This is my absolute busiest time of year so I know I have no business writing a post now. I can already hear my best friend giving me a hard time for taking the time to write this instead of working (she helps keeps me/my life on track) like I should be. But, I really loved this soup recipe and it was so easy to make and since it took less than 10 minutes to make, I figured as long as I could write this post quickly (please don’t judge any misspellings or errors) and didn’t worry about get the perfect picture with camera (please don’t judge the half eaten bowl of soup and mess on the sides of the bowl or the terrible iPhone pics) then I could get away with writing this in a timely fashion and get back to work soon so here goes….
One of my very first posts back in 2011 was the Chicken Tortilla-less Soup and it is still to this day one of our family’s fall favorites. But to be honest, I don’t make it very often. Selfishlessly, I don’t just because when I cook it, I always take out a portion for myself first before adding the corn and beans for my family. It’s not that I miss those two things, but I do miss the heartiness they use to provide. I like my foods/meals to feel hearty!! So tonight, after taking out my extra large portion (always have to think about leftovers), I quickly cooked a bag broccoli slaw (already pre-cut) in about 2 tbsp of butter in a pan. Once that was done, I poured it in with my soup mixture (see 3rd pic below) and now I have a soup that I know I will make again and again! I was excited to share this not only because the soup was so tasty AND hearty but also because I realized that you can add broccoli slaw or any veggies really to any broth based soup to make it heartier. And I guess I do a lot of times add celery or zuchinni noodles, but this broccoli slaw is really a great addition to soup.
And to make this recipe extra easy, we used the leftover chicken from this recipe but you could also use just a rotissie chicken. And for the bone broth, I just used this one by Pacific that I actually get from Costco. Oh and I didnt have an onion to sautee so just used onion powder. This really was so quick and easy to make! I hope you love it, and can follow my directions. Just keep it simple. Sautee veggies with butter, add all ingredents (including cooked chicken) to your pot and allow to cook for about 10 or so minutes to allow the flavor soak in and enjoy!
Okay, I still have to prep for my class I am teaching tomorrow and work on about 1000 pictures! Happy soup season!!
My lunch for the rest of the week!
Ok I now realize how important good pictures are in food posts. While this looks pretty gross, I just wanted to show you my big bowl I used to dump my portion of the soup and then after I added the broccoli slaw. And for what it’s worth, no, the iphone pictures aren’t THAT good, or at least in this situation.
Alice said with a giggle that it wasn’t awkard at all that I was taking a picture of her while studying. But I wanted to show that it makes for a great after school snack, too!!
I know the “Ingredients” side on the recipe card looks long but that is only because I made notes on how to make shortcuts to make this recipes even easier!
- 4 skinless, boneless chicken breasts or rotissie or whole chicken cooked
- 2 tsp minced garlic
- 1 tsp ground cumin
- 1/2 tsp celtic sea salt (if you use low sodium chicken broth. otherwise might need 2 tsp)
- 1 large box chicken broth or bone broth (Pacific) plus an extra cup or two if you have some.
- 1 large chopped onion or onion powder
- 1 teaspoon chili powder
- 2 lemons (or about 3-4 tbsp lemon juice)
- 2 cups chunky salsa
- lots of fresh cilantro (we use about 1/2 cup or more!)
- 1 can black bean (strained) and 1 can of corn, if desired
- 1-2 tbsp of avocado oil
- blue corn tortilla chips, cheese, and sour cream for optional garnishes
- some broccoli slaw and 2 tbsp of butter
- lots of avocado for on top
- Old post directions: Start by setting up your crockpot in the morning on low. Put in 4 large chicken breasts (you could also add extra chicken to use for tacos another night), a can of chicken broth, and 1 cup salsa. Let cook about 6 hours or until you can tear the meat apart with a fork. Be sure not to overcook it since it’s going to be simmer in the soup for a bit. Once the meat is done, use fork and knife to shred.
- In a large soup bowl, add chicken broth, finely chopped cilantro, chopped onion, a can of diced tomatoes, 2 more cups of salsa, celtic sea salt, garlic, cumin, chili powder and lemon juice. You could also add black beans and corn if desired. Trader Joe’s has a great ‘roasted corn’ in the frozen section that looks like it came fresh off the grill. Then add the chicken, cook on low for about 30 minutes, and let the flavors soak in. Garnish with blue corn tortilla chips, cheese, and sour cream, if you prefer, and enjoy!
- We didnt use a crock pot. I just used a big pot since we already had cooked chicken and the recipe took me all of 10 minutes to put it together. So easy!!
- Cook the broccoli slaw in medium pot with butter. Allow to cook until it's soft. Then add it to "your portion" of the soup if you skip the beans and corn.
- We just added lots of guacamole for our garnish and it was perfect!