Caribbean-Style Chicken Soup with Lime and Cilantro

Ingredients

• 1 tablespoon chiles in adobo sauce 
• 3  chicken thighs bone-in
• 15 ounce black beans rinsed drained canned
• 3  chicken breasts bone-in
• 32 ounce chicken broth 
• 23 servings rice hot cooked
• 23 servings cilantro leaves fresh
• 1 teaspoon garlic minced
• 3 tablespoons juice of lime fresh
• 23 servings lime wedges 
• 0.5 cup onion chopped
• 0.5 teaspoon pepper 
• 23 servings radishes thinly sliced
• 1 tablespoon caribbean rub with spice hunter) salt-free
• 1 teaspoon salt 
• 23 servings cup heavy whipping cream sour
• 0.5 cup coconut milk unsweetened
• 4 teaspoons vegetable oil 

Equipment

• frying pan
• slotted spoon
• slow cooker

Directions

1. Sprinkle chicken evenly with Caribbean rub; set aside.
2. Heat 1 teaspoon oil in a medium skillet over medium-high heat; add onion and garlic. Cook 3 minutes or until tender.
3. Transfer mixture to a 5-quart oval slow cooker using a slotted spoon.
4. Heat remaining 3 teaspoons oil in skillet over medium-high heat; add chicken, and cook 6 to 8 minutes, or until browned, turning occasionally.
5. Transfer chicken to slow cooker.
6. Add 1 cup broth to skillet, scraping skillet to loosen browned bits.
7. Pour over chicken.
8. 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.
9. Remove chicken from slow cooker, and cool 10 minutes.
10. Remove chicken from bones, returning meat to slow cooker. Stir in lime juice.
11. Serve soup over hot cooked rice; top with cilantro, radishes, and sour cream.
12. Serve with lime wedges.
13. * We used adobo sauce from canned chipotle chiles in adobo sauce.