1 cup diced onion
1 cup corn
1.5 cup diced potatoes
1.5 cups diced summer squash
1 lb chicken breasts
6.5 cups chicken broth
Seasoning: 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 tsp Vegeta, 1/2 tsp black pepper, 1/4 tsp cumin, 1/4 tsp paprika
1 can of white beans
1/3 cup crean
Toppings: crushed tortilla chips, sliced avocado, greek yogurt or sour cream, shredded cheese, green onion, sliced jalapeño and parsley
Add onion, corn, potatoes, summer squash, chicken, chicken broth and seasonings to a crockpot and mix well. Cook on high heat for 4 hours.
After 4 hours take an immersion blender and place it in the crockpot to shred up the chicken. It’s also ok to blend up some of the cooked veggies as you’re shredding the chicken because that will create a creamier and thicker consistency for your soup. If you don’t have an immersion blender it’s definitely ok, you could just take two forks and pull apart your cooked chicken so it becomes shredded.
Next, add in 1 can of drained white beans and the cream and mix until well combined. Then turn off your crockpot and let everything sit together for about 15 more minutes.
Lastly, it’s time to plate and top with your favorite toppings!!