Get Cozy after your Workout with Soup 🍲

What a great way to finish up your H🔥T workout - with a hot bowl of soup 🍲!

Today I’m sharing one of my FAVORITE 😋 soup recipes - and BONUS, you can even prepare it in the crockpot, so it’s ready for you to enjoy when you get home.

1. Boneless Chicken Breast - I prepare this beforehand by cooking my chicken breast in the crockpot (2-3 chicken breasts, depending on how much soup you are making or how much chicken you want in your soup 😊) Cook on low for 6-8 hours, or high for 3-4. I only season with salt and pepper. Once cooked, pull out and shred your chicken. I strain my chicken broth so I can later use it in my soup - but feel free to go easy and use canned chicken broth.

   Now before preparing our soup, let me preface this with - I typically just throw in 😁, so all measurements and amounts are subjective to your own personal liking.

2. Throw into a large soup Pot or Crock Pot the following:

   1. All the shredded chicken breast

   2. 2 cans white beans (undrained)

   3. 1 or 2 cans Rotel (undrained)

   4. 1 can of corn (drained)

   5. Optional: 1 can of chopped chilis or chopped jalapenos (if you like to add a little extra spice 🌶

   6. Optional: chopped onion (there are some in the Rotel which is enough for me - but by all means you can throw in more!)

   7. Here’s the Kicker! 1 block (or less) of cream cheese 😮 (you can leave it out for less calories, which I often do and it’s still amazing, but the cream cheese just adds some smoothness and extra richness) - if you’re cooking on the stove, put cream cheese in once you turn it to simmer, in a crock pot you can throw it in right away.

   8. Not optional for me: 1-2 packets of McCormick (and only McCormick) White Chicken Chili seasoning. - if you can’t find it in the store, order it!

      1. Even though I personally insist on McCormick White Chicken Chili seasoning, if you’re really in a bind here’s alternative seasonings: 2 cloves garlic minced, 1 Tablespoon oregano, 1 Tablespoon cumin, 1 Tablespoon Garlic powder, 1/2 teaspoon cayenne, 1 teaspoon chili powder, salt and pepper

      On Stove: Bring to a boil - then reduce heat, cover and simmer; cut up the cream cheese and place in soup and allow it to melt completely

      In Crock Pot: Everything goes in! Cut up the cream cheese and place on top - set to low for 6-7 hours.

      Top off with your favorite toppings: shredded cheese, extra jalapenos, sour cream - or eat it as is!

   ~ Enjoy! 💖