And just like that…..it feels like winter.
If you haven’t gotten on the whole soup/slow cooker thing, now is the time my friends. And I’ve got the perfect recipe for you to start. This slow cooker chicken and veggie soup is so comforting, so hearty, so delicious, and so healthy! So you can totally feel better about grabbing that second bowl.
I’m sure you know by now, but I’m obsessed with slow cooker meals. The recipes I’m making lean healthy, make a ton, and I can cook them during the day while the boys are at school so in the evening I can focus on them/their activities. It fits our lifestyle so well and I love that I get to smell something delicious cooking all day long in my home.
This recipe is a wonderful place to start if you haven’t tried any yet. You basically just dump everything in – it doesn’t get much easier than that. Come dinner time stir in a little cream cheese (to die!!!) and drop with some fresh cheddar and cilantro.
You just won dinner.
SLOW COOKER CHICKEN AND VEGGIE SOUP
Recipe from Candid Mommmy
3 Chicken Breasts
1 Large Chopped Onion
1 Chopped Bell Pepper
1 Cup Chopped Carrots
14.5 Oz Can Fire Roasted Tomatoes
10 oz Can Rotel
8 oz Tomato Sauce
7oz Green chilies (I used mild for the family)
15 oz Black Beans (drained & rinsed)
1 Can or 1.5 C Frozen Corn (fire roasted would work awesome!)
2 Cups Chicken Broth
2 T Minced Garlic
1 T Cumin
2 t Chili Powder
1/2 T Salt
1/2 T Pepper
+ 3/4 Block Cream Cheese
Toppings: cilantro, cheese, jalapenos, crackers, etc
Dump everything in the slow cooker aside from the cream cheese and cook on low for 7 hours or so. Near the last half hour or cooking or so, stir in the cream cheese. Top with your choice of toppings: cheese, cilantro, crackers, sour cream, jalapenos etc.