Happy Thursday, Everyone!
One more day until the weekend! I can’t believe it. I’m so excited because we are heading to the mountains tomorrow to stay for the weekend. After I get done blogging this recipe, I’m going to start packing, and then head over to the outdoors store to pick up a few camp-friendly items! I’ll also be making several energy balls, and other recipes to take with us. I’ll share what I’m up to on my Instagram stories just in case you’re interested! I’m also going to try to squeeze in another blog post tomorrow before I head out. 😊
On Monday night, I made a crockpot vegetable and chicken chili soup. I didn’t plan on sharing the recipe or creating a post, but after I took a bite, I thought it would be wrong of me to keep this to myself. I’ve been living off of this soup all week, and each bowl gets better and better. I’m not sick of it yet, just excited to make it again next week! It’s light enough to have during the hot weather as we patiently wait for fall to arrive. 
When I don’t feel like individually prepping my meals, I’ll buy a ton of eggs and yogurt for breakfast, salad for lunch, and make some type of crockpot meal to eat for dinner each night. This makes meals easy and stress-free. I love having things prepared, so I don’t have to brainstorm meal ideas.
This soup is low carb, high protein, gluten free, dairy free, and can be made vegan by swapping out the chicken brother for vegetable broth and replacing the chicken with extra beans.
Kyle likes to add cheddar cheese to his, and I love adding rice crackers. Another great thing about crockpot soup is that if you have a ton of produce about to go bad, you can throw it into the soup, and then freeze for future meals. We will have some soup left before we head out on the trip, so I’ll end up freezing the extra, so it doesn’t go to waste.
Vegetables Chicken Chili
Ingredients
- 32 oz Organic Chicken Broth
- 2 lbs Chicken Breast diced
- 4 Tbsps Avocado Oil your choice of oil
- 16 ounces Diced Tomatoes canned
- 16 ounces Cannellini Beans drained & rinsed
- 2 Cups Carrots sliced
- 1 Large Zucchini diced
- 1 Cup Celery chopped
- 1 Large Onion diced
- 2 Large Green Bell Peppers diced
- 1 Large Red Bell Pepper diced
- 2 Tbsps Garlic Powder
- 2 Tbsps Onion Powder
- 1/4 Cup Cumin
- 3 Tbsps Chili Powder
- 1 Tbsp Honey
- 1/2 Tbsp Sea Salt
- 1/2 Tbsp Black Pepper
Instructions
- Add all ingredients to a crockpot.
- Cook on high for four hours.
- Reduce heat to medium or low, and cook for an additional three hours.
- Give the soup a taste test to determine if it needs more salt, cumin, garlic, pepper, or anything you want!
Now, It’s time for me to head out and get ready for the weekend away! I’ll pop on here later this afternoon with my cappuccino to start tomorrow’s blog and reply to the comments in my box! 💜
Questions for you!
- Are you team crockpot or Instant Pot? (I’ve never used the instant pot)
- What meal do you like to make to keep in the fridge all week long?
- Team spice or team no spice?
I’ve never used an instant pot either, but my mom has one and swears by it. So, team crockpot for now! I’m also a huge soup fan, it is so easy to make and like you said, it’s a great way to use up extra produce. I’m making taco soup to keep in the fridge for over the weekend tonight actually! I normally make soup or some kind of stir fry, both dishes just seem to get better the longer they sit! I like spice, but not too hot. Medium, I guess ha
Most people who have it swear by it, so it’s probably a train I should hop on!
MMMM taco soup is SO GOOD!!
lol yes, a medium is good 🙂 Sometimes I like that extra spice! Depends on what it is!
Yum, I love chilli! I can’t wait to make more and have it more since autumn is on the way. My favourite comfort food! 🙂
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Yes! It is indeed one of the best! 😃
Instant pot all the way. So perfect for when you want to cook something like spaghetti squash and don’t have 45 minutes to do it. It takes 7-10 minutes in the instant pot!
I love making “jammy” eggs for the week (medium boiled- i hate hard-boiled eggs). I use them on top of everything! or i just eat them alone with Trader Joe’s Everything but the Bagel spice.
Hi, Aileen!
Ugh, I keep seeing so many cool IP recipes! I need to get one, but don’t need another appliance haha!
MMMM those sound good!!!!
Could you do this in a Dutch oven as well? I have a tiny little crock pot but it’s definitely not big enough to make this but my Dutch oven is. Would you just cook it on the stove instead or in the oven? So excited to see what you’ve got planned for the mountains this weekend!
Yes! You’d just have to change up the cooking temps/times!
Oh yes…I’ll be making this!! ❤️
Hope you enjoy!!
I could make a vegetarian version of this! It would be perfect for fall 🙂 Yum!
http://www.justbeingbrooklyn.com
Yes, you totally can! xo
I don’t know why but a couple years ago I never would have thought to put zucchini in chili and then one day I had some left over and thought, “I’ll just chop this up and stick it in the chili too.” and it was the best chili ever!!
This looks delicious and I’m so excited to try this recipe for Fall!!
Zucchini adds SO MUCH to a soup! Love that you’re adding it in 🙂
Is the measurement for cumin correct, 1/4 cup? Thanks!
It is! More cumin the better!
I just want to be clear, uncooked chicken breast??
Can I add some egg noodles to this you think? If so long when would you add this?
Thanks!!!
Hi, Kristen!
Yes, uncooked chicken breast.
If you are going to add egg noodles, I’d add it in after the two or three hour mark! Egg noodles would be so good!
Thanks for sharing!