It’s still winter. Had you noticed? While the rest of the country complains about the cold and the snow and the polar vortex, I’ve been annoyingly zen about the weather.
Well, no more. My hands are dry, my fingers ache, and the snow is dirty and old. The only things still making me happy about winter are my scarves, which are like wonderful blankets for my neck, and soup.
Soup doesn’t hold the same charm in warm weather. In the winter, soup warms us from the inside out, and just the act of holding a steaming mug of soup brightens my mood. This week’s Crock Pot Southwest Chicken Soup is a great one for warming the belly and the soul.
Earlier last week I roasted a chicken for dinner, and the leftover chicken was used in this soup. You could use cooked chicken or raw, or even frozen. Just make sure it’s boneless and skinless. It can also be modified with other vegetables, like carrots and celery, and it would be good with some black beans thrown in.
My husband and kids like their soup thicker than I do, so after the soup was done, I dished myself up and threw in 1/4 cup uncooked rice. I covered it back up, and let it cook 30 minutes longer. Everyone was happy. They were even happier with some cheese on top of it the second night.
I used my 6.5-Quart Crock-Pot Programmable Touchscreen Slow Cooker to make this Crock Pot Southwest Chicken Soup.
Crock Pot Southwest Chicken Soup
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