Soup season is finally upon us! Hooray! This year, this season has been much more bearable. The weather has surprisingly been warmer (YESSSSS!) and personally I just wish it would stay this way all year long. In my opinion, warm fall is the best kind of fall.
Fall always calls for warm, cozy soups and I’ve got one that fits the bill. This particular soup is one that just makes my heart happy. In making this soup, I did two things I hardly EVER do: 1) actually make soup and 2) use my crock pot. I know, it’s borderline ridiculous to admit that (especially the lack of crock pot usage) but if I’m being totally honest, I forget I even have a crock pot…and that it isn’t difficult to make soup, especially one like this. I think I have finally come aboard the crock pot train, though, and there ain’t no lookin’ back!
One reason I’m a huge fan of this soup is that it has a wide variety of veggies that can be easily interchanged to suit personal preferences. Is there such a thing as too many vegetables in a soup? I think not. It’s surprisingly sweet, hearty, and just so satisfying. It’s a recipe I’ll definitely be making many times during fall/winter.
What’s YOUR favorite fall soup? I would love to know! :)
roughly 1 lb. of boneless, skinless chicken (or substitute for equal amount of veggies)
1 and 1/2 c. quinoa
1 can white sweet corn
1 can diced tomatoes (I bought diced tomatoes seasoned with garlic)
3 large organic carrots, chopped
1 large organic sweet potato, peeled and cubed
1/4 c. diced onion
2-3 cloves garlic, minced
6 c. broth of choice (I used vegetable)
1 white chicken chili mix (or your preferred chili mix)
salt + pepper, if needed
Chop onion, carrots, sweet potato and add to crock pot.
Add minced garlic.
Drain corn and add in along with chicken, diced tomatoes, chili seasoning, quinoa, and broth.
Stir everything together and cook on high for 3-5 hours (mine took around 3.5 hours.)
Once everything has cooked thoroughly, shred chicken and add back into soup.
Recipe adapted from Chelsea’s Messy Apron