OK, so when I planned this dinner the weather was feeling very Fall like. And, of course, when I served it we were having a big burst of Summer. We’ll just ignore that for now…
This soup was inspired by the Mexican Chicken Chowder recipe from the Against All Grain cookbook. You really should own this book!
I love a good crockpot soup, and this recipe seemed like a good one for a long slow cook.
- 4 boneless chicken breasts (I put mine in frozen)
- 2 cups roasted tomatillo salsa
- 4 cups chicken broth
- 1 can pumpkin
- 2 cups peeled and sliced carrots
- 2 teaspoons lime juice
- 1 teaspoon minced garlic
- 1/2 teaspoon sea salt
- 1 tablespoon cumin
- 2 cups chopped spinach
- Garnish: chopped fresh cilantro, and avocado slices
I added all ingredients EXCEPT the spinach, and garnishes to the crockpot and cooked on low for 7ish hours. We came home from our day out and about to a very delicious smelling almost complete dinner with almost no work to be done. Take 2 forks and shred your chicken breasts, they should fall apart with no problem. I like mine finely shredded, the husband likes bigger chunks of chicken, so, I did a little of both. After shredded in the chicken I added in the fresh spinach, turned my crockpot to high, and let it go for about 20 more minutes. Dished it out into bowls and garnished with a handful of fresh cilantro and avocado slices. Yum!