Rating: 4 stars
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A squeeze of lime, crisp radishes, and fresh cilantro add zing to this earthy soup.

Recipe by Oxmoor House June 2006

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Recipe Summary

prep:
23 mins
cook:
4 hrs
additional:
10 mins
total:
4 hrs 33 mins
Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle chicken evenly with Caribbean rub; set aside.

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  • 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.

  • 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.

  • * We used adobo sauce from canned chipotle chiles in adobo sauce.

Source

Christmas With Southern Living 2006

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