Chicken Enchilada Soup (30 minute!)

Share

Who doesn't love chicken enchilada soup?! This version is thick, creamy, and loaded with cheese and chicken. Bonus? It's done in 30 minutes! Yes, you CAN make a deeply flavorful soup without it simmering all day.

Some enchilada soup is thin - this crockpot version I've shared before is broth-y. Delicious, but not thick. I personally love it both ways but there is something comforting when you're inhaling a big bowl of thick soup. Sorta like you don't need anything else to make it a meal, you know?

The key to thickening this soup is masa harina, a Mexican flour typically used to make corn tortillas. The flavor works better than all-purpose flour and it thickens beautifully. You should be able to find it in the baking aisle of any major grocery store.

Thanks to a store bought rotisserie chicken, and some canned veggies, you can have this soup ready to go in just 30 minutes!

{30 minute} Chicken Enchilada Soup

2 tablespoons vegetable oil

1 small onion, diced

2 cloves garlic, minced

1/2 cup masa harina

3 cups chicken stock

2 cups cooked, shredded chicken (from a rotisserie chicken)

2 (10-ounce) cans red enchilada sauce

1 (14-ounce) can black beans, rinsed and drained

1 (14-ounce) can fire roasted diced tomatoes (with their juices)

1 (4-ounce) can chopped green chiles (mild if you don't want spicy)

1 cup frozen corn

1/2 teaspoon ground cumin

8 ounces sharp cheddar cheese, freshly grated

salt, to taste

optional toppings: sliced avocado, additional grated cheese, sour cream, chopped cilantro, etc.

Heat the oil in a large stockpot over medium-high heat. Add the onions and cook, stirring often, until translucent and softened, about 5 minutes. Add the garlic and cook another minute. Stir in the masa harina and cook another minute.

Pour in half the chicken stock and stir until completely combined, Add the remaining stock, chicken, enchilada sauce, black beans, tomatoes, green chiles, corn, and cumin. Stir occasionally until the soup comes to a simmer. Reduce heat to medium-low and let simmer for 3 minutes, stirring often to avoid sticking. Stir in the cheese, a little at a time, until melted and smooth. Taste and add salt if needed.

Serve with optional toppings.  

Source: slightly adapted from Gimme Some Oven

Loaded Baked Potato Soup

Share

All the flavors of a loaded baked potato - in soup form! This creamy, thick soup is warm, hearty, and weeknight easy!

Anyone else loving that we've been forced to stay home a few days? Charlotte got mostly ice but enough to shut things down for the weekend. However, by next weekend it'll be nearly flip flop weather again so we certainly can't complain! Unfortunately, our neighbors to the north may be digging out a bit longer than that.

Winter weather has been a roller coaster so far this season so anytime I see low temps in the forecast, I don't waste a chance to make a cold day meal. You know those things you only want when it's frigid outside? Soups, stews, casseroles, etc. We had this soup recently and I couldn't wait to share it!

This soup is quickly done on the stove top with very little prep work so it's weeknight easy. It's very thick - you will question yourself at first but stay with me, the potatoes really thicken it up. So much that you may want to add more broth or milk to thin it some. I liked it super thick but Jason thinned his out a bit.

Don't be tempted to mix the bacon into the soup - nobody likes limp bacon. Save the crumbles to serve on each bowl so it holds the crispiness.

Loaded Baked Potato Soup

8 slices bacon

5 tablespoons butter

1/4 cup all-purpose flour

3.5 cups milk, plus more if needed

1 lb russet potatoes, peeled and cubed

2 green onions, thinly sliced (plus additional for garnish, if desired)

1.5 cup shredded cheddar cheese (plus additional for garnish, if desired)

1/2 cup sour cream

salt and pepper, to taste

On a foil lined baking sheet, spread out the slices of bacon. Place in the (cold) oven, turn the oven temp to 400, and set the timer for 20 minutes. When the timer goes off, remove the pan, allow to cool a few minutes, then crumble and set aside.

Meanwhile, in a large Dutch oven, melt the butter over medium heat. Once melted, whisk in the flour and cook for about a minute, or until light brown. Slowly whisk in the milk, about 1 cup at a time. Continue whisking until slightly thickened, about 2-3 minutes. Stir in the diced potatoes and green onions. Stir frequently as it comes to a boil.

Reduce heat to simmer and cook, stirring often to avoid sticking, until the potatoes are tender, 20-25 minutes. Stir in the cheese, sour cream, and a decent amount of salt and pepper (to taste). Add more milk (or even chicken broth) to thin out, if needed.

Serve each bowl topped with a healthy serving of reserved chopped bacon and garnishes, if desired.

Serves 4. 

Source: adapted from Center Cut Cook

Homemade SpaghettiOs

Share

This homemade version of my childhood favorite canned pasta with meatballs is 100x better than the kind found in the pantry!

This is my second time attempting homemade SpaghettiOs. I admittedly loved the canned stuff as a kid/poor college student but just couldn't buy it anymore. I desperately wanted a relatively easy way to fill my SpaghettiOs void! The first time flopped; my meatballs fell apart, my sauce was thin, and I was incredibly frustrated by the end.

Couple years later, I found the courage to try it again thanks to everyone's favorite America's Test Kitchen. Is there anything they can't do?

This time was a huge success! I desperately wanted to hoard the entire pot for myself but finally relented and let my husband enjoy it, too. It was relatively easy - took only 1 pot and about 45 minutes, much of which is hand's off. The use of an immersion blender shaves tons of time and hassle - you should definitely invest in one (they are around $15 and take up very little space!).

You could make your own pesto... but in this recipe, it's hardly worth the effort. Save the homemade version for dishes that let it shine!

Homemade SpaghettiOs
1 tablespoon olive oil
1 onion, finely chopped
1 carrot, peeled and finely chopped
3 garlic cloves, minced
3.5 cups chicken broth
1 (28-ounce) can diced tomatoes
8 ounces meatloaf mix (50% lean ground beef & 50% ground pork)
1/4 cup basil pesto
1/4 cup panko
salt and pepper
1 cup (4 ounces) ditalini

In a large Dutch oven, heat the oil over medium heat. Add the onion and carrot and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the broth and tomatoes with their juices. Simmer until the vegetables are tender, about 10 minutes.

Meanwhile, in a large bowl mix together the ground meat, pesto, panko, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Pinch off heaping teaspoons of meat mixture and roll into small, 3/4-inch meatballs (there should be around 32 total).

Remove the pot from heat and puree the soup using your immersion blender. Once the soup is smooth, move the pot back to the burner and bring it back to a simmer. Stir in the pasta and carefully add the meatballs. Continue to simmer, uncovered, until the pasta is tender and the meatballs are cooked through, 10-12 minutes. Be careful when stirring to avoid breaking apart the meatballs.

Season with additional salt and pepper, if needed, and carefully ladle into bowls.

Source: adapted from America's Test Kitchen

Crockpot Tuscan Chicken Stew

Share

A healthy, hearty, and super easy stew that's bursting with flavor! Pull out the crockpot and let it do all the work for dinner tonight!

We have been enjoying gorgeous warm, spring-like days here in Charlotte. Just this weekend, we've seen the temps drop enough to require sleeves outside. I'm not sure the cooler temps are here to stay but it has given me a chance to make some warmer "winter" dishes. Nobody wants stew on a nearly 80 degree day!

But when the temp drops? You want something warm and comforting for dinner. And if it's waiting on you at home, that's even better! I actually rarely use my crockpot - I complain each time that the flavors just aren't as bright - but this dish really is stuffed with flavor. Feel free to up the veggies or throw in additional ones you have on hand, too!

Crockpot Tuscan Chicken Stew

2 boneless/skinless chicken breasts, trimmed of visible fat

2 carrots, peeled and sliced

2 stalks celery, diced

1 small onion, diced

4 cloves garlic, minced

1 can (14.5 oz) fire roasted tomatoes

12 baby potatoes

1 3/4 cup chicken stock

1 tablespoon tomato paste

2 tablespoons white wine

30 minutes before serving:

1/4 cup water

2.5 tablespoons cornstarch

4 teaspoons dried Italian seasonings

3 teaspoons balsamic vinegar

salt, to taste

Place chicken, carrots, celery, onion, garlic, canned tomatoes and their juices, potatoes, chicken stock, tomato paste, and white wine in crockpot. Cover and cook on low for 6 hours. 

After cooking 6 hours, carefully remove the chicken with tongs to a cutting board. Dice the chicken into bite size pieces and place back in the crockpot along with the Italian seasonings and balsamic vinegar. In a small bow, whisk together the water and cornstarch until there are no lumps. Add to the crockpot, stir well, place the lid back on, and let cook another 30 minutes.

Taste and add salt, if needed. Serve with bread.

Source: adapted from Sweet Peas and Saffron

Mexican Lime Soup with Chicken

Share

A flavorful chicken soup bursting with lime flavor! Perfect for a cold winter's day.

We have a continuous conversation in our house about whether or not soup, on it's own, is a meal. My vote (of course) is that it is - especially when it's stuffed full of all the main food groups. You're probably shocked to hear that the husband is not as agreeable. Occasionally, though, I serve up a soup that is satisfying enough to pass the test and he's not digging around for a PB&J sandwich to accompany it.

This soup is hearty and delicious despite it's broth base. You don't need heavy cream to make a meal worthy soup! Though similar to chicken tortilla soup, this is lighter and brighter in flavor. Totally guilt free!

A grocery store rotisserie chicken is a huge time saver - so much so that you can easily whip this up on a weeknight.

I know it's tempting but do not reach for bottled lime juice! Lime is the star here and it only shines if it's the real deal.

Mexican Lime Soup with Chicken

For the tortilla strips:

6 corn tortillas

vegetable oil

For the soup:

1 yellow onion, peeled and quartered

10 cloves garlic

8 cups chicken broth

1/2 teaspoon dried oregano

1/4 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cumin

pinch of cayenne

1/2 cup chopped fresh cilantro

2 teaspoons lime zest

2 cups rotisserie chicken, shredded

1/4 fresh lime juice (from 3-4 limes)

salt and pepper

For the garnish:

Monterey Jack cheese, shredded

jalapenos, seeded and diced

fresh cilantro, chopped

avocado, pitted, peeled, and cubed

fresh lime, sliced

sour cream

Preheat oven to 375.

Lightly brush vegetable oil on both sides of each tortilla and stack on top of each other. Cut tortillas into thin strips, spread in a single layer on a baking sheet, and season with salt. Bake, turning once, until golden brown and crispy, about 10 minutes total. Remove from baking sheet and set aside.

Flip the oven to broil. Place the quartered onion and garlic cloves on the baking sheet. Broil until blackened, about 10 minutes, turning once. Remove from oven and transfer to a food processor. Add 1 cup chicken broth to the processor and puree until smooth.

Pour the processed mixture into a large pot. Add the remaining 7 cups broth, oregano, allspice, cinnamon, cumin, cayenne, cilantro, and lime zest. Bring to a boil, turn down the heat, and simmer, uncovered, for 10 minutes. Add the shredded chicken and cook another 5 minutes. Add salt, pepper, and lime juice. Taste and adjust seasoning, if needed.

Garnish each bowl with reserved tortilla strips, cheese, jalapenos, cilantro, avocado, lime, and sour cream.

Source: adapted from Homesick Texan

Crockpot Chicken Enchilada Soup

Share

All the flavors of chicken enchiladas - in soup form! Stocked full of chicken, beans, corn, and loads of cheese makes this soup easily a meal on it's own.

Now that it's dark around lunchtime (kidding...), I find myself becoming more of a hermit in the evenings. I don't want to run errands, shop, or even head out to dinner when it's so dark and cold outside. I'd much rather come straight home, start a fire in the fireplace, and eat dinner in front of our latest Netflix series addiction.

Come to think of it, those bears sure are onto something with their hibernation lifestyle!

Meals that are ready when I come home on a chilly dark night are my FAVORITE. Sure, I love cooking but my winter sloth-ness wins out if an appliance will do it for me.

This soup is perfect for long, cold, winter days. It's a little spicy, very chunky, and substantive enough to call it a full meal on it's own. Even the husband agrees! It's loaded with flavor, which I think is often missing in chicken enchilada soups. Definitely one of our favorite soups!

The stovetop prep will take you just 10 minutes to whip together before transferring it to the crockpot. Worth the 10 minutes - promise!

Crockpot Chicken Enchilada Soup
3 tablespoons butter
3 tablespoons flour
1/2 cup chicken broth
2 cups milk
1 can (15 ounce) black beans, rinsed and drained
1 can (14.5 ounce) diced tomatoes and green chiles
1 bag (10 ounce) frozen corn
1/2 cup onion, chopped
1 can (10 ounce) enchilada sauce
1 pound boneless/skinless chicken breasts (around 2 breasts)
1 cup shredded Monterrey Jack cheese

Melt the butter in a saucepan over medium-low heat. Stir in the flour and stir until smooth and bubbly. Remove from heat and add the chicken broth and 1/2 cup milk, a little at a time, stirring to keep smooth. Return to heat and bring the sauce to a gentle boil. Cook, stirring occasionally until thickened.

In a large bowl, whisk together the enchilada sauce and chicken broth mixture. Gradually whisk in the remaining milk until smooth. Set aside.

In the crockpot, combine the drained beans, diced tomatoes and their juices, corn, and onion. Place the chicken on top of the mixture and then pour in the sauce.

Cover and cook on low for 6-8 hours or on high for 3-4 hours. When ready to serve, remove the chicken and shred. Add it back to the soup and mix well.

Serve each bowl topped with cheese.

Source; slightly adapted from So Tasty So Yummy

Butternut Squash Cod Chowder

Share

A warm, flavorful, one-pot chowder stocked full of bacon, butternut squash, and cod. Perfect for chilly nights!

Lately, the weather in Charlotte has been warmer than my home in Texas! Though that will likely change in the next couple of days, we are still much better off (or worse off, depending upon how you feel!) than other parts of the country that are already covered in snow and freezing temps. There are few things better than a roaring fire and a big bowl of soup on a cold night - especially on a day that keeps you out in the elements. I'm always on the hunt for one pot (read: easy) soup/stew/chowder recipes to get us through the cold winter months so here is one to start the season off.

This is actually the first fish based chowder recipe I'm sharing and it's a great one. Fish cooks super fast, is healthy, and a nice change from the usual chicken-beef-pork rotation many of us stick with. You could use any very firm white fish but cod works especially well alongside butternut squash.

This chowder is so substantial that when served alongside a chunk of baguette, it's a meal!

Butternut Squash Cod Chowder

8 slices thick cut bacon, chopped

1 onion, diced

4 stalks celery, diced

2 tablespoons fresh dill, finely chopped

1.5 cups diced butternut squash (or 1 small butternut squash, peeled, seeded, and diced)

1.5 tablespoons flour

3.5 cups vegetable stock

1/2 cup clam juice

12 ounces skinless cod fillets, cut into bite sized pieces

1/2 cup heavy cream

pinch of cayenne

In a large dutch oven over medium-high heat, cook the bacon until crispy, about 3 minutes. With a slotted spoon, remove the bacon and set aside. 

Drain off all but 2 tablespoons bacon grease then add the celery and onion. Cook until the vegetables are tender, about 8 minutes. Stir in the dill and cook for 1 minute. Add the squash and flour and cook, stirring, until the flour begins to brown, about 2 minutes. 

Stir in the vegetable stock and clam juice and bring to a boil. Reduce heat to medium-low and simmer until the squash is tender, about 10-12 minutes. Season with salt and pepper.

Add the cod, cover, and simmer until the fish flakes easily with a fork, 4-5 minutes. Stir in the cream, cayenne, and 3/4 of the bacon, reserving 1/4 for topping. Taste and adjust salt and pepper if needed.

Right before serving, top with a pinch of reserved bacon.

Source: adapted from Rachael Ray

One Pot Turkey Pumpkin Chili

Share

Ground turkey, beans, peppers, corn, and pumpkin are simmered together in this simple, healthy, and warm chili. Easy enough for a weeknight meal but tastes like it's been cooking all day!

I have to be honest; I hesitated even putting pumpkin in the title of the recipe because it scares some people off. Matter of fact, as I was working on the graphic my husband peeked over my shoulder and said "that had pumpkin in it?!" The pumpkin works beautifully in giving it a thick, nutty richness that also helps cut the calories and up the nutritional value but doesn't taste anything like pumpkin. If you don't care for pumpkin flavored things - like my husband - please don't overlook this recipe.

This recipe can be tweaked heavily and still taste delicious. If you like a lot of spice, throw in some cayenne or up the pepper count. Have some extra veggies on hand? Chop them up and toss them in!

Don't you love one pot meals?

Turkey Pumpkin Chili

2 tablespoons extra virgin olive oil

1 small yellow onion, chopped

6 baby bell peppers, cored, seeded, and chopped (use red, yellow, and green combo for color)

2 jalapenos, seeded and finely chopped

4 cloves garlic, finely chopped

1 pound ground turkey

1 (14.5 ounce) can diced tomatoes, with their liquid

1 (15 ounce) can pumpkin

1-2 cups water

2 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon salt

ground black pepper, to taste

1 (15 ounce) can kidney beans, drained and rinsed

1 (15 ounce) can black beans, drained and rinsed

1 cup frozen corn

sour cream, for topping

chopped cilantro, for topping

Heat oil in a large pot over medium high heat. Add the onion, bell peppers, jalapenos, and garlic. Cook, stirring often, until tender, about 5 minutes. Add the turkey and cook until browned.

Add the tomatoes, pumpkin, 1 cup water, chili powder, cumin, salt, and pepper and bring to a boil. Reduce heat to medium low and add the beans and corn. Cover and simmer, stirring occasionally, for 30 minutes, adding additional water if desired. 

Top with sour cream and cilantro before serving. 

Source: adapted from Whole Foods