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Recipe: Tex-Mex Chicken Soup


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Recipe: Tex-Mex Chicken Soup

From Good Housekeeping | January 14, 2014

Tex-Mex Chicken Soup

From Good Housekeeping

Makes 6 servings

2 medium russet potatoes, peeled and cut into ½-inch chunks

1 pound skinless, boneless chicken- breast halves, cut into quarters

1 pound skinless, boneless chicken thighs, cut into halves

4 cups chicken broth

3 large celery stalks , thinly sliced

1 jalapeño chile, finely chopped

2 teaspoons ground cumin

1 clove garlic, crushed with press

1 teaspoon salt

¼ teaspoon black pepper

2 cups frozen corn, thawed

½ cup lightly packed fresh cilantro leaves, finely chopped

1 tablespoon lime juice

1 ripe avocado, peeled and chopped

Instructions: snip


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Great sounding recipe! Even better, it is made in a crock pot, but with no pre-browning or a lot of chopping. Thanks, @Draggingtree.

I am a person that loves to use a crock pot when I fixs meals for my bride

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