This is my go-to, foolproof recipe that I make all year-round. It is easy to make, which is one of my number one rules for recipes. You can freeze it for up to six months and it’s packed with tons of delicious vegetables. The base of the soup is chicken stock, or broth if you prefer. In the fall I always pack this recipe with squash, peppers, corn, and tomatoes. It’s a recipe that you will want to make over and over this fall.
Here’s what you’ll need:
- 1 Rotisserie Chicken
- 1 Zucchini, sliced and then quartered
- 1 Yellow Squash, sliced and then quartered
- 1 Yellow Onion, diced (or you can purchase a 7 oz Conatiner of diced Celery and Onion.)
- 7 oz Container H-E-B Diced Bell Pepper 3 Color (or you can choose to dice 1 Green Pepper and 1 Red Pepper)
- 1 Cup of Frozen Corn (optional)
- 1 Cup Cilantro, loosley choped
- 1 (14.5 oz) Can of Fire Roasted Stewed Tomatoes
- 1 (28 oz) Can of Whole Peeled Tomatoes
- 1 (10 oz) Can of Rotel (choose your temperature: Original, Mild, or Hot)
- 1 (32 oz) Box of Chicken Stock (unsalted)
- Salt and Pepper to taste
- Tilamock Farmstyle Thick Cut Mozzarella Shredded Cheese for garnish
- Sliced Avocado for garnish
- H-E-B Sea Salt Tortilla Chips to dip in your soup and add a little crunch
Kitchen Gadgets: Can Opener, Slow Cooker, Cutting Board, and a sharp Knife for slicing veggies
Start by lining your slow cooker. I use Reynolds Kitchen Slow Cooker Liners on every meal I make in the slow cooker. H-E-B Grocery also has its own in-house brand that I will use if I can’t find the Reynolds brand, they work just as well. Liners will help you to save time at clean up, they help when you need to transfer food out of the slow cooker, and they protect the interior of your slow cooker.
Next, pour two-thirds of the unsalted chicken stock into the slow cooker. Save the last third to top off the soup at the end of the recipe before you cover the slow cooker.
Pantry Tip: I always have two to three boxes of chicken stock on hand. They make the perfect base for soups. You can also purchase the boxes in a smaller size that are great to use while making chicken dishes.
Use your can opener to open and drain the whole tomatoes. Add the whole tomatoes into the soup mixture.
Next, drain and add the Fire Roasted Diced tomatoes. Add the entire can of Rotel, including the juice.
Depending on the size of your slow cooker I would recommend only slicing and then quartering one yellow squash and one zucchini. Sometimes I will wait until I’ve added all of the ingredients and see if I can add the second set of squash. I absolutely love squash though, so this is just personal preference.
H-E-B Grocery makes cooking super simple by offering pre-sliced vegetables. I buy the celery and onion mix and the mix of bell peppers. If you prefer to purchase and slice your own veggies you can definitely do that. When I have extra time I will slice my own vegetables, but I typically make this recipe during the week and I somehow always find myself short on time (don’t we all.)
Remove the meat from the Rotisserie Chicken, chop, and add to the slow cooker. Any seasoned Rotisserie Chicken will work, I typically purchase the H-E-B Grocery Natural Chicken.
Now that you have added all of your larger ingredients you can finish the recipe by adding half of a cup to a cup of frozen corn, one cup of chopped cilantro, salt and pepper to taste. If there is space and you want to add a few more veggies I say add them! Use a large wooden spoon to stir the ingredients and top off with the leftover chicken stock.
Set your slow cooker on low and let the soup cook for eight hours. This is a great recipe to put on in the morning before work. You could also assemble the night before, store it in the fridge and then add it to the slow cooker the next day. Do what works best for you. As I said, this is an easy recipe, it’s simple and perfect for the fall.