Food-a-licious Friday: South Western Chicken and Veggie Soup

Hello there and Happy Friday!!

It’s cold and rainy around these parts, which is SO rare for where I live in Arizona. It’s pretty much the perfect weather for something homemade and warm…and of course something that cooks quickly so that you can warm up that belly in no time at all. I’m sharing one of my go-to soups for days such as today. It’s very easy and very inexpensive and can be modified easily to your liking. I often switch out some veggies for others depending on what I have in the fridge. My recipe for South Western Chicken and Veggie Soup is sure to win your heart…and my 5 year old daughter loves it too (with crunched tortilla chips on top!). 

sw chicken veggie soup

It’s a one pot wonder, my friends! And cooks in about 20-30 minutes. Just throw all the ingredients into a pot on the stove, bring it to a boil then reduce to a simmer and cover. I stir it after about 10 minutes of cooking and then again when it’s finished. Very low-key meal. 

South Western Chicken and Veggie Soup
Serves 6
A healthy and zesty soup that's easy to make and warms the tummy. Plus, it's gluten free!
Write a review
Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
  1. 1 can vegetable broth
  2. 1/2 cup water
  3. 1 can chicken (drained)
  4. 1 can corn
  5. 1 can black beans (rinsed)
  6. 1 can Rotel
  7. 1/3 cup favorite salsa
  8. 3/4 cup chopped carrots
  9. 1/2 cup chopped celery
  10. 1/2 cup chopped peppers
  11. 3 chopped green onions
  12. 1/4 tsp minced garlic
  13. salt, pepper, cumin to taste
  1. Throw all of the ingredients into a pot on the stove.
  2. Bring to a boil then reduce to a simmer and cover.
  3. Cook 20-30 minutes, stirring at the half way mark.
  4. *Optional: Serve with shredded cheese, tortilla strips and sliced avocado.
Mine for the Making

So yummy. Let me know what you think, friends! And if you hover over the photo you can easily PIN this recipe to your recipe board to save for a later date. 

I’m hoping to be back tomorrow to share a Christmas project with you. It’s a super busy weekend for us as I am vending my hand painted signs at the Holiday House, it’s my daughter’s last soccer game and soccer party, and we’re attending the musical, Joseph and the Amazing Technicolor Dreamcoat, with our besties. I hope you have an amazing weekend!

Food-a-licious Friday {71} Creamy Tomato Soup and Avocado Grilled Cheese

You read it right.
Creamy Tomato Soup and Avocado Grilled Cheese
Is your mouth watering?
I’m hungry just typing it!
I’ve always wanted to make my own tomato soup…something easy that I could throw together in a crockpot (like I do most of my soups). And what better to go with tomato soup than a grilled cheese sandwich?! Just add a little avocado and you are GOOD.TO.GO!
Let’s get started with today’s recipe…
1 LARGE can of whole, peeled tomatoes in juice
1 (15 oz) can of Italian diced tomatoes
1/2 block of cream cheese
4 cups of veggie or chicken stock/broth
2-3 cups of water
1/4 cup parmasan cheese
salt, pepper, basil, Italian seasoning to taste
sliced cheese 
sliced avocado
parmasan cheese
1. Combine all ingredients (except for cheeses and water) into the crockpot. Cook on high for 3 hours or on low for 5. Add water to the soup as needed.
2. An hour before serving, add in the cream cheese and parmasan cheese and stir.
3. Use an immersion blender (if you don’t have this tool, get one!) to smooth out your soup and really mix up the cheeses.
4. Continue to cook on low for another 15-20 minutes with the lid off of the crockpot (to let thicken).
5. Serve in a bowl with shredded cheese on top (parmasan, Italian blend, or mozzarella).
*Be sure to taste your soup as you go so that you can add seasonings/water as needed.*
1. Spread butter on the outside of 2 slices of bread.
2. Shake parmasan cheese onto the buttered sides of the bread and pat down gently with your hand.
3. Put one piece of bread (butter down) into a hot frying pan, then lay a slice of cheese on top, then the sliced avocado, then the last piece of bread (butter side up). 
4. After the first side of the sandwich is light brown, flip to let the other side cook.
5. Cut in half and serve with the Creamy Tomato Soup.
SO GOOD and so simple. 
I was able to make the sandwiches while the soup finished up cooking/thickening. 
Such a great meal and the whole family enjoyed it. 
Do you like using your crockpot to make meals?
Thanks so much for stopping by today! 
I hope this recipe becomes one of your family favorites as it became one of ours. 
Don’t forget about the awesome giveaway going on! It closes Sunday, so click on over to enter!!
Linking up here!
Like it? Pin It

Food-a-licious Friday {65} Crockpot Broccoli Cheddar Soup

Happy Friday!!
So glad you could come by today. I have such an easy and yummy crockpot soup to share with you today!
I’ve said it a billion times and I’ll say it again…
I my crockpot!
This recipe is great for a chilly day or when you are feeling under the weather.
It’s the perfect meal to make during a crazy busy week or throw all of the ingredients in the pot before church and dinner is ready later that night with NO fuss!
It’s the little things, people. 

2-3 pounds of broccoli florets 
1/2 cup of chopped carrots
3-4 cups of chicken stock or vegetable stock
2 tbsp butter (I use I Can’t Believe It’s Not Butter)
3 cups of shredded sharp cheddar cheese (I use 2%)
1/2 tsp minced garlic
1/2 cup of half and half (I use reduced fat)
1/4 cup of minced onion (I substitute for onion powder b/c the hubs is allergic)
salt & pepper to taste
flour to thicken (optional)
1. Spray the inside of your crockpot with olive oil spray and set to low if you want to cook it for 6 hours and high if you want it done in 4 hours.

2. Roughly chop the broccoli florets and carrots, mince the onions, and put them into the pot.

3. Add 2-3 cups of chicken or veggie stock (just enough so that the veggies are barely covered in liquid…not swimming in it) and butter.

4. Add the garlic, salt, and pepper and allow to cook.

5. About 45 minutes before the soup is done, add the cheese and half & half to the pot and stir well and allow to melt.

6. After the cheese has melted, I stick my immersion blender down inside the pot to smooth out my soup. I do NOT like chunky broccoli cheddar soup. You can leave it as chunky as you like. If you don’t have an immersion blender, you can use a regular blender or the magic bullet to smooth out your soup.

7. At this point I start adding flour gradually to the pot and whisking it into the soup to thicken it a bit.

8. Let the soup finish cooking for the remaining time (about 15 min.) with the lid off and serve with bread!

I love dipping my bread into the last little bit of soup in my bowl.

Have a wonderful weekend! 
We have a busy weekend starting with my husband’s concert and ending with Disneyland.
See ya on the flip side ; )