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Meat
Easy
8 Servings
Allergens 
No Allergens specified
8 Hours, 20 Minutes
Diets
Cherry tomatoes, cilantro, corn, and kohlrabi take the place of carrots, dill, celery, and zucchini, while the spices here are more reminiscent of Mexican tacos. You can set this soup before bed to be ready for the morning, or set before you leave for work to be ready for when you get home at night. Enjoy it with some tortilla chips and guacamole for a complete meal.
1 tablespoon olive oil
1 onion, sliced
1 red onion, chopped
5 cloves garlic, sliced
1 kohlrabi, cubed
1 (19-oz./550-g.) can corn, drained
1 cup cherry tomatoes, whole
1/2 cup chopped cilantro or 6 cubes Gefen Frozen Cilantro
7 cups broth or 7 cups water, seasoned with chicken soup mix
1/2 teaspoon paprika
1/2 teaspoon chili powder
1 and 1/2 teaspoons oregano
1/2 teaspoon cumin
1 and 1/2 teaspoons minced onion
salt, to taste
pepper, to taste
1 tablespoon Manischewitz Honey
1 teaspoon sriracha (optional but highly recommended)
6 boneless, skinless chicken thighs
juice of 1 lime (or about 2 tablespoons Heaven & Earth Lime Juice)
avocados
jalapeños
tortilla chips
additional lime juice
Combine olive oil, onions, garlic, kohlrabi, corn, tomatoes, cilantro, broth, and seasonings in your Crock-Pot insert. Lay pargiyot on top. Cook on high for eight hours, or overnight.
Remove pargiyot from the Crock-Pot and shred with two forks. Return to the pot and stir. Squeeze lime juice into the pot.
Serve topped with diced avocado, jalapeños, tortilla chips, and more lime juice!
Styling and Photography by Sina Mizrahi
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Can I do this in a small Crock-Pot (I think it’s the smallest size)
Looks delicious…but this looks to be Mexican Chicken Soup. Mexicans do speak Spanish but Mexico is not Spain.
After seeing this in the mishpacha, we made and loved this. It’s a winner!