Tex-Mex Slow Cooker Soup | Easier Eats

Ingredients

• ***For the soup:***
• 2 1/2 pounds chicken thighs, bone-in, skins removed and discarded
• 4 cups lower-sodium chicken broth
• 3 large stalks celery, sliced
• 3 medium carrots, sliced
• 2 poblano peppers, seeded and chopped
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 2 (15-ounce) cans white cannellini beans, drained
• salt, to taste
• 1 (8-ounce) package Monterey Jack cheese, shredded
• 2 tablespoons lime juice
• ***Optional, for garnish:***
• avocado, to taste, chopped
• cilantro, to taste, chopped
• sour cream, to taste
• tortilla strips, to taste