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Category: Soup

Kale and Chickpea Soup with Lemon | Made by Meaghan Moineau

Posted on by Meaghan Moineau

I remember the evening perfectly. It was one of those chilly Tuesday nights when you feel like you’ve barely survived the day and the only thing that could possibly make it better is a big bowl of something soul-warming. I opened my fridge and, like a miracle, the ingredients for this Kale and Chickpea Soup with Lemon seemed to jump out at me. The magic of this soup is in its simplicity. It’s the kind of dish that feels like a hug in a bowl, yet it’s deceptively easy to throw together. A few fresh ingredients, a touch of blending, and you’ve got yourself a soup that’s both nourishing and comforting. Plus, it’s the perfect excuse to use that crusty bread you’ve been meaning to finish.

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What You’ll Need

I bet you’ve got most of these lying around already. This list is all about those everyday heroes that transform humble into heartwarming.

  • 2 banana shallots
  • 1 bay leaf
  • 2 cans chickpeas, drained and rinsed
  • 2 stalks of celery
  • 1/2 teaspoon of chilli flakes
  • 1 loaf of crusty bread
  • 1 garlic clove
  • Lemon (juice of half, plus slices for garnish)
  • 1 bunch of kale, stems removed, roughly chopped
  • 2 tablespoons of olive oil
  • Parmesan cheese, for topping
  • 1 sprig of rosemary
  • Salt, to taste
  • 1.5 liters of stock (vegetable or chicken)

How to Make Kale and Chickpea Soup with Lemon

  1. Set a Dutch oven or large saucepan over medium heat and pour in the olive oil. Let it warm slightly until it shimmers.
  2. Finely dice the banana shallots and toss them in, stirring to coat them in the oil. Let them sizzle and become translucent.
  3. Slice the celery stalks horizontally into long strips, then chop them into small pieces. Add these to the shallots, stirring occasionally.
  4. Finely chop the rosemary leaves and add them to the pan, along with the bay leaf and chilli flakes. Wait for the fragrance to hit you – it’s a good sign.
  5. Smash the garlic clove using the flat of your knife and your palm, then toss it in whole. No need to fuss over chopping here.
  6. Rinse and drain the chickpeas and add them to the pan along with the kale. Stir everything together until it’s all coated nicely.
  7. Pour in the hot stock and bring it all to a gentle boil, then reduce the heat and let it simmer for about 20 minutes, until the kale is beautifully tender.
  8. Squeeze in the juice of half a lemon, stirring to blend. Taste and adjust the seasoning with more lemon or salt, depending on your stock.
  9. Using either a stick blender in the pan or in batches in a regular blender, blitz the soup to your desired texture. I like to set aside a ladleful or two before blending so there are still some chickpeas and kale for texture.
  10. Serve hot, with a couple of lemon slices floating on top of each bowl, and pass around the parmesan cheese for everyone to sprinkle to their heart’s content. Pair with toasted crusty bread for dipping.

Cook’s Notes

Okay, here’s the lowdown. If you’re planning ahead, this soup is a fantastic make-ahead option. It actually tastes even better the next day once the flavors have had time to marry. Just store it in an airtight container in the fridge for up to three days. Reheat gently on the stove, adding a splash of water if it’s thickened up too much. You can also freeze this soup for up to three months, though I’d recommend freezing before adding the lemon juice to prevent bitterness. Defrost it overnight in the fridge and add the lemon after reheating.

Watch your salt! If your stock is already salted, you might want to wait until the end of cooking to adjust the seasoning. It’s always easier to add than to take away.

Make It Your Own

The beauty of this soup is its flexibility. Here are a few of my favorite variations:

  • Swap the chickpeas for white beans: Cannellini or Great Northern beans work beautifully here, offering a creamier texture.
  • Add protein with chicken: Shredded rotisserie chicken stirred in at the end makes this a heartier meal.
  • Spice it up with chorizo: Cook some diced chorizo in the pan before the shallots and let the spicy oil enrich the soup.
  • Go green with spinach or Swiss chard: If kale isn’t your thing, these leafy greens make a great substitute.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Your feedback is the best part of sharing recipes. Happy cooking!

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Tomato and lentil soup | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those blustering autumn afternoons where the wind insisted on swirling the golden leaves into a frenzy just outside my kitchen window. I found myself craving something warm and cozy — the kind of comfort that wraps around you like a favorite sweater. My pantry was my savior, holding a treasure trove of humble ingredients that quickly turned into a hearty Tomato and Lentil Soup. This dish is my weeknight hero; it’s simple, comforting, and comes together faster than the kids can finish their homework. Plus, the aroma of simmering garlic and onions is enough to gather everyone around the kitchen, eagerly waiting for their bowls.

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What You’ll Need

This recipe is a celebration of pantry staples. Chances are, you already have most of these tucked away in your kitchen:

  • 2 tablespoons of olive oil
  • 1 large onion, chopped
  • 2 cloves of garlic, minced
  • 2 carrots, diced
  • 1 can (14 oz) canned tomatoes
  • 1 bay leaf
  • 4 cups of water
  • 1 cup of lentils
  • Salt to taste
  • Fresh parsley, chopped

How to Make Tomato and Lentil Soup

  1. Start by heating the olive oil in a large pot over medium heat. Toss in the chopped onion and garlic, letting them sizzle and fill your kitchen with their tantalizing smell. Sauté for about 5 minutes, stirring occasionally, until the onions are soft and translucent.
  2. Add the diced carrots to the mix. Continue to sauté for another 2 minutes. You’ll know it’s time to move on when the carrots start to soften and their edges look a bit golden.
  3. Pour in the canned tomatoes and add the bay leaf. Give everything a good stir, then add the water. Crank up the heat and bring it all to a rolling boil.
  4. Once boiling, stir in the lentils. Sprinkle in some salt, keeping in mind you can adjust later if needed. Lower the heat to a simmer and let the soup cook for 5 minutes, just until the lentils are tender but still holding their shape.
  5. Before serving, remove the bay leaf and give the soup a taste. Adjust the salt if necessary, and sprinkle generously with chopped parsley for a fresh, vibrant finish.

Cook’s Notes

Let’s talk about some soup wisdom I’ve gathered along the way. First off, don’t rush the onion and garlic sautéing — it lays the groundwork for all the flavors to come alive. If you have leftover soup, it stores beautifully in the fridge for up to 3 days. Reheat it gently on the stove or in the microwave, adding a splash more water if it’s too thick for your liking. You can even make it a day ahead to allow the flavors to meld more deeply.

Make It Your Own

Let’s shake things up a bit! Here are a few ideas to customize your soup:

  • Swap the lentils for chickpeas for a creamier texture.
  • If you like a bit of heat, add a pinch of red pepper flakes when sautéing the onions.
  • For a richer flavor, use vegetable broth instead of water.
  • Boost the earthiness by adding a handful of chopped spinach or kale in the last couple of minutes of cooking.

If you try this Tomato and Lentil Soup, I’d love to hear how it turns out — drop a comment or tag me! There’s something so satisfying about turning simple ingredients into something that feels like a warm hug in a bowl. Enjoy every spoonful!

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Wisconsin Beer Cheese Soup | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those biting-cold Wisconsin evenings when the wind cut through my coat like a knife, and all my fingers could think about was curling around something warm. I stumbled into the kitchen, cheeks pink from the chill, and had that lightbulb moment: Wisconsin Beer Cheese Soup. It’s one of those recipes that feels like a cozy flannel blanket – indulgent, comforting, and just what you need when the weather’s not cooperating. It’s like a big, cheesy hug in a bowl, and the best part is that it comes together quickly with ingredients you probably already have lurking in your pantry or fridge. Plus, melting cheese into anything just seems to magically fix a bad day, don’t you think?

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What You’ll Need

Just a heads-up, this isn’t one of those shopping list monsters. You might already have a lot of these basics on hand, except for maybe the hero of the dish: a good Wisconsin beer.

  • 2 tablespoons butter
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 2 celery sticks, chopped
  • 2 cloves garlic, minced
  • 1/4 cup flour
  • 1 cup Wisconsin beer
  • 2 cups broth (chicken or vegetable)
  • 1 cup half & half
  • 2 cups shredded Wisconsin cheddar
  • 1 tablespoon mustard
  • 1 teaspoon worcestershire sauce
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • Salt to taste

How to Make Wisconsin Beer Cheese Soup

  1. Start by melting the butter over medium heat. Once it’s all sizzly and lovely, toss in the onion, carrots, celery, and garlic. Cook everything for about 3-4 minutes until the veggies are soft and the kitchen smells like you’re winning at dinner.
  2. Sprinkle the flour over your veggie mix and stir until it disappears into the buttery goodness, absorbing all those delicious flavors.
  3. Pour in the beer and broth, scrapping up any bits sticking to the bottom of the pot, and bring it to a gentle boil. You’ll see some bubbles start to form at the edges – that’s your cue!
  4. Lower the heat to a simmer and stir in the half & half and the shredded cheddar. Let the cheese melt completely, stirring occasionally. This is where the magic happens, so don’t rush it.
  5. Add in the mustard, worcestershire sauce, black pepper, and red pepper flakes. Give it a good stir.
  6. Time to grab your immersion blender and blend the soup until it’s smooth and creamy. No immersion blender? No worries! Carefully blend in batches using a regular blender, but only fill it a third full each time to prevent a hot liquid disaster.
  7. Taste and add salt as needed. Pour yourself a big bowl, sit back, and enjoy the creamy, cheesy glory.

Cook’s Notes

When it comes to soup, patience is key. Letting the cheese melt slowly into the broth ensures a velvety texture. If you rush this part, you might end up with a grainy soup, and nobody wants that. As for storage, this soup keeps well in the fridge for about 3 days. Just give it a good stir when you reheat it since the cheese and liquid might separate a bit. Unfortunately, this one’s not a great candidate for freezing; the texture changes too much after thawing. If you’re planning ahead, you can chop the veggies a day early and store them in the fridge to make your cooking super speedy.

Make It Your Own

  • Swap the beer: If you’re not a beer person, a hard cider can add an interesting twist with a sweet undertone.
  • Make it meatier: Stir in some cooked, crumbled bacon for added smokiness and texture.
  • Vegetarian version: Use vegetable broth instead of chicken broth and skip the worcestershire sauce or use a veggie-friendly alternative.
  • Spice it up: Add a finely chopped jalapeño with the veggies for an extra kick.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Cooking is all about sharing, after all. Can’t wait to see your delicious creations!

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Vegetarian Bean and Pumpkin Chili | Made by Meaghan Moineau

Posted on by Meaghan Moineau

One chilly autumn evening, I found myself staring into the pantry, craving something hearty and nourishing. There it was, hidden behind cans of beans and tomatoes—a lone can of pumpkin puree. It was like finding a forgotten treasure, and suddenly, the idea of Vegetarian Bean and Pumpkin Chili was born. This dish is perfect for those evenings when you want warmth and comfort without spending hours in the kitchen. The best part? It fills your home with an aroma that makes it feel like you’ve been simmering magic all day. Imagine a chili that’s rich, smoky, with a hint of sweetness from the pumpkin and the perfect amount of spice. It’s like a cozy sweater for your taste buds. Trust me, once you try this, it’ll become one of your weeknight go-tos.

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What You’ll Need

You might be surprised to find that you already have most of these ingredients hanging out in your pantry and fridge, just waiting to be turned into something fabulous.

  • Canned tomatoes
  • Canned pumpkin puree
  • 2 serrano chiles
  • 2 chipotle chiles in adobo
  • Vegetable stock – the unsung hero in making all the flavors meld together
  • Water
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp cumin
  • 1 cinnamon stick
  • 1 tsp ground coriander
  • Salt to taste
  • 1 tbsp chili powder
  • Several dashes of Tabasco (or to your liking)
  • Your choice of beans, rinsed and soaked overnight
  • Optional garnishes: shredded cheese, cilantro, sour cream

How to Make Vegetarian Bean and Pumpkin Chili

  1. Start by giving your beans a good rinse and soak them in water overnight. This not only softens them but also makes them easier to digest.
  2. After soaking, rinse the beans once more and place them in your trusty slow cooker. This is where the magic happens with minimal effort.
  3. Add the canned tomatoes and pumpkin puree to the slow cooker, coating the beans in that vibrant, sunset-orange color.
  4. Stir in the chopped onion, minced garlic, serrano chiles, and chipotle chiles in adobo. These layers of flavor will start to build as they cook.
  5. Add the vegetable stock and a bit of water to ensure everything is comfortably covered and ready to soak up all those spices.
  6. Now for the spices: toss in cumin, the cinnamon stick, ground coriander, chili powder, and a pinch of salt. Stir gently until all ingredients are well mixed.
  7. Set the slow cooker on low and let it do its thing for about 8 hours. You’ll know it’s ready when the beans are tender and the kitchen smells warm and inviting.
  8. Before serving, give it a taste and adjust the seasonings as needed. A little more salt or a few more dashes of Tabasco might be just the kick it needs.
  9. Ladle the chili into bowls and top with your favorite garnishes. I love a sprinkle of shredded cheese, fresh cilantro, and a dollop of sour cream.

Cook’s Notes

When making this chili, the slow cooker is your best friend. You can put everything together in the morning and let it simmer all day. For a more intense flavor, roast the chiles beforehand or sauté the onions and garlic in a little olive oil before adding them to the slow cooker. If you’ve got leftovers, they’ll keep in the fridge for about 5 days and freeze beautifully for up to 3 months. Just reheat slowly on the stove to maintain that rich flavor. And hey, this chili actually tastes better the next day as the flavors have more time to mingle.

Make It Your Own

If you’re feeling adventurous or just want to switch things up, here are a few ideas to make this chili truly your own:

  • Swap the serrano chiles for jalapeños if you want a milder spice level.
  • Add a cup of corn kernels for a touch of sweetness and extra texture.
  • Replace the vegetable stock with mushroom broth for an earthy twist.
  • For a smoky kick, add a teaspoon of smoked paprika.

If you give this chili a try, I’d love to hear how it turns out! Drop a comment below or tag me in your cozy bowl photos. Enjoy every spoonful of this autumn-inspired goodness!

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Roasted Garlic & Butternut Parmesan Soup | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those evenings where autumn seemed to have secretly slipped into the neighborhood overnight. The air felt crisp, and the leaves were giving their best dance moves, swirling to the ground with every gust of wind. I found myself craving something warm and reassuring, a cozy bowl of soup that would wrap around me like my favorite blanket. That’s when I remembered this Roasted Garlic & Butternut Parmesan Soup — a velvety concoction that feels fancy enough for any dinner party but is as easy as pie to whip up on a weekday. Not to mention, the house smells absolutely divine with the heady scent of roasted garlic and caramelized squash wafting from the kitchen. It’s like giving your taste buds a great big hug.

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What You’ll Need

Funny thing about this soup is its simplicity; you probably have most of these ingredients lounging in your kitchen already. Let’s get to it:

  • Butternut squash – the star of our show
  • Sweet onion – for that subtle, sweet depth
  • An entire head of garlic – because nobody ever said no to roasted garlic
  • Olive oil – a generous drizzle makes everything better
  • Sea salt – enhances all the flavors
  • Chicken stock – or vegetable for a vegetarian twist
  • Shredded romano cheese – for that salty, nutty finish
  • Whole milk – adds creaminess without overpowering

How to Make Roasted Garlic & Butternut Parmesan Soup

  1. Preheat your oven to 400°F (200°C). This is the perfect time to pour yourself a glass of wine, if you’re into that!
  2. In a large roasting pan, toss together the butternut squash and onion slices. Drizzle them generously with olive oil and a good sprinkle of sea salt. Trust me, the caramelization is what makes it magical.
  3. Take about 12 inches of parchment paper and place the whole head of garlic right in the center. Drizzle it with olive oil and sea salt, then wrap it tightly. Pop this little package in foil for a cozy wrap — think of it as a garlic spa treatment.
  4. Place the garlic package beside your roasting pan in the oven. Bake for about 45 minutes, or until the squash is tender and garlic is mushy. The aroma will be your timer.
  5. Once roasted to perfection, add the squash and onion (and all those lovely pan juices!) to a glass blender. Pour in chicken stock until you reach the desired consistency, and blend until smooth.
  6. Squeeze the mushy garlic from its skin directly into the blender, along with all the olive oil from its package. Blend again until everything is luxuriously smooth.
  7. Pour the mixture into a large saucepan. Stir in the shredded romano cheese and whole milk. Heat gently to a simmer — don’t rush this step; it’s where flavors meld.
  8. Let it simmer for about 10 minutes, allowing the flavors to deepen. Serve it up with an extra drizzle of olive oil and a sprinkle of romano cheese. Voilà, dinner is served!

Cook’s Notes

So here’s the thing — make sure your butternut squash is cubed evenly. It’ll roast better that way, and we want each piece to soak up that olive oil magic. You can prep the squash and onion the night before if you’re tight on time. As for storage, this soup keeps beautifully in the fridge for up to 3 days and freezes like a charm. Just be sure to reheat gently, stirring often to maintain that creamy texture. Oh, and if you don’t have a glass blender, a good immersion blender will do the trick just fine.

Make It Your Own

This soup is pretty versatile; here are a few fun twists:

  • Swap the chicken stock for vegetable stock to keep it vegetarian but still flavorful.
  • Replace romano cheese with aged cheddar for a sharper tang.
  • For a vegan version, substitute milk with coconut milk and the cheese with nutritional yeast.
  • Add a pinch of nutmeg or cinnamon for a warm, spicy note that complements the squash.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Happy cooking, and may your kitchen be filled with laughter and delicious aromas.

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Neoguri (Spicy Seafood Ramen) | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was a chilly Tuesday, and I found myself rummaging through my pantry, yearning for something warm and satisfying. As I sifted through the usual suspects, my eyes caught a glimpse of a pack of Neoguri ramen — my secret weapon for those mid-week cravings. The spicy seafood aroma from this dish has always been my go-to comfort, especially when I’m in the mood for something quick yet soul-satisfying. The best part? It’s like taking a mini-trip to a seaside ramen bar without leaving my kitchen. Trust me, you don’t need much time or experience to whip this up, but the flavor will have you thinking you’re some kind of ramen master.

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What You’ll Need

You know what’s great about this recipe? You probably have most of these ingredients lounging in your pantry or fridge. No wild goose chase required!

  • 1 pack of Neoguri ramen (spicy seafood flavor)
  • Mussels (fresh or pre-cooked, your choice)
  • 1 egg
  • 1 green scallion
  • 1 sheet of gim (seaweed)

How to Make Neoguri (Spicy Seafood Ramen)

  1. First, get a pot of water boiling. Toss in the mussels and the sauce packets from the Neoguri ramen. Let it roll on medium heat for about 5 minutes. The broth should smell like spicy seafood heaven.
  2. If you’re using fresh mussels, keep an eye on them. Once they open, they’re ready. Any stubborn closed ones? Toss them out — they’re not invited to this party.
  3. Now, add the ramen noodles. Let them mingle with the broth for 2 to 3 minutes. You’ll know it’s time when they’re perfectly tender.
  4. Time for the egg! Beat it lightly and pour it in while stirring the noodles in a circular motion. This creates that lovely, flaky egg drop texture. If you’re more of a poached egg fan, gently slip the egg off to the side of the pot instead.
  5. While the pot is doing its thing, slice your scallion into thin pieces and tear up the gim (seaweed). Prep done!
  6. Scoop everything into a serving bowl. Sprinkle with the scallions and gim, and get ready to dive in.

Cook’s Notes

Let me share a few nuggets of wisdom to make your ramen experience even better. If you’re prepping this ahead, keep the broth and noodles separate until you’re ready to eat — nobody likes mushy noodles. For leftovers (if there are any), store the broth and noodles individually. They’ll keep in the fridge for a day or two. Reheat gently on the stove for best results. Watch your mussels — overcooked ones turn rubbery, which is less than ideal.

Make It Your Own

Want to put a personal spin on this ramen? Here are some ideas:

  • Swap the mussels for crispy tofu for a vegetarian twist. Just pan-fry the tofu until golden and add it when your noodles are done.
  • Spice it up a notch by adding a spoonful of your favorite chili paste or sriracha to the broth.
  • For a heartier meal, toss in some cooked shrimp or sliced fish cake along with the mussels.
  • Throw in a handful of baby spinach or bok choy for a dose of greens. They’ll wilt beautifully in the hot broth.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Once your friends get a taste, they’ll be begging you for the recipe, and you can be all smug and mysterious about your ramen secrets.

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Slow Cooker Chicken Taco Soup | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Late Tuesday evening, I found myself staring at a practically empty fridge, wondering how I could possibly conjure dinner without running to the store. You know those days when you’re mentally exhausted, and the idea of chopping, sautéing, and stirring feels like climbing Everest? That’s when I remembered my trusty slow cooker chicken taco soup, a lifesaver when I need something comforting without the fuss. This dish is the perfect blend of hearty and healthy, and the best part? You probably have most of the ingredients sitting in your pantry right now. With a little prep and a warm bowl of this soup, my chaotic day began to melt away.

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What You’ll Need

This recipe keeps things simple with ingredients you can always rely on. Chances are you already have most of this stashed away.

  • Canned black beans, drained and rinsed
  • Canned diced tomatoes (or fire-roasted for extra flavor)
  • Canned chili beans in sauce
  • Canned whole kernel corn, drained
  • Red onion, diced
  • Skinless boneless chicken breasts
  • Optional toppings: crushed tortilla shells, shredded cheddar cheese, sour cream

How to Make Slow Cooker Chicken Taco Soup

  1. Start by adding the canned black beans, diced tomatoes, chili beans, and whole kernel corn to your slow cooker. Give it a gentle stir to combine all those colorful ingredients.
  2. Next, add the diced red onion. It will soften and sweeten as it cooks, adding a subtle depth to your soup.
  3. Place the skinless boneless chicken breasts right on top of the bean and vegetable mixture. No need to cut them up; they’ll be tender and easy to shred once cooked.
  4. Cover your slow cooker and set it on low for 8 hours. If you’re in a hurry, you can crank it up to high and shave the cooking time down to 4 hours.
  5. Once the cooking is done, carefully remove the chicken breasts, shred them using two forks, and return them to the pot. Stir everything together until it’s all well-mixed and piping hot.
  6. Serve steaming bowls of this inviting soup with a sprinkle of crushed tortilla shells, a sprinkling of shredded cheddar cheese, and a dollop of sour cream for extra deliciousness.

Cook’s Notes

This soup is pretty forgiving, meaning it’s hard to mess up, but here are a few tips to ensure it turns out perfect every time. Rinsing the black beans is key to reducing excess salt. If you’re using fire-roasted tomatoes, consider skipping the added chili powder, as they bring their own smokiness. This soup stores wonderfully, so make a big batch! It’ll last in the fridge for up to three days, or you can freeze it for up to three months. Simply reheat on the stovetop or in the microwave when you need a quick, soothing dinner.

Make It Your Own

  • Vegetarian Version: Swap the chicken for crispy tofu. Cook the tofu separately and stir it in just before serving.
  • Spicy Kick: Amp up the heat by adding a diced jalapeño or a teaspoon of cayenne pepper when you add the red onion.
  • Cheesy Delight: Stir in a cup of shredded Monterey Jack cheese just before serving for an extra creamy finish.
  • Fresh Finish: Add a squeeze of lime and a handful of fresh cilantro right before serving for a zesty, fresh lift.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Enjoy your warm bowl of comfort, knowing that you’ve nailed dinner with minimal effort. Happy cooking!

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Kale and Roasted Sweet Potato Soup with Chicken Sausage | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those chilly Tuesday evenings when the weather outside felt like soup, but my pantry felt like a question mark. You know those nights, right? I stood there juggling the idea of ordering takeout, but something about my half-full fridge whispered potential. A couple of sweet potatoes and a bundle of kale caught my eye, and suddenly the idea of a warm, hearty soup started bubbling up in my mind. Enter this Kale and Roasted Sweet Potato Soup with Chicken Sausage — the ultimate weeknight comfort food. It’s got the coziness factor cranked up to eleven and requires nothing fancy, just real, wholesome ingredients that bring all the comfort without complicating your life.

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What You’ll Need

It’s one of those recipes where you might already have most things on hand, and if not, everything is effortlessly sourced. You’ll love how these simple ingredients come together into something so soul-satisfying.

  • 2 medium sweet potatoes, peeled and cubed
  • 1 large yellow onion, diced
  • 1 bunch of kale, roughly chopped
  • 8 oz mushrooms, sliced
  • 12 oz chicken sausage, sliced
  • 4 cups chicken stock
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp ground coriander
  • 1/2 tsp chili flakes (adjust to taste)
  • Sea salt and freshly cracked black pepper to taste
  • 3 tbsp olive oil

How to Make Kale and Roasted Sweet Potato Soup with Chicken Sausage

  1. Preheat your oven to 400°F (200°C). Spread the cubed sweet potatoes in a baking pan and toss them with a sprinkle of salt, pepper, and a drizzle of olive oil. Roast for 20-25 minutes until they’re soft and starting to caramelize. The edges should be just turning golden.
  2. While the sweet potatoes are roasting, heat a generous splash of olive oil in a dutch oven over medium heat. Add the chicken sausage slices and cook them until they’re just starting to brown and the kitchen smells like heaven.
  3. Toss in the diced onion and sliced mushrooms. Cook for about 3-5 minutes until the onion is translucent and the mushrooms are soft and juicy.
  4. Stir in the minced garlic, thyme, coriander, a pinch of sea salt, and black pepper. Let it all mingle and meld for about a minute – the aroma should be irresistible by now.
  5. Pour in the chicken stock and bring everything to a gentle boil. Once it’s bubbling, lower the heat and let it simmer for about 5-10 minutes. This is where the flavors start to truly develop.
  6. Add the roasted sweet potatoes and chopped kale to the pot. Press the kale down with your spoon so it’s submerged in the broth. Cook for another 3-5 minutes until the kale is tender and vibrantly green.

Cook’s Notes

So, let’s talk about those sweet potatoes. Roasting them until they’re golden gives the soup a deeper, more robust flavor that’s totally worth the extra step. Plus, they hold their shape better than if you were to just boil them.

This soup keeps well in the fridge for about 3 days, which makes it perfect for meal prep. Just be aware that the kale might lose a bit of its texture, but it’ll still be tasty. For leftovers, gently reheat on the stove or in the microwave.

If you’re in a rush, you can skip the roasting and just simmer the sweet potatoes with the broth, but seriously, when you’ve got the time, roast them. Your taste buds will thank you.

Make It Your Own

  • Swap the chicken sausage with crispy tofu for a vegetarian version that’s every bit as delicious and hearty.
  • Replace kale with spinach if that’s what you’ve got, but add it closer to the end as it wilts much faster.
  • Add a cup of cooked quinoa or farro to make the soup even more filling – perfect for those extra chilly nights.
  • Spike the broth with a tablespoon of soy sauce for an umami boost that’ll have everyone asking for seconds.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Sharing these kitchen adventures with you means the world to me. Happy cooking, and may your soup be ever comforting!

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Easy Slow Cooker Chicken Tortilla Soup | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Easy Slow Cooker Chicken Tortilla Soup

Intro

There’s something incredibly comforting about a bowl of soup that’s been simmering all day, allowing flavors to meld together into a delicious harmony. My love for slow-cooked meals began in my grandmother’s kitchen. Every Sunday, her house was filled with the aroma of her signature soup, slowly bubbling away on the stovetop. She would always have a big pot ready for when we came over, and each spoonful felt like a warm embrace. Inspired by those cherished memories, I’ve crafted this Easy Slow Cooker Chicken Tortilla Soup. It’s a recipe that’s as simple as it is satisfying, perfect for those busy weekdays when you crave homemade comfort without the fuss.

Why You’ll Love It

This Chicken Tortilla Soup is not only effortless to prepare but also bursts with flavor. It’s a one-pot wonder that requires minimal effort, making it ideal for those who want a delicious meal with little cleanup. The combination of tender chicken, savory spices, and fresh ingredients creates a soup that’s both hearty and healthy. Whether you’re serving it for a family dinner or prepping it ahead for a week of lunches, this soup is sure to become a staple in your meal rotation.

Ingredients

  • 2 boneless, skinless chicken breasts
  • 1 onion, chopped
  • 1 tablespoon chili powder
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups chicken broth
  • 1 cup kernel corn
  • 1 can (4 oz) green diced chilis
  • 1 can (15 oz) black beans, drained and rinsed
  • 1/4 cup fresh cilantro, chopped
  • Salt and pepper to taste

Instructions

  1. Place the chicken breasts at the bottom of your slow cooker.
  2. Add the chopped onion, chili powder, diced tomatoes (with juice), chicken broth, corn, green chilis, black beans, and cilantro.
  3. Stir to combine all the ingredients, ensuring the chicken is fully submerged.
  4. Cover the slow cooker and set it on low. Cook for 6 hours.
  5. After 6 hours, carefully remove the chicken breasts from the slow cooker and shred them using two forks.
  6. Return the shredded chicken to the slow cooker and stir well to combine with the soup.
  7. Scoop the soup into serving bowls and garnish with your favorite toppings such as tortilla chips, sour cream, cheese, or avocado.

Tips

For the best results, use fresh ingredients whenever possible. If you’re short on time, you can prep all your ingredients the night before and store them in the fridge, ready to be tossed into the slow cooker in the morning. Also, consider using low-sodium chicken broth to control the saltiness of the dish.

Variations & Substitutions

This recipe is incredibly versatile. If you’re vegetarian, swap the chicken for a can of chickpeas and use vegetable broth instead of chicken broth. For a spicier soup, add a diced jalapeño or a pinch of cayenne pepper. You can also switch up the beans and use pinto or kidney beans instead of black beans.

Storage

Allow the soup to cool completely before storing it in airtight containers. It can be kept in the refrigerator for up to 4 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. To reheat, simply thaw overnight in the fridge and warm it up on the stove or in the microwave.

FAQ

Can I use frozen chicken breasts?

Yes, you can use frozen chicken breasts in this recipe. Just ensure that the chicken is fully cooked before shredding. You may need to extend the cooking time by an additional hour if using frozen chicken.

Is there a way to make this soup thicker?

If you prefer a thicker soup, you can add a tablespoon of cornstarch mixed with a little cold water during the last hour of cooking. Alternatively, use an immersion blender to partially blend the soup before adding the shredded chicken back in.

Nutrition

This soup is a healthy, protein-rich meal that’s low in fat and calories. Packed with fiber from the beans and corn, it’s also a great source of vitamins and minerals. Depending on your toppings, you can keep it light or make it more indulgent.

Conclusion

Easy Slow Cooker Chicken Tortilla Soup is a recipe that combines the convenience of modern cooking with the warmth of nostalgic flavors. It’s perfect for those who love a hearty, flavorful meal without spending hours in the kitchen. Whether you’re reminiscing about family gatherings or creating new memories with loved ones, this soup is sure to bring joy and comfort to your table. Enjoy a bowl of this delightful soup, and let it warm your heart and soul.

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