Top 5 Favs for Soup Season
I don’t know about you guys, but once there starts be even a *little* chill in the air, I am ALL IN on soup.
Maybe it’s the busy mom/business owner stage I’m in. Maybe it’s that my kids are very needy in the evenings & cooking just needs to be SIMPLE. But I can’t help but desire delicious, comforting meals. Don’t get me wrong, take out & frozen pizza happen PLENTY around here, but when I can, I try to make several meals each week.
As I was planning my menu for this week, the thought came to my mind…”I should create a compilation of my favorite soup recipes!” It’s a win/win for both of us. I can reference this list when my brain is fried & I need an easy idea AND you have new meal ideas to add to your weekly arsenal.
So here you have it. My top 5 tried & true favorite soup recipes. ENJOY!
#1 White Chicken Chili
1lb chicken breasts, cut into chunks
1 onion chopped
1 ½ tsp. garlic powder
2 (15 oz.) cans of Great Northern beans, drained
1 can chicken broth
2 (4 oz.) cans green chilis
1 can corn
1 tsp salt
1 tsp oregano
½ tsp. black pepper
1 cup sour cream
1 cup heavy whipping cream
Saute onion, chicken and garlic powder until cooked. Add remaining ingredients besides sour cream and whipping cream. Bring to a boil. Simmer for 30 minutes. Remove from heat and add sour cream + whipping cream.
#2 Classic Crockpot Chili
1 lb. ground beef
2 (15 oz.) cans tomato sauce
2 (16 oz.) cans red kidney beans, drained
2 (14 oz.) cans diced tomatoes
1 onion, chopped
1 green pepper, chopped
1 T. minced garlic
2-3 T. chili powder
1 tsp. black pepper
1 tsp. salt
Brown ground beef. Chop onion and green pepper. Drain kidney beans. Add to slow cooker with all remaining ingredients. Let cook for 8 hours on low.
#3 Cheeseburger Chowder
4 cups potatoes, peeled and diced OR 1 bag shredded hash brown potatoes
1 small onion, diced
1 stalk celery, chopped
¾ cup shredded carrots
1 tsp. dried basil
1 tsp. dried parsley
3 cups chicken broth
8 oz. ground beef
4 T. butter
¼ cup flour
1 ½ cups half and half or heavy cream
1 tsp. salt, (or to taste)
1 tsp. garlic powder
½ tsp. black pepper
¼ cup sour cream
2 cups shredded sharp cheddar cheese
Place potatoes, diced onion, celery, carrots, basil, parsley, and chicken broth in a slow cooker. Cook on low 7-8 hours or on high 3-4 hours.
About 30 minutes before serving, add ground beef to a large sauce pan and stir over medium heat for 4-5 minutes until browned. Drain any grease. Transfer to a bowl and wipe out the pan with a paper towel.
Add butter to pan and stir until melted. Add flour and stir until mixture clumps up. Slowly whisk in milk (half and half OR heavy cream) until mixture thickens. Stir in garlic powder, salt, pepper, and sour cream.
Add cream mixture, ground beef, and shredded cheese to crock pot. Stir to combine all ingredients. Serve warm and top with additional cheese, bacon bits, and green onions if desired.
Adapted from https://www.lecremedelacrumb.com/slow-cooker-cheeseburger-soup-2/#wprm-recipe-container-22278
#4 Sausage & Green Chili Corn Chowder
1 lb. regular ground sausage
1 lb. hot ground sausage
2 T. minced onion
2 (15 oz.) cans corn
2 (14 oz.) cans creamed corn
1 small can chopped green chiles
2 (15 oz.) cans diced potatoes, drained
2 cups chicken stock
2 tsp. salt
2 tsp. pepper
1 T. parsley
Pinch of cayenne, optional
1 (12 oz.) can evaporated milk
1/2 cup heavy cream
1 T. corn starch
Add all ingredients besides heavy cream & cornstarch to a crockpot. Cook on low for 8 hours or so. Add heavy cream and cornstarch and cook an additional 30 minutes on low stirring frequently.
#5 Beefy Mac Tomato Soup
1 lb. ground beef
1 onion, diced
3 tsp. minced garlic
2 tsp. salt
1/4 tsp. black pepper
1 tsp. oregano
4 cups chicken or beef broth
26 oz. spaghetti sauce
14 oz. diced tomatoes
1 package Boursin cheese (I like garlic & herbs, but all would be good!)
1/4 cup fresh basil roughly chopped, divided
2 cups farfalle pasta (or other small noodle pasta)
½ cup cheddar cheese, shredded (for topping)
In a large dutch oven or stock pot over medium heat, add the ground beef and onion and cook until the beef is no longer pink. Add in garlic and cook for a minute more. Add salt, pepper and oregano to the beef and stir to combine. Pour in broth, spaghetti sauce, and diced tomatoes, then bring the soup to a simmer and cook for 10 minutes. Whisk in the Boursin cheese until it is completely mixed in and then add 1/2 of the fresh basil. Pour in the pasta, stir and let cook for another 10 minutes with the lid on or until the pasta is tender. Spoon into bowls and garnish with the cheddar cheese & leftover basil.