Chicken Pot Pie Soup is thick, creamy, and loaded with vegetables and tender pieces of chicken! It’s made in one pot and topped with biscuits or pastry, making it the perfect cold weather comfort food.

Cozy up with more comforting chicken soup recipes like Chicken Dumpling Soup, Crockpot Chicken Noodle Soup and Chicken Rice Soup.

This Chicken Pot Pie Soup recipe was an instant family favorite the first time I whipped it up, and for a few reasons!

The kids really love how thick and creamy it is. I love how easy it is to make and that it’s loaded with vegetables.

The best part? There’s only one pot to wash!

It stores perfectly in the fridge for a few days, so it’s perfect for making a big batch on the weekend to enjoy through the week — or make a double batch right away and pack up the rest for school lunches!

Essentially, it’s a deconstructed chicken pot pie that’s served in a soup form. It’s one of my favorite winter recipes. See how it’s made down below!

Why we love this Chicken Pot Pie Soup:

• One Pot: One pot soup recipes really help me get through the cold months. They’re so easy to make, even easier to clean, and comforting as can be.
• Kid Friendly: My kids gobble this soup up! I love serving it to them because it’s loaded with protein and veggies that even the pickiest of eaters don’t mind.
• Make Ahead: This is a wonderful make ahead soup recipe. Scroll down a little bit to see more detailed info on how to store this chicken pot pie soup for later.

Chicken Pot Pie Soup Ingredients Needed:

• Chicken Breast – Any boneless, skinless chicken will work great! Cooking them whole in the soup keeps them moist.
• Veggies – This recipe features the classic blend of vegetables you’d traditionally find in a pot pie – peas, carrots, celery and corn. Feel free to add to this list as you like.
• Onion – Use a white or yellow onion.
• Potatoes – Yukon gold potatoes work best as they are deliciously tender and buttery.
• Milk – Feel free to use any kind of milk you like best.
• Flour – All-purpose flour is used to create the roux that thickens the soup to the very best rich consistency.
• Butter – Unsalted butter is preferred.
• Chicken Broth – Just like with the butter, it’s best to use unsalted (or low-sodium) chicken broth. If you want more salt, you can always sprinkle some more in later.
• Garlic – Feel free to add a little extra if you’re a garlic lover!
• Seasonings – Create the very best flavor with parsley, thyme, and just a little salt and black pepper.

How to make Chicken Pot Pie Soup

Here’s a quick look at how to make the BEST chicken pot pie soup recipe! Scroll to the bottom of this page to see more detailed steps and ingredients.

• Sauté the carrots, celery and onions in a little bit of oil until softened.
• Stir in the garlic, salt, pepper, thyme and parsley.

• Add the broth. Scrape the bottom of the pot to make sure all of the brown bits are mixed in.
• Add the potatoes and chicken. Bring to a boil, then lower the heat, cover, and cook until the potatoes are tender.

• Whisk together flour and melted butter. Then, whisk in the milk and thicken in the microwave.
• Stir the veggies and roux into the pot. Shred the chicken and stir it all together.

Variations and Substitutions

• Use chicken thighs: You can use thighs instead of breasts, and there’s no need to change any other part of the recipe.
• Use leftover chicken or turkey: Simply skip the sautéing of the chicken and go right to the vegetables. Add your leftover cooked chicken or turkey in. This is perfect if you have leftovers from this Perfect Roast Chicken or you made a big batch of this Crockpot Shredded Chicken or Instant Pot Shredded Chicken that you have stashed in the fridge.
• Add other vegetables: Feel free to add other vegetables you need to get out of the fridge, or substitute the ones I use for other favorites. Keep in mind that some quick cooking vegetables should be added at the end (spinach, broccoli, green beans, etc), and others (peppers, cauliflower, mushrooms, root vegetables) take longer, so plan accordingly.
• Make it dairy free: Feel free to swap the milk with dairy free milk or cream for a creamy soup, or additional chicken broth.

How to Store Chicken Pot Pie Soup

Chicken pot pie soup will stay fresh in an airtight container in the fridge for 3-4 days. To reheat, just pop it in the microwave and zap it for 30 seconds at a time. Stir every time it stops to evenly distribute the heat.

Can I freeze chicken pot pie soup?

Yes, sort of! Just allow it to fully cool to room temperature prior to storing.

The texture of low fat dairy as well as potatoes does change when they are frozen, and it may not be appetizing to some people. For that reason, this is not my favorite soup to freeze.

If you’re not picky about food textures, then you can absolutely freeze this soup!

Once cooled, pour the soup into a large zip-top bag. Lay it flat on a baking sheet and let freeze for at least 1 hour – this will make it flat and easy to store in the freezer.

Chicken pot pie soup will keep well in the freezer for up to 3 months. Let it defrost in the fridge for a few hours prior to reheating.

Can I make it in the Crockpot?

Absolutely!

Most likely, I would add the carrots through to the chicken breast into the Crockpot and skip the sautéeing. You could also follow the original instructions to saute the vegetables before adding to the slow cooker.

Let cook on low for 4-6 hours, until the vegetables are tender, then shred the chicken, add in the frozen vegetables and the thickened milk.

Serving Suggestions:

You can always enjoy this soup just the way it is… Or, you could go the extra mile and serve it with some amazing toppings!

Here are just a few delicious options:

• Homemade biscuits (like my favorite Cheddar Bay Biscuits).
• These homemade Drop Dumplings for Soup.
• Crackers
• Pie Pastry (homemade or store bought) rolled out into rounds and baked flat on a baking sheet.
• Puff pastry rounds: cut refrigerated puff pastry into rounds or other shapes, and bake them off on a baking sheet until golden. If you have any leftover puff pastry, use it to make an actual Chicken Pot Pie!

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Chicken Pot Pie Soup

Chicken Pot Pie Soup is thick, creamy, and loaded with vegetables and tender pieces of chicken! It's made in one pot and topped with biscuits or pastry, making it the perfect cold weather comfort food.

Course Main Course, Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4 servings

Calories 423cal

Author Ashley Fehr

Ingredients

• 2 tablespoons canola oil
• 2 large carrots (peeled and diced)
• 1 rib celery (finely chopped)
• ½ medium onion (finely diced)
• 1 teaspoon minced garlic
• 1 teaspoon salt
• ½ teaspoon dried parsley
• ¼ teaspoon dried thyme
• ¼ teaspoon black pepper
• 3 cups low sodium chicken broth
• ¾ lb yukon gold potatoes (about 3 medium potatoes — cut into ½ inch pieces)
• 1 boneless skinless chicken breast
• ½ cup frozen corn
• ½ cup frozen peas

Roux:

• ¼ cup unsalted butter
• 3 tablespoons all purpose flour
• 1 ½ cups milk (any kind)

US Customary – Metric

Instructions

• Add oil to a large dutch oven or soup pot over medium heat. Add carrots, celery and onion and cook on medium heat, stirring often, until onions are translucent and vegetables are slightly softened.
• Stir in garlic, salt, parsley, thyme and pepper and cook 1 minute.
• Add broth and scrape the bottom of the pot with a wooden spoon to ensure any browned bits are removed.
• Stir in potatoes and nestle chicken breast down in the liquid. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer until potatoes are tender.
• Meanwhile, make your roux and thicken your milk. In a large glass bowl or measuring cup, melt the butter in the microwave on high, 30-45 seconds at a time.
• Stir in the flour until completely absorbed.
• Whisk in the milk until smooth, using a scraper to get into the edges of the cup and ensure all of the flour has been whisked into the milk.
• Microwave on high in 45 second intervals, whisking each time, until thickened. 4 times at 45 seconds was perfect for me. Be sure to keep an eye on it in the microwave as it will bubble up — you need to use a bowl or cup with lots of room left at the top.
• When potatoes are tender and chicken is cooked through (about 10-15 minutes), remove chicken breast and shred. Stir in the frozen peans, frozen corn and the thickened milk along with the shredded chicken.
• Let soup simmer on medium-low heat until heated through, then serve with biscuits or any of the options listed in the post above.

Video

Nutrition

Serving: 457grams | Calories: 423cal | Carbohydrates: 38g | Protein: 17g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 58mg | Sodium: 745mg | Potassium: 984mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5782IU | Vitamin C: 29mg | Calcium: 146mg | Iron: 2mg

The post Chicken Pot Pie Soup appeared first on The Recipe Rebel.

Taco Soup is bold, comforting, easy to customize and always a family favorite! Ground beef and black beans fill every serving with plenty of protein while veggies offer some nutrients. This one pot soup recipe checks all the right boxes!

Stay warm with more of the best soup recipes like Chicken Dumpling Soup, Tuscan White Bean Soup and Sausage Orzo Soup.

Taco soup is one of those recipes that’s great for cleaning out your fridge/pantry! Some of my most favorite recipes are the ones where you can just toss a bunch of stuff into a pot and call it dinner.

It also helps that my family is obsessed with this taco soup recipe. I love serving it, because it’s a great way to sneak protein and nutrients into the mouths of even the most selective eaters!

Flavorful, easy, versatile, family friendly… This beef taco soup seriously satisfies.

Why we love it:

• Filling – This easy taco soup can stand on its own without a side dish. The black beans and ground beef pack it with protein and make it so filling!
• Flavorful – You may be full from just one serving of taco soup — however, it’s so flavorful you’ll go back for seconds anyways!
• One pot – Less clean-up is always a HUGE win in my kitchen. This soup recipe is easily prepared in just one pot.
• Budget-friendly – You won’t be breaking the bank to make this taco soup! Check out the ingredients below and you’ll see that they’re all nice and inexpensive.

Taco Soup Ingredients

• Ground Beef – I like to use lean ground beef since it doesn’t render as much fat when cooking. If you use higher fat beef, you may want to drain excess fat after browning.
• Black Beans – Make sure they’re thoroughly drained and rinsed before adding to the pot. Any kind of beans will work here!
• Beef Broth – Low-sodium beef broth is preferred. If you use regular beef broth, you may want to omit the additional sprinkle of salt.
• Salsa – Use your favorite brand of salsa (feel free to make it spicy)! Or, go the extra mile by using Homemade Salsa.
• Veggies – I love using a medley of onions, corn, and bell peppers in this recipe, but feel free to experiment and add some extras from the fridge.
• Seasonings – All you need is a sprinkle of salt and some taco seasoning to create the very best flavor!

How to make Taco Soup

Take a quick look at how I make the BEST taco soup recipe! Scroll to the bottom of this page for more detailed instructions and ingredients.

• Add the beef, onions, and peppers to a pot over medium heat.
• Once the beef is cooked, stir in the remaining ingredients and cook over medium heat for about 15 minutes. Stir often.

Taco Soup Variations and Substitutions

• Make it creamy: When I’m serving this to my kids, I stir in some heavy cream to cool it off and reduce the spice.
• Thicken it: You can stir in some tomato sauce or crushed tomatoes for a thicker soup.
• Add in additional veggies: Mushrooms, peppers, spinach, or whatever you think you’d like to eat in your taco soup!
• Add rice: Add in some quick rice and simmer for 5-10 minutes, or long grain rice and simmer 20-30 minutes until tender for a thicker soup.
• Top it up: For me, this soup is all about the toppings, but toppings are optional and additional ingredients. Try cheddar cheese, sour cream, avocado, fresh tomato and lime wedges.
• Make it with chicken instead: Add all of the ingredients to a large pot and throw in two whole, raw chicken breasts. Simmer over medium-low heat until chicken is tender. Remove chicken breasts, shred, and add back into the soup to serve.

How to store this easy Taco Soup

Once it’s cooled to room temperature, transfer taco soup to an airtight container and store it in the fridge for 3-4 days. Reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.

Can I freeze Taco Soup?

Sure thing! Allow the soup to fully cool before storing it in a freezer-safe container. I recommend pouring it into a zip-lock bag and laying it flat on a baking sheet to freeze, that way it optimizes how much room you have in your freezer.

Freeze for up to 3 months and let it slowly defrost in the fridge prior to reheating.

Can I make Crockpot Taco Soup?

Yes! This easy Taco Soup is also a perfect Crockpot soup recipe!

1. Brown your ground beef in a skillet, then add to a 3-4 quart slow cooker.
2. Add the remaining ingredients, and cook on low for 3-4 hours (you can leave it longer and it won’t hurt anything, or on high for 1.5-2 hours.
3. Serve.

Can I make it in the Instant Pot?

You sure can.

1. Brown your ground beef in the Instant Pot on sauté.
2. Add your broth and scrape the bottom to remove any bits.
3. Add the remaining ingredients and select pressure cook on high for 2 minutes.
4. When the cook time is over, let the pressure release naturally for at least 5-10 minutes (just because soup can be very steamy), then open the valve and remove the lid to serve.

More soup recipes you’ll love!

When the weather cools off, all I want is soup, stews and chilis! If you’re the same, you’ll love these cozy dinner ideas:

• Crockpot Chicken Noodle Soup — a classic made easier.
• Classic Beef Stew — don’t forget the crusty bread!
• Easy Vegetarian Chili — big on flavor, you won’t even miss the meat!
• Chicken Rice Soup — make it in the slow cooker or on the stove top
• The BEST Sausage Tortellini Soup — so cozy and full of flavor!

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Easy Taco Soup recipe

This easy Taco Soup is made with just 8 ingredients and minimal prep! It's hearty and comes together in 30 minutes or less.

Course Main Course, Soup

Cuisine American, Mexican

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 217cal

Author Ashley Fehr

Ingredients

• 1 lb lean ground beef
• 1 red bell pepper (finely chopped)
• ½ onion (finely chopped)
• 2 ½ cups low sodium beef broth
• 540 ml canned black beans drained and rinsed (19oz)
• 341 ml canned sweet corn with juice (12oz)
• 1 cup mild tomato salsa
• 1 teaspoon low sodium taco seasoning
• 1 teaspoon salt

US Customary – Metric

Instructions

• In a large soup pot, brown ground beef with red pepper and onion over medium heat. Drain any excess fat if desired.
• Add broth, beans, corn, salsa, taco seasoning and salt. Simmer over medium heat, stirring occasionally, for 15 minutes. until vegetables are tender.
• Serve with optional toppings: tortilla chips, shredded cheese, avocado, lime wedges, or sour cream.

Video

Nutrition

Serving: 313grams | Calories: 217cal | Carbohydrates: 21g | Protein: 24g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 1046mg | Potassium: 882mg | Fiber: 7g | Sugar: 5g | Vitamin A: 851IU | Vitamin C: 29mg | Calcium: 47mg | Iron: 3mg

The post Easy Taco Soup recipe appeared first on The Recipe Rebel.

Crockpot Chicken Taco Soup is a comforting soup that’s easy to make with just six bold ingredients! With tender chicken, beans and corn in a flavorful broth, this slow cooker soup is sure to be a hit!

Love making soup in the Crockpot? Check out more easy recipes like Crockpot Chicken Noodle Soup, Crockpot Cheeseburger Soup and Crockpot Lasagna Soup.

This Crockpot chicken taco soup recipe is one of the biggest reasons I get excited for cooler temperatures! When it’s time for a bowl of comfort, nothing quite hits the spot like chicken taco soup.

Slow cooked to perfection, this chicken soup is loaded with filling ingredients that really keep you full and plenty of flavor to satisfy your taste buds.

It also helps that my family never gets tired of this chicken taco soup!

Why we love it:

• Super quick prep time – You only need about 5 minutes of your day to prepare slow cooker taco soup. You pretty much just have to measure your ingredients and toss them into the Crockpot!
• Filling and flavorful – The best of both worlds when it comes to dinner recipes! Chicken and beans keep you nice and full while the corn, tomatoes and taco seasoning makes your mouth water.
• Simple ingredients – You only need 5 inexpensive ingredients to make this soup. I love how budget-friendly it is!
• Creamy – There’s just enough heavy cream in the mix to give this taco soup with chicken the best creamy consistency. Of course, you can always feel free to add even more cream if you’d like.

Ingredients Needed for Crockpot Chicken Taco Soup

• Chicken breasts: Trim the fat if needed before adding them to the slow cooker. Boneless chicken thighs also work well, or you can stir in some cooked Shredded Chicken if you have some ready!
• Beans: Chili-style beans are my favorite to use. They’re tender and offer a nice flavor to the soup. In a pinch, you can swap them with a can of pinto beans or black beans, but you’ll want to add extra seasoning to compensate.
• Salsa: Use your favorite jar that you already know you like the taste of. Feel free to pick a spicy salsa if you’d like some heat in this soup recipe!
• Corn: Use a can of corn and do not drain it. The juice from the can adds sweet flavor to the broth.
• Heavy cream: You can swap this with half and half if you’d like, just note that your soup may not be as creamy.
• Taco seasoning: If you have any left over, save it and use it later to make my favorite One Pot Taco Mac!

How to make Crockpot Chicken Taco Soup

Here’s a sneak peek at how to make the best chicken taco soup in the Crockpot! Scroll down for more detailed instructions.

• Add the chicken, corn, taco seasoning, water, salsa and beans to the Crockpot. Cook on low for 3-4 hours.
• Once the chicken is cooked, remove it from the slow cooker and shred it with two forks.

• Stir the chicken back into the Crockpot.
• Stir the heavy cream into the soup. Taste and see if you need to add salt and pepper.

Variations and Substitutions

• Add a little bit of spice: If you’re craving some heat, you can spice things up by sprinkling in some cayenne powder and/or red pepper flakes along with the taco seasoning. Spicy salsa also does the trick.
• Swap the chicken: If you prefer chicken thighs, those can definitely be used instead! Just make sure they’re boneless and skinless. You can also use 1 pound of cooked, crumbled ground beef, or leftover taco meat!
• You can use frozen corn: I prefer canned corn because the juices add a bit of sweetness to balance all of the more savory flavors. However, frozen corn works just fine if that’s what you have on hand.
• Bump up the veg: this is a simple soup, but it’s easily customizable! If you need to clean out the fridge, feel free to add in some of what you need to use up. Frozen bagged veggies, chopped peppers, onions, spinach, kale, mushrooms, etc. Feel free to get creative!

How to store Crockpot Chicken Taco Soup

Once the soup cools to room temperature, transfer it to an airtight storage container and pop it in the fridge. It’ll stay good for about 3-4 days.

The quickest way to reheat it is in the microwave for 30 seconds at a time, stirring each time it stops, until warmed all the way through. You can also reheat it on medium-low on the stove top.

Can I freeze Chicken Taco Soup?

Yes! This taco soup freezes well for up to 3 months. To freeze it, let it first fully cool to room temperature. Then pour it into a freezer-safe zip-top bag. Lay it on a baking sheet and freeze for an hour or so, that way it freezes in a flat layer. This will help with storage space in your freezer!

When it comes time to reheat your soup, let it slowly thaw in the fridge first, and reheat in the microwave or on the stove top.

Serving suggestions:

When it comes time to serve your chicken taco soup, garnish each bowl with all your favorite toppings! Hot sauce, sour cream, sliced avocados, cilantro, jalapeños… The list can keep going on forever.

We also like to serve it with some Cheesy Garlic Bread or No Knead Artisan Bread with this Rotel Dip or Taco Dip for a fun, taco-inspired meal!

Comment below and let me know how you like to top off your taco soup!

More Crockpot Soup Recipes you’ll love!

• Chicken Rice Soup (Stove Top or Slow Cooker) — a reader favorite!
• Slow Cooker Cheeseburger Soup — the heartiest, coziest soup.
• Slow Cooker Zuppa Toscana
• Crockpot Chicken Noodle Soup — great for battling those winter colds.
• Crockpot Lasagna Soup (quick & easy!) — don’t forget the garlic bread!

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Slow Cooker Creamy Chicken Taco Soup

This Crockpot Chicken Taco Soup is made with just SIX ingredients in the slow cooker! With 5 minutes prep, it's an easy healthy dinner idea for busy weeknights.

Course Main Course, Soup

Cuisine American

Prep Time 5 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 4 servings

Calories 373cal

Author Ashley Fehr

Ingredients

• 2 boneless skinless chicken breasts (about 1 lb)
• 1 can chili-style beans (398 ml or 14oz)
• 1 can corn (with juice, 341 ml or 12oz)
• 1 ½ cup water
• 1 cup jarred tomato salsa
• 2 teaspoon taco seasoning
• ½ cup heavy cream
• salt and pepper to taste

US Customary – Metric

Instructions

• Place chicken breasts, beans (with sauce), corn (with juice), water, salsa and taco seasoning into a 3-4 quart slow cooker.
• Cook on low for 3-4 hours (a little longer is fine here, but the chicken will be cooked in about 3 hours).
• Remove chicken from the slow cooker and shred.
• Stir chicken back into the slow cooker with the cream. Adjust seasonings to taste, then cover and heat through.

Video

Notes

Ingredients and Substitutions:

• Chicken: this recipe would also work well with boneless, skinless chicken thighs or cooked ground beef. It’s a great use for leftover taco meat too!
• Beans: you can substitute with any kind of unflavored beans you like — black beans are a great swap! The chili-style beans add loads of flavor without needing extra seasoning. if you are using unseasoned beans, you may want to increase the taco seasoning before serving.
• Corn: I like to use canned corn because the sweet juices balance out the spice here. You can also use frozen in a pinch.
• Salsa: salsa adds lots of flavor, plus tomatoes, peppers and onions. You can also substitute chopped tomatoes plus chopped, sautéed peppers and onions, but you’ll want to add additional seasonings to compensate.
• Cream: heavy cream is my preference because it doesn’t curdle when heated or combined with acidic foods. If using heavy cream, you can add it at the beginning of the cook time or at the end. If using light cream, stir it in only at the end.

Nutrition

Serving: 394grams | Calories: 373cal | Carbohydrates: 43g | Protein: 22g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 84mg | Sodium: 956mg | Potassium: 910mg | Fiber: 9g | Sugar: 6g | Vitamin A: 990IU | Vitamin C: 9mg | Calcium: 100mg | Iron: 3mg

The post Crockpot Chicken Taco Soup appeared first on The Recipe Rebel.

Creamy Nacho Potato Soup is packed with flavor – it’s the perfect hearty comfort food! Made with Yukon gold potatoes, classic savory veggies, and yummy chicken broth, it’s seasoned with cumin and chili powder for a classic Mexican flavor, with sweet corn and cheddar cheese!

This spicy, creamy soup recipe was inspired by a Nacho Potato Chowder recipe I was trying to make but realized I didn’t have all the ingredients I needed. 

Sometimes the best meals come about through serendipity, and I’m so glad I rolled with it!

With the creaminess of traditional potato soup and the bold flavors of beloved Mexican recipes, this new soup offering is now one of our favorites.

Nacho Potato Soup is perfect for winter months or any occasion when you want something warm and satisfying without much work.

With only 15 minutes of prep time, it’s ready to eat in about 35 minutes!

This cheesy soup uses simple ingredients you may already have in your pantry, so give it a go!

For more amazing potato soup recipes, try my Ham and Potato Soup, Instant Pot Potato Soup Recipe, Sausage Potato Soup with Kale, Potato Leek Soup, and my Slow Cooker Cheeseburger Soup!

Ingredients Needed:

• Oil: use a neutral-flavored oil for sautéing the vegetables, like canola oil or vegetable oil. Coconut oil and olive oil are also good but will add a bit of their own flavors to the dish too.
• Chicken Broth: a low-sodium chicken broth will provide the liquid base for the soup and add a depth of flavor. If you use a salted broth, you may want to omit the added salt and season to taste before serving.
• Vegetables: use a classic savory trio of onion, celery, and carrots for this soup to add nutrients, color, and a fantastic flavor base.
• Garlic: use fresh garlic cloves for the best aromatic flavor.
• Seasoning: use a combination of chili powder, salt, cumin, and black pepper to elevate the soup’s taste, giving it that delightful spicy kick.
• Yukon Gold Potatoes: they have a great buttery texture and flavor, making the soup creamy without needing too much cream. Other potato varieties can be used, but the texture may vary.
• Salted Butter: to make the roux to help thicken the soup. Salted butter is best as it helps enhance the flavor of the soup as well.
• Flour: use all-purpose flour for the roux to thicken the soup. For a gluten-free soup, you can use a cornstarch slurry instead.
• Milk: to enhance the soup’s creaminess. If you’re lactose intolerant, almond or coconut milk can be used, though it might slightly alter the flavor.
• Frozen Corn: This adds sweetness, texture, and color to the dish. Fresh corn can also be used when in season.
• Toppings: try sharp shredded cheddar cheese and freshly chopped green onions for optional toppings to add extra flavor and texture to the soup.

How to Make Nacho Potato Soup Recipe

This recipe is quick and easy to make, and it’s so delicious! Full instructions are included in the recipe card below.

1. Sauté vegetables: Sauté onion, carrots, and celery in a Dutch oven with hot oil.
2. Add seasonings: Then add the garlic, chili powder, salt, cumin, and black pepper, and cook.

3. Add broth and potatoes: Pour in the broth, deglaze the pot, and stir in the potatoes. Cover and cook.
4. Make thickened milk: Melt the butter, whisk in the flour, then add the milk. Heat and whisk until smooth.

5. Thicken soup and add remaining ingredients: Stir in the thickened milk, corn, and cheddar cheese.
6. Garnish and serve: Garnish with additional cheese and green onions, if desired.

Easy Nacho Potato Soup FAQs

Nacho Cheese Potato Soup Recipe Variations

• Spice it up. Make this soup spicier by adding in some of your favorite hot sauce, more chili powder, chopped chilis, or red pepper flakes! 
• Garnish. Use your favorite Mexican garnishes to enhance the flavors of your meal. Try adding some fresh herbs like chopped fresh parsley, cilantro, or thyme for more flavor.
• Use other cheeses. Cheddar cheese works great in this soup, but you could use other cheeses for a different flavor. Use cheeses that melt smoothly, like Velveeta or American cheese, for that true nacho flavor. Alternatively, Monterey Jack cheese, Pepper Jack cheese, or some Parmesan cheese would work well too.
• Change up the veggies. There are lots of other veggies that would work great in this soup! Try sautéed mushrooms, peppers, zucchini, parsnips or see what’s lying around in your fridge that needs to be used.
• Make it vegetarian: swap the chicken broth for vegetable broth and you’re good to go!

Serving Suggestions

This yummy soup calls for some bread on the side to soak up the delicious soupiness at the bottom of the bowl!

Try these Buttery (Whole Wheat) Bread Machine Rolls, my No Knead Artisan Bread, or some slices of this Whole Wheat Bread with butter. 

You could also serve it with some corn chips or tortilla chips on the side for an added crunch!

Serve this creamy potato soup with some veggies on the side to add nutrients and make it a fuller meal. My Air Fryer Green Beans, Roasted Carrots, or this Cheesy Baked Asparagus would all work well!

More Delicious Soup Recipes with Potatoes

Dinner

Chicken Pot Pie Soup

Dinner

Crockpot Zuppa Toscana

Dinner

Creamy Nacho Potato Soup

Dinner

Chicken Dumpling Soup

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Creamy Nacho Potato Soup

Creamy Nacho Potato Soup is packed with flavor – it's the perfect hearty comfort food! Made with Yukon gold potatoes, classic savory veggies, and yummy chicken broth, it's seasoned with cumin and chili powder for a classic Mexican flavor, with sweet corn and cheddar cheese!

Course Soup

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 408cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 3½ cups low sodium chicken broth
• 3 large carrots (halved and sliced)
• 2 ribs celery (chopped)
• ½ medium onion (finely chopped)
• 2 cloves garlic (minced)
• 1 teaspoon chili powder
• 1 teaspoon salt
• ½ teaspoon cumin
• ⅛ teaspoon black pepper
• 6 medium Yukon gold potatoes (cut into ½" pieces)
• ¼ cup salted butter
• ¼ cup flour
• 1½ cups milk
• 2 cups frozen corn
• 1 ½ cups shredded cheddar cheese
• green onions for garnish

US Customary – Metric

Instructions

• Heat a large soup pot or Dutch oven over medium-high heat and add the oil.
• Add the carrots, celery, and onion and cook until starting to soften, about 5 minutes, stirring often.
• Add the garlic, chili powder, salt, cumin, and black pepper, and cook for 1 minute.
• Add the broth and deglaze the pot if necessary. Stir in potatoes.
• Cover and bring to a boil, then reduce heat to medium and simmer until potatoes and carrots are tender, about 10 minutes.
• Meanwhile, prepare your roux. In a large bowl (make sure it’s big enough; you don’t want it to boil over), melt butter in the microwave. Whisk in flour first, then milk.
• Heat in the microwave at 1 minute intervals (no longer), whisking each time, until thickened (it bubbles up quickly once it gets thick, so keep an eye on it in the microwave!).
• When the vegetables are tender, stir in the thickened milk, corn, and cheddar cheese.
• Garnish with additional cheese and green onions, if desired.

Video

Notes

Storage

Store: Store your Nacho Potato Soup in an airtight container, or covered in plastic wrap, in the refrigerator for 3-4 days. Allow it to cool to room temperature before storing it.

Freeze: I wouldn’t recommend freezing potato soup as potatoes can have a different texture once you defrost them. If you need to, you can store it in a freezer-safe container and freeze it for up to 2 months, but you may want to add more butter, milk, or cream to help with the texture and flavor when reheating it.

Nutrition

Calories: 408cal | Carbohydrates: 56g | Protein: 18g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 727mg | Potassium: 1245mg | Fiber: 7g | Sugar: 6g | Vitamin A: 5619IU | Vitamin C: 40mg | Calcium: 240mg | Iron: 3mg

The post Creamy Nacho Potato Soup appeared first on The Recipe Rebel.

This super fresh, easy Corn Salsa recipe is packed with delicious sweet corn, juicy tomatoes, red onion, pepper, and jalapenos, with classic Mexican flavors of lime and cilantro! It’s perfect for backyard BBQs and picnics on a hot summer’s day! 

Corn Salsa is the perfect complement to so many meals!

This recipe is my version of a copycat of Chipotle’s Corn Salsa, and it is the best corn salsa I’ve ever tried!

Our kids love it, and it’s so easy to throw together. 

It’s one of those great recipes you want to have on hand for last-minute prep for any occasion (you can also prep it ahead, which is a big bonus!).

It’s filled with amazing sweet and savory veggies and has a bit of a kick to it too, but you can easily customize it to suit your own preferences. 

Have it in burritos, burrito bowls, tacos, on the side of enchiladas, with some grilled chicken and rice, or with your BBQ spread!

We also love this Homemade Salsa Recipe and my Mango Salsa for something a bit different.

Ingredients Needed:

• Corn: I’ve used canned sweet corn for convenience, and it tastes amazing too!
• Jalapeno: adds a savory flavor with a bit of spice. 
• Tomato: a must in many salsa recipes, it adds sweetness and acidity.
• Red Onion: using fresh, raw onion will add a sharp flavor that is delicious.  
• Pepper: I’ve used red bell pepper here but you can use green bell peppers if you prefer. 
• Cilantro: freshly chopped cilantro is best for a fresh and full boost of flavor.  
• Garlic: use fresh garlic that you mince yourself for the best flavor!
• Lime Juice: adds a classic Mexican citrus favor to the dish. 
• Sugar: you can use a bit of sugar to balance out the tart flavors if you wish. 
• Salt: a simple bit of salt will enhance all the flavors — don’t skip it!

How to Make Corn Salsa

This recipe is quick and easy! Full instructions are included in the recipe card below.

1. Combine ingredients: Add all the ingredients into a large mixing bowl. 
2. Stir: Stir ingredients together and let it sit in the refrigerator for a bit before serving.

Corn Salsa FAQs

Tips and Notes

• Lime Juice. The best way to get fresh lime juice from a lime is to burst the lime on the inside by rolling the lime on the counter with your palm before slicing it.
• Smoky flavor. If you want an added smoky flavor in this dish, use grilled corn or add a pinch of chipotle powder!

Corn Salsa Variations

• Mix up the veggies. You can use any fresh veggies in this salsa really, so check what you have to use in the fridge before you go buying loads of new veg. Shredded carrots, other types of peppers or onions, chopped avocado, etc. would be great additions (just only add the avocado before serving!). 
• Corn: You can use fresh sweet corn for this recipe as well as canned, if you’d prefer it. Fresh corn kernels off the cob are delicious here when it is in season! You can boil the corn on the cob, cool it, then slice and proceed with the recipe. You can also use frozen corn (thawed) in a pinch.
• Peppers: really any peppers will do here and you can choose them based on your tastes. Want something extra spicy? Try a serrano or habanero, or add a diced chili.
• Onion: any type of onion will work here, but I enjoy the slightly sweeter flavor of raw red onion in this recipe compered to other types!
• Chipotle’s Corn Salsa. To make a Chipotle’s Corn Salsa copycat recipe, use roasted poblano pepper instead of the bell pepper and omit the tomatoes.
• Spice. If you don’t want it as spicy, put less chopped jalapeño peppers in it, or substitute them for green bell pepper. Alternatively, turn up the spice by using a dash of hot sauce, or a ¼ teaspoon of chili powder or cayenne pepper.

Serving Suggestions

Serve this delicious fresh Corn Salsa as a side dish with your Mexican meals, or add it into Mexican dishes like these Slow Cooker Vegetarian Burritos, burrito bowls, or regular Mexican Burritos and Ground Turkey Tacos.

You can also serve it as a dip with tortilla chips, along with Mini Mexican Wonton Quiche, Taco Dip, slices of Chicken Quesadilla, or these veggie Air Fryer Quesadilla!

Corn Salsa also makes the perfect side dish to Mexican inspired meals like Mexican Shepherd’s Pie, Mexican Scalloped Potatoes, and this Chicken Enchilada Casserole! 

More Delicious Recipes to Try

Appetizers

Homemade Rotel Dip

Appetizers

Cream Cheese Fruit Dip

Desserts

Peppermint Bark Cheesecake Dip

Appetizers

Cranberry and Bacon Cream Cheese Appetizer

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Corn Salsa

This super fresh, easy Corn Salsa recipe is packed with delicious sweetcorn, juicy tomatoes, red onion, pepper, and jalapenos, with classic Mexican flavors of lime and cilantro! It's perfect for backyard BBQs and picnics on a hot summer's day!

Course Sauces and Condiments, Side Dish

Cuisine Mexican

Diet Gluten Free, Vegetarian

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 12 servings

Calories 25cal

Author Ashley Fehr

Ingredients

• 2 cups canned corn (340ml /12oz)
• 1 jalapeno (finely chopped, seeds removed)
• 1 Roma tomato (diced, no juice) or ½ cup cherry tomatoes
• ½ red onion (finely diced)
• ½ red pepper (finely chopped)
• ¼ cup cilantro (chopped)
• 1 garlic clove (minced)
• 1 tablespoon lime juice (or vinegar)
• 1 teaspoon sugar (optional)
• ½ teaspoon salt

US Customary – Metric

Instructions

• Add corn, jalapeno, tomato, onion, red pepper, cilantro, garlic, lime juice, sugar, and salt to a large mixing bowl.
• Stir all ingredients together and let sit 1 hour before serving (not necessary but it allows the flavors to meld).
• For more heat, you can add a ¼ teaspoon of chili powder or cayenne pepper.

Video

Notes

Ingredients and Substitutions:

• Corn: fresh corn off the cob is also delicious here when it is in season! You can boil the corn on the cob, cool it, then slice it and proceed with the recipe. You can also use frozen corn (thawed) in a pinch.
• Peppers: really any peppers will do here and you can choose them based on your tastes. Want something extra spicy? Try a serrano or habanero, or add a diced chili.
• Onion: any type of onion will work here, but I enjoy the flavor of red onion in this!

Storage:

• Refrigerator: This recipe will last in the fridge for up to 1 week as long as your ingredients are fresh.

 

Nutrition

Calories: 25cal | Carbohydrates: 5g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 139mg | Potassium: 66mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 234IU | Vitamin C: 10mg | Calcium: 3mg | Iron: 0.1mg

The post Corn Salsa appeared first on The Recipe Rebel.

This Instant Pot White Chicken Chili is creamy and hearty with just the right amount of spice! Loaded with lean chicken, white beans, green chiles, and corn, it’s sure to be a crowd-pleaser!

You’ll also love the best Juicy Instant Pot Chicken Breast and these Best Instant Pot Chicken Recipes!

My Instant Pot makes my life so much easier when I plan ahead – and also when I don’t! 😉

I can make amazing meals for my whole family in such a short amount of time with very little prep.

This easy Instant Pot Chicken Chili is one of those meals that comes together perfectly with minimal ingredients and absolutely no fuss!

The only thing you’re preparing is a chopped onion, and the rest is dump-and-go.

If chopping an onion is even too much prep you could buy pre-chopped onion, or skip it and use a sprinkling of onion powder instead!

I have used fresh chicken breasts here, but you can make it just as easily with frozen chicken breasts or thighs.

I love healthy chili recipes that are quick and easy to make, just like my Classic Instant Pot Beef Chili recipe!

For other busy weeknight dinner inspiration, try this great recipe for Instant Pot Honey Garlic Chicken, Pot Roast (Instant Pot Recipe), or my Super Quick Instant Pot Chicken Alfredo Pasta.

Ingredients Needed:

• Broth: use a low-sodium chicken broth so that you can better, control the saltiness of the dish. You can also use chicken stock.
• White Kidney Beans: these add some extra protein to the dish. White beans work best in this dish as the sauce and chicken are a lighter color. You can also use cannellini beans or great northern beans (or really any, but they will change the color!).
• Corn: I used canned sweet corn, but you can use fresh or frozen corn instead.
• Onion: use chopped white onion or red onion, or even onion powder to make this recipe super quick!
• Green Chiles: canned green chilis work well though you could substitute this for salsa verde or seedless minced jalapeño peppers.
• Chili Powder: use mild chili powder for chili with mild heat. Double this for a bit more heat, or use hot chili powder.
• Chicken Breasts: I have used fresh, skinless, and boneless chicken breasts for this dish. You can use chicken thighs if you want to, or even leftover shredded chicken!
• Cream Cheese: I use full-fat cream cheese, but you can use lower-fat cream cheese if you wish. Use a plain flavored one, and have it at room temperature before you begin.

How To Make White Chicken Chili in the Instant Pot

This easy recipe takes less than 30 minutes to make! For full instructions, see the recipe card below.

1. Put ingredients into Instant Pot and give it a good stir.
2. Put chicken breasts into an Instant Pot (I use a 6 quart smart wifi Instant Pot)
3. Cook. Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 10 minutes. Once the cooking time is over, allow 10 minutes for a natural release before opening the valve and removing the lid. 
4. Shred chicken. Shred the chicken and stir it into the chili.
5. Add cream cheese. Add the cream cheese to the chili with the shredded chicken.
6. Allow to melt and serve!

Serve with chips, avocado, lime wedges, salsa, cheese, jalapenos — whatever your favorite toppings are!

White Chicken Chili FAQs

How to make White Chicken Chili on the stovetop

See my original Stovetop White Chicken Chili for stovetop instructions.

Tips and Notes

• Use skinless and boneless chicken for this recipe, as it will be less greasy and easier to shred the chicken.
• This recipe works well for leftover shredded chicken (if you’ve got some Instant Pot Shredded Chicken hanging around), and it will work well for Thanksgiving turkey leftovers too!

Variations on this Instant Pot White Chicken Chili:

• Spice it up. This recipe is on the milder side of chili, which can be ideal for young kids. If you like a lot of spice, add an extra teaspoon of chili powder, a teaspoon of cayenne pepper, or add in a sliced jalapeno, or Tobasco!
• Lighten it up. Choose light cream cheese or opt to skip it out completely.
• Make it dairy-free. Skip the cream cheese in this chili recipe, and it will still be delicious! You don’t need to substitute anything in its place.
• Saute vegetables. Saute the onion in olive oil and extra vegetables like bell pepper, some mushrooms, etc. before adding the chicken and broth for extra flavor. We love this Chicken Chili as is, but feel free to experiment!
• Substitute the chicken. Swap the chicken breasts for boneless, skinless chicken thighs. You can also brown the chicken before adding the other ingredients if you desire. 
• Change the consistency. This is a thick and chunky chili, but if you want it to be thinner you can add more broth, milk, heavy cream, or a little bit of plain greek yoghurt. 

Serving Suggestions

• Serve with chips, avocado, lime wedges, Homemade Salsa, cheese, jalapenos, sour cream, green onion — whatever your favorite toppings are!
• Add a squeeze of lime juice on top for a burst of citrus.
• Alternatively, serve with rice and vegetables like Air Fryer Green Beans on the side.

More Instant Pot Dishes You’ll Love

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Easy Taco Soup recipe

Dinner

25 Best Instant Pot Soup Recipes

Dinner

Turkey Noodle Soup

Dinner

Instant Pot Potato Soup Recipe

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Instant Pot White Chicken Chili

This Instant Pot White Chicken Chili is creamy and hearty with just the right amount of spice! Loaded with lean chicken, white beans, green chiles and corn it’s sure to be a crowd pleaser! 

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 291cal

Author Ashley Fehr

Ingredients

• 2 cups low sodium chicken broth
• 540 ml canned white kidney beans drained & rinsed (19oz)
• 341 ml canned corn (12oz), drained
• 1 medium onion finely chopped
• 127 ml canned green chiles (4.3oz)
• 2-3 teaspoons chili powder (depending on your tastes)
• ¾ teaspoon salt
• 4 boneless, skinless chicken breasts
• 4 oz cream cheese room temperature
• corn starch + water (to thicken – optional)

US Customary – Metric

Instructions

• Pour in the chicken broth, and add the beans, corn, onion, green chiles, chili powder, and salt. Give it a good stir.
• Add the chicken breasts and press down into the liquid.
• Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 10 minutes. It will take 10-15 minutes to start counting down the cooking time.
• Once the cooking time is over, let the pressure release naturally for 10 minutes. Then open the valve and remove the lid.
• With two forks, either shred the chicken right in the Instant Pot or remove it to a cutting board to shred, then add the chicken back into the chili.
• Cut the cream cheese into very small pieces and add to the chili. Stir until melted and smooth. (If desired, you can stir together equal amounts corn starch and water and add to the chili to thicken further)
• Serve with tortilla or corn chips, avocado, lime wedges, salsa, cheese, jalapenos — whatever your favorite toppings are!

Video

Nutrition

Serving: 312grams | Calories: 291cal | Carbohydrates: 25g | Protein: 25g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 69mg | Sodium: 784mg | Potassium: 736mg | Fiber: 5g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 11.2mg | Calcium: 66mg | Iron: 2.2mg

The post Instant Pot White Chicken Chili Recipe appeared first on The Recipe Rebel.

This Vegetarian Chili is the ultimate hearty and healthy comfort food. Perfect for cold days, it is packed with vegetables and warm Mexican spices. Ready in just 40 minutes, this one-pot meal is perfect for a busy weeknight dinner!

Chili is the ultimate comfort food in the cooler months, and it’s a great recipe to meal prep and make ahead too!

This easy vegetarian chili recipe is packed full of vegetables and beans (it’s a great way to get the whole family to eat more veggies!).

We haven’t always eaten a lot of meatless meals, but with grocery prices rising adding more beans and legumes to our diet is such a great way to spread those dollars and they pack in a ton of nutrition and fibre.

This easy recipe is made from simple pantry staples and is one of those healthy recipes that always gets compliments.

I promise, even the meat eaters will love this plant-based meal! I love to serve it with Garlic Bread or Homemade Breadsticks for dunking.

For more delicious vegetarian dinners, try my Feta Pasta with Dill, these Veggie Bean-Filled Burritos, or this Cheesy-But-Healthy Baked Mac and Cheese!

Ingredients Needed:

• Oil: use oil to saute the vegetables – canola oil or another neutral-flavored oil is fine.
• Vegetables: we’ll be using onions, carrots, red bell pepper, zucchini, crushed tomatoes, and corn, but you can throw in almost anything you have in the fridge! Try mushrooms, sweet potatoes or spinach, too.
• Beans: for this chili, I have chosen red kidney beans and black beans, but you really can use any beans.
• Tomato Paste: this will thicken the veggie chili and add a great depth of flavor.
• Garlic: freshly minced garlic will give the best taste, but you can use garlic powder in a pinch.
• Seasonings: chili powder, cumin, and salt are classic Mexican chili flavors.
• Broth: vegetable broth will thin the chili out a bit and flavor the vegetables while they cook.
• BBQ Sauce: for an added smoky flavor that is delicious with all the mixed veggies.
• Toppings: shredded cheese, tortilla chips, cilantro, sour cream, and other chili toppings as desired.

How to Make Vegetarian Chili

Here are a few step by step photos to guide you! See the detailed recipe down in the recipe card.

1. Saute vegetables: Saute the chopped onion, carrot, red pepper, and zucchini until softened.
2. Add seasoning: Add tomato paste, minced garlic, chili powder, cumin, and salt. Stir and cook for 1 minute.
3. Add remaining ingredients: Add the crushed tomatoes, beans, corn, broth, and BBQ sauce.
4. Cook and serve: Stir and cover. Simmer on medium heat until vegetables are tender. Garnish and serve.

Vegetarian Chili FAQs

Tips and Notes

• I have used canned beans that have been rinsed and drained. To use dry beans, follow the directions on the package to cook them first.
• Chop your veggies relatively small for this chili so that the flavors blend together better.

Vegetarian Chili Variations

• Swap the beans. Use whatever types of beans you like in this chili, like pinto beans, cannellini beans, mixed chili beans, etc.
• Alternative veggies. You can change the vegetables here to suit your taste. Use red onion, celery, green bell peppers, mushrooms, or whatever other veggies you have on hand.
• Turn up the heat. Add some cayenne pepper or hot chili powder to make it spicier, or add in some green chilis or chopped jalapeno peppers.
• Seasonings. Add a bay leaf or some smoked paprika for extra flavor throughout the dish.

Serving Suggestions

• Serve with Brown Rice or baked potatoes for a more substantial meal.
• Add to wraps with salad for vegetarian burritos.
• Serve along side Garlic Bread, Homemade Bread Sticks or this Cornbread with Creamed Corn for a fuller meal.
• Serve with other veggies like these Crispy Green Beans or with this Taco Dip for some added texture.
• Garnish with fresh cilantro, finely chopped green onions, slices of avocado, tortilla chips, sour cream or greek yogurt, shredded cheese, etc.
• Add a teaspoon of lime juice to the chili in the pot, or squeeze some lime juice on top of the chili when you serve it, for a dash of sharp citrus.

More Vegetarian Dishes You’ll Love

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Garlic Parmesan Orzo Pasta recipe

Side Dishes

Scalloped Potatoes

Appetizers

Pizza Toast

Dinner

Sun Dried Tomato and Spinach Orzo recipe

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Vegetarian Chili

This Vegetarian Chili is the ultimate hearty and healthy comfort food. Perfect for cold days, it is packed with vegetables and warm Mexican spices. Ready in just 40 minutes, this one-pot meal is perfect for a busy weeknight dinner!

Course Main Course

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 333cal

Author Ashley Fehr

Ingredients

• 2 tablespoons canola oil
• 1 medium onion (chopped)
• 1 carrot (chopped)
• 1 red pepper (chopped)
• 1 small zucchini (chopped)
• 2 tablespoons tomato paste
• 1 tablespoon garlic minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• ½ teaspoon salt
• 1 can crushed tomatoes (798 ml/28 ounces)
• 1 can kidney beans (540 ml/18 ounces) drained and rinsed
• 1 can black beans (540ml/18 ounces) drained and rinsed
• 1 cup corn frozen
• 1 cup vegetable broth
• 2 tablespoons bbq sauce
• shredded cheese, tortilla chips, cilantro, sour cream, and other chili toppings as desired

US Customary – Metric

Instructions

• Place a large pot on medium-high heat, and add the oil.
• Once hot, add the chopped onion, carrot, red pepper, and zucchini to the pot. Saute for 4-5 minutes or until softened.
• Add tomato paste, minced garlic, chili powder, cumin, and salt to the pot. Cook and stir for 1 minute to let the spices get fully mixed in.
• Add crushed tomatoes, kidney beans, black beans, corn, vegetable broth, and BBQ sauce. Stir and cover. Simmer on medium heat for 15-20 minutes or until vegetables are tender.
• Garnish and serve with your favorite toppings.

Video

Notes

Vegetarian Chili Variations:

• Change the beans. Use whatever types of beans you like in this chili, like pinto beans, cannellini beans, mixed chili beans, etc.
• Alternative veggies. You can change the vegetables here to suit your taste, like using red onion, celery, green bell peppers, mushrooms, or whatever other veggies you have on hand.
• Turn up the heat. Add some cayenne pepper or hot chili powder to the mix to make it spicier, or add in some green chilis or chopped jalapeno peppers.
• Seasonings. Add a bay leaf or some smoked paprika for extra flavor throughout the dish.

Storage:

• Store: Put leftovers in an airtight container in the refrigerator for up to 4 days. Let the chili cool completely before storing it.
• Freeze: Once it has completely cooled, put it in an airtight and freezer-safe container, and freeze it for up to 3 months! Thaw completely and reheat it in the microwave or on the stovetop until piping hot.

Nutrition

Serving: 409grams | Calories: 333cal | Carbohydrates: 57g | Protein: 17g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 540mg | Potassium: 1291mg | Fiber: 17g | Sugar: 13g | Vitamin A: 3649IU | Vitamin C: 50mg | Calcium: 118mg | Iron: 6mg

The post Easy Vegetarian Chili appeared first on The Recipe Rebel.

This Vegetable Soup, with fresh seasonal veggies and a flavorful broth, is a hearty and healthy soup recipe that takes 35 minutes to make and is perfect for warming you up on cold winter days!

I love this easy vegetable soup recipe because it uses seasonal vegetables in such a delicious way!

Vegetable soup is such a healthy veggie-packed meal. It includes onions, carrots, celery, potatoes, green beans, corn, AND spinach. Complimented by chicken stock and flavorful Italian herbs, this hearty soup is such a comforting meal.

Soup is one of my favorite things to make. It’s an easy one-pot hearty lunch or healthy dinner choice that you can customize depending on what you have to hand. It’s a great recipe that the whole family will love, especially when served with crusty bread on the side.

Some of my other favorite filling soups that are perfect for the winter are this hearty Cheeseburger Soup, this comforting Sausage and Potato Soup with Kale, and my flavorful Potato Corn Chowder.

This Easy Vegetarian Chili and this kid-friendly Alphabet Soup is another way to load up on those veggies.

Don’t forget Mom’s Homemade Buns for dunking!

Ingredients Needed:

• Oil: use canola oil or another neutral flavored oil. You can use olive oil or butter if you prefer, but the flavor will be slightly different.
• Onion: onions have a great savory flavor, and they’re a bit sweet too once they have been sautéed as they caramelize slightly.
• Carrots: fresh whole carrots that have been peeled and chopped are ideal, you can use frozen carrots or pre-cut ones too.
• Celery: fresh celery will add to the savory flavor and also add texture to the soup.
• Potatoes: you’ll need about 3 or 4 medium potatoes. Leave the skin on them for extra nutrients, or peel them if you prefer.
• Green Beans: use fresh or frozen green beans, they add freshness and a great color to the soup.
• Corn: canned, fresh, or frozen corn will work well to add some sweetness, but frozen corn will need thawed a bit, or added in earlier.
• Spinach: canned spinach and fresh spinach will work well for this soup .
• Diced Tomatoes: fire-roasted diced tomatoes are great for adding a smoky depth of flavor that normal diced tomatoes don’t have, but you can use another flavor if you prefer.
• Tomato Paste: thickens the soup slightly and adds extra tomato flavor.
• Garlic: fresh garlic that has been minced is best. You can use garlic paste or garlic powder in a pinch but the amounts will vary.
• Italian Seasoning: a classic mixture of oregano, marjoram, thyme, rosemary, basil, and sage goes well with almost any fresh vegetables.
• Bay Leaf: you should only need one for this big batch of soup, a little goes a long way with bay leaves, giving your soup a great depth of flavor.
• Chicken or Vegetable Broth: low sodium broth is best so that you can control the salt levels in the soup easier. You can use whatever kind you have to hand, but I like to use a low-sodium chicken broth. Homemade or store-bought is good, you can use chicken stock or vegetable stock in a pinch.
• Salt & Black Pepper: Salt will elevate all the flavors, and black pepper gives some extra flavor too.

How to Make Homemade Vegetable Soup:

This homemade soup is quick and easy to make. Full instructions are included in the recipe card below.

1. Sauté Sauté onion, carrots and celery then add the tomato paste, garlic, Italian seasoning, salt, pepper and a bay leaf. Stir and cook for 1 minute.
2. Add seasonings and toast for a minute or two just to bring the flavor out.
3. Add broth: Add chicken broth and scrape the bottom with a wooden spoon to get the browned bits mixed in well. These brown bits are the sautéed vegetables that have caramelized on the bottom of the pot and they’re so flavorful. Add in the potatoes and tomatoes as well.
4. Add other vegetables: When the vegetables are cooked, stir in the green beans, corn and spinach. Adjust seasonings to taste.

Vegetable Soup FAQs

Tips and Notes

• The soup will thicken as it cools. Add in some extra broth if you need to before serving, or after reheating it from being in the fridge.
• Use fresh vegetables. Pre-chopped ones tend to get dry, so using fresh vegetables that you’ve chopped yourself will give you the best set of flavors.

Vegetable Soup Variations

• Mix up the veggies. Use seasonal vegetables or your favorite vegetables. This is a great leftovers recipe, giving your leftover vegetables new life. Sweet potatoes and bell peppers will add sweetness to your soup, whereas leeks and celery can be a bit tangy. Use a medley of vegetables for maximum flavor.
• Add some heat. Add some red pepper flakes, chili powder to your soup when serving for a bit of heat.
• Fresh herbs. Try mixing up the seasoning a bit with some fresh herbs instead of dried ones.
• Cheese. Serve topped with some parmesan or mozzarella cheese.

Serving Suggestions

While this vegetable soup is hearty and filling, it will also go well with some sides to make it a fuller meal. Breads are always great with soups so why not try my Garlic Bread, Garlic & Herb Dinner Rolls or these Homemade Breadsticks.

This vegetable soup is also a great side to chicken dishes, like these Juicy Baked Chicken Thighs or this delicious Air Fryer Chicken Breasts with Parmesan.

More Soup Recipes to Try

Dinner

Chicken Pot Pie Soup

Chicken

Chicken Gnocchi Soup

Dinner

Pasta Fagioli (Pasta Fazool)

Dinner

Easy Taco Soup recipe

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Vegetable Soup

This Vegetable Soup, with fresh seasonal veggies and a flavorful broth, it takes 35 minutes to make and is perfect for warming you up on cold winter days!

Course Soup

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 6 servings

Calories 177cal

Author Ashley Fehr

Ingredients

• 1 tablespoon canola oil
• 1 medium onion finely diced
• 3 large carrots (peeled and chopped)
• 2 ribs celery (chopped)
• 2 tablespoons tomato paste
• 2 teaspoons minced garlic
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 bay leaf
• 6 cups low sodium chicken or vegetable broth
• 1 lb potatoes chopped (about 3-4 medium) peeled if desired
• 1 ½ cups fired roasted diced tomatoes (or other flavor — 398ml/13oz)
• 1 cup fresh or frozen green beans cut in thirds
• ½ cup canned or frozen corn
• 1 cup finely chopped spinach

US Customary – Metric

Instructions

• Heat oil in a pot over medium-high heat. Add onion, carrots and celery and sauté until softened, about 4-5 minutes.
• Add the tomato paste, garlic, Italian seasoning, salt, pepper and bay leaf. Stir and cook for 1 minute.
• Add the chicken broth to the pot, and scrape the bottom with a wooden spoon to remove any browned bits.
• Add the potatoes and tomatoes and bring to a simmer over high heat.
• Cover, reduce heat to medium-low heat and cook until potatoes are tender about 10 minutes.
• Stir in the green beans, corn and spinach. Adjust seasonings to taste (the amount of salt needed will depend on the type of broth and vegetables used. Add 1 teaspoon sugar to balance tomato paste if needed) and serve.

Video

Notes

The soup will thicken as it cools. Add in some extra broth if you need to before serving, or after reheating it from being in the fridge.

Storing:

Store this soup in an airtight container in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge.

This vegetable soup freezes so well! Store it in a freezer-safe container and freeze it for up to 1 month.

Nutrition

Serving: 399grams | Calories: 177cal | Carbohydrates: 30g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 643mg | Potassium: 819mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5981IU | Vitamin C: 24mg | Calcium: 79mg | Iron: 2mg

The post Vegetable Soup appeared first on The Recipe Rebel.

This Chicken Tortilla Soup is a comfort food classic! This one-pot soup is loaded with all the veggies, all the flavors, corn, beans, and tender shreds of chicken. Just 10 minutes of prep needed!

If I love anything in this world, it’s taking a classic comfort food and making it into a soup. Lasagna Soup, Taco Soup, Cheeseburger Soup, Chicken Pot Pie Soup…I mean, what’s better than a cozy bowl of soup?!

This Chicken Tortilla Soup is like your favorite chicken tacos in soup form. It’s made with tender shredded chicken simmered in a rich, flavorful, tomato-y broth along with black beans, corn, veggies, and jalapeños for a kick of heat.

Top it off with homemade or store-bought tortilla strips and any of your favorite taco fixings.

Bonus: this delicious soup is made in just one pot and takes just over 30 minutes from start to finish!

Looking for more taco tuesday inspiration? Try this Chicken Enchilada Casserole or these Easy Breakfast Tacos!

Ingredients Needed:

• Oil: you’ll need a couple tablespoons of oil to sauté the veggies before making the soup. I use canola oil but you can use any oil with a high smoke point and neutral flavor.
• Veggies: we’re using a combination of red pepper, onion, and jalapeño. The jalapeno won’t make it crazy spicy, but if you like things pretty tame you can omit it.
• Tomato Paste: adds flavor depth, richness, and tomato flavor to the broth.
• Seasonings: we’re spicing up our soup with minced garlic, cumin, chili powder, and salt.
• Diced Tomatoes: no need to drain them first. The liquid goes right into the broth. I always choose low sodium when possible.
• Chicken Broth: I recommend a low sodium broth so your soup doesn’t get too salty. If you only have regular, add less with the other seasonings so you can adjust to taste later on.
• Chicken Breasts: you’ll need two boneless, skinless chicken breasts. If you’ve got leftover Shredded Chicken or Instant Pot Shredded Chicken, you can use that as well!
• Canned Corn: no need to drain the corn either. That liquid also becomes part of the broth.
• Canned Black Beans: drained and rinsed.
• Garnishes: sliced jalapeños, sour cream, cilantro, lime wedges, and tortilla trips

How to Make Chicken Tortilla Soup

This Chicken Tortilla Soup is a one-pot meal that’s ready in just over 30 minutes! Find the detailed recipe down in the recipe card.

1. Sauté the veggies: In a pot, add red pepper, onion, and jalapeño. Sauté until softened. Add the seasonings and toast for 1 minute.
2. Add liquids and chicken: add the broth and tomatoes, then add the chicken and simmer until cooked through.
3. Remove chicken and shred or chop. Stir it back in.
4. Finish and serve: Remove the chicken from the pot, shred it, then place it back into the pot. Add the corn and beans, then serve as desired.

Chicken Tortilla Soup FAQs

Tips and Notes

• Use low sodium ingredients. I recommend using low sodium diced tomatoes and low sodium chicken broth so you don’t end up with salty soup. Just add more to taste before serving!
• Wait on the tortilla strips. The tortilla strips are great because of their crunch. Make sure you add them right before serving so they don’t get soggy!
• To make your own tortilla strips, slice flour or corn tortillas into thin strips. Heat 1/2″ of oil in a shallow pan over medium-high heat, then fry for 1-2 minute per side or until golden.
• You’ll know the frying oil is ready when you insert the tip of a wooden spoon and bubbles form around the spoon.
• To save time, use store-bought rotisserie chicken or already cooked leftover shredded chicken. Just simmer it long enough to warm it!

Variations

• Use another meat. Feel free to swap the chicken breast out for turkey breast or sauté some ground beef with the veggies at the start of the recipe.
• Make it creamy. Add a splash of heavy cream or stir a scoop of sour cream directly into the pot.
• Make it vegetarian. Simply leave out the chicken and swap the chicken broth for veggie broth! Feel free to bulk it up with extra veggies if you like.

Serving Suggestions

I love to load my soup bowl up with more sliced jalapeños, sour cream, chopped cilantro, lime wedges, and tortilla strips! Don’t hold back with your toppings. Grab whatever taco toppings you love. Black olives, green chiles, shredded cheddar, and cotija cheese would all also be great options.

Looking for a simple side dish to serve alongside your Chicken Tortilla Soup? Try it with a Chicken Quesadilla, Dorito Taco Salad, or Roasted Green Beans tossed with taco seasoning.

More Chicken Soup Recipes You’ll Love

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Chicken Pot Pie Soup

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Crockpot Chicken Taco Soup

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Quick Chicken Bacon Rice Soup

Dinner

The BEST White Chicken Chili recipe

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Chicken Tortilla Soup

This Chicken Tortilla Soup is a comfort food classic! This one-pot soup is loaded with all the veggies, all the flavors, corn, beans, and tender shreds of chicken. Just 10 minutes of prep needed!

Course Soup

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 280cal

Author Ashley Fehr

Ingredients

• 2 tablespoons oil
• 1 medium red pepper (diced)
• 1 medium onion (diced)
• 1 medium jalapeno (diced)
• 2 tablespoons tomato paste
• 2 teaspoons minced garlic
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon salt
• 400 ml low sodium diced tomatoes (14 oz)
• 3 cups low sodium chicken broth
• 2 boneless, skinless chicken breasts
• 341 ml canned corn (with juice, about 12 oz)
• 1 cup canned black beans (drained and rinsed)
• sliced jalapenos, sour cream, cilantro, lime wedges and tortilla strips for garnish as desired.

US Customary – Metric

Instructions

• Heat oil in a large pot over medium-high heat. Add red pepper, onion, jalapeno, and saute over medium-high heat for 3-4 minutes or until softened.
• Add tomato paste, minced garlic, cumin, and chili powder into pot. Toast for 1 minute.
• Stir in diced tomatoes and chicken broth. Add chicken breasts and submerge in the liquid. Bring to a simmer, cover, reduce heat to medium and cook for about 15 minutes or until chicken is cooked.
• Remove chicken breasts and shred.
• Place shredded chicken back into soup. Add canned corn and rinsed black beans and heat through.
• Season to taste and serve.

Nutrition

Calories: 280cal | Carbohydrates: 29g | Protein: 20g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 36mg | Sodium: 1226mg | Potassium: 884mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1382IU | Vitamin C: 58mg | Calcium: 76mg | Iron: 3mg

The post Chicken Tortilla Soup appeared first on The Recipe Rebel.

This Chicken Corn Chowder is an easy and healthy meal made in one pot! This corn chowder is loaded with tender shreds of chicken, veggies, and more in a rich and creamy broth.

I love all soup recipes. I mean, what’s better than a steaming hot, cozy bowl of deliciousness?

There’s nothing that comes close when it’s chilly out.

And while I won’t say no to any soup, there’s something about corn chowder that just screams cozy. This Chicken Corn Chowder is no exception! This soup is simple to make yet so flavorful, creamy, and loaded up with good-for-you ingredients.

Bonus: it’s made in just one pot! Because who doesn’t love to have more one-pot meals in their back pocket?!

Looking for more creamy soups? Try this Creamy Italian Slow Cooker Chicken Noodle Soup, this Chicken Gnocchi Soup or this Zuppa Toscana.

Ingredients Needed:

• Bacon: diced, thick-cut bacon gives the chowder some extra texture and a little salty smokiness.
• Aromatics: we’re creating a flavor base with sautéed onion, celery, and garlic.
• Seasonings: a simple blend of seasonings is all this soup needs. Mix in a little salt, dried thyme, and black pepper and your soup will be plenty flavorful.
• Chicken Broth: I use low sodium chicken broth so I can control the saltiness.
• Potatoes: use whatever potatoes you like. Just make sure to dice them first! You can peel or leave the peel on depending on your preference.
• Corn: fresh or frozen corn will work.
• Chicken: I use boneless, skinless chicken breasts. They’ll cook directly in the soup, then you’ll remove them, shred them, and add the chicken back in!
• Cream and Cornstarch: whisked together to form a slurry which creates a thicker, creamier soup.
• Toppings: use whatever toppings your heart desires! I love shredded cheese, green onions, and extra crumbled, cooked bacon.

How to Make Chicken Corn Chowder

This Chicken Corn Chowder is made in just one pot. Less clean up is always something I can get on board with. Full instructions can be found in the recipe card below.

1. Cook the bacon and aromatics: In a large pot, cook the bacon until browned. Add in onion and celery and cook, then stir in the seasonings.
2. Add veggies, broth, and chicken: To the pot, add broth, potatoes, corn, and chicken breasts. Bring to a simmer.
3. Cook: Cover the pot and cook until the potatoes are tender and the chicken is cooked through.
4. Shred the chicken: Remove the chicken from the pot, shred it up, then stir it back in.
5. Make it creamy: In a small bowl, whisk together cream and cornstarch. Slowly whisk that into the soup until thickened slightly.

Corn Chowder FAQs

Variations

• Add more veggies. Sauté any of your favorite veggies with the onion and celery! Try mushrooms, diced carrots, broccoli florets, chopped bell pepper, you name it. You could also wilt some spinach in at the end!
• Make it vegetarian. Just leave out the chicken and the bacon.
• Spice it up. Mix in red pepper flakes, cayenne pepper, or sauté some chopped jalapeños with the other veggies.
• Use pre-cooked chicken. If you have leftover chicken you need to use, feel free to shred that up and use it in the soup instead. Just add it a few minutes before the potatoes are done so it can warm up!

Serving Suggestions

Chicken Corn Chowder is perfect on it’s own, but you can totally bulk your meal up with a simple salad, a chunk of crusty buttered bread, Roasted Green Beans, a slice of Garlic Bread, or even a Grilled Cheese Sandwich!

More Corn Chowder Recipes You’ll Love

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Potato Corn Chowder

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Quinoa Corn Chowder

Dinner

Smoky Southwestern Potato and Corn Chowder

Dinner

Instant Pot Potato Corn Chowder

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Chicken Corn Chowder

This Chicken Corn Chowder is an easy and healthy meal made in one pot! This corn chowder is loaded with tender shreds of chicken, veggies, and more in a rich and creamy broth.

Course Soup

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 351cal

Author Ashley Fehr

Ingredients

• 2 slices thick cut bacon (diced)
• 1 medium onion (diced)
• 1 stalk celery (sliced)
• 1 teaspoon minced garlic
• 1 teaspoon salt
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• 3 cups low sodium chicken broth
• 4 medium potatoes (diced)
• 3 cups fresh or frozen corn
• 2 boneless skinless chicken breasts (about 1lb)
• 1 cup cream (any kind will work)
• 2 tablespoons corn starch
• shredded cheese, green onions, crumbled cooked bacon as desired for serving

US Customary – Metric

Instructions

• In a large soup pot over medium-high heat, cook bacon until browned.
• Add onion and celery, cooking and stirring until the onion starts to brown. Add garlic, salt, thyme and pepper and cook 1 minute.
• Stir in broth, scraping the bottom of the pot to remove any browned bits.
• Add potatoes, corn, and chicken breasts. Fully submerge chicken, bring to a simmer, and reduce heat to medium.
• Cover and cook for 15-20 minutes until potatoes are tender and chicken is cooked through. Reduce heat to low.
• Remove cooked chicken breasts from pot and shred. Stir back into soup.
• Combine cream and corn starch and gradually whisk into soup mixture, a little at a time, until thickened slightly.
• Serve with additional toppings as desired.

Video

Nutrition

Serving: 344grams | Calories: 351cal | Carbohydrates: 49g | Protein: 19g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 39mg | Sodium: 580mg | Potassium: 1074mg | Fiber: 4g | Sugar: 7g | Vitamin A: 293IU | Vitamin C: 16mg | Calcium: 39mg | Iron: 2mg

The post Chicken Corn Chowder appeared first on The Recipe Rebel.