By now you’ve probably figured out that I’m slightly (ok, very…) obsessed with one appliance in my kitchen, and I’m not talking about my coffee machine (although I’m certainly obsessed with that too, don’t get me wrong), it’s my slow cooker! And yes, it’s my slow-cooker because I’m the only one who has used it since we received it for a wedding present back in August 2012. Until Nick gets his hands on it and actually makes something, it’s mine. All mine. He does get to enjoy the end results though, obviously. And so far I’ve only had one failure recipe in the slow cooker, and it wasn’t this one.
Do you own a slow cooker? If you don’t, get one. It can be a smaller one, or it can be a larger one (which I prefer because I can double recipes and freeze them). Or perhaps you do have one, but it’s locked up in the attic somewhere. Go get it. Start using it again. Even if only for this Clean Eating Magazine recipe. And don’t even think about putting it back during the warmer months, because there are plenty ofsummer slow cooker recipes too.
Chunky Chipotle Chicken Soup with Potatoes and Cilantro
Ingredients
1 red or yellow onion, peeled and cut into 8 wedges *
1 red bell pepper, seeded and diced
4 cloves garlic, peeled *
1 Tbsp. chopped chipotle chiles in adobo sauce *
4 white potatoes, scrubbed and each cut into 6 wedges
2 cups grape tomatoes
20 oz. skinless, bone-in chicken thighs, trimmed of visible fat
1/2 cup low-sodium chicken broth *
1/2 tsp. ground cumin
1 Tbsp. extra virgin olive oil
1/2 tsp. sea salt
1/2 cup chopped fresh cilantro leaves
1 lime, quartered
*Note: If you are following a low FODMAPs diet you can omit the garlic and onion and replace with a tuscan or garlic-infused olive oil, to get some of the flavors back. Another option would be to use them both in the recipe, but just avoid eating the large chunks/cloves when you consume the final product (although for those who are really sensitive to the fructans/galactans this may still cause problems). This method seemed to work well for me. You will also need to omit the chipotle chiles in adobo sauce and just use canned chipotle chiles, plain. Lastly, look for a chicken broth with zero garlic or onion added.
Directions
- In a 4-quart (or larger) slow cooker, add onion, bell pepper, garlic and chipotle chiles. Stir to combine. Top with potatoes and tomatoes.
- Heat a large nonstick skillet on medium high. Add chicken and cook for about 2 minutes per side, until lightly browned. Transfer chicken to a slow cooker. To skillet, add broth, scraping up any browned bits with a spoon; pour broth over chicken. Sprinkle with cumin. Cover and cook on low for 6 to 7 hours, or on high for 3 to 3 1/2 hours (or until chicken is no longer pink in center, and it falls off the bone).
- Gently remove chicken from slow cooker. Turn off heat and let the vegetables stand, uncovered, for 15 minutes to absorb the flavors and thicken slightly. Be careful not to stir because vegetables will be very fragile and tender, and might fall apart. Debone chicken in large pieces. Divide chicken among serving bowls and top with vegetable mixture. Drizzle oil on top, dividing evenly. Sprinkle with salt and cilantro and serve with lime wedges.
Before…
After. The veggies were nice and tender, and the chicken was “fall off the bone” tender as well.
This was certainly one of my favorite Clean Eating Magazine recipes. By far. And yes, the little bit of lime zest on top was a delectable addition!
Nutrition Facts for 1/4th of recipe
Nutrition Highlights: Under 400 calories, excellent source of fiber, vitamin A and vitamin C, good source of iron. Oh yeah, and it was amazing. Who says healthy can’t taste good? Huh? Who?!
This recipe will be staying in our family for years to come. Our future children will be eating this and saying “I remember when mommy used to make this wonderful chipotle chicken soup with potatoes!”…..oh yes, you just wait.
