Heartier than a soup but different from a traditional chili, this is a twist on White Chicken Chili. Lots of flavor from green chiles and fire-roasted tomatoes plus a little heat from the buffalo sauce are balanced out with some sweet corn yogurt, and cream cheese. Top it all off with blue cheese crumbles! This is great to serve at a party, take to a tailgate, or a potluck. Oh, and the best part this is all made in the crock pot- a fix it and forget meal!
1 1/2 pounds boneless skinless chicken breasts
2 teaspoons chili powder
2 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
2 stalks of celery, diced
1 sweet onion, diced
1/2 cup frozen corn
14.5 ounce can fire roasted tomatoes
4 ounce can diced green chiles
2 15 ounce cans cannellini beans
1/2 cup Franks Buffalo Sauce
3 cups low sodium chicken broth
4 ounces low fat cream cheese, room temperature
1/2 cup plain Greek yogurt
Blue cheese, for topping
Add the chicken breasts and all of the other ingredients except the cream cheese and Greek yogurt to the slow cooker. Stir everything together then cover it with the lid. Cook on low for 4-6 hours or high for 3-4 hours or until the chicken breasts are cooked through.
Remove the chicken from the slow cooker and onto a plate. Use forks or your hands to shred it. Add the cream cheese into the slow cooker and whisk it in until there’s no lumps.
Add the shredded chicken back in and cover with the lid. Cook on low for another 30 minutes.
Turn off the slow cooker and quickly stir in the Greek yogurt. Don’t let it sit or it may curdle. Taste for seasoning.
Top the chili with blue cheese crumbles and extra hot sauce if desired.
This soup totally reminds me of Spring! It is cozy, healthy, and loaded with spring flavors like garlic, lemon, fresh dill and baby spinach. The orzo and chickpeas swirl to the surface with every spoonful. A sight that lifts the spirit and warms the belly.
This recipe is pretty straightforward and simple to make so enjoy!
Simply sauté the carrots, onion and minced garlic for 3-4 minutes to soften.
Add the broth, lemon zest, and crushed red pepper to the pot. Raise the heat to high, cover, and bring to a boil. Once boiling, reduce the heat to medium.
Stir in the orzo, salt, and black pepper to taste and cook until orzo al dente.
Simmer for another 5 minutes. Then turn the heat off.
Whisk together the eggs, lemon juice and chopped fresh dill.
Take two cups of the broth and whisk in with the eggs. Then slowly add mixture to the pot while whisking the soup.
Turn the heat back on to low heat and Stir in the cheese and baby spinach.
Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally.
Add carrots and garlic and sauté for 5 more minutes, stirring occasionally.
Add the bay leaf and red pepper flakes and stir to combine.
Add broth and chickpeas, and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium (or medium-low), whatever works to maintain a steady low simmer.
Add orzo and stir to combine.
Continue cooking until the orzo is al dente, stirring occasionally so that the orzo doesn’t stick to the bottom of the pan.
Meanwhile, as the orzo is cooking, whisk together the eggs, cheese and lemon juice in a separate mixing bowl or measuring cup until combined. Ladle out 1 cup of the hot soup broth, and while whisking the egg mixture with one hand continuously, very very slowly drizzle the broth into the eggs until combined. Repeat with 1 more cup of hot broth.
Once the orzo is ready to go, remove the stockpot from the heat. Then while stirring the entire soup with one hand continuously, very very slowly drizzle the egg mixture into the soup until combined.
The egg mixture should make the soup nice and creamy.
(But if the eggs look like they are scrambling when you add them in — kind of like in egg drop soup — stop and let the soup cool down for a few minutes before adding the rest of the eggs.)
Return the soup to low heat.
Stir in the spinach and dill and stir for 1-2 minutes until the spinach has wilted.
Then taste and season the soup with a few pinches of salt and black pepper, as needed.
Serve warm, garnished with extra dill and lemon wedges.
Loaded baked potato soup is prime comfort food, but it’s also loaded with calories. My lightened-up version swaps the potatoes for cauliflower while keeping all of the comforting appeal. Roasting the cauliflower takes this soup to the next level. Topped with all your favorite fixings, there’s nothing potato soup can do that this soup can’t.
Divide cauliflower between two large baking sheets. Drizzle each baking sheet with a tablespoon of olive oil and season with salt and pepper. Toss to combine and scatter 4 thyme sprigs on top.
Bake until cauliflower is golden and tender, about 20 minutes.
In a large pot (or dutch oven) over medium heat, cook bacon until crispy, about 8 minutes. Drain cooked bacon slices on a paper towel-lined plate, reserving fat in the pot, then chop bacon into small pieces.
Add onion and celery to bacon fat and cook until tender, about 5 minutes. Stir in garlic and cook until fragrant, another minute, then pour in wine. Cook until wine has mostly reduced down, about 2 minutes.
Add roasted cauliflower to the pot and pour over chicken broth. Add bay leaf, all seasonings and remaining thyme sprigs. Bring mixture to a boil, reduce heat, and simmer until the cauliflower is falling apart, about 20 minutes.
Remove bay leaf and thyme sprigs from soup. Let the mixture cool slightly then carefully pour it into a blender. Cover that center opening with a towel, holding your hand over the towel, and process the soup mixture on low at first (gradually increasing the speed) until completely smooth, 1 to 2 minutes.
Pour the smooth soup back into the Dutch oven on the stovetop.
Whisk in the heavy cream and sour cream.
Set it over medium heat to let it warm through, about 5 minutes. Taste and adjust seasonings, adding more salt and pepper, if needed
Serve warm with cheddar, chopped bacon, and chives.
Did you know in China, soup is something that is always on the table, particularly at dinner. According to Chinese tradition, dinner should always include at least three dishes and one soup. Chinese soups are very easy to make and usually made with simple ingredients. And this recipe is no exception!
I absolutely LOVE the flavor and crunch bok choy brings to this fragrant garlicky ginger soup! If you can’t find Bok Choy, you can use any green, such as cabbage, spinach or other Asian greens.
This recipe also calls for one of my new favorite spices…Star Anise. I was first introduced to Star Anise by one of Gordon Ramsay’s recipes.The star-shaped pods look beautiful and have an exotic flavor you’ll fall in love with. It has earthy, subtly sweet spice that is perfect in savory dishes. Star Anise is also an ingredient in Chinese five spice, where it’s combined with fennel, cinnamon, Szechuan peppercorns and cloves. So if you can not find Star Anise, you can use Chinese five spice.
Honestly this is one of my go to soups, it’s perfect in cold or even warm weather, who doesn’t love a nutritious, comforting, and flu-fighting soup! Get your grocery list together and let’s get cooking!
1 tbsp olive oil
3 shallots, chopped
1 bunch green onions, chopped, green and white divided
4 cloves garlic, chopped
2 tbsp ginger, fresh, minced)
5 ½ cups chicken broth (or water)
2 whole star anise or ¼ teaspoon Chinese five spice season
2 tbsp soy sauce
10 oz crimini mushrooms, sliced
6 oz rice noodles
1.5 heads bok choy, roughly chopped
sesame seeds (for topping)
red pepper flakes (for topping)
Heat 1-2 tablespoons olive oil in a medium-sized stockpot over medium heat. Saute the shallots over medium heat for 4-5 minutes, or until the shallots turn translucent and start to soften. Stir often. Add the white part of the green onions, garlic, and ginger to the shallots and mix. Cook, stirring occasionally, for 1-2 minutes or until garlic and ginger is fragrant. Carefully pour the chicken broth into the pot and bring to a simmer. Add the star anise and soy sauce. Cover and continue to simmer for 10 minutes. Remove the lid from the pot and carefully remove and discard each star anise from the soup. Add the mushrooms, uncooked noodles, and bok choy to the pot and simmer for 5-8 minutes, or until noodles and bok choy are tender. Season with salt and pepper to taste. Garnish with sesame seeds, the green parts of green onions and red pepper flakes.
The deep earthy flavors of a classic home-made cream of mushroom soup recipe can’t be beat, especially when it’s ready in minutes. You’ll never open a can of mushroom soup after trying our recipe!
What makes this mushroom soup so good?
The additional flavors of:
Garlic– fresh garlic is best, but you can use minced if that’s all you have on hand.
Shallots– I LOVE including these in this soup , as the flavor really shines.
Coconut milk– It is an amazing base liquid for all kinds of soups – it gives you a warmer, richer, creamier taste!
Wine— dry red or white wines are perfect in this and add an incredible taste. If you prefer to leave wine out, you’re more than welcome to do so. There’s no need to replace it with extra broth or stock.
microgreens as garnishment (I used sweet basil microgreens)
Wash and roughly chop the cremini mushrooms. Add the Portobello mushrooms to a large, deep-sided skillet and simmer with the red wine until the wine has cooked off. About 6-8 minutes.
While the Portobello mushrooms are simmering, heat the olive oil in a large stockpot. When shimmering, add the shallots and garlic and sauté on medium-low heat until golden brown. This takes a few extra minutes, but adds a lot of flavor.
Add the oregano, thyme and rosemary. Stir to combine and toast until fragrant. About 1 minute. Then add the tomato paste and toast until it becomes a deep red.
Next add the salt, pepper, vegetable broth and coconut milk. Add the cremini mushrooms to the broth and wipe out the skillet. Bring the broth to a simmer.
While the broth is simmering, trim the mushrooms. Wash and wipe off any dirt and tear the mushrooms into smaller pieces.
Simmer the cremini mushrooms in ¼ cup of water until the water has cooked off. Add the olive oil and sauté on medium heat until crispy. Set aside on a paper towel to drain any excess oil.
Using an immersion blender, blend the soup until it is smooth. If you are using a standard standing blender, carefully blend the soup in small batches.
Serve immediately with a drizzle of olive oil, the crispy mushrooms and microgreens.
This flavorful and versatile soup is inspired by some of my favorite Thai flavors – ginger & lemongrass with coconut milk and crispy pan-fried tofu. If you are not a coconut milk fan, use a one cup of heavy cream or not a tofu fan, use cooked chicken chunks. Either way this soup is so cozy, comforting and fragrant and it comes together incredibly quickly.
The ginger and lemongrass pack this broth full of flavor that is mellowed out a bit by the sweet flavor and creamy coconut milk. The crispy tofu, wild rice, and herbs make it a delicious meal that gets even better as the flavors mingle together overnight. Just remember the rice will soak up some of the broth in the frig, so keep the cooked rice in a separate container.
Where can I find fresh lemongrass? I have actually been able to find it at Publix or my favorite market in Tampa, Sanwa. Lemongrass is usually near the fresh herbs. You can also look at an Asian market. But don’t worry if you can not find it, you can always use the zest of one lemon.
I love adding toppings to each bowl of soup! In this recipe, I added chopped peanuts for a little crunch, scallions and cilantro.
Can’t wait for you guys to try it!
2 teaspoon coconut oil, divided
1 package of extra firm tofu or 1 lb. chicken breast, diced
1/4 cup soy sauce
1 tablespoon honey
1 teaspoon toasted sesame oil
1 yellow onion, diced
2 carrots, peeled and chopped
1 bunch scallions, chopped and divided into two piles
4 cloves garlic, minced
1 inch piece of ginger, peeled and minced
1 stalk lemongrass, leave whole and cut an x in the bottom of the root end (this will help release the lemongrass flavor)
3 cups vegetable broth or water
1 can full fat coconut milk or heavy cream
zest and juice on 1 lime
4 cups cooked wild or white rice
Cut tofu into cubes and place them in a medium sized bowl. If using chicken, dice.
Whisk soy sauce, honey, and sesame oil together in a small bowl.
In a large dutch oven or soup pot heat 1 teaspoon coconut oil over medium heat.
Pour soy sauce mixture over cubed tofu, or chicken and toss to make sure each piece is evenly coated.
Add tofu/chicken to the hot pan and brown on all sides, about 15 minutes.
Remove the tofu/chicken from the pan and set aside.
Heat the remaining 1 teaspoon coconut oil.
Add onion and carrot and cook until soft and fragrant.
Add half of the chopped scallions (reserve the rest for garnish), garlic, ginger, and lemongrass. Cook for 2-3 minutes until very fragrant.
Add the broth and coconut milk and bring the mixture to a boil.
Once boiling, reduce to a simmer and cook for 15 minutes.
Remove lemongrass from the pan and toss it.
Season the soup broth with salt and pepper to taste and add the lime zest and juice.
Place a serving of rice in each bowl, pour the soup broth over the rice, and top with tofu/chicken, scallions, cilantro, and peanuts.
Who doesn’t love lasagna and a nice salad for dinner? Well how about that dinner but in soup form… that’s exactly what this soup is! I received my inspiration for this recipe from a Publix Apron’s recipe. It’s a quick and easy recipe with easily-found ingredients.
The broth of this soup consists of chicken broth and a jar of your favorite pasta sauce! I mean it doesn’t get much easier than a jar of pasta sauce. When my grandparents, Papa and Meme were not making their own homemade sauce, my Meme would have my Papa buy a jar of Ragu. I know, can you believe it… Ragu! Now, for me my go-to jar is Barilla. But this is your creation so you pick what your go-to sauce is. No judgement!
After browning the ground sausage, you start with “humble beginnings”. Have you ever heard of that? Maybe you have heard of Sofrito, Mirepoix, or the Holy Trinity of cooking. These are all the foundation of some of the world’s greatest dishes. It’s simply a group of vegetables sauteed together, disappearing into the dish as it cooks. But their flavors linger and would most definitely be missed if left out. In this soup, we make a “humble beginnings” of carrot, celery, onion, bell pepper, and garlic to start the soup.
Most lasagna soup calls for lasagna noodles, you know the long thick noodles that are for a baked lasagna. Well I just don’t agree that those noodles should be in a soup, they end up taking up the whole bowl. So I used a package of Buitoni Three Cheese Tortellini, it usually can be found in the refrigerated section near the cheese. These little tortellinis are stuffed with creamy ricotta, aged Parmesan and Romano. You simply plop them into the soup and you have the noodle and all the delicious cheeses in one bite.
Do not skip the salad kit’s toppings and dressing, trust me!. I used the Fresh Express Sweet Kale salad kit, it comes with broccoli, brussels sprouts, cabbage, kale, chicory, dried cranberries, roasted pumpkin seeds, poppyseed dressing. That’s 7 superfoods! The cranberries and the poppyseed dressing give the soup a sweet tangy twist, that cuts through the acid from the tomatoes, it’s a delicious combination!! But you can use any salad mix, a Cesar salad kit would be tasty too. If you buy a kit, it comes with everything which means you don’t have to buy a bunch of different ingredients.
Lastly you plop a nice size dollop of Ricotta cheese into the bowl and you have yourself the perfect one-bowl meal!
This soup is the perfect way to enjoy tacos without the added carbs!
I’m all about quick and easy one-bowl meals this time of year and this taco soup is at the top of the list. It’s made with my favorite taco ingredients and loaded with mildly spicy & zesty flavors that will keep you coming back for more.
It comes together quickly, with simple ingredients, and minimal effort. You will have a delicious dinner on the table in less than 30 minutes. Oh and this meal is totally affordable… you can get everything for under $20.
Looking for a wine pairing?
Scout & Cellar 2019 ETNICO CHARDONNAY will pair beautifully with this spicy and zest soup. ETNICO Chardonnay is bright and refreshing with lemon zest, underripe pear, and a touch of pineapple balanced by white flowers and a hint of herbs with a zesty texture.
1 lb ground beef
1 tbsp olive oil
1 small onion, diced
2-3 cloves garlic, minced
1 bell pepper, diced (I used red but green works good too)
1 (10 oz) can diced tomatoes
8 oz cream cheese (I used low fat and cut into fours, it helps it melt faster)
1 Taco seasoning packet
Zest and juice of one medium sized lime
Salt and pepper to taste
2 cups beef broth
sliced avocado, sour cream, shredded cheese, freshly minced cilantro, jalapeno, and a drizzle of lime
Add olive oil to a large pot, brown beef, remove meat from pot and discard liquid.
In the same pot, saute onion, and garlic over medium-high heat for 7-8 minutes.
Add the bell pepper, diced tomatoes and saute until pepper and tomatoes are soft and tender.
Add the lime zest taco seasoning packet and stir to combine.
Add lime juice and cream cheese, until cream cheese is melted and mixed through.
I love soups and it is just about soup season! There’s nothing better than grabbing a bowl of warm comforting soup on a fall or winter day!
This soup is everything you love about a buttery creamy bowl of Potato Leek soup. But better, because sauteed shallots and garlic are truly one of the most delicious flavor enhancers ever. Add a swirl of cream and crispy fried leeks and you’ll have the perfect bowl of soup. Great for both fall and winter days!
4 medium leeks, trimmed, leaving white and pale green parts only, and chopped
4 small shallots or 2 medium size,, chopped
3 garlic cloves, chopped
1 large carrot, chopped
1 celery ribs, chopped
1 teaspoon salt
1 teaspoon black pepper
1 stick unsalted butter
1 pound Yukon Gold potatoes, peeled and roughly chopped into 1/2-inch pieces
1 cup dry white wine, Scout & Cellar Fieldhouse White Blend
4 cups reduced-sodium chicken broth
3 cups water
2 bay leaves
½ cup half and half
3 tablespoon unsalted butter
Crispy Fried Leeks Ingredients
1 cup leeks, washed and sliced into rings
½ cup vegetable oil
Wash sliced leeks in a large bowl of cold water, then lift out and drain well in a colander.
Cook leeks, shallots, garlic, carrot, celery, salt, and pepper in 4 tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 8 minutes.
Peel potato and cut into 1/2-inch cubes, then add to onion mixture along with wine, broth, water, and bay leaf.
Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 20 minutes.
Remove the bay leaves. Working in batches, scoop the soup to a blender, don’t fill the blender more than 1/3 way full or it can overflow.
For a smooth soup, puree all of the soup; for a chunkier soup, don’t puree all of the soup.
Blend until very smooth, being careful to let smoke escape the blender or it will explode. You can do this by leaving the blender cap open and covering with a paper towel or loose dishtowel. You may also use an immersion blender but I don’t find the soup gets as smooth.
Pour pureed soup back into the pot and stir in 3 tablespoon of butter and stir until melted.
Slowly pour in the half and half, stir until well combined.
Taste and season with additional salt and pepper.
Crispy Fried Leeks Instructions
To prepare the leeks, cut the white and pale green part off of the stem.
Thinly slice the leeks into rings.
Dry thoroughly before frying.
Using a slotted spoon, lower the leeks into the oil.
Fry them for about 1 to 2 minutes or so, just until they turn golden.
Transfer to a plate lined with a paper towel to drain.