Soup + Chili

 Siracha Ramen Noodle Soup 🍜
1/2 C cilantro
5 cloves chopped garlic
1/2 Tsp garlic powder
1 Tbsp ginger, diced
1 Roma tomato, diced
1/2 chopped green onion
4 eggs
4 C vegetable broth
1 Tbsp soy sauce
2 Tbsp siracha sauce (or more to taste)
3 packs ramen noodles
1/2 Tsp celery salt
1 Tsp rice vinegar
2 Tbsp sesame oil
2 C water
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Heat sesame oil, then add in onion, parsley, garlic, chopped tomato, cilantro, green onion and spices. Cook until softened and fragrant. Transfer ingredients to a blender for until smooth. Then add water and veggie broth. Bring to a simmer over medium heat. Add in a splash of sriracha , soy sauce, and rice vinegar, and boil for a few more minutes. Add in your noodles and stir to combine. The noodles only need to cook for 2 to 3 minutes! So be sure to taste the broth BEFORE adding them in so you can adjusted the seasoning if needed.Remove pan from heat. Top with more green onion, cilantro, shredded carrots, beans sprouts, and/or a soft boiled egg. This is a loose version of a ramen recipe I found by Baker By Nature.  

 Short Rib Chili 🌶
1 Tbsp olive oil
1.5 lbs beef short ribs
1 red onion, diced
5 cloves garlic, minced
1 jalapeno, seeded and minced
2 Tbsp chili powder
1 Tbsp cumin
2–3 Tbsp diced chiles in adobo
2 Tsp Worcestershire sauce
1/2 Tsp paprika
1 Tsp cocoa powder
1 Tsp granulated sugar
1 (15 oz.) can black beans
1 (15 oz.) can pinto beans
1 (15 oz.) can kidney beans
1 (15 oz.) can diced tomatoes
1 (15 oz.) can tomato sauce
28 oz. can tomato sauce
4 oz brewed coffee
1 Tbsp apple cider vinegar
Kosher salt and cracked pepper
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Heat olive oil in a large pot over medium high heat. Season short ribs with salt and pepper. Sear short ribs in batches, adding more oil as needed. Cook ribs on each side for 2-3 minutes or until a dark golden brown crust forms. Set aside. Reduce heat to medium and add onions to the pot along with a pinch of salt and pepper. Sauté for 5 minutes, stirring frequently. Add garlic and jalapeno and cook for another minute. Add chili powder, cumin, chiles in adobo, wocestershire sauce, paprika, cocoa powder, sugar, beans, tomatoes, tomato sauce, tomato juice and another pinch of salt and pepper. Stir to combine. Nestle the short ribs back into the chili. Turn the heat up and bring to a simmer. Cover and simmer over low heat for 3 hours or until the short ribs are tender and fall apart easily. Remove ribs from chili and shred beef. Discard bones and gristle. Transfer shredded beef back into the chili and stir to combine. Stir in apple cider vinegar and coffee and season to taste with salt and pepper. Serve with cheese and tortilla chips. 

 Chicken Enchilada Soup 🍗
1.5 lbs chicken breasts
3 C chicken broth
10oz red enchilada sauce
15oz can black beans, drained and rinsed
15oz can sweet kernel corn, drained
1 4 oz can chopped green chilies
1 Tbsp ground cumin
1/2 tsp garlic salt
1/2 red onion, diced
3 cloves garlic, diced
1 lime, juiced
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Cut chicken into bite size pieces and cook through and drain fat. Remove from pan and add onion, garlic and a little olive oil. Cook until fragrant and translucent. Move to pot and add remaining ingredients. Let simmer for 15-20 mins. Serve with tortilla chips, sour cream, guac, ect! 

 Alli’s Buffalo Chicken Chili 🔥
1 lb shredded chicken (Can be made in a slow cooker or on the stove top)
1 can white beans, undrained
3 stalks celery, sliced
1 can petite diced tomatoes, undrained
1/2 C Buffalo Sauce
1 pack ranch dressing mix
1/2 Tsp garlic powder
1 Tsp onion powder
1/2 Tsp celery salt
1 pack cream cheese
2 C Vegetable broth
Salt and pepper, to taste
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Start with shredded chicken. Add raw chicken to croc pot with a pool of water on the bottom. Let it cook till it’s fork tender and shred. When it’s ready, add it to the bottom of the pot with the broth. Add all other ingredients except cream cheese and let simmer 5 mins. Add the cream cheese, turn the heat down to low and cover. Let it cook 20-30 mins. The longer you cook, the more the flavor will come out!👌 

 Hearty Minestrone Soup 🥣
1 Tbsp butter
2 Tbsp olive oil
1 white onion, finely chopped
1 C sliced carrots
1 C sliced celery
1 C peeled, chopped zucchini
1/2 Tsp salt
1 can (28 oz) petite diced tomatoes (undrained)
1 can (15 oz) dark kidney beans (drained & rinsed)
1 can (15oz) light kidney beans (drained & rinsed)
1 can (15 oz) tomato sauce
3 cans (14.75 oz each) vegetable broth
1 Tbsp dried basil
2 Tsp dried parsley
1 Tsp oregano
1 Tsp salt
1/2 Tsp pepper
1 C spinach leaves
1 1/2 C small shell pasta
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Melt butter and olive oil in a large stock pot over medium-high heat. Add the onion, carrots, celery, zucchini, and 1/2 teaspoon salt. Let cook for 8-10 minutes until tender, stirring occasionally. Add the diced tomatoes, beans, tomato sauce, vegetable broth, basil, parsley, oregano, salt and pepper. Stir together and let come to a low boil. Once boiling, turn down the heat to low and let simmer for 15 minutes. Add spinach and dried pasta shells. Let cook until pasta is done. About 10 minutes, depending on what size pasta you use. 

 Green Enchilada Soup 🌵
2 lbs boneless, skinless chicken breasts
28 oz can green enchilada sauce
1 white onion, diced
1 Tbsp olive oil
24 oz chicken broth
1 cup half and half or heavy cream
2 cup Monterey jack cheese
4 oz cream cheese, softened and cubed
4 oz salsa verde
salt and pepper to taste
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Add chicken breasts, enchilada sauce salt and pepper and stock to a slow cooker. Cook on low 6 hours. Remove chicken and shred. Over med heat, sauté the onion in olive oil until translucent. Add to slow cooker. Add cheese, cream, salsa verde, and cook on low another 20 mins or until melted through. Serve with chips, shredded cheese, sour cream, onions, etc! 

 Skinnytaste Cheeseburger Soup 🍔
1 lb Ground Turkey or beef
1 Tbsp unsalted butter
1 medium onion, chopped
2 medium carrots, chopped
2 celery stalks, chopped
2 garlic cloves, minced
2 Tbsp all-purpose flour
1/2 Tsp kosher salt
Freshly ground black pepper
3 1/2 C Chicken or beef broth
Gold potatoes, 2 medium, peeled & diced
1/4 of a large head of cauliflower, stem attached
1 3/4 cups shredded Sharp Cheddar
2 Tbsp chopped scallions, for garnish
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Brown meat and transfer to a bowl, draining the fat. Melt the butter over medium high heat and add onions, carrots, celery and garlic. Cook, stirring, until softened. Add the flour, salt, and pepper to taste and cook, stirring,to cook the flour. Return the turkey to the pan and add the broth, potatoes, and cauliflower and stir. Cook about 10 mins or until soft. Then let it simmer another 15 mins or so. Transfer the cauliflower and 1 cup of the liquid to a blender and blend until smooth. Pour the puree into the soup and stir well. Add the cheddar and stir until melted. Serve topped with the scallions. 

 Slow Cooker Tomatillo Chicken Soup🌶
6 tomatillos, husks removed
2 chicken breasts (about 1 lb)
4 C chicken broth
1/2 C red onion, diced
1 4.5 oz can diced green chile peppers, undrained
1 14 ounce can diced tomatoes, undrained
Juice from 1/2 lime
1 Tbsp ground cumin
2 Tsp chili powder
1 Tsp garlic powder
freshly chopped cilantro (to top)
salt and pepper
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Rinse the tomatillos. Chop three of them and set them aside. Place the other three in a blender and blend until smooth. Place chicken in the slow cooker. Add the chopped tomatillos, pureed tomatillos and then next 9 ingredients. Cook on high for 3 1/2 hours. Shred the chicken with two forks and stir the mixture. Cook for an additional 15 minutes. Season well with salt and pepper 

 Lightened Up Baked Potato Soup 🥔
4 (6 oz ) red potatoes, peeled and diced into cubes
2 Tsp vegetable oil
1 large onion, finely chopped
1 1/4 C low sodium chicken broth
3 Tbsp flour
2 C 1% low-fat milk, divided
1/4 C reduced-fat sour cream
1/2 Tsp salt
1/4 Tsp freshly ground black pepper
3 bacon slices crisp cooked bacon, crumbled
1/3 C shredded sharp cheddar cheese
2 green onions, thinly sliced
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Heat the oil in a Dutch oven or large heavy bottomed saucepan over medium-high heat. Add the onion and cook for 3 minutes. Add the broth and the potatoes. Bring to a simmer. Cook the potatoes, covered, until they are fork tender, about 15 minutes. Combine the flour and the milk in a large measuring cup. Bring to a boil, stirring often, being careful to not let the milk boil over. Cook for 1 minute. Coarsely mash potatoes into soup using a potato masher. For a smoother texture, use an immersion blender to blend the soup. Remove from heat and stir in sour cream, salt, and pepper. Ladle the soup into four bowls and top with the bacon, cheese, and green onions. 

 Mexican Street Corn Soup 🌽
4 Tbsp butter
1 small white onion chopped
1 jalapeno minced
5 cloves garlic crushed
3 Tbsp flour
2 Tsp ground cumin
1 Tsp chili powder
4 C chicken stock
6 C frozen corn kernels
1 Tbsp sugar
2 Tsp salt
1 1/2 cups heavy cream half and half
1 cup freshly chopped cilantro
Top with crumbled bacon
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Melt the butter in a large saucepan over medium high heat. Add in the onions and minced jalapeno and sauté for about 5 minutes, then stir in garlic and cook an additional 1 minute. Stir in the flour, cumin, and chili powder and cook 1-2 minutes. Whisk in the chicken stock until smooth and bring to a boil. Add in the corn, sugar, and salt. Once it returns to a boil, reduce the heat to low and simmer 10 minutes. Stir in cream and cilantro. Serve topped with crumbled bacon, cheddar cheese and jalapeno slices. 

 Sicilian Chicken Stew 🥘
4 chicken thighs (2 pounds)
1 C chopped white onion
2 C chopped celery
1 1/2 cups chopped carrots
1 large yellow bell pepper, chopped
2 medium russet potatoes, peeled and cut into 3/4-inch cubes
4 cloves garlic, chopped
1 (14.5 oz) can petite diced tomatoes
2 bay leaves
1 Tbsp. kosher salt (see note)
4 C chicken stock
4 cups water
1/2 cup dry ditalini pasta (I used salad macaroni)
1/2 cup fresh chopped Italian parsley
Fresh black pepper, to taste
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In a large soup pot combine chicken, onions, celery, carrots, bell pepper, potatoes, garlic, tomatoes, bay leaves, and salt. Add chicken stock and water. Season to taste with black pepper. Cover and bring to a boil. Reduce heat to low and simmer, partially covered, for 30 minutes or until chicken is tender. Remove chicken from the pot with a pair of tongs. Add pasta to the soup and continue cooking for 13-15 minutes, partially covered, until pasta is tender. Stir the soup a couple times so the pasta does not stick. Meanwhile shred the chicken with two forks, discarding the skin and any fat. Return shredded chicken to the pot. Discard the bay leaves. Stir in parsley and serve. 

Pulled Pork Chili 🐷
1 pound pulled pork
2 (15-oz) cans chili beans, undrained
1 (15-oz) can diced tomatoes, undrained
1 (8-oz) can tomato sauce
1 (10-oz) can Ro*tel Original Diced Tomatoes and Green Chiles, undrained
1 (1.25-oz) package chili seasoning
2 Tbsp dried minced onion flakes
1 cup tomato juice (I used v8)
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Combine all ingredients in a 6-quart slow cooker. Cover and cook on LOW for 6 to 8 hours. I love to top this with Fritos scoops and some sliced jalapeños! Original recipe from @plainchicken ❤️ 

 Panera Copycat Broccoli Cheese Soup 🥦
¼ cup unsalted butter
½ cup diced onions (yellow or white)
1 cup shredded carrots
2 ½-3 cups broccoli florets, chopped
1 ½ cups chicken broth
1 cup milk (I used 2%)
1 cup heavy whipping cream
¼ cup all-purpose flour
1 ½ tsp salt
½ tsp black pepper
pinch of crushed red pepper flakes
2 cups shredded cheddar cheese
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In a large pot over medium high heat, melt butter. Add in onions, carrots and broccoli. Cook to soften about 5 minutes (may be more or less depending on the size vegetables you cut). Slowly add in broth, milk, and cream. Sprinkle with flour and add salt, pepper and red pepper flakes. Continue stirring and heating over medium heat until thickened. This will take about 10-15 minutes. Once thick, add cheese and stir until melted and smooth. Serve soup and enjoy! Original recipe from @shugarysweets 

 Healthy Turkey Chili 🧄
2 Tsp olive oil
1 yellow onion, chopped
3 garlic cloves, minced
1 medium red bell pepper, chopped
1 pound extra lean ground turkey
3 Tbsp chili powder
2 Tsp ground cumin
1 Tsp dried oregano
1/4 Tsp cayenne pepper
1/2 Tsp salt, plus more to taste
1 (28-ounce) can diced tomatoes or crushed tomatoes
1 C chicken broth
2 (15 oz) cans dark red kidney beans, rinsed and drained
1 (15 oz) can sweet corn, rinsed and drained
1 (4oz) can chopped green chili (optional)

Place oil in a large pot and place over medium high heat. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently. Add in ground turkey and break up the meat; cooking until no longer pink. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds. Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary. Garnish with anything you'd like. I used red onion, @sietefoods tortilla chips and a dollop of greek yogurt. Makes 6 servings, about 1 1/2 cups each. 

 French Onion Soup 🧅
4 lbs yellow onions, peeled and thinly sliced (approximately 5–6 large onions)
3 Tbsp butter
4 cloves garlic, minced
3 Tbsp flour
1/2 C dry white wine
6 C beef stock
1 Tsp Worcestershire sauce
1 bay leaf
3 sprigs fresh thyme (or 1 Tsp dried)
Salt and pepper, to taste
Handful of croutons
grated or sliced cheese (Swiss, provolone or gruyere)

In a large heavy-bottomed stockpot, melt the butter over medium-high heat. Add the onions and sauté until well for about 30 minutes until caramelized, initially stirring every 3-5 mins then about once a minute near the end of caramelization to prevent burning. Add garlic and sauté for 2 mins. Stir in the flour and cook for an additional 1 minute. Stir in the wine to deglaze the pan, using a wooden spoon to scrape up any browned bits. Add the stock, Worcestershire, bay leaf, and thyme and stir to combine. Continue to cook until the soup reaches a simmer. Reduce heat to medium-low, cover and simmer for 10 minutes. Discard the bay leaf and sprigs of thyme. Taste the soup and season with salt and pepper as needed. Turn on broiler and place your oven-safe bowls on a thick baking sheet. Ladle the soup into each bowl, then top with croutons and desired amount of cheese. Place on an oven rack about 6 inches from the heat and broil for 2-4 minutes, or until the cheese is melted and bubbly. Remove from the oven and serve immediately. 

 King Ranch Chicken Soup 🍗
8 Tbsp butter
2 cloves garlic, minced
1/2 C flour
4 C chicken broth
4 Tsp chili powder
1 Tbsp ground cumin
1 Tbsp garlic powder
1 Tsp salt
pepper, to taste
1 1/2 lbs chicken breasts
10 ozs diced tomatoes with green chiles
1 medium jalapeno, minced (seeds and membranes removed)
2 cups shredded sharp cheddar, Mexican blend or Colby Jack

Melt the butter over medium-low heat. Add the garlic and saute about 1 minute. Stir in the flour and whisk continuously for 1 minute. Slowly whisk in the chicken broth, increase the heat to a simmer and whisk continuously for several minutes, until the sauce is smooth and thickened. Remove the saucepan from the heat, and stir in the chili powder, cumin, garlic powder and salt. Add pepper and set the sauce aside. Place the chicken breasts in a large slow cooker. Top them with the diced tomatoes with green chiles and jalapeño and pour the sauce over the top. Cover the slow cooker and cook on low for 4 to 6 hours, until the chicken is tender. Transfer the chicken to a cutting board, stir the cheese into the slow cooker and cover.Pull the chicken into large chunks and stir it back in. Cover the slow cooker and cook for 15 minutes, until the cheese is melted and all of the ingredients are heated through. Stir well. 

 Lemon Chicken Orzo Soup 🍋
2 Tbsp olive oil, divided
1 Lb boneless, skinless chicken thighs, cut into 1-inch chunks
Kosher salt & freshly ground black pepper
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
2 celery ribs, diced
1/2 Tsp dried thyme
5 C chicken stock
2 bay leaves
3/4 C uncooked orzo pasta
1 sprig rosemary
Juice of 2 lemons
2 tablespoons chopped fresh parsley leaves

Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside. Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute. Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo, rosemary and chicken; reduce heat and simmer until orzo is tender, about 10-12 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste. Serve immediately. 

 Vegetable Tortilla Stew🌶
2 Tbsp vegetable oil
1 large onion, diced
1 green bell pepper, diced
1 large jalapeño , seeded and diced
2 Tbsp minced garlic
2 Tbsp chili powder
1 Tbsp ground cumin
1/2 Tsp cayenne pepper
Salt + Pepper
4 C vegetable or chicken broth
2 (15oz cans) diced tomatoes in juice
2 (15oz cans) black beans, drained and rinsed
1 C cooked rice
2 C vegetable oil (for frying tortilla strips)
4 corn tortillas

In a soup pot, heat oil over medium heat. Add onion, bell pepper and jalapeño. Cook until the onion is translucent, about 10 mins. Add garlic, chili powder, cumin, cayenne, 2 Tsp salt and 1/2 Tsp black pepper and stir for about 2 mins. Add the broth, tomatoes and beans and bring to a boil. Reduce the heat and simmer for 30 mins. Add the rice and and cook until the stew gets thick, about 15 mins. Season with a bit more salt and pepper. To make the tortilla strips, fill a small saucepan with a couple inches of oil and heat over med-high heat. Stack the tortillas and cut into thin strips. Test the oil by dropping a strip in - if it’s sizzles you are good to go. A small handful at a time, lower the strips into the oil and and fry until crisp, 1-2 mins. Pull them out with a slotted spoon and drain on a paper towel. To serve, divide the soup up amount bowls and garnish with fresh cilantro, avocado, cotija cheese, tortilla strips and green tobacco sauce.