Summer Crockpot Soup (w/ Chicken & Veggies)
Simple to make and bursting with fresh summer flavors, this light summer soup is made simple in the crockpot with chicken, and plenty of vegetables. A mostly hands-off recipe, just chop, drop, and dinner's done!
Equipment
Ingredients
- 1 medium yellow onion, finely chopped
- 2 pounds boneless skinless chicken breasts or thighs
- 1 (15-oz) can tomato sauce
- 1/2 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon mild chili powder
- 2 teaspoons kosher salt
- 32 oz chicken stock
- 3 medium zucchinis, chopped
To Add at the End
- 3 cups chopped dark leafy greens, such as kale or swiss chard
- 1 pint cherry tomatoes, sliced into halves
- 2 tablespoons fresh limes
Instructions
- To a 6-quart slow cooker, add the onion, chicken, tomato sauce, cumin, garlic powder, chili powder, salt, chicken stock, and zucchini. Cover and cook on high for 4 hours or low for 6, or until the chicken is cooked through and shreds easily with a fork.
- Remove the chicken, shred it with two forks, then add back to the slow cooker along with the greens, cherry tomatoes, and lime juice. Cover and cook for an additional 15-30 minutes, until the greens are tender. Taste and adjust seasonings, then serve.
Notes
- Feel free to add some fresh corn, cut off the cob, at the end of the cooking process.
- If you prefer the zucchini to be less cooked, add it at the end along with the greens.
- The toppings really make this soup, so definitely pile them on! Consider adding some corn chips, cheese, sour cream, sliced avocado, cilantro and green onions to take this one over the top.
Nutrition
Serving: 1 (of 6) | Calories: 264kcal | Carbohydrates: 12g | Protein: 38g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: -1.98g | Cholesterol: 101mg | Sodium: 788mg | Potassium: 1210mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2004IU | Vitamin C: 40mg | Calcium: 65mg | Iron: 2mg
