Slow-Cooker Caribbean-Style Chicken Soup with Lime and Cilantro

Prep 25 min
Total 4 hr 35 min
Servings 8

Looking for a hearty slow-cooked dinner? Then check out this Caribbean-style soup featuring chicken, Progresso® black beans and chicken broth. MORE+ LESS-

By Betty Crocker Kitchens

Updated March 13, 2015

Make with

Progresso Broth

Ingredients

Soup

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

1/2

cup unsweetened coconut milk (not cream of coconut)

teaspoon salt

1/2

teaspoon pepper

tablespoons fresh lime juice

Serve-With, if desired

Hot cooked rice

Fresh cilantro leaves

Finely chopped radishes

Lime wedges

Steps

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1

Spray 5-quart oval slow cooker with cooking spray. Sprinkle chicken evenly with Caribbean rub; set aside.
2

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.
3

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.
4

Cover; cook on High heat setting 1 hour. Reduce heat setting to Low. Cover; cook 3 hours longer.
5

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.