Jackson and I have been getting some serious mileage out of our slow cooker lately, and I for one welcome this turn of events. With chilly fall weather creeping into the corners of our days it is nice to get home after work and find a hot meal + lunch for the following day prepared and waiting to be shared. The recipe below was born of one of those “ugh, it’s late, I should get something ready for dinner tomorrow” moments, and it turned out to be one of the best soups I've ever made! 10/10 would let simmer on my counter for hours again.
“Sweet Heat” Slow Cooker Chicken Soup
What you’ll need:
1-2 cloves of garlic, minced
1 medium yellow onion, diced
3-4 large carrots, diced
a few pinches of brown sugar
chipotle chili powder, smoked paprika, cayenne pepper, salt, pepper
cooked chicken, ~2 cups (we had pulled ours off of a rotisserie chicken and frozen it for later use)
1 carton of veggie broth (900 ml) + 2 cups water
a cup or two of corn, frozen or canned
1 cup prepared dry soup mix (green + yellow split peas, red split lentils, pearl barley)
A few squirts of lime juice (don’t skip this!)
What you’ll do:
Cook garlic, onion, and carrots over medium heat in a splash of oil of your choosing (I used coconut oil) until onion is almost translucent. Season with generous amounts of chili powder, smoked paprika, salt, pepper, and cayenne. Add a few pinches of brown sugar and cook for a few more minutes. Move vegetables to slow cooker pot.
Add chicken, veggie broth, corn, and soup mix to pot. Squirt in some lime juice (trust me) and more spices as desired. Stir and let simmer on low for as long as it takes (we had ours on for ~9 hours).