Creamy Southwest Chicken Soup

A flavorful blend of spices adds big flavor to this Creamy Southwest Chicken Soup. Make use of pantry staples to create this easy, super satisfying meal.

A bowl of creamy chicken soup shot from over the top.

I’m writing this post today from our couch, surrounded by windows with a view out to our backyard. Every now and then I glance up to see the trees blowing in the wind and rain. This is the perfect day to be writing about this cozy Creamy Southwest Chicken Soup.

I honestly can’t imagine a better or more delicious way to warm up on a day like today. This is a quick and easy recipe that utilizes fully cooked chicken and will be on your table in just over 30 minutes. Get it on your list to try the next time you pick up a rotisserie chicken or have leftover cooked chicken or turkey in your fridge.

Two bowls of soup next to a bunch of cilantro and a bowl of fritos.

Ingredients

All the ingredients needed for Creamy Southwest Chicken Soup with text overlay.
  • You’ll need 2 cups of fully-cooked chicken for this recipe. A store-bought rotisserie chicken works perfectly. It’s also a great choice for making use of leftover holiday turkey.
  • Black beans and white beans add flavor, fiber, and nutrition. Look for canned navy beans which are typically labelled “small white beans”. Cannellini and great northern beans are a bit larger than navy beans and will also work.
  • Cream cheese balances out the acid in the tomatoes and is behind the creamy nature of the thickened soup base. I always use Neufchatel which has a third of the fat of regular cream cheese.

Instructions

Four images showing soup being prepared in a pot.
  • Heat the oil in a Dutch oven add the onion, bell pepper, and jalapeno pepper and cook, stirring occasionally until softened. Add the garlic for another minute, until fragrant.
  • Sprinkle the flour over the mixture and cook, stirring for another minute or two. Slowly pour in the chicken broth, stirring as you add it until smooth and just slightly thickened.
  • Add the undrained diced tomatoes, beans, chicken, and all the seasonings. Bring the mixture to a boil then reduce the heat, cover the pot, and simmer for 15 minutes.
  • Add the cream cheese and stir until completely melted and the soup is smooth. Add the frozen corn and stir in the juice from the lime. Taste and season with additional salt and freshly ground black pepper, if desired.
A ladle scoops soup with chicken, corn, and beans from a pot.

How to Serve Creamy Southwest Chicken Soup

A big pot of soup next to topping ingredients.

This soup is just calling out for toppings like grated cheese, sour cream, cilantro, and crunchy corn chips. We love it with Fritos but tortilla chips are also a great choice. A drizzle of hot sauce is a nice finishing touch for those that like a little heat.

With a double dose of protein from chicken and beans, this soup is hearty enough to be a meal in itself. It’s also perfect to serve with grilled cheese sandwiches or quesadillas.

Storing Soups with Cream Cheese

I don’t recommend freezing soups that contain cream cheese. Dairy has a tendency to separate when the soup is thawed and can result in a somewhat grainy texture. For that reason I recommend refrigeration.

Store leftovers in airtight container in the refrigerator. The soup will be best if consumed within 3 to 4 days.

Reheat leftovers in the microwave or in a saucepan over low heat.

A spoon in a bowl of soup with chicken and black beans.

If you like this Creamy Southwest Chicken Soup, you’re going to love these other easy, comforting soups!

A bowl of creamy chicken soup shot from over the top.

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Creamy Southwest Chicken Soup

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A flavorful blend of spices adds big flavor to this Creamy Southwest Chicken Soup. Make use of pantry staples to create this easy, super satisfying meal.
Course Main Course, Soup
Cuisine Mexican, Southwest, Tex Mex
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 302kcal

Equipment

Ingredients

  • 2 tablespoons canola or vegetable oil
  • 1 cup diced sweet yellow onion
  • 1 red bell pepper seeded and diced
  • 1 jalapeno pepper seeded and diced
  • 1 teaspoon minced garlic
  • 2 tablespoons all-purpose flour
  • 5 cups low-sodium chicken broth
  • 14 ounces canned fire roasted diced tomatoes undrained
  • 14 ounces canned small white beans (navy beans) rinsed and drained
  • 14 ounces canned black beans rinsed and drained
  • 2 cups chopped fully cooked chicken rotisserie chicken works great
  • 1 tablespoon smoked paprika
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 1 teaspoon coriander
  • ½ teaspoon salt or to taste
  • ½ teaspoon freshly ground black pepper or to taste
  • ¼ teaspoon cayenne pepper or to taste
  • 4 ounces cream cheese (⅓ less fat or regular) softened and cut into small pieces
  • 1 cup frozen corn
  • 1 lime juiced

Optional Toppings

  • cilantro
  • shredded cheese
  • sour cream
  • hot sauce
  • crushed corn or tortilla chips we love this with Fritos

Instructions

  • Heat the oil in a Dutch oven over MEDIUM heat. Add the onion, bell pepper, and jalapeno pepper and cook, stirring occasionally, for 4 to 5 minutes, or until softened. Add the garlic and cook, stirring, until fragrant, about 1 minute. Sprinkle the flour over the mixture and cook, stirring for another minute or two. Slowly pour in the chicken broth, stirring as you add it until smooth and just slightly thickened. Add the diced tomatoes (with juice), beans, chicken, and all the seasonings. Increase the heat and bring the mixture to a boil. Reduce the heat, cover the pot, and simmer for 15 minutes.
  • Remove the lid and add the pieces of cream cheese. Stir until completely melted and the soup is smooth. Add the frozen corn and cook, uncovered, for 2 or 3 minutes. Squeeze in the juice from the lime and remove from the heat. Taste and season with additional salt and freshly ground black pepper, if desired.
  • Spoon into bowls and add the toppings of your choice.

Notes

Store leftovers in airtight container in the refrigerator. The soup will be best if consumed within 3 to 4 days.

Reheat leftovers in the microwave or in a saucepan over low heat.

Nutrition

Calories: 302kcal | Carbohydrates: 35g | Protein: 24g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 37mg | Sodium: 785mg | Potassium: 716mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1389IU | Vitamin C: 29mg | Calcium: 111mg | Iron: 4mg

The post Creamy Southwest Chicken Soup appeared first on Valerie’s Kitchen.

Originally posted at From Valeries Kitchen

Creamy Mushroom Wild Rice Soup

Tender mushrooms and a delicious wild rice blend cook in a creamy, herb-infused broth. This Creamy Mushroom Wild Rice Soup is a hearty, soul warming soup for a cold fall or winter night.

A close up image of a bowl of mushroom wild rice soup.

I’ve made three batches of this soup over the past two weeks and there isn’t a stitch left. It is that good. It has a heavenly, velvet-like texture with a nice bite from the wild rice blend. The savory umami flavor from mushrooms cooked down in a bit of Worcestershire sauce take it to the next level.

And the best part, this Creamy Mushroom Wild Rice Soup is quick and easy to prepare in one pot on the stove. It’s the perfect post holiday comfort food for the days following Thanksgiving when you’re feeling a bit over the whole cooking thing.

Two bowls of soup next to a soup pot with a ladle.

I’m usually one to add protein to most everything but this soup doesn’t need it. Cremini mushrooms add plenty of “meatiness” and great flavor. That being said, if you’ve got leftover turkey from Thanksgiving, by all means, add some to this soup for a complete meal.

Ingredients

All the ingredients needed to make Wild Rice Mushroom Soup.
  • Look for a wild rice blend, like Lundberg or Rice Select Royal Blend. These blends contain and nice assortment of black, brown, red, and wild rice and work beautifully soups and rice dishes like my Wild Rice Pilaf with Cranberries and Pecans.
  • Cremini mushrooms are sometimes labelled as “baby bella” or “brown button” mushrooms. They are just a slightly more mature version of white button mushrooms which makes them darker in color, a little firmer and more flavorful.
  • Half and half is made up of equal parts cream and whole milk. I find it a nice compromise between the two and plenty rich enough to deliciously enhance creamy soups. If you want to lighten it up further, go with whole milk.

How to Make Mushroom Wild Rice Soup

Mushrooms and vegetables cooking i a pot.
  1. Cook sliced mushrooms in melted butter in a Dutch oven, stirring occasionally, until tender and brown.
  2. Add Worcestershire sauce and continue to cook until it is absorbed by the mushrooms. Transfer the mushrooms to a plate and set aside.
  3. Melt the remaining butter in the same Dutch oven and add the onion, celery, and carrot and cook, stirring occasionally until the veggies have softened. Add the garlic, thyme leaves, rubbed sage, smoked paprika, salt and pepper, and cook for another minute or two, stirring the mixture well to coat the veggies with the spices.
  4. Sprinkle the flour over the vegetables. Cook, stirring for 2 to 3 minutes.
Broth, wild rice and mushrooms cooking in a pot.
  1. Slowly pour in the chicken broth, stirring as you add it to ensure the mixture is smooth.
  2. Add the uncooked rice and return the mushrooms to the pot.
  3. Increase the heat as needed to bring the soup to a boil. Cover, turn the heat down and simmer for 45 to 50 minutes or until the rice is tender.
  4. Stir in the half and half or whole milk and remove from the heat. Taste and season with additional salt and pepper, if needed. Garnish with additional thyme leaves and serve.
A bowl of soup with mushrooms and wild rice.

Adding Protein

If you have leftover holiday turkey or rotisserie chicken, dice it up and stir it in to the soup at the end of the cooking time.

A bowl of soup in front of a big pot.

Storing Soups with Rice

Refrigerator Instructions

Transfer leftovers to an airtight container and refrigerate for up to 3 days. Rice works as a natural thickener so you will notice the soup will thicken a lot when refrigerated. This is an easy problem to solve when you reheat the soup by just adding in a little additional broth and warming gently on the stove or in the microwave.

Freezer Instructions

Soups with rice are typically not the best candidates for freezing but wild rice is firmer and sturdier than white and typically fares better. Soups that contain dairy can also be tricky but since this Creamy Mushroom Wild Rice Soup contains far more broth then dairy, it shouldn’t be an issue. For the best quality, I recommend refrigerating leftovers but if you are determined to freeze it, transfer the completely cooled soup to freezer-safe containers and freeze it for up to 3 months. Thaw frozen soups completely in the refrigerator before reheating.

Two bowls of soup next to a cloth and pieces of bread.

More Soul-Warming Soup Recipes

A close up image of a bowl of mushroom wild rice soup.

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Creamy Mushroom Wild Rice Soup

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Tender mushrooms and a delicious wild rice blend cook in a creamy, herb-infused broth. This Creamy Mushroom Wild Rice Soup is a hearty, soul warming soup for a cold fall or winter night.
Course Main Course, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 1 day 5 minutes
Total Time 1 day 20 minutes
Servings 8
Calories 255kcal

Ingredients

  • 6 tablespoons butter divided
  • 8 ounces cremini mushrooms cleaned and sliced
  • 1 teaspoon Worcestershire sauce
  • 1 cup yellow onion diced
  • 1 heaping cup chopped celery (about 3 stalks)
  • 1 heaping cup carrot chopped (2 to 3 carrots)
  • 2 teaspoons minced garlic
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon rubbed sage
  • 1 teaspoon smoked paprika
  • 1 teaspoon fine ground sea salt plus additional if needed
  • ½ freshly ground black pepper plus additional if needed
  • cup all-purpose flour
  • 1 cup uncooked wild rice blend like Lundberg Wild Rice Blend
  • 6 cups low sodium chicken broth
  • 1 cup half and half or whole milk
  • 1 teaspoon fresh thyme leaves for garnish

Instructions

  • Add 2 tablespoons butter to a Dutch oven and place over MEDIUM-HIGH heat. Add the mushrooms and cook, stirring, occasionally, until they are tender and browned and have absorbed most of the liquid they’ve let off, about 5 to 6 minutes. Add Worcestershire and cook until it is absorbed by the mushrooms, 1 to 2 minutes more. Remove from heat and transfer the mushrooms to a plate and set aside.
  • Melt the remaining butter in the same Dutch oven over MEDIUM-HIGH HEAT. Add the onion, celery, and carrot and cook, stirring occasionally for about 5 minutes, or until veggies have softened. Add the garlic, thyme leaves, rubbed sage, smoked paprika, salt and pepper, and cook for another minute or two, stirring the mixture well to coat the veggies with the spices.
  • Reduce the heat under the Dutch oven to MEDIUM and sprinkle the flour over the vegetables. Cook, stirring for 2 to 3 minutes. Slowly pour in the chicken broth, stirring as you add it to ensure the mixture is smooth. Add the uncooked rice and return the mushrooms to the pot. Increase the heat as needed to bring the soup to a boil, stirring occasionally. Cover, turn the heat down to LOW and simmer for 45 to 50 minutes or until the rice is tender.
  • Add the half and half or whole milk. Stir until it is well incorporated and remove from the heat. Taste and season with additional salt and pepper, if needed. Garnish with additional thyme leaves and serve.

Video

Nutrition

Calories: 255kcal | Carbohydrates: 27g | Protein: 9g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 452mg | Potassium: 493mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1842IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 1mg

The post Creamy Mushroom Wild Rice Soup appeared first on Valerie’s Kitchen.

Originally posted at From Valeries Kitchen

Easy Homemade Wonton Soup

No need for takeout – make this incredibly easy wonton soup at home.

Just a few ingredients are needed for this rich and flavorful broth. The wontons also only have a few ingredients, and once you get the hang of wrapping them, you will put this together in no time.

One quick tip – make a big pot of broth and then only drop in the wontons you plan on eating that night and freeze the rest. The next day you can pull out your pot of broth, heat it up and drop the frozen wontons in. This worked much better for us than cooking all the wontons at once as they would be soggy the next day.

Enjoy!

Easy Wonton Soup
Adapted from: Spend With Pennies

The Broth 

Broth Ingredients

  • 3 32 oz cartons chicken broth (not low sodium)
  • 1 bunch green onions, chopped
  • 4 cloves garlic, peeled
  • 4 slices of fresh ginger
  • 3 Tbsb low sodium soy sauce
Broth Directions
  • Add all broth ingredients to a large pot and bring to a boil.
  • Reduce to a simmer for one hour.
  • Once ready to cook your wontons, remove the garlic and ginger and increase to a steady simmer. 
  • Drop wontons in and let cook about 6 minutes. Serve immediately. 

The Wontons

Wonton Ingredients
Note: I made 50 wontons with these ingredients. The broth will be able to cook 30 total; the rest of the wontons can be frozen for future use. 

  • 1 package wonton wrappers (50)
  • 1 lb ground pork
  • 1 bunch green onions, finely chopped
  • 2 tsp freshly grated ginger
  • 3 Tbsp soy sauce
  • 2 tsp sesame oil
  • 3 tsp cornstarch 
  • Other things needed: water, flour (about 2 Tbsp), parchment paper
Wonton Directions
  • Mix the pork, green onions, ginger, soy sauce, sesame oil and cornstarch in a large bowl until combined. 
  • Prep your area – put a small bowl of water and a small plate of flour near your wrapping station. Line a baking sheet with parchment paper. Place a clean cutting board or other flat surface in front of you.
  • There are several ways to wrap wontons and they all work! I used this process, but you could take a look at some videos online before choosing how to wrap yours: Place a wonton wrapper on the cutting board. Spoon 1 tsp of the filling onto the center of the wrapper. Wet the edges with water, and then fold the wonton wrapper in half to form a triangle, pressing the edges together tightly. Wet the 2 pointed ends and pull them together, pinching tightly. Dip the bottom in flour and place on your parchment paper lined baking sheet. 
  • Continue until you have wrapped all of your wontons. 
  • At this point, either place them in the freezer and once frozen place in freezer baggies, or drop into the broth to cook. Or do like I did – cook half and freeze half! 


Originally posted at Maryellens Cooking Creations

Mussels Roasted in Almond Garlic Butter

Think back to your favorite meal or dish that you ever had. The one you dream about. The one you can taste if you just close your eyes and remember. The one that reminds me of the best tagline I have ever seen – “You only live once, but if you dine well once is all you need.”

I’ve asked my husband his favorite meal and he consistently says “the mussels from Fore Street.”
Fore Street is a cozy and rustic restaurant in Portland, Maine that has been on many lists, including landing a spot in the top 100 in the world! And after finally getting there myself several years ago, the restaurant is now in my top 5.

My husband has been lucky enough to get back there a few times when traveling and of course he orders the mussels.

So what’s a girl who loves to cook to do when she wants to really take care of her man? Recreate his favorite dish, of course! My husband has been traveling non-stop over the past 10 months, only coming home for quick 40 hour weekends. He deserved some spoiling.

I knew if I was making mussels it would have to be the Fore Street recipe. Luckily I found it without any trouble.

Having tasted them before I knew they were roasted in a garlicky butter sauce, but was surprised to read that almonds were the main ingredient in the sauce. I guess that explains the richness in the sauce.

Now, I have never prepared mussels at home and wasn’t sure what was meant by debearding the mussels (and honestly I was a bit scared to find out!!). Turns out it is simply removing the tag, or the beard, from the side of the mussel. Click here for a great demo.

This is a very easy dish to pull together – all you need is a food processor, an oven-safe skillet (or cast iron pan), 25 minutes of prep-time and 12 minutes of cook time. 

Making the sauce is simply combining the almonds, butter, garlic and other ingredients in your food processor until creamy. Dollop that over the mussels, roast the mussels (while you cut the bread and pour the wine), and that’s it. Sometimes the most amazing and sophisticated things you eat really are the most simple. Back to basics, true, good food. 

Mussels Roasted in Almond Garlic ButterAdapted from: Food and Wine (via Fore Street Restaurant)Notes: the original recipe called for 4 pounds of mussels for this amount of sauce. I used 2 pounds of mussels and the same amount of sauce – we definitely wanted extra for sopping it up with bread. Also, I used a lot more garlic at my husband’s request. Glad I did! 
Ingredients

  • 2 pounds of mussels, scrubbed and debearded
  • 1/2 c salted roasted almonds
  • 1 stick unsalted butter quartered
  • 4 garlic cloves, minced
  • 4 garlic cloves, halved
  • 1 medium shallot, minced
  • 2 Tbsp chopped fresh parsley
  • 1 Tbsp fresh lemon juice
  • 1 tsp finely grated lemon zest
  • 1 tsp minced jalapeno 
  • 1 tsp finely ground pepper
  • Salt to taste 
  • 1/2 c dry white wine 
Directions
  • Preheat your oven to 450 degrees farenheit
  • In a food processor, grind the almonds until they are mostly fine with some larger pieces. Add in the butter, minced garlic, parsley, shallot, lemon juice and lemon zest. Process until blended. Season with salt. 
  • Place the mussels in a large, oven-proof skillet. 
  • Pour in the wine and then dollop the butter all over the mussels, making sure each area of the pan has some of the butter. 
  • Roast the mussels for 12 minutes, stirring once and shaking the pan a few times. Discard any mussels that did not open after 12 minutes.
  • Serve with crusty bread.

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Originally posted at Maryellens Cooking Creations

Easy Pork Ramen

One of my favorite things about visiting my sister and brother-in-law in Portland, Oregon, (besides seeing them and my adorable new nephew!!) is the food scene. I have had some of my best meals in this great town – seriously, even the airport has such a great restaurant  – The Country Cat – that I go back to the airport early JUST so I can eat there. Plus, I am lucky to have foodies in my family who enjoy taking me to great places! 
The first time I went out there I got to experience something for the first time – ramen. Confession… I didn’t have my first real bowl of ramen until I was 40.  It’s not because I didn’t want to try it, we just don’t have any ramen places around here! 
The next summer when I visited we went to the Pine Street Market, a very cool food hall. Walking around this place is like a trip to heaven for a foodie. Nine of the city’s best chefs and restaurants all in one place! How do you decide what to eat? 
I went with ramen, as well as some pork buns from another spot, and once again, my meal in the great PDX did not disappoint. Rich, salty broth with curly noodles, scallions, spinach, and thinly sliced pork. This soup IS a meal. 
When I returned home I was craving ramen so badly that I had to try to recreate it. I thought back to the few times I had ramen and just went based on my memory of the flavors and ingredients.

I made a chicken stock-based broth with soy sauce, rice vinegar, and a few other ingredients. We filled our bowls with mushrooms, scallions, thinly sliced grilled pork, noodles, and an egg. Craving satisfied!

Note: you can sub any protein for the pork. The last time I made it I used crispy, pan-seared tofu. You could also use chicken, beef, shrimp, mussels, clams, etc – really anything you like! Experiment with different flavors and ingredients, too – add a dash of fish sauce, dried kelp, bonito flakes, grated carrots, miso paste, sprouts, or oyster sauce.



Easy Pork Ramen
Original Recipe by Mary Ellen of Mary Ellen’s Cooking Creations

Ingredients 

  • 1 tsp olive oil
  • 2 cloves of garlic, pressed 
  • 1 tsp ginger (I used the jarred ginger – prefer the consistency)
  • 32 oz low sodium chicken broth
  • 2 Tbsp low sodium soy sauce
  • 1 tsp rice wine vinegar
  • 1 tsp sesame oil
  • 1 tsp mirin
  • 1 bunch green onions – stems cut at 2 inches, the rest chopped 
  • 1 c sliced shiitake mushrooms
  • 1 tsp miso paste
  • 2 soft or hard-boiled eggs (your preference)
  • 1 grilled pork chop, thinly sliced *
  • 8 oz cooked noodles of your choice (soba, ramen, Chinese noodles)
  • Optional: bok choy, napa cabbage, kale, or spinach
  • Optional for serving: Sambal Oelek 
* I season the pork chop with salt and pepper and grill it to 140 degrees; let rest 5 minutes before slicing. 
Directions

  • Heat olive oil in a pot
  • Add the garlic and ginger; saute 1 minute
  • Add the broth, soy sauce, rice wine vinegar, sesame oil, mirin, and green onion stems. Bring to a steady simmer and then reduce to a low simmer for 15 minutes.
  • Remove the green onion stems and add the mushrooms. Let simmer 3 minutes. 
  • If using greens, add them to the pot for one minute before you are ready to serve. 
  • Remove from the heat and stir in the miso until combined. 
  • To plate: Put noodles, chopped green onions, greens, mushrooms,
    and sliced pork in a bowl. Pour broth on top and garnish with Sambal and an egg. 
Quick and Easy Pork Ramen! A rich, miso broth with mushrooms and bok choy. Add noodles, sliced pork, green onions, an egg, and sambal. Weeknight meal!

Originally posted at Maryellens Cooking Creations