Well, I suppose that I have to accept that fact that fall…actually winter is right around the corner. 🙁 However, there is a silver lining to colder weather and that is soup!
Soup is the silver lining.
I actually grew up on Campbell’s tomato and mushroom soup. It seemed like every Sunday after church, we would head home for lunch and it would be grilled cheese sandwiches with one tomato and one mushroom soup. Sometimes I would even mix them together in my bowl for a nice rose coloured lunch! Well, the palate has matured a little bit since then and I can’t imagine cracking open a tin can of soup for lunch now. Just a quick glance at the nutrition label online and I see glucose/fructose as the 3rd ingredient and then corn/canola and soybean oils added in for good measure. One serving has 16 grams of sugar! Who puts sugar in their soup?! I guess their slogan “Soup is good food” doesn’t really apply here.
Cue a healthier soup!
I saw this soup on @cleanfoodcrush and it looked so great, I had to try it. I made a few adjustments to suit my family’s taste, but what I liked about it the most was that it’s a crockpot recipe. Chop it up in the morning, and when you come home from work, it’s ready to eat. Plus, you get leftovers for the rest of the week.
Chicken and Veggie Lime Soup
A great prepare ahead crock-pot meal!
Ingredients
- 5 chicken breasts
- 1 red onion, diced
- 2 carrots, diced
- 2 celery stocks, diced
- 1 jalapeno pepper, seeded and diced
- 1 tbsp olive oil
- 1 red pepper, diced
- 3 garlic cloves, crushed
- 14 oz jar of diced tomatoes
- 8 cups chicken stock
- 1/4 tsp each salt and pepper
- 1 tsp ground cumin
- 1 tsp oregano
- 1 lime, juiced
- 1 handful fresh cilantro chopped
- 2 avocados sliced
Instructions
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In a pan, heat oil and add onion. Cook 3 minutes. Add the rest of the vegetables (carrots, celery, red pepper, garlic) cook an additional 3 minutes.
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Place veggies in crock pot, top with chicken, spices, salt and pepper.
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Pour 8 cups of stock and jar of tomatoes on top. Cover with lid and cook 6-8 hours on low.
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After cooking is complete, remove chicken, shred it with two forks, then return to crock pot.
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Add in the lime and fresh cilantro and stir well. Serve with more cilantro and fresh avocados on top.
You could certainly add a blend of wild/brown rice, quinoa, barley or couscous to make this soup a little heartier, but we actually liked it the way it is! So, next time you feel a cold front coming on (or you have a lot of veggies in your crisper that need to be used), try this Chicken and Veggie Lime Soup!
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