|Possibly the easiest and tastiest soup you'll ever make!|
Okay you guys, this may well be the easiest—and one of the tastiest—dishes I've come up with in a loooooong time. Just six ingredients that you probably already have on hand and a crock pot. It really couldn't be simpler.
I was running short on time and inspiration yesterday and I needed a fast meal that I didn't have to do much (read: any) prep for. My friend Kristen shared this yummy recipe for a five-ingredient white chili on Facebook, but I didn't have the right beans and the crushed tomatoes were calling my name. Plus, let’s face it, any meal that can be cooked in a crock pot in my house will be.
So I went the pantry (a.k.a a plastic shelf in my garage), pulled out the ingredients, tossed them in the slow cooker, and walked away. Here’s what went into the pot:
Simple Slow Cooker Chicken Salsa Soup
2 (15-ounce) cans of chickpeas, drained and rinsed
4-6 boneless, skinless chicken thighs
1 (12-ounce) jar salsa verde (green salsa)
1 (28-ounce can) crushed tomatoes in juice
2 cups low-sodium chicken broth or stock
1 tablespoon ground cumin
Place all ingredients in crock pot and cook on high for 4-6 hours or low for 8-10 hours. Easy peasy.
I already told you that this soup turned out tasty. But it’s a true testament to yumminess when I’m eating leftover piping hot soup…at 10 AM…when it’s already in the mid-80s outside…and the AC is blasting. Southern California has not gotten the memo that it’s supposed to be FALL and it’s killing me. I think I’ll go light my pumpkin spice candle in protest.
Seriously though, the hubs gave this one the thumbs up and I’m eating it for breakfast, so yeah, rave reviews all around. It’s clean too, so totally AdvoCare approved. Woot Woot! Double bonus.
You could garnish this soup with all sorts of stuff like cilantro, green onions, lime wedges, and—if you're being indulgent—cheese and tortilla chips, but I promise you, it’s delicious as is. Enjoy!
Until next time,