Spicy Chicken Veggie Soup

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.

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

 

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Prep time

10 mins

Cook time

8 hours

Total time

8 hours 10 mins

 

Author: Lysha @ A Camera & A Cookbook

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.

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