Fall is here and that means it’s officially time to roll out the comfort foods! One of my favorite things to make during Fall and Winter is homemade soups. And who doesn’t love something cheesy? I love broccoli cheese soup so when I saw this version with other veggies in it, I knew I had to try it.
Soups like this Veggie Cheese Chowder are easy ways to sneak vegetables into my hubby’s diet without him complaining or picking them out. You’d think he was a two year old! But nope, he’s a grown man at 36 years old!
The soup tastes delicious! It basically tastes just like a creamy broccoli cheese soup but it’s a bit more filling with the addition of potatoes, carrots and celery. I love serving this in small bread bowls for a quick and easy filling meal.
[click to continue…]
Since that darn groundhog predicted 6 more weeks of winter, I thought it was a perfect time for another homemade soup recipe before Spring hits. This Chicken Tortilla Soup is so creamy. It’s a snap to make too since canned soups make up the base. There’s very little prep and chopping time involved with this one.
You can make this tortilla soup as mild or as hot as you like. I used mild salsa in mine and it still had a bit of bite to it. If you like more heat, you can use medium or hot salsa instead.
Chicken Tortilla Soup
Ingredients:
2 cans cream of mushroom soup
2 cans cream of chicken soup
2 cans cream of celery soup
2 cans cheddar cheese soup
2 (15 oz) cans low sodium chicken broth
15 oz can petite diced tomatoes
1 cup mild salsa
4 & 1/2 oz can green chiles
1/2 medium onion, chopped
4 garlic cloves, minced
2 tablespoons chili powder
4 cooked chicken breasts cut into chunks
salt and pepper to taste
Directions:
1. In a large stockpot, whisk together the 8 cans of soup until smooth.
2. Add the chicken broth, tomatoes, salsa, chiles, onion, garlic and chili powder. Stir until combined. Bring contents to a boil over medium heat then reduce heat and simmer for about an hour.
3. Add the cooked chicken and salt and pepper to taste. Simmer for another 1 hour. Serve with shredded cheese on top and cilantro if you please.
I wanted to make a small batch of fresh soup yesterday so I pulled out this saved minestrone recipe and decided to give it a test. Whoa, I ended up with way more than a small batch!
This minestrone soup recipe is a great one to make if you like freezing meals for later use. You’ll get at least two separate dinners out of it. I shared a large container of it with my parents, hubs and I ate dinner and we still have some left.
It was delicious! It has a great tomato flavor and tons of texture. The beans, veggies and pasta make this a very hearty meal.
Minestrone Soup
from Food Network
Ingredients:
2 tablespoons extra-virgin olive oil
1/2 onion, diced
4 cloves garlic, minced
2 stalks celery, diced
2 carrots, diced
1 box of frozen green beans
1 teaspoon dried oregano
1 teaspoon dried basil
salt
black pepper
28 oz can diced tomatoes
14 oz can crushed tomatoes
6 cups low-sodium chicken broth
15 oz can kidney beans, drained and rinsed
1/2 cup ditalini pasta
Directions:
1. Heat olive oil in a large pot over medium heat. Add the onion and cook for about 4 minutes. Add the garlic and cook another 30 seconds.
2. Add the celery and carrot, cook about 5 minutes. Stir in the green beans, oregano and basil, cook 3 more minutes.
3. Add the diced, crushed tomatoes and chicken broth. Salt and pepper to taste. Bring to a boil. Reduce the heat to low and simmer 10 minutes.
4. Stir in the kidney beans and pasta and continue cooking until the pasta and veggies are tender, about 10 minutes. Add additional salt and pepper if needed.
All I can say today is brrr. It was a miserable day here today with nothing but rain. The temperatures started off not so bad this morning but have been quickly dipping down low. I think it’s gonna go down into the 30’2 tonight, yikes! And tomorrow’s high only around 49°.
Time to get out the heated throw for the couch tonight! The cats will love me, I’ll be their new best friend. Well just for the time being I guess, let’s not get carried away. They’ll forget I exist in the morning again, haha.
It was a great day for a pot full of turkey chili though. I’ve had this cooking light recipe saved from last winter and have just gotten around to trying it. They call it a “20 minute recipe” and I’d say that’s about right. It’s simple enough to whip up on any week night.
It’s a good recipe to warm you right up. It’s got just the right amount of heat and spices. Hubs gave it two thumbs up.
Turkey Chili
adapted from Cooking Light
Ingredients:
1 cup red onion, chopped
1 teaspoon minced garlic
1 – 2 lbs ground turkey
1 tablespoon chili powder
2 tablespoons tomato paste
1 teaspoons dried oregano
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (19oz) can cannellini beans
1 (14.5oz) can diced tomatoes with green chilis
14oz low sodium chicken broth
Directions:
1. In a large sauce pot; cook the turkey, onion and garlic over medium heat. When turkey is cooked through, add the rest of the ingredients and mix well. Bring to a boil.
2. Reduce heat and continue simmering for another 10 minutes. Enjoy!
Thanks so much for stopping by my blog! I'm lucky enough to work from home with the help of my two cats and recently adopted puppy. I'm addicted to all things beauty so in my spare time, I enjoy shopping for new products and sharing them with you. I'm obsessed with Pinterest so every once in a while I'll throw in my favorite new recipes that my husband and I try and like. Hope you enjoy your time here!
