Poblano Chicken Chowder
by Karen Hambrick from Clarksville, TN
This poblano chicken chowder is thick and creamy with a wonderful mix of flavors. Poblanos, along with cumin and cilantro, give this a distinct Southwest flavor. Corn is sweet compared to the savory chicken and peppers. To make things easy, a rotisserie chicken can be used. The chicken and heavy cream make a bowl hearty.
This can be a meal on its own or served alongside tacos. It makes a lot, so you’ll have enough to feed a crowd or for leftovers. Get the recipe here.
Nana’s Pasta Fagiole Soup
by Matthew Peterson from San Antonio, TX
Nana knows how to make a bowl of pasta fagiole soup. It’s delicious and full of flavor and texture. There are a few shortcuts that make this a simple soup to make. But, there are just enough fresh veggies to give this a from-scratch feel. We love the tip of cooking the pasta on the side so it does not get soggy.
Very hearty, the soup is filled with pasta, ground beef, diced tomatoes, kidney beans, and cannellini beans. There is a kick from the pepper, so if you are sensitive to spice cut back on the red pepper flakes and black pepper. Serve with garlic bread or breadsticks for a comforting bowl of soup. Here’s the recipe.
Louisiana Shrimp Stew
by Deb Finney from Little Rock, AR
Deb did a great job recreating her mama’s shrimp stew. It’s super savory. The roux takes time but adds tons of bold, rich flavor. Filled with shrimp and potato, there’s a nice kick of spice.
We served this shrimp stew over rice, as suggested, and it was quite good. Some crusty bread for dipping would also be delish. Get the recipe here.
Green Chile Pork Stew
by Lacie O’Neil from Sheffield, TX
Full of Southwest flavor and spices, this comforting green chile pork stew will warm anyone up on a cold day. The pork is extremely tender, and the onions, garlic, and chicken broth help add flavor. Corn adds a touch of sweetness and mellows out a bit of the spice. Adding fresh jalapenos and cilantro adds to the flavors.
This recipe comes together quickly with little effort. Here’s the recipe.
Creamy Broccoli Cheese Soup
by Denise Miles from Auburn, AL
Velvety smooth and creamy, a bowl of this broccoli and cheese soup will be satisfying on a cool day. Salty and satisfying, it’s better than anything you could get at a store. We like bits of broccoli in our soup. So before using the immersion blender, we spooned out a little of the broccoli. If you prefer chunks, we’d suggest doing that too.
Serve on its own or with a sandwich for a hearty meal. Get the recipe here.
Baked Potato Soup
by Felicia Amos from Pacific, MO
This baked potato soup is anything but another potato soup recipe. To begin, the base is made similar to a chowder starting with a roux and adding milk. Thick and velvety, it has the flavors you’d find in a loaded baked potato. The sour cream gives it a little tanginess and the bacon bits add saltiness and texture. Green onions sprinkled on top add a pop of fresh flavor.
This is a hearty and easy soup recipe that’s pure comfort food for the colder fall and winter weather. Here’s the recipe.
##RVT1178
Saved all soup recipes