I don’t know about you, but I could probably guess that cooler weather means soup weather for you, too. There is something very comforting about stirring a warm, steaming pot of soup. It just warms the soul.
So, you could say that the cooler weather and the change of the seasons inspired my most recent weekly meal prep recipe. While I do love hearty, creamy soups, they aren’t quite the healthiest choices when it comes to soup. However, I still wanted a soup that had a thicker consistency. And I guess you could say that I was successful in achieving just that. Keep reading 🙂
I made this over the stove and it was rather simple, but you could easily use these same ingredients in the crockpot, too, if that’s more your style.
- 2 tbsp olive oil
- 1 cup onion, diced
- 3 gloves garlic, minced
- 2 cups water
- 4 cups chicken broth
- 3 cups cooked, shredded chicken
- 3 whole carrots, about 2 cups, chopped
- 1 ear corn, cut corn off (could also use a can)
- 1 can diced tomatoes, drained
- 1/2 cup salsa
- 1 tsp dried oregano
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp cayenne pepper, or add to taste, depending on how spicy you want it
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup Greek yogurt
What you do
- If you’re using fresh chicken, cook it all the way through first. Then shred it.
- Heat oil in large saucepan over medium-high heat. Add chopped onion and saute until translucent, about 5 minutes. Add garlic and cook for 1 minute.
- Add 2 cups of water to saucepan. Then transfer the mixture into a blender and blend well til smooth. Pour back into saucepan.
- Add to saucepan the broth, chicken, carrots, corn, tomatoes, salsa and spices. Bring to a boil. Reduce heat and simmer, stirring occasionally for 15 minutes.
- Add Greek yogurt and stir gently until mixed well. Simmer an additional 5 minutes, or until carrots are cooked through.
- Top each bowl of soup with optional toppings: avocado, greek yogurt or sour cream, salsa, tortilla chips, cheese, cilantro, etc.
Notes on thickness:
By blending the onion and garlic mixture with water, it becomes more like a puree. You could easily skip this step if you would prefer the pieces of onion and garlic in your soup. To make it even thicker, you could also add a bit of cornstarch, which I ended up doing, and/or decrease the water in the recipe. You can’t really mess this up, as you can always add or omit ingredients as you prefer. Get creative and enjoy the process!