Slow-Cooked Sweet Corn & Poblano Chicken Soup

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 4 cups unsalted chicken bone broth
• 3 ears fresh sweet corn, kernels sliced off, cobs reserved
• 2 fresh poblano peppers, seeded and finely diced
• 1 large sweet Vidalia onion, finely diced
• 3 cloves fresh garlic, smashed and minced
• 1 lb Yukon Gold potatoes, peeled and diced small
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 bunch fresh cilantro, stems minced, leaves reserved for garnish
• 2 tbsp Salted Perfection Lime Zest Finishing Salt, divided

Instructions

1. Place the diced onion, minced garlic, poblano peppers, minced cilantro stems, and diced Yukon Gold potatoes into the base of a 6-quart slow cooker.
2. Lay the chicken thighs evenly over the fresh vegetables. Scatter the sweet corn kernels on top. Push the reserved bare corn cobs deep into the pot—this is crucial for extracting every ounce of natural, earthy sweetness into our broth.
3. Pour in the chicken bone broth. Sprinkle in the ground cumin, smoked paprika, and exactly 1 tablespoon of the Lime Zest Finishing Salt to build our foundational seasoning. Cover and set the slow cooker, cooking on LOW for 6 to 7 hours, or HIGH for 3 to 4 hours, until the chicken yields effortlessly to a fork.
4. Remove the lid and carefully discard the spent corn cobs. Transfer the chicken thighs to a clean cutting board, shred the meat gently with two forks, and return it to the pristine broth.
5. To build a luxurious texture without masking the pure flavors with dairy, use the back of a wooden spoon to mash a handful of the tender potatoes directly against the side of the pot. Stir thoroughly to incorporate the natural starches.
6. Ladle the hot, aromatic soup into wide bowls. Garnish with the reserved fresh cilantro leaves, and aggressively finish each portion with the remaining 1 tablespoon of the Lime Zest Finishing Salt. This final application delivers a brilliant, unadulterated citrus spike that elevates the entire dish. DUNZO!