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Slow-Cooker Caribbean-Style Chicken Soup with Lime and Cilantro
Slow-Cooker Caribbean-Style Chicken Soup with Lime and Cilantro
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Prep Time:
25 minutes
Total Time:
4 hours 35 minutes
Try this Caribbean chicken and black bean soup for a hearty and flavorful slow-cooked dinner.
Ingredients:
  • 3 bone-in chicken breasts, skinned
  • 3 bone-in chicken thighs, skinned
  • 1 tablespoon salt-free Caribbean rub
  • 4 teaspoons vegetable oil
  • 1 medium onion, chopped (1/2 cup)
  • 1 teaspoon finely chopped garlic
  • 1 carton (32 oz) Progresso™ chicken broth (4 cups)
  • 1 tablespoon adobo sauce (from can of chipotle chiles)
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1/2 cup unsweetened coconut milk (not cream of coconut)
  • 1/2 teaspoon pepper
  • 3 tablespoons fresh lime juice
  • Hot cooked rice
  • Fresh cilantro leaves
  • Finely chopped radishes
  • Lime wedges
Instructions:
  • Coat a 5-quart oval slow cooker with cooking spray. Season chicken evenly with Caribbean rub and set it aside.
  • 1. In a large skillet over medium-high heat, warm 1 teaspoon of oil. Sauté onion and garlic for 3 minutes until tender. Use a slotted spoon to transfer the mixture to the slow cooker. Add the remaining 3 teaspoons of oil to the skillet and heat it over medium-high heat. Cook the chicken for 6 to 8 minutes until browned, then transfer it to the slow cooker.
  • Pour 1 cup of the broth into the skillet, gently scraping to release the flavorful browned bits. Transfer everything to the slow cooker along with the remaining 3 cups of broth, adobo sauce, beans, coconut milk, salt, and pepper.
  • Cover and cook on High heat for 1 hour, then reduce heat to Low, cover, and continue cooking for an additional 3 hours.
  • Take out the chicken and place it on a plate to cool for 10 minutes. Remove the meat from the bones, discard the bones, and put the meat back in the slow cooker. Add lime juice, and serve the soup over rice. Garnish with cilantro, radishes, and lime wedges.

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