I’ll say it again…I am so glad my pal Courtney showed me the way…to crockpot love. I made another soup this week, this one using up all the odds and ends that were left over from last week.
I had planned on making a tortilla soup of some sort, but it ended up as more of a chicken soup. I threw in all the ingredients at lunch time again, but this time, I turned that sucker on high and let it cook until I got home from work, about 5 hours. The veggies were soft and buttery, just like I like them. I really wanted to throw some cilantro in there, too, but alas! Our neighborhood store didn’t have any. We’ve been eating the leftovers for lunch, and I’m a little sad that there’s only one more little bowl left. I’ll just have to find a new crockpot recipe!
Let’s see if I can remember how I did this one:
Crockpot Chicken Soup
- 1/2 small red onion, chopped
- 2 garlic cloves, minced
- 3 small summer squash, diced
- 2 carrots, sliced
- 1/2 a rotisserie chicken, skinned and pulled into small chunks
- 1 can black beans, rinsed and drained
- 1 can diced tomatoes
- 2 cans vegetable broth
- 1 teaspoon salt
- 1 teaspoon cumin
Toss everything in the crockpot, stir it up, and cook on high for 4 to 5 hours.
Makes 6 – 8 servings.