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.
Spicy Chicken and Vegetable Soup with Beans & Legumes
- 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
- Add avocado oil to the bottom of the crockpot, and turn the heat to high.
- 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)
- 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)
- Give the soup a final taste test to determine if it needs any additional seasonings like salt or pepper.
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!
- Do you ever make crockpot meals to eat throughout the week?
- Do you like a brothy soup or soup filled with ingredients?
- What’s your favorite side to go with soup?