Why I LOVE this season!
With Thanksgiving approaching, Fall is in full force and in my opinion, in can be summed up in a couple of words:
- Running race season
- Pumpkin spice
Because- really, what else is left?! Oh wait, there is football, but it’s just not my thing. Yup- I said it and I’m sorry to all devoted football lovin’ ladies, I could just never get into it! But don’t stop reading just yet- I’m sure you can relate to crock pots, right?!
Crockpot season is here and I know that I’m not the only one who’s ready to celebrate that! Being able to literally throw everything in, turn it on and walk away is just brilliant for this time of year. Especially when you add in all of the kids sports schedules, school activities, and holiday festivities….a crockpot can become a staple on your kitchen counter during these months!
My go to Fall meal for a crockpot is a good soup. I’m constantly scrolling Pinterest for new recipes and new ways to spice up old soup recipes! (Side note- not actually ‘spice’ them up too much, because I personally cannot handle spicy foods….said the girl who thinks pepper has a kick!)
So I wanted to share with a new favorite: this delicious gluten AND dairy free Coconut Lime White Chicken Chili. My good friend Nicole shared this recipe recently that she had found from Boys Ahoy Blog and I instantly added the ingredients to my shopping list! Better yet, ,most if not all of the ingredients you might already have, which makes this easy soup a new favorite in my household.
- Chicken tenders (1-1.5 lbs, and thawed)
- 1 can coconut milk
- 1 jar salsa verde (12 ounce)
- 1 can diced green chiles (4 ounce)
- 2 cans white corn
- 2 cans white beans
- Juice from 1 fresh lime
- 1 tsp Garlic
- Cumin, salt and pepper to your liking
Gather all of your ingredients and add to the crockpot- that’s it! I mean really, it does not get any easier!
Coconut milk also comes in reduced fat, so that could be an option if you prefer! However- the full fat option is what contributes to the thicker consistency of the soup. You pick!
Right now you’re probably thinking- wait, she just said she couldn’t handle pepper, how is she handling salsa verde AND green diced chiles?! Well, both of those were the most MILD version you could buy AND the coconut milk disguises the taste very well, which leaves you with a mild soup! Of course you can add anything to your liking. Again- the beauty of a crockpot soup!
I cooked on high for 4 hours, removed the chicken to shred it, and returned it to the crockpot. AND- I realized after all these years of crockpotin’, chicken tenders in comparison to larger chicken breasts, seem to cook much faster AND shred easier, making them my new preferred choice of chicken for soups. They’re also usually cheaper….win win!
And voila- a creamy soup for those Fall evenings when life doesn’t allow for that extra time to cook dinner. And of course, I topped with my favorite.seasoning.ever- Everything but the Bagel Seasoning from Trader Joes.
Enjoy you guys- and let me know if you try it!