There’s nothing quite as comforting as a steaming bowl of homemade soup on a chilly winter day. Whether you’re looking for a hearty dinner to feed the family, a simple starter to impress guests, or a way to use up leftover ingredients in your fridge, soup is the perfect solution. These recipes are easy to follow and sure to bring warmth and flavor with every spoonful!

creamy baked potato

INGREDIENTS:
6 slices bacon, chopped
2 lb russet potatoes, peeled and cubed
3 celery stalks, sliced
1 large leek, cleaned and chopped
3 garlic cloves, chopped
4 cups chicken stock
1 tsp kosher salt
6 sprigs of thyme
½ tsp ground black pepper
¾ cup sour cream, plus more for serving
Shredded cheddar cheese, chopped chives, sour cream, and reserved bacon, for serving

DIRECTIONS:
1. Heat a large skillet over medium heat. Add the bacon strips and cook 6-8 minutes. Remove and transfer to a paper towel-lined plate. Reserve 2 pieces for garnish. Crumble the remaining 4 pieces.
2. Place the crumbled bacon, potatoes, celery, leek, garlic, chicken stock, salt, thyme, and pepper in the base of a slow cooker. Put the lid on and cook on high for 4 hours (or low for 6-8 hours) until the potatoes are tender. Remove the thyme sprigs and discard.
3. Use an immersion blender to blend the soup to a semi-smooth consistency, leaving small chunks for texture. Stir in the sour cream. Add water to thin out to desired consistency. Serve in bowls with cheese, chives, extra sour scream, and reserved bacon slices crumbled over the top.

chicken tortilla

INGREDIENTS:
2 whole boneless, skinless chicken breasts
1 Tbsp olive oil
1 ½ tsp cumin
1 tsp chili powder
½ tsp garlic powder
½ tsp salt
1 cup diced onion
¼ cup diced green bell pepper
¼ cup diced red bell pepper
3 cloves garlic, minced
1 (10 oz) can Rotel tomatoes & green chilies
32 oz low-sodium chicken stock
3 Tbsp tomato paste
4 cups hot water
2 (15 oz) cans black beans, drained
3 Tbsp cornmeal or masa
5 whole corn tortillas, cut into uniform strips about 2-3 inches
Sour cream, diced red onion, diced avocado, pico de gallo or salsa, grated Monterey Jack cheese, and cilantro for garnishing

DIRECTIONS:
1. Preheat the oven to 375 degrees F. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 Tbsp olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the remaining spice mix.
2. Place chicken breasts on a baking sheet and bake for 20-25 minutes, or until done. Shred chicken and set aside.
3. Heat 1 Tbsp olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add remaining spice mix. Stir to combine, then add shredded chicken and stir.
4. Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer uncovered for 45 minutes.
5. Mix cornmeal with a small amount of water. Pour into the soup, then simmer an additional 30 minutes. Check seasonings, adding more if needed. Turn off heat and let sit for 15-20 minutes before serving. Gently stir in tortilla strips 5 minutes before serving.
6. Serve in bowls topped with sour cream, diced red onion, diced avocado, pico de gallo, cheese, and/or cilantro.

stuffed pepper

INGREDIENTS:
1 Tbsp olive oil
1 lb ground beef
¾ cup chopped onion
1 ½ tsp garlic, minced
Salt and pepper to taste
1 red bell pepper cut into ½ inch pieces
1 green bell pepper cut into ½ inch pieces
1 (14.5 oz) can petite diced tomatoes
1 (15 oz) can tomato sauce
1 (14.5 oz) can beef broth
2 tsp Italian seasoning
2 cups cooked white rice
2 Tbsp chopped parsley

DIRECTIONS:
1. Heat the olive oil in a large pot over medium high heat. Add the ground beef and cook until browned, breaking up into smaller pieces.
2. Add the onion to the pot and cook for 4-5 minutes until softened. Add the garlic and cook for 30 seconds.
3. Season the beef and onion mixture with salt and pepper.
4. Add the bell peppers to the pot and cook for 2-3 minutes.
5. Add the tomatoes, tomato sauce, beef broth, and Italian seasoning to the pot; bring to a simmer.
6. Cook for 15-20 minutes until peppers are tender.
7. Stir in the rice and season with salt and pepper to taste. Sprinkle with parsley and serve.

sausage tortellini

INGREDIENTS:
1 lb ground Italian sausage
1 small yellow onion, diced
3 cloves of garlic, minced
3 Tbsp flour
1 tsp dried basil
½ teaspoon oregano
1 pinch cayenne
1 tsp hot sauce
½ tsp mustard powder
¼ tsp pepper
1 pinch red pepper flakes
1 cup heavy cream
5 cups chicken broth
2 cups kale, chopped
2 cups tortellini
Salt to taste

DIRECTIONS:
1. Remove the casings from the sausage if you purchased links. Cook and crumble the sausage and diced onions over medium-high heat until onions are softened and sausage is cooked, 8-10 minutes. Drain grease. Add the garlic and cook for 1 minute.
2. Add the flour and cook for 1-2 minutes.
3. Add basil, oregano, cayenne, hot sauce, mustard powder, pepper, and red pepper flakes. Stir to combine.
4. Add the chicken broth. Slowly stir in the heavy cream. Bring to a boil, reduce to a simmer.
5. Add the kale and tortellini and simmer for 3-5 minutes.
6. Taste the soup and salt if desired.
7. Transfer to bowls and serve!

white chicken chili

INGREDIENTS:
1 lb boneless, skinless chicken breasts
1 can (15 oz) white beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (10 oz) diced tomatoes & green chilies
1 medium onion, diced
2 cloves garlic, minced
2 cups chicken broth
1 cup heavy cream
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
½ teaspoon salt
¼ tsp black pepper
¼ cup fresh cilantro, chopped
1 cup shredded cheese
Optional: sliced jalapenos

DIRECTIONS:
1. In a large pot or Dutch oven, add chicken breasts, diced onion, garlic, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper.
2. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and let cook for 20-25 minutes until chicken is cooked and tender.
3. Remove the chicken from pot and shred. Return shredded chicken to pot.
4. Stir in white beans, corn, can of diced tomatoes & green chilies, and heavy cream.
5. Let simmer for 10-15 minutes, stirring occasionally.
6. Taste and adjust seasoning, then serve with fresh cilantro, shredded cheese, and jalapenos (if desired).

broccoli cheddar

INGREDIENTS:
4 Tbsp butter
½ medium onion, chopped
2-3 cloves of garlic, minced
4 Tbsp AP flour
2 cups low-sodium chicken or vegetable broth
1 tsp kosher salt
½ tsp black pepper
¼ tsp paprika
3 cups broccoli florets
1 large carrot, grated or finely chopped
2 cups half & half or heavy cream
8 oz block grated cheddar cheese

DIRECTIONS:
1. Melt butter in a large dutch oven or pot over medium-high heat. Add onion and cook 3-4 minutes until softened. Add garlic and saute for a minute.
2. Add flour and whisk for 1-2 minutes until flour begins to turn golden. Pour in the chicken stock, broccoli, carrots, and seasoning. Bring to a boil then reduce to a simmer for 15 minutes.
3. Stir in half & half and cheddar cheese and simmer for another minute. Taste and adjust seasoning if needed.
4. Serve in a bowl.