I can’t tell you how much I absolutely love cooking with my crockpot especially during busy work weeks. Even though I work from home, it’s still really difficult to find the time and energy to cook good meals each evening.
This has got to be one of the easiest and tastiest soup recipes I have ever tried! All you have to do is combine a few ingredients in the crockpot and walk away. Perfect comfort food for a chilly weekend without slaving away over the stove.
Broccoli cheddar soup is one of my favorites and this one is delicious. It’s smooth and creamy with just the right amount of thickness. This recipe makes a lot of soup too. Plenty for a single meal and plenty to freeze for another.
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.
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
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
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.