“This hearty soup is a crowd pleaser. With the old school secret of blending up half of the soup, you can even get some veggies past those picky eaters! With a yummy thick broth that hits the spot, this soup will keep you coming back for more!”
Ingredients:
3 ½ cups of cooked chicken (from whole chicken *see note below)
4 ½ cups of chicken broth (I use homemade chicken bone broth but you can sub broth of your choice)
2 cups of salsa verde
1 can of coconut milk (13.5 oz can)
3 cups of cubed sweet potatoes
2 cups of zucchini
1 tsp. Garlic powder
1 tsp. Cumin
½ tsp. Sea salt
Directions:
I cook a whole chicken in my crockpot for 4hrs. (But you can use any already cooked chicken). I remove the chicken, then strain the liquid and add it to my chicken broth to equal 4 ½ cups.
Pour all of the chicken broth back into your crockpot with remaining ingredients. Cook on high for 2-3 hours until the potatoes are cooked through.
Remove 2 cups of potatoes and zucchini with 1 cup of broth and place in blender. Then pour the blended mixture back into the pot, add chicken back in, and eat as is or add in additional options (see below)!
Optional Add-ins:
-Shredded cheese
-Avocado
-Sour Cream
-Crushed tortilla chips
-Etc.
Recipe by Beth Waggoner
Print Friendly