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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 ServingsĀ 

Serving Size 1 1/2 Cups of Soup

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