside.
In 12-inch skillet, heat 1 teaspoon of the oil over medium-high heat. Cook onion and garlic in oil 3 minutes, stirring occasionally, until tender. Transfer mixture to slow cooker using slotted spoon. In skillet, heat remaining 3 teaspoons oil over medium-high heat. Cook chicken in oil 6 to 8 minutes, turning occasionally, until browned. Transfer chicken to slow cooker.
Add 1 cup of the broth to skillet, scraping to loosen browned bits. Pour over chicken. Add remaining 3 cups broth, the adobo sauce, beans, coconut milk, salt and pepper to slow cooker.
Cover; cook on High heat setting 1 hour. Reduce heat setting to Low. Cover; cook 3 hours longer.
Remove chicken from slow cooker to plate; cool 10 minutes. Remove chicken from bones; discard bones and return meat to slow cooker. Stir in lime juice. Serve soup over rice; garnish with cilantro, radishes and lime wedges.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1/2 Starch; 1 1/2 Very Lean Meat; 1 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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