D has been on a soft foods diet for nearly a week now, so I’ve needed to come up with meals that don’t heat up the house and work for his restricted diet. I made a less spicy version of this soup for my mother-in-law and father-in-law when they were visiting by not including the cayenne pepper and reducing the amount of fresh ground pepper. It’s pretty easy to adjust to your family’s taste preference by adding or subtracting ingredients. If you want a more spicy version, just toss in some of your favorite spicy peppers.
I like to eat my soup without the toppings, but both Daddy and Munchkin prefer to add some cheese and sour cream. I do like to toss on some tortilla chips when we have them on hand.
This is a nice meal for when you don’t want to have to stand over a hot stove to prepare a hearty meal for the family. If it’s really warm, you could even put the crockpot in the garage or outside to minimize the heat added to the house. You just want to make sure you don’t have any curious pets that might try to get into the crockpot. 😉
Of course, I’m always happy when I can just dump the ingredients in the crockpot and, for the most part, forget about it until dinner. Any time there are less dishes to wash, Munchkin is also very happy.
Spicy Crockpot Chicken Soup Recipe
Ingredients:
- 3 boneless, skinless chicken breasts
- 4 cups (1 quart) chicken or vegetable broth
- 2 cans organic diced tomatoes
- 1 can organic corn
- 1 can organic kidney beans
- 1 can organic white beans
- 2 cans diced green chilies
- 1 small onion, diced
- 1 medium green/yellow/red pepper, diced
- 1/2 tsp fresh ground pepper
- salt to taste
- 1 Tbsp. dried cilantro (optional)
- 1/4 – 1/2 tsp. cayenne pepper (optional)
- cheese (optional)
- sour cream (optional)
- tortilla chips (optional)
Directions:
- Drain kidney beans, white beans, and corn.
- Dump the kidney beans, white beans, corn, chilies, and broth into crockpot.
- Add diced peppers, diced onions, and seasonings. Stir to combine.
- Add chicken breast. Push them down so they are covered with the veggie/tomato mixture.
- Cook at low heat for at least 5 hours.
- About an 2 hours prior to eating, remove chicken breast and shred. Put back in pot and continue to cook.
- Serve plain or top with cheese, sour cream, and/or tortilla chips.
This makes roughly 7 bowls of soup which means we usually have leftovers. It heats up wonderfully for lunches. You can even freeze it, if desired.
- 3 boneless, skinless chicken breasts
- 4 cups (1 quart) chicken or vegetable broth
- 2 cans organic diced tomatoes
- 1 can organic corn
- 1 can organic kidney beans
- 1 can organic white beans
- 2 cans diced green chilies
- 1 small onion, diced
- 1 medium green/yellow/red pepper, diced
- ½ tsp fresh ground pepper
- salt to taste
- 1 Tbsp. dried cilantro (optional)
- ¼ - ½ tsp. cayenne pepper (optional)
- cheese (optional)
- sour cream (optional)
- tortilla chips (optional)
- Drain kidney beans, white beans, and corn.
- Dump the kidney beans, white beans, corn, chilies, and broth into crockpot.
- Add diced peppers, diced onions, and seasonings. Stir to combine.
- Add chicken breast. Push them down so they are covered with the veggie/tomato mixture.
- Cook at low heat for at least 5 hours.
- About an 2 hours prior to eating, remove chicken breast and shred. Put back in pot and continue to cook.
- Serve plain or top with cheese, sour cream, and/or tortilla chips.
