As temps in the Northern Hemisphere are hinting at fall, our thoughts are turning to warming, savory soups. Added to that, kids are off to soccer practice, friends and families are tailgating, and many are gathering around the screen for golf or football.

Our readers down under are probably getting hints of spring with thoughts of fresh fruit and vegetables making your mouths water, but in Eastern North Carolina, my garden is down to 2-3 okra pods a day.

We’re on to soup weather! Bring on the crockpot, please.

Plus, the recipe I’m sharing today is an excellent opportunity for using the Mexican Crema recipe that was featured last week.

What’s cooking? An easy, adaptable recipe featuring canned beans, chopped tomatoes, salsa, and frozen or fresh chicken. Easy peasy.

Many thanks to my daughter-in-love for this inspiring recipe and for assisting in our photo-shoot. The delightful soup bowls are frequently filled with her and my son’s creations – chili, soup, gumbo, and more. I’m on the look out for special bowls to add that extra panache to lovely meal presentation.

But even in plain bowls, this soup is a winner.

The recipe is best shared as a simple photo of all the ingredients.

No or not enough black beans? Grab a can of garbanzo beans/chickpeas, pink beans, pinto beans, or cannellini beans instead. Mix and match. No problem. I like mixing them up.

We prefer using chicken thigh meat because of its tenderness and flavor. Yes, the breast meat has less fat, you can use that as well – again, a nod to versatility.

Another nod to crockpot convenience is that frozen chicken works just fine – just keep it cooking a little longer.

Crockpot Chicken and Bean Soup

Ingredients

3 – 15.25-ounce cans (432 g) beans – black, pinto, garbanzo, cannellini, pink

1 – 16-ounce jar (453 g) salsa

2 – 10-ounce cans (283 g) Ro-Tel Original Diced Tomatoes and Green Chilies

1 – 4.5-ounce can (127 g) chopped green chilies

1 – 15-ounce can (425 g) tomato sauce

8 – Ideally boneless, skinless chicken thighs – can use 4 large chicken breasts – fresh or frozen

Method

Open the jars and cans. Start filling the crockpot with something wet – tomato sauce or salsa – then add some beans with their juices, chicken, and finish with the remaining wet ingredients and beans.

That’s it. Put the crockpot lid on, plug in, set to low for 6 – 7 hours – longer if frozen meat is used.

When time is up, stir the ingredients and remove the chicken to a cooling bowl.

Using two forks, gently pull chicken apart to shred. Return the shredded chicken to the pot.

Stir all ingredients to combine and keep warm until time to serve.

Serve with chopped fresh tomatoes, avocado slices, sour cream, grated cheese, Mexican Crema, and a few tortilla chips. We were fortunate enough to score some fall-themed corn chips from Trader Joe’s.

There’s just enough heat to keep this warm and spicey; but it will not send you to the milk jug to put out a fire.

Seasons of transition – fall and spring – create such flavor and texture excitement to food. I’m waiting for my order of pumpkin spice coffee to arrive soon!

Snuggling in with snuggles –

Deidre

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