Slower Cooker Chicken and Ancho Soup with Lima Beans and Corn Recipe

Looking for an easy Slower Cooker Chicken and Ancho Soup with Lima beans and corn recipe? Learn how to make Slower Cooker Chicken and Ancho Soup with Lima beans and corn using healthy ingredients.


Submitted by bekka78

Makes 8 servings



Adapted from Food and Wine Recipe

Recipe Ingredients for Slower Cooker Chicken and Ancho Soup with Lima beans and corn

1 tbsp olive oil
3 lbs boneless skinless chicken thighs
1/4 tsp Salt
1/4 tsp freshly ground black pepper
4 garlic cloves, thinly sliced
1 large onion, coarsely chopped
2 cups chicken stock or low-sodium broth
1 quart water
3 ancho chili peppers, stemmed and seeded
2 red chili peppers, seeded and coarsely chopped
1 teaspoon ground cumin
10 ounces frozen corn, thawed (2 cups)
10 ounces frozen lima beans, thawed (2 cups)
1 tablespoon unsalted butter, softened
2 tablespoons all-purpose flour

Recipe Directions for Slower Cooker Chicken and Ancho Soup with Lima beans and corn

  1. Bring one cup of chicken stock to a boil in a sauce pan. Add the Ancho peppers and remove from heat. Allow to rest one hour. Purée mixture in a food processor until smooth.

  2. Heat the oil in a medium skillet. Add the garlic, red chili peppers and onion and cook over moderately high heat, stirring often, until softened, about 4 minutes. Add the remaining chicken stock and bring to a boil, scraping up any browned bits on the bottom of the skillet. Scrape the contents of the skillet into the slow cooker. Add the water, ancho chiles mixture, chicken thight and the cumin. Cover and cook on low heat for 6-8 hours until the chicken is cooked is tender.

  3. Transfer the chicken to a large rimmed baking sheet to cool slightly. Shred the chicken. Add the corn and lima beans. Cover and cook for 1 hour, until the lima beans are tender.

  4. In a small heatproof bowl, blend the butter with the flour to form a paste. Gradually whisk in 1 cup of the hot broth. Whisk the mixture into the soup. Cover and cook, whisking a few times, until the broth is thickened, about 15 minutes. Season with salt and pepper. Serve with tortilla chips.

  5. MAKE AHEAD The soup can be refrigerated for up to 3 days. Reheat gently.

Categories

Main Dish

Nutrition Facts
Serving Size 453.1g
Amount Per Serving
Calories
460
Calories from Fat
155
% Daily Value*
Total Fat
17.2g
26%
Saturated Fat
4.8g
24%
Trans Fat
0.0g
Cholesterol
155mg
52%
Sodium
437mg
18%
Potassium
877mg
25%
Total Carbohydrates
21.4g
7%
Dietary Fiber
4.6g
18%
Sugars
2.7g
Protein
54.3g
Vitamin A 32% Vitamin C 21%
Calcium 6% Iron 24%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • Low in sugar
  • High in niacin
  • High in selenium
  • High in vitamin B6
  •   Bad points
  • High in cholesterol
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