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
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.
Recipe by A Camera and A Cookbook at https://acameraandacookbook.com/spicy-chicken-veggie-soup/