Slow-Cooker Caribbean-Style Chicken Soup with Lime and Cilantro

Ingredients

• 3  chicken breast bone-in
• 3  chicken thighs bone-in
• 1 tablespoon walkerswood jamaican jerk seasoning salt-free
• 4 teaspoons vegetable oil 
• 0.5 cup onion chopped
• 1 teaspoon garlic finely chopped
• 32 oz chicken broth (4 cups)
• 1 tablespoon chipotle sauce canned (from can of chipotle chiles)
• 15 oz black beans rinsed drained canned
• 0.5 cup coconut milk unsweetened (not cream of coconut)
• 1 teaspoon salt 
• 0.5 teaspoon pepper 
• 3 tablespoons juice of lime fresh
• 1 serving rice hot cooked
• 1 serving cilantro leaves fresh
• 1 serving radishes finely chopped
• 1 serving lime wedges 

Equipment

• frying pan
• slotted spoon
• slow cooker

Directions

1. Spray 5-quart oval slow cooker with cooking spray.
2. Sprinkle chicken evenly with Caribbean rub; set aside.
3. In 12-inch skillet, heat 1 teaspoon of the oil over medium-high heat. Cook onion and garlic in oil 3 minutes, stirring occasionally, until tender.
4. Transfer mixture to slow cooker using slotted spoon. In skillet, heat remaining 3 teaspoons oil over medium-high heat. Cook chicken in oil 6 to 8 minutes, turning occasionally, until browned.
5. Transfer chicken to slow cooker.
6. Add 1 cup of the broth to skillet, scraping to loosen browned bits.
7. Pour over chicken.
8. Add remaining 3 cups broth, the adobo sauce, beans, coconut milk, salt and pepper to slow cooker.
9. Cover; cook on High heat setting 1 hour. Reduce heat setting to Low. Cover; cook 3 hours longer.
10. Remove chicken from slow cooker to plate; cool 10 minutes.
11. Remove chicken from bones; discard bones and return meat to slow cooker. Stir in lime juice.
12. Serve soup over rice; garnish with cilantro, radishes and lime wedges.