Spicy Chicken & Vegetable Soup with Beans & Lentils

Spicy Chicken & Vegetable Soup with Beans & Legumes

Happy Memorial Day Weekend!

I’m finally back on east coast time and have been getting into the grove of my normal schedule after being away for two and a half weeks. I have so much travel content to post, and it has been a blast putting it all together. Aside from catching up on the blog, I had to catch up on housework and do some food prepping for the week. After traveling, I like to restock my fridge with tons of healthy items for making salads, quick snacks, and soup that I can eat all week long. When I’m tired or jetlagged, I tend to crave a lot of sweet and salty foods because my body wants quick energy. Knowing that I made sure to chop a lot of fresh fruit, vegetables, and prepare my fridge for all the cravings to come.

Soup is one of my favorite food prep items to keep in my fridge. It’s so easy to reheat and eat on repeat 😉 
Whoever said that soup was just for the colder months, was seriously mistaken.

Soup keeps me full, is filled with nutrients, protein, and it’s a comfort all year round. Like salads, you can make so many different variations so it never gets boring. I love thick soups filled with a ton of vegetables and protein. I don’t care for the brothy soups unless it’s tomato and comes with a side of grilled cheese 🙂
This is what my dinner has looked like all week long. Giant salads and big bowls or mugs filled with soup.

I have enough soup for three more bowls, and then I’m going to have to come up with a new recipe to eat next week. I’m on that soup kick!
I always overload my crockpot because there is no such thing as too much soup.

If I know I’m not going to be able to eat it all, I’ll usually pack a container up and take it over to my parent’s house. I didn’t have to do that this weekend because my boyfriend was here to help me eat it. He loved the soup, especially since I added an overload of chicken. 

 

 

5 from 2 votes
Print

Spicy Chicken and Vegetable Soup with Beans & Legumes

Course Main Course
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings 18 Servings
Calories 120 kcal
Author Taralynn McNitt

Ingredients

  • 1 Large Zucchini (sliced & halved)
  • 1 Cup Celery sliced
  • 1 1/2 Cups Carrots sliced
  • 1 Large Green Bell Pepper chopped
  • 1 Large Red Bell Pepper chopped
  • 1 Medium Sweet Yellow Onion chopped
  • 1 Cup Green Beans sliced
  • 1 Medium Jalapeno Pepper (deseeded & diced)
  • 1 Cup Diced Tomatoes (drained can)
  • 1/4 Cup Green Chilies
  • 1/4 Cup Minced Garlic
  • 15 Ounces White Northern Beans (drained)
  • 15 Ounces Lentils (drained)
  • 32 Ounces Low-Sodium Organic Chicken Broth
  • 3 Tbsps Avocado Oil (or olive)
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Onion Powder
  • 1 Tsp Black Pepper
  • 1 Tsp Sea Salt
  • 1 Tsp Cayenne Powder
  • 2 Tsp Chipotle Powder
  • 1 Tsp Oregano
  • 1 Tbsp Cumin
  • 2 lbs boneless chicken breasts

Instructions

  1. Add avocado oil to the bottom of the crockpot, and turn the heat to high. 

  2. Add the zucchini, celery, carrots, bell peppers, onion, green beans, jalapeno pepper, tomatoes, chilis, white beans, legumes, minced garlic, and broth to the crockpot. 

    Mix in the garlic powder, oregano, onion powder, black pepper, sea salt, cayenne pepper, chipotle powder, and cumin.

    Stir, and allow to cook for four hours on high. (stir every hour or so)

  3. At the four hour mark, dice the chicken breast and stir them into the crockpot. Cook for an additional 90 minutes on high. (stir every thirty minutes to allow the chicken to cook evenly)

  4. Give the soup a final taste test to determine if it needs any additional seasonings like salt or pepper. 

Recipe Notes

Makes 18 Servings 

Serving Size 1 1/2 Cups of Soup

Per Serving: 120 Calories, 13g Carbs, 2g Fiber, 3g Fat, 16g Protein, 1g Sugar 

This recipe is packed with lean protein, and pairs perfectly with a tossed salad.

Makes 18 Servings 

Serving Size 1 1/2 Cups of Soup

Per Serving: 120 Calories, 13g Carbs, 2g Fiber, 3g Fat, 16g Protein, 1g Sugar 
Now, I need to think of which soup I’ll be making for next week!

Have a great Memorial Day! Thinking of all who served and lost their lives for my freedom. I will be forever grateful!

Questions for you!

  1. Do you ever make crockpot meals to eat throughout the week?
  2. Do you like a brothy soup or soup filled with ingredients?
  3. What’s your favorite side to go with soup?

Comments

  • Jennifer

    Sorry, but I have a dumb question… are the 2 lbs chicken breasts already cooked before you add to crock pot? I would think so, but… Thanks

    Reply to Jennifer
  • Christina

    I am also on a soup kick! I just finished off my turkey taco soup. I’m going to check out the rest of your soup recipes now for inspiration. Thanks!

    Reply to Christina
  • Linda @ the Fitty

    Honestly, with all the amazing recipes you have, you should open your own restaurant! 🙂

    Reply to Linda @ the Fitty
  • Nicole K.

    I totally agree with you! I’ll eat soup whether its 20 degrees or 100! Here in Iowa, it’s getting pretty warm & humid. We just ended a weekend that had an average temp of 98 degrees! The forecast seems to be upper 80s & mid 90s for this week.

    I used to make crockpot meals for the week, but stopped due to lack of recipe ideas. But this soup looks delicious, I may just have to make a batch!!

    I like both types of soups, but soups filled with ingredients are my favorite. For example, the Minestrone soup at Olive Garden is loaded with veggies and sooo good. It would be even better with chicken!

    I usually don’t have a side with soup (unless it’s salad), but totally agree with you that tomato soup & grilled cheese is the BEST combo!

    Reply to Nicole K.
    • Taralynn McNitt

      Let me know what you think of it! 😀

      omg…that minestrone at olive garden is THE BEST!!

      Lol it is the best combo ever! I made a grilled cheese pizza with tomato soup as the sauce in high school lol Might have to redo that one for the blog!

      Reply to Taralynn McNitt
  • Kelsey

    Thank you for the simple recipe. I’m not a chef but I think I’ll be able to manage.

    Reply to Kelsey
  • Meghan Richer

    After I read this post I rummaged through my cabinets and fridge and found stuff to make some chicken tortilla soup in the crockpot! I love the ease of crockpot meals, I just dumped everything in and let it sit while I did some other chores throughout the day, I’m not sure why I don’t make soup in the crockpot more often actually haha. I love soup with some crackers or tortilla chips, or with a salad on the side.

    Reply to Meghan Richer
  • Jace

    Yum!

    Reply to Jace
  • Cait

    I made this soup last night! It’s absolutely wonderful.

    I added ground turkey instead of chicken but will try chicken breast next time.

    Reply to Cait
  • Kirsten

    What kind of “legumes” for the 15 ounce can in your recipe?

    Reply to Kirsten
  • Susie | Mile High Dreamers

    Yummy! This looks super delicious and filling, even without chicken! And I’m with you, soup is meant for ALL year long. Especially since it makes meal prepping ridiculously easy!
    Ben and I are addicted to the Instant Pot ever since we got one for Christmas. We prep tons of brown rice and beans in it to throw into meals all week long. Although I’m not gonna lie, I REALLY want to try a crockpot brownie…. 🙂
    I pretty much like soup that’s soup… And if it comes with a side of crusty bread, I’m forever a fan!

    Reply to Susie | Mile High Dreamers
  • Emily

    This soup looks incredible!

    Reply to Emily
  • Thomay

    I don’t know why it’s never occurred to me to make soup for the week. What a great idea! It is cold on my side of the earth as of now.

    Reply to Thomay
  • Michaela

    I’m leaving the grocery store with the ingredients to make this!

    Reply to Michaela
  • Casandra

    Crockpot meals are life savers! just dump it and forget it (for a while at least!) I like to throw chicken marniated in different salad dressing in there and then shred it up and use it for different meals in the week. Crockpot chili is always in my top 3 favorite!

    Im about 70/30 when it comes to the kind of soup I like. I love having veggies and protiens in my soup but sometimes go on brothy binge. Soup on its own is perfect for me unless its chili them I LOVE it with corn torilla chips or cornbread!

    Reply to Casandra
  • Charmaine Ng | Architecture & Lifestyle Blog

    Love the recipe, as always, Taralynn! It’s super hot where I live but under the airconditioner, soup would be awesome. 🙂

    Charmaine Ng | Architecture & Lifestyle Blog
    http://charmainenyw.com

    Reply to Charmaine Ng | Architecture & Lifestyle Blog

Leave a Reply

Your email address will not be published.

Previous post

Patty Melts, Cheesy Pizza, Mexican Casserole, & More!

Next post

Life Back to Normal: Tennis, Happy Pups, & Food at Home