Making A Flavorful Pumpkin Soup

I love making blended soups of all kinds in the Fall. It’s an easy dinner, plus a great way to eat veggies. But what makes this particular recipe so tasty are a few of the spices and ingredients to really play up that comforting pumpkin flavor. You won’t want to skip these:

• Use Chicken Broth, not Water. If you’re using a good quality store bought or homemade chicken broth, this will add loads of slow cooked flavor even though its a relatively quick dish.
• Season As You Go. After each step, it’s a good idea to add salt and pepper to season the soup in layers. It does make a difference. The salt helps bring out the flavors in the onions, garlic, squashes and spices. If you think the soup is bland, try adding salt to make all the flavors pop.
• Use All The Spices Listed. I know it might seem like a long list, but they are all delicious and important for giving the soup a warm and spicy quality: Thyme, Cumin, Ginger, Poultry Seasoning and Cinnamon.
• Finish with Cream and Maple Syrup. While the soup is perfectly delicious without these two ingredients, it is SO MUCH BETTER with a hit of sweet maple syrup and decadent heavy cream. It’s a nice contrast to the savory ingredients listed above. A little bit really does go a long way.

Love creamy soups? Try these other favorites: Creamy Carrot Soup, Creamy Tomato Bisque, Cauliflower Soup (Instant Pot & Slow Cooker Directions), Sweet Potato Curry Soup, Tomato Basil Soup.

Squash Options: Fresh or Canned?

Of course, Pumpkin Soup calls for pumpkin! Around Thanksgiving, you can find Sugar Pumpkins at the store (a sweeter pumpkin meant for baking) which could be cubed, just like a butternut squash would be. I find using canned pumpkin is easier and a lot of times the inexpensive option. Feel free to use one pound of cubed, fresh pumpkin in place of one 15 oz. can of pumpkin.

Not only does this recipe include pumpkin, but I also like to include butternut squash because of its silky and creamy texture after it’s been blended. This is such a seasonal and delicious way to add more depth to the dish, plus finding this already peeled and cubed at the store saves on prep time. If you’d rather use another type of squash for this dish I’d recommend an acorn squash.

Let’s Talk Garnishes

Garnishing this dish is optional but highly recommended. Not only are these additions gorgeous but they also bring a little something more to the soup. Consider garnishing your soup with:

• Pepitas – pepitas are green pumpkin seeds that don’t have a white shell that derive only from certain varieties of pumpkins. If you don’t like them or can’t find them, you do not have to use them. I love the crunch you get from these though.
• Heavy Cream – this adds an extra creamy note to the whole thing! Talk about stunning!
• Black Pepper – again, optional, but I love a little extra spice.

How to Make Pumpkin Soup

For full recipe details on how to make Pumpkin Soup, see the recipe card down below. Here is what you can expect when making this recipe:

Saute Onion + Garlic

Heat a large pot over medium heat and spray with nonstick cooking spray. Melt butter and saute onion to lightly brown, about 5 minutes. Add in garlic and squash. Cook another 4 minutes.

Add Pumpkin + Seasonings

Add in pumpkin, chicken broth, salt, pepper, thyme, cumin, ginger, poultry seasoning, and cinnamon. Bring to boil then reduce to simmer. Cook 15-20 minutes or until squash is very tender.

Blend

Transfer soup to a high powdered blender and puree until very smooth. This can take a good 1-2 minutes to blend until completely smooth. A high powdered blender is KEY. (This is the one I have that is pictured here that works perfectly.) Taste and adjust seasonings. If it tastes bland, add more salt. The salt definitely brings out all the flavors from that long list of spices. Stir in maple syrup.

How to Thicken Pumpkin Soup

The best remedy for this is to blend the soup without most of the broth so it’s very thick initially, then adding the broth back in to make it the consistency and thickness you want.

If you’ve blended your soup and it still is too watery for your liking return it to the pot and continue to cook. As it simmers, water will evaporate and leave you with a thicker soup. Be sure to stir every now and then so it doesn’t burn.

Top with Pepitas + Heavy Cream

Divide into four bowls and top with pepitas and heavy cream (optional). Serve hot.

What to Serve with Pumpkin Soup

Pumpkin soup just begs to be served alongside some killer bread! Or if you’re looking to keep things on the healthier side, you can serve with some veggies. Here are some of my favorites but feel free to browse through my bread recipes and/or vegetable side dishes to find the perfect side.

• Whole Wheat Rolls
• Homemade Garlic Bread
• Butter Drop Biscuits
• Roasted Green Beans
• Roasted Cauliflower
• Pear Salad

Storing + Reheating

Store any leftover Pumpkin Soup in the fridge, covered in an airtight container, for up to 5 days! Reheat in the microwave or on the stovetop. If it is too thick, add a bit of water when reheating. If it’s too thin simmer on the stovetop for a longer amount of time to allow it to reduce.

Can You Freeze Pumpkin Soup?

Because this is a broth-based soup, you absolutely can freeze it and have amazing results months down the road! Allow soup to cool completely then transfer to an airtight freezer-safe container. Be sure to leave about 2 inches of room at the top to account for expansion. Freeze for up to three months. Thaw in the fridge overnight then reheat.

One trick to freezing soups is to freeze individual cubes using an ice cube or silicone tray. Once frozen, transfer these cubes to a freezer-safe zip bag. This allows you to reheat the soup straight from the freezer in a pot on the stovetop!

More Savory Squash Recipes to Try!

• Pumpkin Risotto
• Pumpkin Mac and Cheese
• Pan Fried Sesame Butternut Squash Noodles
• Roasted Acorn Squash
• Crockpot Butternut Squash Alfredo

The printable recipe card is down below. Make this recipe soon, friends, and have a great day!

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Pumpkin Soup

I'm just a little excited about Fall and am so happy to be sharing this recipe for Pumpkin Soup with you! This is filled with lots of spices, maple syrup, pumpkin, and butternut squash.

Course Dinner

Cuisine American

Keyword pumpkin soup

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4 servings

Calories 315kcal

Ingredients

• 3 tablespoons salted butter
• 1 yellow onion cut into large pieces
• 2 cloves garlic minced
• 20 oz butternut squash cubed
• 15 oz pumpkin puree 1 can
• 32 oz chicken broth
• salt & pepper to taste
• 1 teaspoon dried thyme leaves
• 1 teaspoon cumin
• 1/2 teaspoon ground ginger
• 1/2 teaspoon poultry seasoning or sage
• 1/4 teaspoon ground cinnamon
• 1/4 cup maple syrup
• 2 tablespoons pepitas
• 1/4 cup heavy cream optional

US Customary – Metric

Instructions

• Heat a large pot over medium heat and spray with nonstick cooking spray. Melt butter and saute onion to lightly brown, about 5 minutes. Add in garlic and squash. Cook another 4 minutes.
• Add in pumpkin, chicken broth, salt, pepper, thyme, cumin, ginger, poultry seasoning and cinnamon. Bring to boil then reduce to simmer. Cook 15-20 minutes or until squash is very tender.
• Transfer soup to a high powdered blender and puree until very smooth. Taste and adjust seasonings. If it tastes bland, add more salt. The salt definitely brings out all the flavors from that long list of spices. Stir in maple syrup.
• Divide into four bowls and top with 1/2 tablespoon of pepitas and 1 tablespoon of heavy cream (optional). Serve hot.

Notes

Alternately, you can stir all the heavy cream into the soup and add extra cream as garnish.

Nutrition

Calories: 315kcal | Carbohydrates: 45g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 902mg | Potassium: 1070mg | Fiber: 7g | Sugar: 20g | Vitamin A: 32068IU | Vitamin C: 54mg | Calcium: 169mg | Iron: 4mg

The post Pumpkin Soup appeared first on Lauren's Latest.

Olive Garden Copycat Recipe

Have I got a winner of a dinner for you today! A hearty, easy to make, stick to your ribs soup that everyone will love! Zuppa Toscana looks pretty plain jane, but let me tell you, the flavor in this will knock your taste buds off. One pot of this doesn’t last long and it’s just what we needed to warm up and fill some empty tummies! A copycat recipe to Olive Garden’s Zuppa Toscana, you can make this at home, too!

Looking for even more soup recipes? Here are some of my favorites: Creamy Cauliflower Soup, Chicken Noodle Soup with Homemade Noodles, Loaded Baked Potato Soup, and Crockpot Chicken Tortilla Soup.

Make this soup your own! Variations:

I encourage you to experiment and make this Zuppa Toscana Soup your own, based on your likes, dislikes and what you have on hand. Here are a couple of suggestions to get you started, let me know how it goes in the comments below.

• Spinach: replace kale with spinach! The spinach will wilt a lot more than the kale will, but still equally delicious with a big nutritious kick.
• Beans: Instead of using potatoes, try using canned white beans, or really any can of beans will work!
• Bacon: saute some bacon along with the sausage for an extra shot of flavor!
• Veggies: feel free to load this sucker up full of vegetables. Carrots, celery, zucchini, broccoli, it’s all fair game.
• Smoked Sausage: don’t like Italian Sausage? No problem! Try a tasty smoked sausage. Since most of the flavor comes from the meat, be sure you’re using one with lots of flavor.

How to Make Zuppa Toscana Soup

The directions for this recipe are really simple! For full details see the recipe card down below. Here is what you can expect when making this recipe:

Cook Sausage

In a large pot, cook sausage until browned and cooked thoroughly. Remove from pot and drain on paper towels.

Add Remaining Ingredients (except heavy cream)

In same pot, melt butter and saute onions until softened, about 5 minutes. Stir in garlic and cook until fragrant, another minute. Stir in cooked sausage and flour. Cook 2 minutes to cook out the raw flour taste. Add in chicken broth and seasonings. Bring to boil, then reduce to simmer. Stir in kale and potatoes.

Pro Tip: To take the bitter edge off of the kale, blanch it for a couple minutes in boiling water before adding to soup.

Cover and cook 10-15 minutes or until potatoes are tender.

Add Heavy Cream + Serve

When ready to serve, remove the bay leaf and add the heavy cream.

My Soup Isn’t Thick! What do I do?

If you made this recipe and you noticed that its not as thick or creamy as you’d like, the solution is a relatively quick fix. After the soup is made in its entirety, simply whisk 2 tablespoons of flour into 1/2 cup water to create a slurry and then gently stir that into the pot of soup. After a minute or two, it should thicken up slightly.

If you have read this section before you’ve begun making Zuppa Toscana, simply increase the flour to 6 tablespoons instead of 1/4 cup (which is 4 tablespoons). Stir the flour into the cooked onions and sausage before adding in the broth. That should do the trick!

Storing Leftover Zuppa Toscana Soup

Store any leftovers in an airtight container in the fridge for up to 3-4 days.

To Freeze – I love that this soup freezes so well! Allow soup to cool completely before placing in a freezer safe, airtight container. Soup will stay fresh for up to 3 months in the freezer.

To Thaw – Allow to thaw overnight in the fridge. Reheat gently to keep from getting mushy potatoes.

Love Kale? Here are More Kale Recipes:

• Kale Salad Recipe
• Garlic Chicken & Kale Spaghetti (family favorite!)
• Kale, Pomegranate, and Bacon Salad with Warm Maple-Bacon Dressing
• Teriyaki Glazed Garlic Kale Meatballs with Mango Avocado Salsa

With the cold months of the year are starting to settle in, make a nice big comforting pot of Zuppa Toscana soup. It’s sure to please even the pickiest eaters!

The printable recipe card is down below, have a great weekend, friends!

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Zuppa Toscana Soup

Made with Italian Sausage, kale, and potatoes, Zuppa Toscana is exactly what you need to warm up on a cold day!

Course Soup

Cuisine American

Keyword sausage kale soup

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 6 servings

Calories 549kcal

Author Lauren’s Latest

Ingredients

• 1 lb Italian Sausage sweet or spicy, you choose
• 2 tablespoons butter
• 1 onion diced
• 2 cloves garlic minced
• 1/4 cup all purpose flour
• 6 cups chicken broth
• 1 bay leaf
• salt & pepper to taste
• 4 cups kale stalks removed & torn into bite sized pieces
• 2 medium russet potatoes washed and sliced into 1/2 inch pieces
• 1 cup heavy cream

US Customary – Metric

Instructions

• In large pot over medium heat, cook sausage until browned and cooked thoroughly. Remove from pot and drain on paper towels.
• In same pot, melt butter and saute onions until softened, about 5 minutes. Stir in garlic and cook until fragrant, another minute. Stir in cooked sausage and flour. Cook 2 minutes to cook out the raw flour taste. Add in chicken broth and seasonings. Bring to boil, then reduce to simmer. Stir in kale and potatoes. Cover and cook 10-15 minutes or until potatoes are tender.
• When ready to serve, remove the bay leaf and add in heavy cream.

Nutrition

Calories: 549kcal | Carbohydrates: 25g | Protein: 17g | Fat: 43g | Saturated Fat: 20g | Cholesterol: 122mg | Sodium: 1483mg | Potassium: 951mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5162IU | Vitamin C: 78mg | Calcium: 136mg | Iron: 3mg

The post Zuppa Toscana appeared first on Lauren's Latest.

Not Your Average Tomato Bisque

I’m not sure there is a better tomato soup I love more than this Tomato Bisque. This is a recipe that I got from my Mom who got it from a lady at church. She served it one night at a church event and basically made everyone fall in love with tomato bisque.

Typically, most tomato soup recipes are one-note and plain and boring, but THIS one…oh my goodness gracious…this is anything but plain and boring. It’s fabulous. I want to bathe in it that’s how good it is. Seriously delicious. Eat this with a little-grilled cheese sandwich and you’re in heaven. Or maybe try some homemade crackers?!

But first, what’s the difference between soup and bisque?

Technically, soup is a very general term. It can mean broth-based, cream-based, chowders, or bisques. Bisque is a kind of soup, generally creamy, very smooth, and made with some kind of shellfish or roasted/sauteed vegetables. All bisques are soups but all soups are not bisques.

This Tomato Bisque recipe isn’t completely smooth because I like it to have a little texture, but feel free to blend it completely smooth!

Substitutions

One of the things I love about soups is that I can sneak a bunch of vegetables in there without anyone knowing! In this recipe, I add onions, carrots and celery. Use what you have! Here are a couple common substitute ingredient questions I get asked.

Vegetable Stock – If you want to make this soup completely vegetarian friendly, substitute chicken broth with vegetable stock.

Whole Milk – You can substitute Half & Half with whole milk if you’re wanting a “lighter” option or happen to have whole milk on hand.

If tomato bisque isn’t your thing here are some other soups that will knock your socks off: Chicken Noodle Soup with Homemade Noodles, Cream of Cauliflower Soup, Taco Soup Recipe & Broccoli Cheese Soup.

How to Make Tomato Bisque

Do not be fooled by the fancy name! Tomato Bisque is such an easy soup to make! For full details, see the recipe card down below. Here is what you can expect when making this recipe.

Sauté Chopped Veggies

In a large pot, melt butter. Stir in celery, onion, and carrot and sauté until veggies are soft.

Add Flour to Veggies + Remaining Ingredients (except Half & Half + Curry Powder)

Sprinkle flour over vegetables and stir. Not including the half & half and curry powder, mix in the rest of the ingredients, cover, and simmer, stirring occasionally.

Puree Soup

Puree soup with an immersion blender or a regular blender (but be really careful! Its HOT STUFF!). Pour blended soup back into the soup pot.

Stir in Half & Half, Curry Powder + Serve!

Stir in half & half and curry powder. DO NOT boil once this has been added!

Serve your tomato bisque hot!

Blending Soup Smooth

I really like using an immersion blender. It’s so darn convenient. This is the one I have and it’s great!

If you are one who does not have an immersion blender, a high powdered blender works just as well. This is the blender I have and it works wonders.

Storing Leftover Creamy Tomato Bisque

Store any leftover Tomato Bisque in an airtight container in the fridge for 3-4 days.

Can I freeze Tomato Bisque?

Unfortunately, no. Soups with any cream or milk in them tend to separate when frozen, and tends to change the texture from smooth to grainy.

Love Warm, Comforting Soup? Try These Favorites:

• Sweet Potato Curry Soup
• Tomato Basil Soup Recipe
• Chicken Pot Pie Soup
• Hamburger Soup
• Loaded Baked Potato Soup

Printable recipe is below! Save save save this recipe, folks. It’s so tasty!

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Creamy Tomato Bisque

This Creamy Tomato Bisque is absolutely sinful! Eat with a grilled cheese sandwich or another side dish that you enjoy.

Course Lunch, Soup

Cuisine American

Keyword Tomato Bisque, Tomato Bisque Recipe, Tomato Bisque Soup

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4 Servings

Calories 479kcal

Author Lauren

Ingredients

• 1/4 lb. butter
• 1 cup celery chopped
• 1 cup onion chopped
• 1/2 cup carrot chopped
• 1/3 cup flour
• 28 oz. diced tomatoes 1 can
• 2 teaspoons sugar
• 1 teaspoon dried basil
• 1 teaspoon dried marjoram
• 4 cups chicken broth  or vegetable broth
• 1/2 teaspoon curry powder
• 2 cups half & half

US Customary – Metric

Instructions

• In a large pot, melt butter over medium-low heat. Stir in celery, onion, and carrot and sauté until veggies are soft, 10-15 minutes.
• Sprinkle flour over vegetables and stir until well incorporated. Mix in the rest of the ingredients and cover and simmer 30-45 minutes, stirring occasionally. 
• Puree soup with an immersion blender or a regular blender (but be really careful! Its HOT STUFF!) until smooth. Pour blended soup back into the soup pot. 
• Stir in 2 cups half & half with 1/2 teaspoon curry powder. DO NOT boil once this has been added! Serve hot!

Notes

You could use whole milk, but after the 1/4 lb. of butter, why would you choose the ‘lighter’ option?!

Nutrition

Calories: 479kcal | Carbohydrates: 30g | Protein: 8g | Fat: 37g | Saturated Fat: 23g | Cholesterol: 105mg | Sodium: 1165mg | Potassium: 904mg | Fiber: 3g | Sugar: 9g | Vitamin A: 4155IU | Vitamin C: 40.7mg | Calcium: 240mg | Iron: 3.4mg

The post Creamy Tomato Bisque appeared first on Lauren's Latest.

Who Knew Homemade Ramen Was So Easy?

Homemade Ramen is a big thing these days and I’ve jumped headfirst into the delicious abyss. And it is good. Oh so good. Noodles in a tasty broth are my jam. If you’re looking for an authentic recipe for ramen, this isn’t it. BUT, if you’re looking for a yummy soup that your kids will eat, this is it!! I’ve added lots of veggies and mushrooms to beef it up and make up for the fact that there is no meat in this recipe.

Love Asian dishes? Check out these: Korean Beef, Kung Pao Chicken (Family Favorite!), Asian Slaw Recipe with Peanuts, and Sesame Noodle Salad.

How to Make Homemade Ramen

Ramen isn’t as hard as it looks to make. You can get show stopping fabulous results with just a bit of effort. For full recipe details and ingredients see the recipe card down below! Here is what you can expect when making this recipe.

Saute Onion + Carrot

In a large pot, heat olive oil. Sauté onion and carrot until onions are translucent.

Stir in garlic and mushrooms until fragrant.

Add Ramen Noodles, Flavoring Packets + Water

Add in ramen noodles, flavoring packets, and recommended amount of water according to package directions. Stir in enough chicken broth to create 8 cups of liquid, total. Bring to boil.

Can I Use a Different Broth?

Yes! If you’re vegetarian simply replace this with vegetable broth. Beef and pork broth also go really well in this dish. I do recommend using a liquid broth over a powdered soup base. The flavor of liquid broth packs a stronger punch in my opinion.

Add Soy Sauce, Sesame Oil + Chard

Stir in soy sauce tasting it as you go. Stir in sesame oil and chard.

Serve Ramen Hot with Garnishes

Once noodles are cooked, serve ramen hot and garnish with chopped green onion, radishes, boiled eggs, and black sesame seeds. (These veggies are optional, but really add to the umami of this dish!)

Storing Leftover Ramen

Unfortunately, ramen doesn’t keep well. This is because of the noodles soaking in the broth and becoming soggy.

If you want to enjoy this your ramen for a couple of days I would suggest boiling the noodles separately from the broth and veggies. That way the ramen noodles can be added to the warmed up broth whenever you’d like.

Make sure to cover and refrigerate and it should last up to 5 days!

Love Homemade Ramen? More Asian Recipes to Try!

• Honey Glazed Salmon with Sesame Seeds
• 15 Minute Chow Mein Recipe
• Korean Beef
• Easy Pork Potstickers

The printable recipe is below. Be sure to save, print, and share this great Ramen recipe! Have a wonderful day, friends!!

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Homemade Ramen

Enjoy delicious, easy Homemade Ramen at home with this tasty recipe! Simple ingredients turn into this fast and Asian-inspired soup.

Course Dinner

Cuisine Asian

Keyword ramen, ramen bowls

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4 servings

Calories 203kcal

Ingredients

• 2 tbsp olive oil
• 1 large onion diced
• 1 1/2 cups carrot diced
• 3 cloves garlic minced
• 3.5 oz shiitake mushrooms
• 1 lb ramen noodles
• 1 chicken bouillon cube
• 4-6 cups chicken broth
• 1-2 tbsp soy sauce
• 1 tbsp sesame oil
• 3 cups red chard chopped
• green onion
• sliced radishes
• boiled eggs
• black sesame seeds

US Customary – Metric

Instructions

• In a large pot, heat olive oil over medium heat. Sauté onion and carrot 4 minutes or until onions are translucent.
• Stir in garlic and mushrooms until fragrant, about 1 1/2 minutes.
• Add in ramen noodles, bouillon, and 1 cup of water. Stir in enough chicken broth to create 8 cups of liquid, total. Bring to boil.
• Stir in soy sauce, 1 tablespoon at a time, tasting as you go. Stir in sesame oil and chard.
• Once noodles are cooked, serve soup hot and garnish with chopped green onion, radishes, boiled eggs, and black sesame seeds.

Notes

*I used these udon noodles (found at Fred Meyer) because I couldn’t find actual legit fresh ramen noodles and didn’t feel like using the $0.15 ramen packs, though either of those would and could work.

Nutrition

Calories: 203kcal | Carbohydrates: 21g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Sodium: 1376mg | Potassium: 578mg | Fiber: 3g | Sugar: 5g | Vitamin A: 9670IU | Vitamin C: 30.1mg | Calcium: 54mg | Iron: 1.4mg

The post Easy Homemade Ramen appeared first on Lauren's Latest.

What Are You Looking For?

Chicken and Dumplings, Tomato Basil Tortellini Soup, White Chicken Chili, Chicken Noodle Soup, or whatever you’re craving, this list has it! Whichever recipe you choose first, it’s sure to leave your belly full and happy and we won’t judge you for licking the bowl clean. Dig in!

Creamy Chicken Wild Rice Soup

This Creamy Chicken Wild Rice Soup is the perfect warm and comforting meal for the upcoming cold winter months. Filled with lots of veggies and wholesome wild rice, your family will fall in love with this recipe.

Cauliflower Soup (Instant Pot & Slow Cooker Directions)

Instant Pot Cauliflower Soup is a low carb, easy and tasty dinner for those chilly nights ahead this fall! Grab your preferred appliance, some bacon (yum!), and this comforting recipe.

Chicken Gnocchi Soup

An Olive Garden copycat recipe, this Chicken Gnocchi Soup is creamy, flavorful and really easy to make. Flavorful carrots, chicken and gnocchi cooked together in a thick and creamy broth, this soup will become your new fall favorite!

Loaded Baked Potato Soup

This 25-minute Loaded Baked Potato Soup is super simple and delicious! Perfect for busy weeknights this fall. Top with traditional baked potato toppings and then enjoy!

Broccoli Cheese Soup

Creamy, cheesy and oh so yummy, this Broccoli Cheese Soup will knock your socks off! A quick and comforting weeknight meal that tastes great! Grab some broccoli and cheese and get cooking! 

Tomato Basil Tortellini Soup

This Tomato Basil Tortellini Soup is a super easy vegetarian meal that is packed full of tomatoes, seasonings, and cheesy tortellini! It’s a really quick meal that comes together in a cinch. It’s comforting but not too heavy. Perfect for those chilly evenings.

Creamy Tomato Bisque

This soup is filled with lots of veggies, plus butter and cream for good measure and blended to perfection! I like mine a little chunky, but feel free to keep that blender going until it’s completely smooth. 

Taco Soup

This Taco Soup is healthy, hearty, easy, and delicious, it will make you want to give up tacos completely and commit to just soup! My favorite part is all the toppings to load on top!

Beef Stew ( Crockpot Recipe)

A comforting, classic recipe for beef stew – crockpot version! Tender beef chunks with carrots and red potatoes all wrapped up in a buttery, velvety thick gravy. The longer it cooks, the tastier it gets. Like a big warm slow cooker beef stew hug straight from my kitchen to yours.

Pumpkin Soup

This Creamy Pumpkin Soup is filled with lots of spices, maple syrup, pumpkin, and heavy cream making it savory, a little sweet and so creamy! Top with pepitas for a light crunch.

Vegetable Beef Soup

Filled with tender stew meat, comforting broth and tons of veggies, this Vegetable Beef Soup is a delicious, filling and hearty soup. Perfect for dinner as we get into the chilly Fall months. Make it on the stove or in the crockpot, I’ve got directions for both! 

Chicken Pot Pie Soup

This Chicken Pot Pie Soup is a lighter, lower-calorie version of Chicken Pot Pie that is faster and easier to make but just as delicious! Packed with veggies, shredded chicken and seasonings, you’ll have a quick and healthful weeknight meal, in less than 30 minutes.

Creamy Sausage Kale Soup

Made with Italian Sausage, kale, and potatoes, this Creamy Sausage Kale Soup is exactly what you need to warm up on a cold day! And yes, it is a Zuppa Toscana copycat recipe! The sweet Italian sausage flavors the creamy broth and the potatoes and kale add substance to make this hearty and healthful. It’s a relatively quick recipe to make and doesn’t take a bunch of prep work.

Crockpot Chicken Tortilla Soup

This recipe is so tasty and will feed a crowd! Very hearty, very healthy and is particularly divine with lots of cheese, sour cream, cilantro, crushed tortilla chips and anything else you want to throw up on top. 

Classic Chicken Noodle Soup

The most delicious, comforting Classic Chicken Noodle Soup Recipe! Ready in 30 minutes and perfect for chilly or sick days!

Sweet Potato Curry Soup

You all will LOVE Sweet Potato Curry Soup. Warm, creamy, and {mostly} nutritious. It’s super delish and takes almost zero elbow grease. AND, it’s full of yummy spices that will make you want to get cozy by a fire and put on heavy turtleneck sweaters.

Minestrone Soup

This flavorful classic Minestrone Soup recipe is warm, satisfying, and packed full of nutrition. Perfect for the colder months and even more perfect in a homemade bread bowl.

Hamburger Soup

This humble and simple Hamburger Soup recipe is the perfect comforting dinner or quick weeknight meal. Filled with ground beef and veggies with a hearty and flavorful broth, this soup will make it to the weekly rotation this Fall.

White Chicken Chili

You have to give this White Chicken Chili a try! It is creamy, a little spicy, filling, and filled with nutrition. Make a big pot, serve with rice and it will seem bottomless. The perfect meal for a crowd on a cold evening.

No Bean Chili

This No Bean Chili is a hearty and healthy recipe, filled with turkey and tons of vegetables! This meal comes together quickly and is perfect for a busy weeknight dinner! 

Homemade Chili

You’ll never need another Chili Recipe again! This is the most basic, family-friendly, veggie-filled, delicious, one-pot chili recipe ever

Chicken and Dumplings

A homemade, easy Chicken and Dumplings recipe that is both comforting and tasty! Warm broth with tender chicken and buttery dumplings. Perfect for Fall!

Creamy Carrot Soup

This Creamy Carrot Soup is simplicity at its finest. A ridiculously easy, thick and creamy soup that is made with carrots, onions and potatoes. It’s the perfect comforting soup for Fall.

Cream of Mushroom Soup

This Cream of Mushroom Soup is as easy as they come. Lots of straightforward ingredients, simple steps, and a delicious end product.

Crockpot Sweet Corn Chowder with Sausage

Fall is upon us and nothing is quite as comforting {or easy!} as a warm, creamy Sweet Corn Chowder Recipe with Sausage from your slow cooker.

I hope you find a new favorite soup recipe from this list. There are so many good ones! Be sure to save, print, bookmark or share your favorites. Happy Fall cooking, friends!

The post 25 Fall Soup Recipes appeared first on Lauren's Latest.

Chicken Gnocchi Soup: An Olive Garden Favorite

I’m pretty sure once the Chicken Gnocchi Soup hit the menu over at Olive Garden, it sealed its fate for staying on the menu forevermore, right next to the Zuppa Toscana. It’s a creamy and thick soup filled with carrot, chicken and gnocchi. While no one can ever get the recipe directly from Olive Garden, this one certainly comes close! Give it a try tonight.

What is Gnocchi and is There a Good Substitute?

Gnocchi are Italian dumplings made of potato, eggs and semolina flour. While normally I would come up with a great substitution that would be equivalent to the original, there really ISN’T a great substitution for gnocchi. It’s in a league of its own. However, cheese tortellini can be used in its place. It will be a different “experience” when it comes to the finished product, but if you can’t for whatever reason find gnocchi, give cheese tortellini a try.

Lighten it Up

This is a pretty decadent and rich soup! That isn’t always a bad thing. I might argue that it’s a very very good thing. But if you are looking to cut calories, replacing the whole milk for a 1% or 2% would work perfectly. Also, replacing the heavy cream with fat free half & half would also add that creamy flavor without all the calories.

How to Make Chicken Gnocchi Soup

Soften Veggies

Place large dutch oven over medium heat. Add butter and sautee onion and carrot 4-5 minutes or until onion starts to turn translucent and softens. Add in garlic and cook another 1 minute until fragrant.

Add Broth and Milk

Sprinkle flour over the veggies, stir in and cook 1 minute. Whisk in chicken stock, bouillon paste, milk and salt & pepper. Reduce heat to low. Once you add the milk, you don’t want to boil the soup.

Finish with Gnocchi and Spinach

Stir in shredded chicken and cook on low until carrots are tender, 10 minutes. Add in gnocchi and cook another 3 minutes or until they are cooked. Right before serving, stir in heavy cream and chopped spinach. Taste and adjust seasonings as needed (will most likely need salt). Divide into bowls and serve.

Storage Directions

Any leftover chicken gnocchi soup can be stored in an airtight container in the fridge for up to 4 days. To reheat, microwave in 30-45 second increments, stirring occasionally until hot. It will be thicker the second time around, so feel free to splash in a little water or milk to get it to that perfect consistency.

Favorite Sides for Soup

While normally I’d pick out some lovely salads to go on this list, lets face it: we all know we want breadsticks or biscuits or rolls (or all three!) to go with our chicken gnocchi soup. Regardless of what I choose on this list, they ALWAYS go over well.

• Classic Dinner Rolls
• Crescent Rolls (no knead recipe!)
• Butter Drop Biscuits
• Craigo’s Breadsticks
• Focaccia

Love Chicken Gnocchi Soup? Try these:

• Chicken Pot Pie Soup
• Broccoli Cheese Soup
• Creamy Cauliflower Soup
• Creamy Chicken Wild Rice Soup
• Creamy Carrot Soup
• Loaded Baked Potato Soup

I hope you all love this recipe as much we did! It’s a great copycat recipe I’m sure you will add to your rotation. Be sure to share/save/bookmark/pin this gem…it’s a good one. Have a great day, friends!

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Chicken Gnocchi Soup

Course Dinner, Main Course

Cuisine American

Keyword olive garden

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 6 servings

Calories 433kcal

Cost $10

Equipment

• 1 dutch oven or other heavy bottomed pot

Ingredients

• 2 tablespoons salted butter
• 1 cup diced yellow onion about 1/2 of a large onion
• 2 whole carrots peeled and diced
• 2 cloves garlic minced
• 1/3 cup all purpose flour
• 2 cups chicken stock
• 1 tablespoon chicken bouillon paste such as better than bouillon
• 3 cups whole milk or 2%
• salt & pepper to taste
• 12 oz shredded rotisserie chicken bones and skin removed
• 16 oz gnocchi
• 1 cup heavy cream
• 2 cups fresh spinach chopped

Instructions

• Place large dutch oven over medium heat. Add butter and sautee onion and carrot 4-5 minutes or until onion starts to turn translucent and softens. Add in garlic and cook another 1 minute until fragrant.
• Sprinkle flour over the veggies and stir in and cook 1 minute. Whisk in chicken stock, bouillon paste, milk and salt & pepper. Reduce heat to low. Once you add the milk, you don't want to boil the soup.
• Stir in shredded chicken and cook on low until carrots are tender, 10 minutes. Add in gnocchi and cook another 3 minutes or until they are cooked. Right before serving, stir in heavy cream and chopped spinach. Taste and adjust seasonings as needed (will most likely need salt). Divide into bowls and serve.

Nutrition

Calories: 433kcal | Carbohydrates: 45g | Protein: 12g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 477mg | Potassium: 413mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1884IU | Vitamin C: 6mg | Calcium: 214mg | Iron: 4mg

The post Chicken Gnocchi Soup appeared first on Lauren's Latest.

Homemade Chicken Noodle Soup

If you want a dinner that is the ultimate comfort food, Chicken Noodle Soup with Homemade Noodles is the clear winner. Filled with chicken, carrots, celery, and loads of homemade noodles, this recipe is easier to make than you think!

White Chicken Chili

You have to give this White Chicken Chili a try! It is creamy, a little spicy, filling, and filled with nutrition. Make a big pot, serve with rice and it will seem bottomless. The perfect meal for a crowd on a cold evening.

Chicken Tortilla Soup

Made with a ton of veggies and chicken this Chicken Tortilla Soup is healthy, filling, easy to make, and downright delicious. Give it a try!

Crockpot Chicken Tortilla Soup

This Crockpot Chicken Tortilla Soup is so tasty and will feed a crowd! Very hearty, very healthy and is particularly divine with lots of cheese, sour cream, cilantro, crushed tortilla chips, and anything else you want to throw up on top. Adapted from my original Chicken Tortilla Soup, this one is just as tasty. Delicious served with my unbeatable cornbread.

Chicken and Dumplings

Regardless of what month it is, I love love love making this Chicken and Dumplings recipe! It is like a big, delicious hug in a bowl. It’s like a cross between a soup and a stew with tender chicken and veggies with fluffy little biscuit dumplings floating throughout. I loved testing and re-testing this recipe and I hope you love it as much as we did!

Chicken Wild Rice Soup

This Creamy Chicken Wild Rice Soup is the perfect warm and comforting meal for the upcoming cold winter months. Filled with lots of veggies and wholesome wild rice, your family will fall in love with this recipe.

Quick Chicken Noodle Soup

The most delicious, Classic Chicken Noodle Soup Recipe! Ready in 30 minutes and perfect for chilly or sick days! It’s comforting and can fill hungry tummies. Everyone loves this delicious classic dish and it’s ready in a cinch.

Lemon Chicken Soup

This Lemon Chicken Soup has lots of veggies, protein, and whole grains. It tastes savory and herby all with a little zing from the lemon.

Chicken Pot Pie Soup

A lighter, lower-calorie version of Chicken Pot Pie that is faster and easier to make but just as delicious! This is Chicken Pot Pie Soup! Perfect served with biscuits.

Chicken Corn Chowder

Creamy Chicken Corn Chowder is fabulous stick-to-your-ribs comfort food. Ready in about an hour and full of vegetables, make it, and enjoy! Consider serving these with homemade bread bowls.

Chicken Meatball Soup

This Chicken Meatball Soup is full of tasty veggies, seasonings, and cooked barley. Healthy and so simple to throw together try it this week!

Green Chile Chicken Soup

This Crockpot Chicken Tortilla Soup is so tasty and will feed a crowd! Very hearty, very healthy and is particularly divine with lots of cheese, sour cream, cilantro, crushed tortilla chips, and anything else you want to throw up on top. Adapted from my original Chicken Tortilla Soup, this one is just as tasty. Delicious served with my unbeatable cornbread.

Macro Friendly Chicken Pot Pie Soup

I love chicken pot pie but don’t love the macros. Enter chicken pot pie soup! It’s not nearly as creamy BUT it tastes just as good! Feel free to substitute fat-free half & half for the evaporated milk for a creamier finish. Also, if you find it doesn’t have a very strong “chicken” flavor, add in a few granules of chicken bouillon (1/2 teaspoon or so). It will make a big difference.

Macro Friendly Red Coconut Curry

A creamy and comforting, slightly sweet red coconut curry that is high in protein and lower in fat. I love a red curry and this one is no different! I love eating veggies like this, especially in the cooler months of the year.

Macro Friendly Creamy Chicken Gnocchi Soup

Made in less than 30 minutes, this Chicken Gnocchi Soup is creamy and deceivingly healthy!

The post 15 *Amazing* Chicken Soup Ideas appeared first on Lauren's Latest.

What is Chicken Pot Pie Soup?

This is a low carb, high protein, Chicken Pot Pie Soup that I serve with big, lovely biscuits because THIS IS WHO I AM. The creamy and light soup is a fast weeknight meal that is pretty healthful that my kids gobbled up in no time. Though, I may have bribed them with biscuits. They are cut from the same cloth as their mama.

How to Make Chicken Pot Pie Soup

Making Chicken Pot Pie Soup could not be any easier. Cook your veggies, make a roux, season, cook chicken, then add in frozen veggies and cream, all in one pot! For full details see the recipe card down below!

Saute Veggies in Butter

In a large pot, melt butter. Saute onion, celery, and carrots until tender.

Make a Roux, then add in Chicken Broth, Seasonings + Chicken tenders

Sprinkle in the flour to the melted butter and veggies mixture. Stir to absorb and cook out raw flour flavor. Pour in chicken broth and seasonings and bring to boil. Then reduce to simmer and add in raw chicken tenders.

Can I Use a Rotisserie Chicken to Save Time?

Yes! Using a precooked rotisserie chicken will shave off a few minutes and certainly make this meal even quicker.

Cover + Cook

Cover and cook until chicken is done. Remove chicken pieces to a clean plate and shred. Then add chicken back into the pot.

Stir In Frozen Veggies + Heavy Cream

Stir in frozen corn and peas and heavy cream. Reduce heat to low for another couple of minutes.

Serve

Serve with biscuits or enjoy in a bread bowl!

Variations

One of my readers added quinoa to their Chicken Pot Pie Soup to make it more filling while still maintaining all of its healthy benefits. Way to go!

More Soup Recipes to Try!

• Easy Taco Soup
• Chicken Noodle Soup with Homemade Noodles
• Loaded Baked Potato Soup
• Hamburger Soup

That’s it! Chicken Pot Pie Soup, done in under an hour, healthy, warm, and comforting. Consider making this recipe as the weather gets chillier.

The printable recipe card is below! Enjoy!

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Chicken Pot Pie Soup

A lighter, lower calorie version of Chicken Pot Pie that is faster and easier to make but just as delicious! This is Chicken Pot Pie Soup!

Course Dinner

Cuisine American

Keyword Chicken Pot Pie Soup

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 3 servings

Calories 564kcal

Author Lauren Brennan

Ingredients

• 4 tablespoons butter
• 1/2 large onion diced
• 3 ribs celery chopped
• 2-3 large carrots peeled and chopped
• 1/4 cup all purpose flour
• 4 cups chicken broth
• 1 bay leaf
• 1/2 teaspoon poultry seasoning
• salt & pepper to taste
• 1 lb chicken tenders
• 1/2 cup frozen corn
• 1/2 cup frozen peas
• 1/2 cup heavy cream

US Customary – Metric

Instructions

• In a large pot, melt butter over medium heat. Saute onion, celery and carrots 5 minutes.
• Sprinkle over flour and stir to absorb and cook out raw flour flavor. Pour in chicken broth and seasonings and bring to boil. Then reduce to simmer and add in raw chicken tenders.
• Cover and cook 15 minutes. Remove chicken pieces to a clean plate and shred. Add chicken back into pot. Stir in frozen corn and peas and heavy cream. Reduce heat to low for another 5 minutes and then serve. Serve with biscuits.

Nutrition

Calories: 564kcal | Carbohydrates: 25g | Protein: 38g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 191mg | Sodium: 1514mg | Potassium: 1144mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2838IU | Vitamin C: 38mg | Calcium: 84mg | Iron: 3mg

The post Chicken Pot Pie Soup appeared first on Lauren's Latest.

Ingredients and Substitutions

Taco Soup is one of those recipes where you can adjust and change based on what you have on hand. Don’t have the right kind of beans? No problem. Don’t have ground beef? No big deal. We’ve got lots of options for ya. As long as the seasonings are the same, everything you throw into the soup will taste all the same. (Like how Chili tastes the same no matter what you throw in.)

Ground Beef

If you want to make this meal vegetarian, simply replace ground beef with another can of beans or lentils. You can also replace beef with ground turkey or shredded chicken, if desired.

Zucchini, Squash & Carrots

All these veggies are chopped and included in this taco soup recipe for a healthier meal. They end up tasting like everything else in the soup, so most of the time can go undetected, but if you have picky eaters, feel free to substitute with veggies that your family would like, or omit completely.

Canned Beans

For this Taco Soup Recipe, I used black, garbanzo, and white beans. Any three cans of beans will work! Use what you have. As long as you rinse them well before adding, you should be good to go.

Tomato Sauce

A can of tomato sauce adds that red color plus a light tomato flavor without having chunks of tomatoes in the soup. You can alternately add in a can of petite diced tomatoes. If you do end up using a can of diced tomatoes, the soup won’t end up getting as thick.

Taco Seasoning

Use store-bought or homemade taco seasoning. Yes there’s a lot in this recipe (1/4 cup!) but this recipe makes a big pot so don’t be alarmed. Once packet you buy at the store is about 1/4 cup. If you’re worried about the sodium levels, feel free to start with half this amount.

How to Make Taco Soup

Throwing this taco soup together is a pretty easy chop-and-dump type of recipe! I love this for a quick weeknight dinner! Here are the step-by-step directions. The full printable recipe card is down below.

Cook Ground Beef and Veggies

Preheat large pot over med-high heat. Add onion and ground beef. As the beef browns, break it apart. Stir in chopped onion, zucchini, squash, and carrot and cook until veggies soften slightly, about 5 minutes.

Add Remaining Soup Ingredients

Pour in remaining ingredients, bring to boil, then reduce to simmer and cook for 35-40 minutes.

Add Toppings and Serve

While the soup is cooking prepare your desired toppings. Scoop into a bowl and top with whatever

Can I Make Taco Soup in the Crockpot?

Yes, you can absolutely make this taco soup recipe in the crockpot! Here’s how to do it: Start by browning the onions and beef on the stove top, then add the mixture to the slow cooker. Add in the remaining veggies, beans and seasonings. Cover and cook on low heat for 4-5 hours.

Divide between serving bowls and top with any desired toppings.

Topping Ideas

Taco Soup is great for many reasons. One is all the toppings you can load on top! My favorite toppings are:

• lime juice
• Doritos
• salsa
• sour cream
• green onion
• lettuce
• cheese
• tortilla chips
• cilantro
• guacamole
• diced tomatoes
• fresh avocado

What to Serve with Taco Soup

If you’re looking for some side dishes to this taco soup recipe I’ve got a couple of suggestions!

• *BEST* Cornbread
• Mexican Street Corn
• Homemade Bread Bowl
• Cilantro Lime Rice

Leftovers

This Taco Soup makes quite a lot and I 100% crafted it this way because I love having leftovers, especially when it reheats so well and is filled with nutrition like this dinner is. Normally I run out of time/am too busy to eat an actual lunch most days, so I’ve been doubling my dinners so I have something on hand I can microwave quickly for lunch.

Refrigerating. Simply keep your cooled-down soup in an airtight container in the fridge for up to 4 days.

Freezing. I recommend dividing any soup you want to freeze so that you can more easily thaw a reasonable amount when the time comes. Thaw in the fridge overnight then warm up on the stovetop or in the crockpot. This method is good for up to 3 months.

More Taco Recipes to Try!

• Taco Casserole
• Dorito Taco Salad
• Taco Sloppy Joes
• Taco Lettuce Wraps
• Taco Pizza Recipe {with Doritos!}
• Skirt Steak Tacos

Anyways, below is the printable recipe card!

Enjoy, friends! Have a great day! xo

Print

Taco Soup Recipe

This Taco Soup Recipe is healthy, hearty, easy and delicious, it will make you want to give up tacos completely and commit to just soup! It really is that good.

Course Dinner, Soup

Cuisine Mexican

Keyword easy taco soup, taco soup, taco soup recipe

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 8 servings

Calories 299kcal

Author Lauren Brennan

Ingredients

• 1.25 pounds ground beef
• 1 medium onion diced
• 1 small zucchini diced
• 1 small yellow squash diced
• 1 1/2 cups carrot grated or diced
• 15 oz. beans 3 cans, rinsed (I used black, garbanzo and white)
• 4.5 oz. diced green chiles 1 small can
• 15 oz. tomato sauce 1 can
• 1/4 cup taco seasoning store-bought or homemade
• 2 tablespoons ranch seasoning
• 6-8 cups beef broth or chicken broth
• 1 1/2 cups frozen corn or canned corn
• Desired toppings: cheddar cheese, cilantro, green onion, sour cream, guacamole, tortilla chips, etc..

US Customary – Metric

Instructions

• Preheat large pot over medium-high heat. Break apart ground beef as it browns. Stir in onion, zucchini, squash, and carrot to soften slightly, about 5 minutes.
• Pour in remaining ingredients, bring to boil, then reduce to simmer and cook for 35-40 minutes.
• Serve with any desired toppings.

Nutrition

Calories: 299kcal | Carbohydrates: 25g | Protein: 18g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 1898mg | Potassium: 839mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5022IU | Vitamin C: 25mg | Calcium: 58mg | Iron: 4mg

The post Taco Soup Recipe appeared first on Lauren's Latest.

White Chili vs Regular Chili…What’s the Difference?

White Chili is made with chicken instead of beef, and without a tomato base. White beans and lots of delicious spices are used instead of chili beans or pinto beans. Both have amazing flavors!

A few tips for success with this White Bean Chili

To make this white chicken chili the best that it can be, here are a few tips I have found helpful.

• Low Fat Milk – I use low-fat milk to keep this recipe “skinny”, but 1/2 cup of half and half (or heavy cream) is also AMAZING!! If you can find the fat free half and half, get that!
• White Beans – Great Northern Beans or Cannellini are a great option. 2 whole cans of this stuff! And if you are vegetarian, skip out on the chicken and just add another can of beans.
• Sweet Corn – drained. You could also use frozen or fresh corn here. Consider grilling fresh corn for a charred flavor. Plus it looks gorgeous.
• Chicken Breasts – cooked and shredded. I had started cooking a bunch of chicken in my pressure cooker, just to have something on hand. Rotisserie chicken or previously cooked/roasted chicken works well too! If you have raw chicken, simply throw the whole chicken breasts into the mixture to cook during step 4, before you add the milk. Simmer for about 15 minutes, then remove, shred, and finish the recipe.
• Watch the Temperature– Just as a side note, you don’t want your pot screaming hot-you want things to cook gently so that they don’t get too brown….unless you want brown chicken chili. We want WHITE chicken chili, so I take it easy on the temperature. I mean, either way, it’ll still be delicious, but I know you’re going to have questions!

How to Make White Chicken Chili

I love a simple and fast recipe and White Chicken Chili is exactly what that is! You only need about 10 minutes of active work before you have dinner done.

Sauté Onions and Garlic

In a large pot, sauté onions and garlic in olive oil over medium-low heat until soft and translucent. Add in mushrooms (totally optional) and cook another minute.

Sprinkle in Flour

Sprinkle flour over veggies and stir. Cook 2 minutes. Raise temperature to medium-medium high. Slowly stream chicken broth into the pot, whisking as you go. Continue stirring until the sauce has boiled and thickened. Reduce heat to low.

Add in Remaining Ingredients

Stir in salt, pepper, chili powder, cumin, cayenne, and cinnamon. Then add in milk, beans, corn, and chicken. Warm through.

Serve over rice with any desired toppings.

White Chicken Chili Toppings

Just like any chili recipe, what makes it to die for are all the tasty toppings! These are some of our favorites for white chicken chili.

• grated white cheddar or pepper jack
• cilantro
• crushes tortilla chips (or doritos…yum!)
• diced tomatoes
• fresh or pickled jalapenos
• sour cream
• avocado/guacamole
• diced red onion

Side Dishes

Serving White Chicken Chili with rice is optional, but definitely stretches the meal if you’re trying to feed a big family or stretch a dollar. Another great and classic option is to go with cornbread. If you’re not really feeling the whole side dish thing, that’s fine too because this white chili recipe is great on its own too.

Leftovers

Any leftovers can be kept in an airtight container in the fridge for up to 4 days. Simply reheat in the microwave in intervals until heated through. White Chicken Chili makes a warm and comforting meal for the next day. However, I do not recommend freezing this recipe. This is just because all of the dairy products have a hard time freezing then thawing.

More Chili Recipes to Love!

• The Best Chili Recipe
• Cheesy Turkey Chili Mac Recipe
• No Bean Chili Recipe
• Healthy Turkey Chili

Don’t forget to print, pin, bookmark or save this recipe. It’s a really good one! The printable recipe card is below. Enjoy, friends!

Print

White Chicken Chili

This White Chicken Chili recipe will wiggle its way onto your weekly menu and stay FOREVER because that's how amazing (and healthy!) it is.

Course Dinner, Lunch, Soup

Cuisine Mexican

Keyword white bean chicken chili, white chicken chili, white chicken chili recipe

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4 Servings

Calories 197kcal

Author Lauren

Ingredients

• 2 tablespoons olive oil
• 1 medium onion diced
• 3 cloves garlic minced
• 1/4 cup mushrooms finely chopped (optional)
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 1/4 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne
• 1/8 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup low fat milk*
• 2 cans white beans rinsed and drained
• 1 can sweet corn drained
• 2 chicken breasts cooked and shredded**
• Any desired toppings: avocado, diced tomato, cheddar cheese, sour cream, cilantro, lime wedges, tortilla chips

US Customary – Metric

Instructions

• In a large pot, sauté onions and garlic in olive oil until softened and translucent, about 7 minutes on medium-low heat.
• Stir in mushrooms and cook another minute.***
• Sprinkle flour over veggies and stir. Cook 2 minutes. Raise temperature to medium-medium high. Slowly stream chicken broth into the pot, whisking as you go. Continue stirring until the sauce has boiled and thickened. Reduce heat to low.
• Add in spices, milk, beans, corn, and chicken.
• At this point, the chili is done! Do not boil it once the milk has been added.
• Serve with brown rice (optional) and any desired toppings.

Notes

*I use low fat milk to keep this recipe “skinny”, but 1/2 cup of half and half (or heavy cream) is also AMAZING!! If you can find the fat free half and half, get that! 

**I have started cooking a bunch of chicken in my pressure cooker, just to have something on hand. Rotisserie chicken or previously cooked/roasted chicken works well too! If you have raw chicken, simply throw the whole chicken breasts into the mixture to cook during step 4, before you add the milk. Simmer for about 15 minutes, then remove, shred, and finish the recipe.

***Just as a side note, you don’t want your pot screaming hot-you want things to cook gently so that they don’t get too brown….unless you want brown chicken chili. We want WHITE chicken chili, so I take it easy on the temperature. I mean, either way, it’ll still be delicious, but I know you’re going to have questions!

Nutrition

Calories: 197kcal | Carbohydrates: 12g | Protein: 15g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 39mg | Sodium: 1020mg | Potassium: 460mg | Fiber: 1g | Sugar: 3g | Vitamin A: 136IU | Vitamin C: 16mg | Calcium: 59mg | Iron: 1mg

The post White Chicken Chili appeared first on Lauren's Latest.