In the morning before I left for work, I threw the raw chicken (each chicken breast cut into 4 or 5 big chunks to help them cook quicker) along with the chicken broth, carrots, onions, and garlic. I allowed that to cook for about 4 hours on high. When I came home and lunch, I pulled the chicken it, which by the way was fully cooked and cut it into small bite-size pieces. Then I threw in the everything else except the zucchini and squash because I didn’t want them to get soggy. I bumped the crockpot down to low and allowed it to cook another 4 hours. When I got home from work, I threw in the zucchini and squash and let it cook until I was ready to eat.

This is an absolutely yummy soup that is low carb and healthy.

Spicy Chicken Veggie Soup {Crockpot}Servings: 12
Prep Time: 10 minutes
Cooking Time: 8 hours

Ingredients:
1 large diced Vidalia onion
6 cloves minced garlic
2 tbs of chili powder
2 fresh diced jalapeño peppers (seeded and gutted for less heat)
2 quarts chicken stock
1 14 oz. can tomato sauce
1 14 oz. can diced fire-roasted tomatoes
1 14 oz. can diced petite tomatoes
2 sliced/diced carrots
2 large sliced/diced zucchini/yellow squash (I used 1 of each)
1.5 pound of cooked and diced chicken breast

Optional Toppings:
1 cup fresh chopped cilantro
2 cups of shredded cheese
Chili Flavored Fritos
Sour cream

Directions:
1. Put the raw chicken along with the chicken broth, carrots, onions, and garlic into the crockpot.
2. Cook on high for 4 hours.
3. If the chicken is not yet cut into bite-size pieces, go ahead and do that. Then, throw in everything else except the zucchini and squash.
4. Lower the temperature to low and cook for 4 more hours.
5. About 30 minutes to an hour, throw in the zucchini and squash.
6. Serve with optional toppings if desired.

Spicy Chicken Veggie Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 12
Ingredients
  • 1 large diced Vidalia onion
  • 6 cloves minced garlic
  • 2 tbs of chili powder
  • 2 fresh diced jalapeño peppers (seeded and gutted for less heat)
  • 2 quarts chicken stock
  • 1 14 oz. can tomato sauce
  • 1 14 oz. can diced fire-roasted tomatoes
  • 1 14 oz. can diced petite tomatoes
  • 2 sliced/diced carrots
  • 2 large sliced/diced zucchini/yellow squash (I used 1 of each)
  • 1.5 pound of cooked and diced chicken breast
  • Optional Toppings:
  • 1 cup fresh chopped cilantro
  • 2 cups of shredded cheese
  • Chili Flavored Fritos
  • Sour cream
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Instructions
  1. Put the raw chicken along with the chicken broth, carrots, onions, and garlic into the crockpot.
  2. Cook on high for 4 hours.
  3. If the chicken is not yet cut into bite-size pieces, go ahead and do that. Then, throw in everything else except the zucchini and squash.
  4. Lower the temperature to low and cook for 4 more hours.
  5. About 30 minutes to an hour, throw in the zucchini and squash.
  6. Serve with optional toppings if desired.

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