Spanish Chicken Soup

SERVES 8

• 1 Tbsp 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
• ⅓ cup chopped cilantro or 6 frozen cubes cilantro
• 7 cups broth or 7 cups water, seasoned with chicken soup mix
• ½ tsp paprika
• ½ tsp chili powder
• 1½ tsp oregano
• ½ tsp cumin
• 1½ tsp minced onion
• salt and pepper, to taste
• 1 Tbsp honey
• 1 tsp sriracha (optional but highly recommended)
• 6 boneless, skinless chicken thighs
• juice of 1 lime

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 8 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!

(Originally featured in Family Table, Issue 765)