Hot Soups Archives - A Well Seasoned Kitchen

Split Pea Soup Recipe with Ham

Lee Clayton Roper — Sun, 12 Jan 2025 20:08:00 +0000

Warm up with this hearty Split Pea Soup Recipe with Ham! It’s full of smoky, earthy flavor balanced by a hint of sweetness, with a creamy yet textured consistency that’s oh-so-satisfying. Made with everyday ingredients, this soup is easy to prepare and perfect for using up leftover ham. Whether it’s for a cozy family dinner or meal prep, this recipe delivers comfort in every bowl. Tips, FAQs, and directions for stovetop or slow cooker methods are all included.

Why This is the Best Split Pea Soup

Following the tradition established by my mom many years ago, every December I order up a country ham from Kentucky to serve over the holidays. One January, I decided to make a batch of Split Pea Soup with the bone and some of the leftovers. It was delicious! The ham added depth and smokiness to the flavor, making this soup a family favorite ever since.

Since that first batch, this recipe has been my go-to for making the most of leftover ham, and it never fails to impress. Here’s what makes it special and why it’s one of my favorite soup recipes to make, especially in cold weather:

Easy to prepare. Made with available ingredients and no special equipment (no immersion blender needed!), this recipe is as straightforward as it gets.
Wonderful flavor and texture. Earthy, smoky, and comforting, with a creaminess that still has satisfying bits of substance. The peas break down during the cooking process, resulting in a creamy base that still has texture since the soup isn’t puréed.
Versatile. Customize it to your liking with added herbs, garlic, or vegetables. Use a ham bone for extra richness, or skip it—it’s delicious either way. Cook it on the stovetop or in a slow cooker to suit your schedule.
Great for meal prep. Make it ahead of time, and enjoy leftovers all week. It freezes beautifully for up to two months.
Perfect for using leftovers. This recipe shines with leftover ham or a leftover ham bone, making it a practical and delicious way to reduce food waste.

Split Pea Soup Ingredients

Here’s what you’ll need to create this hearty soup recipe (quantities are included in the recipe card below):

Dried Green Split Peas – Make sure they are fresh. If they’re old, they’ll never soften, no matter how long you cook them. Check the sell-by date on the bag and look for a vibrant green color; pale peas are likely old.
Olive Oil – Use regular or extra virgin, depending on your preference.
Carrots
Yellow Onion
Leeks – If not available, green onions or a combination of shallots and more yellow onion work as a good substitute.
Celery
Chicken stock or broth – I recommend Better Than Bouillon Organic Roasted Chicken Base for rich, savory flavor.
Ham bone (optional) – Can also use a ham shank (for more ham meat) or ham hocks (for more smoky. flavor) – whatever you have left over from your holiday ham, or you can find at nearby grocery stores. These add depth to the soup, but I’ve found it’s delicious even without it. I’ve included a note below in the instructions for slight modifications if you skip the bone.
Cooked Ham – I use Country Ham, which is cured in salt and then smoked. Black Forest Ham is a more readily available substitute.
Optional garnishes – A splash of dry sherry and a dollop of sour cream finish the soup perfectly.

How to Make Ham and Split Pea Soup

Here’s all you have to do to create this easy split pea soup recipe on your stovetop. (Directions for how to cook Split Pea Soup in a Slow Cooker are included in the recipe card below).

Optional: Soak peas.
In a medium mixing bowl, cover dried peas with water with 1 inch on top. Soak overnight. Drain, rinse, and set aside. Giving split peas an overnight soak isn’t always necessary, but I recommend it for my recipe. Soaking helps the peas cook faster and ensures an even, creamy texture. If you’re short on time, you can skip soaking, but be prepared for a slightly longer cooking time.
Sauté vegetables.
In a large stockpot, heat the olive oil over medium heat. Add the carrots, onion, leeks, and celery. Sauté, stirring occasionally, for 15 minutes or until soft and just beginning to brown.
Add broth and bone; simmer.
Add 2 quarts of the chicken broth and ham bone (if using). Bring to a boil, partially cover, reduce heat, and simmer for 30 minutes.
Add peas; simmer.
Stir in the peas; reduce heat to low, uncover, and simmer, stirring occasionally, for 1 1/2 hours or until the peas are tender.
Add ham; let soup rest.
Remove the ham bone. Remove soup from heat, cover, and let sit for at least 30 minutes or refrigerate overnight. Letting the soup sit before serving is especially important for maximizing the flavor if not using a ham bone.

Essential Tips for Making the Best Split Pea Soup Recipe

To ensure your split pea soup turns out perfectly every time, follow these expert tips for selecting ingredients, achieving the ideal texture, and maximizing flavor:

Use fresh split peas. Old peas will never soften, no matter how long you cook them. Check the sell-by date on the bag and look for a vibrant green color; pale peas are likely old.
Don’t skip sautéing vegetables, even if cooking in a slow cooker. This step enhances their natural sweetness and adds depth to the soup’s flavor.
Cook until perfect texture. Ensure the peas are soft and no longer crunchy for the best consistency.
Opt for smoked ham. For the richest, most flavorful soup, smoked ham, preferably country ham, is ideal.
Add salt at the end. Since the ham is added off heat, it will gradually season the soup as it sits. Taste the soup just before serving and add extra salt only if needed to avoid over-salting.
Let the soup sit before reheating and serving. Allowing the soup to rest for at least 30 minutes before serving is essential for maximizing flavor, especially when not using a ham bone. This resting time ensures the smoky ham flavor gets fully imbued into the soup. In fact, I think it tastes even better the next day.

How to Serve Split Pea Soup with Ham

Reheat soup in a large stockpot over medium heat and thin with additional chicken broth, as needed (the soup will thicken as it sits). Taste and add salt as needed. Serve hot and garnish with a splash of dry sherry and a spoonful of sour cream, if desired.

Split pea is a very hearty soup, so some bread and/or a light salad on the side make it a meal. Here are a few suggestions:

Quick Homemade Drop Biscuits
Parsley Parmesan Crostini
Quick Herb Bread Recipe
Parmesan Cornbread Recipe with Buttermilk
Anise Bread
Mixed greens with Dijon Vinaigrette

Make Ahead Directions for Homemade Split Pea Soup

Soup can be prepared up to 4 days ahead, cooled, placed in an airtight container, and refrigerated. Can also be frozen for up to 2 months. Reheat per instructions above.

Frequently Asked Questions About Split Pea Soup with Ham

What are “split” peas?

Split peas are field peas that are dried and the outer skin is removed, which causes them to split in half. As a result, they cook faster and break down easily in soups and stews. They come in green and yellow varieties, both of which are nutrient-rich and flavorful.

How are split peas different from green peas?

Split peas and green peas come from the same plant, but they differ in how they are processed. Split peas are dried and have their outer skins removed, causing them to naturally split in half. Fresh green peas, on the other hand, are plump, sweet, and juicier, often eaten as a vegetable in salads or sides.

Do you have to soak split peas overnight?

Soaking split peas isn’t always necessary, but I recommend it for my recipe. Soaking helps the peas cook faster and ensures an even, creamy texture. If you’re short on time, you can skip soaking, but be prepared for a slightly longer cooking time.

What’s the difference between a ham bone, ham shank, and ham hocks?

A ham bone is leftover from a cooked ham and adds flavor but little meat. On the other hand, a ham shank comes from the lower part of the pig’s leg and is meatier and leaner. A ham hock, located at the joint between the pig’s leg and foot, is fattier and known for its rich, smoky flavor.

Split Pea Soup Recipe with Leftover Ham

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Warm up with this hearty Split Pea Soup Recipe with Ham! It’s full of smoky, earthy flavor balanced by a hint of sweetness, with a creamy yet textured consistency that’s oh-so-satisfying. Made with everyday ingredients, this soup is easy to prepare and perfect for using up leftover ham. Whether it’s for a cozy family dinner or meal prep, this recipe delivers comfort in every bowl. Tips, FAQs, and directions for stovetop or slow cooker methods are all included.

Yield: 6 servings
Diet: Gluten Free

Ingredients

2 cups dried split peas, rinsed and picked over
2 tablespoons olive oil (can use EVOO)
1 cup (1 to 2 large) peeled and chopped carrots
1 cup (1/2 large) chopped yellow onion
1 cup (2 medium) chopped leeks (white, and light green portions)
1/4 cup (1/2 large stalk) chopped celery
2 to 3 quarts chicken broth
1 ham bone, preferably country ham – optional
1 cup chopped or diced ham, trimmed of fat
Kosher or sea salt, to taste
Optional garnish: dry sherry and sour cream

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Instructions

In a medium mixing bowl, cover dried peas with water with 1-inch on top. Soak overnight. Drain, rinse and set aside. (See Note below.)

Split Pea Soup on the Stovetop

In a large soup pot, heat the olive oil over medium heat. Add the carrots, onion, leeks, and celery. Sauté, stirring occasionally, for 15 minutes or until soft and just beginning to brown.
Add 2 quarts of the chicken broth and ham bone (if using). Bring to a boil, partially cover, reduce heat, and simmer for 30 minutes.
Stir in the peas; reduce heat to low, uncover, and simmer, stirring occasionally, for 1 1/2 hours or until the peas are tender. The longer you cook it, the creamier the consistency of the soup.
Remove the ham bone. Remove soup from heat, stir in ham, cover, and let sit for at least 30 minutes or refrigerate overnight.
Reheat over medium heat and thin with additional chicken broth, as needed. Taste and add salt as needed (often doesn’t need any). Serve hot and garnish with a splash of dry sherry and a spoonful of sour cream, if desired.

Split Pea Soup Recipe Slow Cooker

In a large skillet or sauté pan, heat the olive oil over medium heat. Add the carrots, onion, leeks and celery. Sauté, stirring occasionally, for 15 minutes or until soft and just beginning to brown.
Transfer vegetables to a slow cooker. Add 2 quarts of the chicken broth, ham bone (if using), and peas. Cover and cook on low for 6 to 8 hours or on high for around 4 hours. Taste to confirm the peas are tender and not crunchy.
Remove the ham bone. Remove soup from heat, stir in ham, cover, and let sit for at least 30 minutes or refrigerate overnight.?
Reheat over medium heat and thin with additional chicken broth, as needed. Taste and add salt as needed (often doesn’t need any). Serve hot and garnish with a splash of dry sherry and a spoonful of sour cream, if desired.

Notes

Gluten free: Use gluten-free chicken broth.

Note on soaking peas: Soaking split peas isn’t always necessary, but I recommend it for this recipe. Soaking helps the peas cook faster and ensures an even, creamy texture. It can also make the soup easier to digest. If you’re short on time, you can skip soaking, but be prepared for a slightly longer cooking time.?

Make ahead: Soup can be prepared up to 4 days ahead, cooled, placed in an airtight container, and refrigerated. Can also be frozen for up to 2 months.

Author: From “Fresh Tastes” by Lee Clayton Roper
Category: Soup, main dish
Method: stovetop
Cuisine: Southern

Nutrition

Serving Size: 1 bowlful (without garnishes)
Calories: 368
Sugar: 9.5 g
Sodium: 1471.9 mg
Fat: 8.4 g
Saturated Fat: 1.6 g
Carbohydrates: 50.1 g
Fiber: 18.1 g
Protein: 25.1 g
Cholesterol: 27.8 mg

Note: This post was originally shared in January 2012, then significantly updated in January 2025 with additional information and process photos.

The post Split Pea Soup Recipe with Ham appeared first on A Well Seasoned Kitchen.

Recipe for Roasted Eggplant Soup with Tomato

Lee Clayton Roper — Wed, 23 Oct 2024 21:04:05 +0000

Imagine a velvety, comforting soup bursting with the flavors of roasted eggplant, sun-kissed tomatoes, and fragrant herbs. Our Roasted Eggplant Soup with Tomato is an easy yet incredibly satisfying recipe that’s perfect for a casual cozy night in or a special occasion. With just a few pantry staples and a handful of fresh ingredients, you can create this delicious and easy-to-make soup!

Tomato Eggplant Soup: A Taste of the Mediterranean

Inspired by the flavors of the Mediterranean, this Roasted Eggplant Soup is a delightful fusion of classic and contemporary cuisine. The idea for this dish originated from a delicious recipe that my good friend Cynthia Ballantyne shared with me. She had enjoyed it at a fabulous hotel in Big Sur, California, and I was immediately captivated by its unique combination of flavors.

After experimenting and refining the recipe, I combined it with a similar eggplant soup recipe that I’d been making for years. This blending of the two resulted in a truly exceptional dish that captures the essence of both!

Why This Recipe Works

Easy to prepare with fresh ingredients. This recipe calls for ingredients available in major grocery stores and applies basic cooking techniques.
Roasting eggplant enhances its sweetness. The roasting process brings out the natural sweetness of the eggplant, creating a rich and satisfying flavor.
Mediterranean flair. Eggplant, tomato, garlic, and onion are a classic Mediterranean combination, providing a well-balanced and delicious taste.
Vinegar adds acidity. Red wine vinegar balances the richness of the soup and adds a bright, tangy element.
No heavy cream. This recipe is lighter and healthier than many puréed soups, as it calls for no cream (or milk).
Fresh herbs add brightness. The addition of thyme and chives provides a fresh, aromatic touch that complements the other ingredients.
Vegan and vegetarian-friendly. This recipe is suitable for both vegans and vegetarians, making it a versatile and healthy option.
Make ahead option. The soup can be made ahead and stored in the refrigerator, making it perfect for busy weeknights and/or stress-free entertaining.
Flexible and adaptable. This recipe is highly customizable, allowing you to adjust the seasonings to your tastes and modify the cooking method based on the equipment you have available.

“YUM! Its delicious! And, just as you promised, VERY easy to prepare.”
Ann

Ingredients in This Roasted Eggplant Soup

Here’s all you need to prepare this delicious soup, all of which should be available in your local grocery store:

Eggplant – see the Tip below for my recommendations on what type of eggplant to use
Yellow onion
Garlic cloves
Fresh tomatoes – any type of tomato will work. If fresh tomatoes aren’t in season, for more flavor substitute canned diced tomatoes, drained
Fresh thyme
Fresh chives
Vegetable broth – I recommend using Better Than Bouillon brand (or homemade!)
Extra virgin olive oil
Red wine vinegar
Kosher salt
Fresh ground pepper

Quick Tip: Best Eggplant for This Soup

The most widely available (and least expensive) type of eggplant in the U.S. is the Globe, or American, variety and they work perfectly in this recipe. With an oval (teardrop) shape and a deep purple color, they range from around 6 to 10 inches long. Check out my recommendations on what to look for when picking out an eggplant.

How to Make Tomato Eggplant Soup

Here’s all you have to do to make this easy recipe:

Preheat the oven to 450 degrees.
Prep eggplant.
Place eggplant in a large mixing bowl and add salt, pepper, and 1 1/2 tablespoons olive oil; toss the eggplant to coat. Divide the eggplant between 2 large roasting pans (9 by 12-inch works well) or place on one large rimmed baking sheet (like a half-sheet pan). Spread eggplant pieces evenly in one layer so they aren’t crowded.
Roast eggplant.
Roast for 20 minutes, stirring two to three times, until soft and well browned. Remove from oven and set aside.
Cook onion, garlic and tomatoes.
While the eggplant is roasting, heat the remaining 1 1/2 tablespoons of olive oil in a medium stockpot or dutch oven over medium heat. Add the onion, garlic, and tomatoes and cook, stirring occasionally, for 8 to 10 minutes or until the onion is soft.
Add eggplant, herbs, and broth; simmer.
Stir in the roasted eggplant and cook for 5 minutes. Add the thyme, 1 tablespoon chives, and 3 cups vegetable broth. Bring to a boil, reduce heat, and simmer, stirring occasionally, until eggplant is very soft, around 10 to 12 minutes.
Stir in vinegar; purée.
Remove from heat and add vinegar. Let sit for around 2 minutes, then purée with an immersion blender. Alternatively, cool soup for 5 to 7 minutes, and then transfer to a blender or food processor in batches and purée until smooth. Return soup to pot and season to taste with salt and pepper. Stir in more vegetable broth (up to 1 cup) if soup is too thick.
Heat and serve.
Heat over medium-low heat, stirring frequently. Spoon into individual bowls, garnishing with remaining 1 tablespoon chopped chives.

Variations and Substitutions

While this roasted eggplant soup is delicious as is, it is very flexible and you can modify it to suit your dietary needs or tastes. Here are a few ideas:

Give the soup some spice: add 1/4 to 1/2 teaspoon cayenne pepper or red pepper flakes.
Add crunchy texture: garnish the soup with plain or garlicky croutons.
Use roasted tomatoes: in a separate pan, roast the tomatoes at the same time you roast the eggplant. (Don’t do it in the same pan; the moisture from the tomatoes will cause the eggplant to steam instead of roast.)
Add or substitute fresh basil for one of the other herbs.

Serving Suggestions for Roasted Eggplant Soup

This Eggplant Soup recipe can be served as either a first course or a main course. For the latter, I recommend pairing it with one or two of these sides:

Make Ahead and Storage

Soup can be made up to 4 days ahead, placed in an airtight container, and refrigerated. It can also be frozen for up to 2 months. Reheat over medium heat or in the microwave.

FAQs for Eggplant Soup

Do you peel eggplant for soup?

Peeling eggplant isn’t required, but I do recommend it for the best texture – especially for larger (more than 8 inches in length) eggplants as their skin can be tough.

Can you freeze eggplant soup?

Yes, you can freeze this soup. See directions above.

How many calories are in eggplant soup?

There are 117 calories in this Roasted Eggplant Soup with Tomato.

Other Puréed Soup Recipes to Try

Roasted Eggplant Soup with Tomato

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A velvety, comforting soup that bursts with the flavors of roasted eggplant, sun-kissed tomatoes, and fragrant herbs, our Roasted Eggplant Soup with Tomato is an easy yet incredibly satisfying recipe that’s perfect for a casual cozy night in or a special occasion. With just a few pantry staples and a handful of fresh ingredients, you can create this delicious and easy-to-make soup!

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 6 to 8 servings
Diet: Vegan

Ingredients

1 1/2 pounds eggplant, peeled and cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil, divided use
1 cup chopped yellow onion
1 teaspoon chopped garlic
2 1/4 to 2 1/2 chopped and seeded fresh tomatoes – See Note
1 tablespoon fresh thyme
2 tablespoons chopped fresh chives, divided use
3 to 4 cups vegetable broth, divided use
1 tablespoon red wine vinegar

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Instructions

Preheat the oven to 450 degrees.
Place eggplant in a large mixing bowl and add salt, pepper, and 1 1/2 tablespoons olive oil; toss the eggplant to coat.
Divide the eggplant between 2 large roasting pans (9 by 12-inch works well) or place on one large rimmed baking sheet (like a half-sheet pan). Spread eggplant pieces evenly in one layer so they aren’t crowded. Roast for 20 minutes, stirring two to three times, until soft and well browned. Remove from oven and set aside.
While the eggplant is roasting, heat the remaining 1 1/2 tablespoons of olive oil in a medium stockpot over medium heat. Add the onion, garlic, and tomatoes and cook, stirring occasionally, for 8 to 10 minutes or until the onion is soft.
Stir in the roasted eggplant and cook for 5 minutes. Add the thyme, 1 tablespoon chives, and 3 cups vegetable broth. Bring to a boil, reduce heat, and simmer, stirring occasionally, until eggplant is very soft, around 10 to 12 minutes.
Stir in vinegar.
Remove from heat. Let sit for around 2 minutes, then purée with an immersion blender. Alternatively, cool soup for 5 to 7 minutes, and then transfer to a blender or food processor in batches and purée until smooth. Return soup to pot and season to taste with salt and pepper. Stir in more vegetable broth (up to 1 cup) if soup is too thick.
Heat over medium-low heat, stirring frequently. Spoon into individual bowls, garnishing with remaining 1 tablespoon chopped chives.

Notes

Make ahead: Soup can be made up to 4 days ahead, placed in an airtight container, and refrigerated.

Note on tomatoes: When fresh tomatoes aren’t in season, for more flavor substitute 2 1/2 cups canned diced tomatoes, drained

Author: From “Fresh Tastes” by Lee Clayton Roper
Category: Soups
Method: Roast and Cooktop
Cuisine: Mediterranean

Nutrition

Serving Size: A bowlful
Calories: 117
Sugar: 7.6 g
Sodium: 384.8 mg
Fat: 7.4 g
Saturated Fat: 1.1 g
Carbohydrates: 13.2 g
Fiber: 4.6 g
Protein: 2 g
Cholesterol: 0 mg

The post Recipe for Roasted Eggplant Soup with Tomato appeared first on A Well Seasoned Kitchen.

Easy Green Chile Chicken Soup Recipe – How to Make

Lee Clayton Roper — Fri, 19 Jan 2024 23:45:05 +0000

Savor our robust and comforting Green Chile Chicken Soup, a dish that combines tender chicken, green chilies, tomatoes, new potatoes, and a medley of aromatic Mexican spices. This no-fuss recipe not only promises rich flavor but also requires minimal hands-on time with just 10 minutes of prep! Let it simmer for 1 1/2 hours, allowing all the ingredients to meld into a smoky, earthy spiciness that will warm you from the inside out.

This post contains referral links for products I recommend. As an Amazon Associate, I earn a small commission on qualified purchases, at no cost to you.

Why This Green Chile Chicken Soup Recipe Works

This recipe came from my cousin Barb Keller, who is an excellent cook. Barb has a knack for delicious recipes that are full of flavor without requiring difficult-to-find ingredients, special tools, or advanced cooking skills. This soup recipe from her has become a favorite of mine. I always have the ingredients on hand, and in just a few minutes I can put it together, then leave it to simmer. My kitchen quickly becomes infused with the aroma of Southwestern spices and the promise of a delicious meal ahead!

In sum, here’s why I love this hearty soup recipe and think you will too:

Super easy to prepare – 10 minutes of prep and you only need to chop 3 ingredients!
Readily available ingredients – from your local grocery store.
Flexible – you can add or substitute ingredients based on what you have on hand or to suit your tastes.
Deeply flavorful – simmering it for 1 1/2 hours ensures the Mexican spices fully infuse into the other ingredients. It also reduces the chicken broth, concentrating its flavor and allowing it to thicken.
Meal in a bowl – with a thickened broth, this soup has a chunky, stew-like texture that makes it both satisfying and filling.

Ingredients for Green Chile Chicken Soup

To make Green Chile Chicken Soup, you’ll need a handful of flavorful ingredients that are readily available in most grocery stores:

Chicken. Either boneless, skinless chicken breasts or chicken thighs will work in this recipe.
Canned diced green chiles. These chiles add that subtle heat and Mexican taste.
New potatoes. They contribute a texture that complements the soup’s robustness, soaking up the spices while retaining their shape.
Canned diced tomatoes. Providing a tangy acidity and a burst of freshness, they counterbalance the heat and round out the soup’s overall character.
Garlic. Adds depth and richness, enhancing all the other flavors in the soup.
Chili powder, ground cumin, dried oregano, coriander. Each of these spices is essential, with chili powder offering warmth, cumin adding a smoky hit, oregano an aromatic touch, and coriander a hint of citrus.
Chicken broth or stock. This liquid foundation deepens the overall taste and brings all the ingredients together.
Garnishes. Sour cream and shredded Cheddar cheese are my favorite toppings for this soup. You could also add chopped fresh cilantro, green onion, and/or avocado.

How to Make Green Chile Chicken Soup

Here’s all you have to do to prepare and serve this amazing chicken soup recipe:

Combine all the ingredients in a large stock pot or Dutch oven. Bring to a boil, reduce heat, and simmer for 1 1/2 hours.
Just before serving, add a splash of vinegar to brighten the soup. Season to taste with salt and pepper.
Ladle into individual soup bowls, top with a dollop of sour cream, and sprinkle with cheese.

Tips for Adjusting the Spiciness of the Soup

I would classify this soup as mildly spicy. To add more of a kick:

Add more chili powder.
Add cayenne pepper.
Add chopped fresh jalapeno or serrano peppers. Leaving in some of the seeds and membrane will add even more spice.
Add a splash or two of hot sauce.
Use “hot” canned diced green chiles instead of mild.

Variations and Additions to Green Chile Chicken Soup

While Green Chile Chicken Soup is a delightful dish on its own, here are a few ideas for additions:

Yellow onion
Jalapeno peppers
Green bell peppers
Black beans
Pinto beans
Corn kernels
Chopped fresh cilantro

And here are a few possible substitutions:

Use shredded chicken (leftover cooked chicken works well) in place of the uncooked chicken.
Swap out the canned chiles for around 1 cup chopped roasted poblano peppers (seeds removed).
Replace the sour cream garnish with nonfat Greek yogurt.

Serving Suggestions and Accompaniments for Green Chile Chicken Soup

To serve, ladle the hot soup into individual soup bowls and top with a dollop of sour cream and a sprinkle of shredded cheddar cheese. Alternatively, you can serve the garnishes on the side. As mentioned above, a few other garnish ideas include:

Chopped fresh cilantro
Chopped green onion
Chopped ripe avocado

And, here are some recommended accompaniments to serve with this soup:

Warm corn tortillas
Lime wedges
Parmesan Cornbread with Buttermilk
Homemade Drop Biscuits
Caesar Salad
Lemon Mayonnaise Coleslaw
Easy Spinach Salad
Tossed green salad with Dijon Vinaigrette

Storing and Reheating Tips

Cool any leftovers, place in an airtight container, and refrigerate. It will keep for up to 4 days. Note that the soup will thicken as it sits; I recommend adding a bit more broth when reheating. This soup can also be frozen for up to 2 months; defrost overnight in the refrigerator. Reheat over medium heat on the stovetop or in the microwave.

Other Chicken Soup Recipes to Try

Southwest Chicken Soup
Creamy Chicken Artichoke Soup
Chicken Chowder
Homemade Chicken Noodle Soup
Indian Mulligatawny Soup

Green Chile Chicken Soup

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Print Recipe

Savor our robust and comforting Green Chile Chicken Soup, a dish that combines tender chicken, green chilies, tomatoes, new potatoes, and a medley of aromatic Mexican spices. This no-fuss recipe not only promises rich flavor but also requires minimal hands-on time with just 10 minutes of prep! Let it simmer for 1 1/2 hours, allowing all the ingredients to meld into a smoky, earthy spiciness that will warm you from the inside out.

Prep Time: 10 minutes
Cook Time: 90 minutes
Total Time: 1 hour 40 minutes
Yield: 4 servings
Diet: Low Fat

Ingredients

1 cup chopped uncooked chicken, or more to taste (around 1 large boneless, skinless chicken breast) – chop into bite-sized pieces
2 cans (4 ounce) diced green chiles
1 can (15 ounce) diced tomatoes, undrained
1 large garlic clove, chopped
8 ounces red potatoes with skins, chopped into bite-sized pieces (or 1 large russet potato, peeled and chopped)
5 cups chicken stock or broth
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon dried Mexican oregano
1 teaspoon ground coriander
Splash white wine vinegar
Kosher salt, to taste
Ground black pepper, to taste
Sour cream, for garnish
Shredded Cheddar cheese, for garnish

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Instructions

Combine all ingredients in a large stock pot. Bring to a boil, reduce heat, and simmer for 1 1/2 hours.

Shortly before serving, add a splash of vinegar and season to taste with salt and pepper. Ladle into bowls and top with a dollop of sour cream; sprinkle with cheese.

Author: Lee Clayton Roper
Category: hearty soups
Method: cooktop
Cuisine: Mexican

The post Easy Green Chile Chicken Soup Recipe – How to Make appeared first on A Well Seasoned Kitchen.

Creamy Chicken Artichoke Soup

Lee Clayton Roper — Fri, 21 Oct 2022 00:07:00 +0000

A Cheesecake Factory copycat, Creamy Chicken Artichoke Soup with Mushrooms is the perfect fall soup recipe: rich, ultra comforting and filling. With its blend of nutty artichokes, meaty chicken, earthy mushrooms, sweet peppers, onions, garlic and potatoes simmered in a white wine-broth-thyme mixture, this soup is the ultimate comfort food. To top it off, the soup is finished with a creamy cheese sauce, making it absolutely swoon-worthy.

Chicken Artichoke Soup is a bowl of deliciousness!

After a fun morning of snowshoeing in the beautiful Colorado mountains, our good friend Wendy Bergen treated us to a scrumptious lunch at her beautiful mountain cabin. We had worked up quite an appetite, after trekking several miles in the spring snow. Since Wendy doesn’t cook, she served a Chicken and Artichoke Soup she purchased at The Cheesecake Factory, and we all loved it. A wonderful combination of flavors, including the addition of red bell pepper, onion, mushrooms and garlic to the artichoke and chicken – all swimming around in a cheesy sauce. YUM! This Creamy Artichoke Soup Recipe is my attempt at creating a similar recipe.

Here is a shot of our group and the fabulous scenery that surrounded us that morning:

(No, that isn’t Wendy’s cabin on the right – that is a miner’s cabin we found!)

Chicken Artichoke Soup Ingredients

Here’s what you’ll need to make this hearty, comforting soup, along with some substitutions:

Butter
Yellow onion
Red bell pepper – can also use orange or green peppers
Celery
Garlic
Fresh thyme (or dried)
Mushrooms (white or cremini/baby bella)
Dry white wine
Yukon gold potatoes – can also use red skinned (new) potatoes
Cooked chicken (white and dark meat) – can also use uncooked
Artichoke hearts in water
Milk (whole or 2 percent)
All-purpose flour
Grated Parmesan or Pecorino Romano cheese – can also use sharp Cheddar, or a mixture of cheeses

How to make Creamy Chicken Artichoke Soup

Here’s an overview of how to put together this soup:

Sauté vegetables in butter.
Melt butter in a large stockpot over medium heat. Add onion, red pepper, celery, garlic and thyme. Cook, stirring occasionally, until vegetables are tender.
Add mushrooms.
Stem mushrooms and cut into 1/2-inch pieces. Cut pieces into slices. Add to onion mixture and continue cooking for around 5 minutes, stirring occasionally.
Add wine, stock potatoes and chicken.
Add white wine, chicken stock, potatoes and chicken and bring to a boil. Cover, reduce heat and simmer until potatoes are tender, around 15 minutes, stirring occasionally.
Combine milk and flour; add.
Place milk in a medium mixing bowl and slowly sift the flour into the milk, whisking it in as you go. Slowly stir milk mixture into soup. Simmer soup until thick, around 15 minutes, stirring often.
Add artichokes and cheese; season.
Stir in artichokes and cheese; add salt and pepper to taste. If soup is too thick, add additional broth.

How to serve Creamy Artichoke Soup

This artichoke soup is delicious ladled into soup bowls and served with bread and a tossed salad.

Artichoke Soup Recipe Storage

Cool any leftovers and place in a sealed container in the refrigerator. It will last up to 4 days.

Chicken & Mushroom Artichoke Soup FAQs

What does artichoke soup taste like?

This soup has a creamy blended taste of mild, nutty artichokes, meaty chicken, earthy mushrooms, sweet peppers, onions and bright white wine.

Is canned artichoke good for you?

Yes artichokes are very good for you! In fact, they are full of antioxidants, fiber, Vitamins C and K, potassium and magnesium.

Can you freeze this recipe?

Yes you can freeze this recipe, but because it has milk in it, it will separate and may take on a grainy texture. Thaw overnight in the refrigerator, then heat over low heat, stirring frequently. If too thick, add more broth; if too thin, whisk together 1 teaspoon of cornstarch and 1 tablespoon of water or broth, then stir into to soup.

More Soup Recipes You’ll Love

Chicken Artichoke Soup Recipe

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A Cheesecake Factory copycat, Creamy Chicken Artichoke Soup with Mushrooms is the perfect fall soup recipe: rich, ultra comforting and filling. Mild, nutty artichokes, meaty chicken, earthy mushrooms, sweet peppers, onions, garlic and potatoes are simmered in a white wine-broth-thyme mixture, then finished off with creamy cheese sauce.

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 8 servings

Ingredients

4 tablespoons butter
1 medium onion, chopped (around 1 1/2 cups)
1 large red pepper, cored, seeded and chopped
2 large celery stalks, chopped
1 teaspoon chopped garlic
1 tablespoon fresh thyme leaves
8 ounces mushroom caps (white or cremini/baby bella)
1/2 cup dry white wine
4 cups chicken stock (or more to thin if needed)
2 cups (peeled or unpeeled) and chopped Yukon potatoes
2 cups chopped cooked chicken, mixture of white and dark meat (can also use raw chicken – see Variation below)
1 can (14 ounce) artichoke hearts in water, drained and coarsely chopped
2 cups milk (whole or 2 percent)
1/4 cup all-purpose flour
1 cup grated Parmesan or Pecorino Romano cheese

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Instructions

Melt butter in a large stockpot over medium heat. Add onion, red pepper, celery, garlic and thyme. Cook, stirring occasionally, until vegetables are tender.
Stem mushrooms and cut into 1/2-inch pieces. Cut pieces into slices. Add to onion mixture and continue cooking for around 5 minutes, stirring occasionally.
Add white wine, chicken stock, potatoes and chicken and bring to a boil. Cover, reduce heat and simmer until potatoes are tender, around 15 minutes, stirring occasionally.
Place milk in a medium mixing bowl and slowly sift the flour into the milk, whisking it in as you go. Slowly stir milk mixture into soup. Simmer soup until thick, around 15 minutes, stirring often.
Stir in artichoke hearts and cheese; add salt and pepper to taste. If soup is too thick, add additional broth.

Notes

Variation: can substitute 2 cups of chopped raw chicken for the cooked chicken. Add chicken to the onion, red pepper and celery.

Author: Lee Clayton Roper
Category: soups, chowders
Method: Stovetop
Cuisine: American

The post Creamy Chicken Artichoke Soup appeared first on A Well Seasoned Kitchen.

Creamy Ginger Carrot Soup

Lee Clayton Roper — Sat, 09 Oct 2021 19:34:58 +0000

Warm, inviting and velvety smooth, Creamy Ginger Carrot Soup is rich in flavor and light in texture. Sweet carrots, yellow onion, garlic and celery form the base in this luscious soup and are enhanced with the addition of fresh ginger and a touch of sherry. Underlying it all is a subtle smoky, earthy tone from a secret ingredient – chipotle!

Creamy Carrot Soup Recipe

(Photo by Rick Souders for my cookbook “Fresh Tastes”)

Puréed vegetable soups are some of my favorites – to make and to serve. They are always easy to prepare, full of varied flavors and can be served for lunch or dinner – as part of either a casual or elegant meal. Creamy Carrot Ginger Soup is one I make often. Why, you ask? Well, I tend to have all the ingredients on hand, it doesn’t take much time to prepare, and it’s always a big hit with friends and family. Plus, you cook it all in one stock pot, making clean up a snap!

What’s in Carrot and Ginger Soup

Here’s what you’ll need to make this recipe, most of which are likely to be in your refrigerator or pantry:

Fresh carrots – I recommend using organic whole carrots as I think they have the best flavor.
Fresh ginger – I think ginger and carrots are a match made in heaven. Check out my video on how to peel, chop, grate and store ginger!
Yellow onion – don’t use white or red onion as they have a stronger flavor that can overwhelm the carrots.
Garlic – just a tad (1/2 teaspoon) that, when cooked, adds a subtle undertone of nutty flavor.
Celery – the leaves make a nice garnish.
Chicken stock – you can substitute vegetable stock to make this soup vegetarian.
Evaporated milk – using evaporated milk (regular or skim) adds a nice creaminess without the heaviness or calories in dairy cream. Coconut cream also works well, but again, can make the soup a bit richer.
Dry sherry – can substitute dry white wine or apple cider.
Chipotle-flavored olive oil – can substitute regular olive oil and 1/4 to 1/2 teaspoon puréed chipotle peppers in adobo sauce. The soup may be bit spicier, so I would start with a small amount; you can add more at the end when seasoning with salt and pepper.
Butter – using only 1 tablespoon keeps this soup on the healthy side. I prefer using salted in this recipe as it helps bring out the flavor of the vegetables when sautéing them in the butter and oil, but you can also use unsalted and add a pinch of salt.

(Photo by Rick Souders for my cookbook “Fresh Tastes”)

How To Make Carrot Soup with Ginger

Here’s an overview of the easy steps involved in making this luscious soup:

Prep vegetables.
Peel and chop the onions, garlic and carrots; chop the celery; peel and grate the ginger.
Sauté main ingredients in butter and oil.
I know it seems like extra work, but don’t skip this step! Sautéing the ginger, garlic, onion, celery and carrots together before adding to the broth is critical. This initial step allows the vegetables’ flavors to marry, resulting in a smoother, more balanced taste to the finished product.
Add stock and water.
Now the vegetables are ready to cook further in a stock and water mixture (covered) until tender.
Blend.
Once the vegetables are tender, let the soup cool for several minutes, and then blitz with an immersion blender or a regular (stand) blender. I don’t recommend using a food processor as the liquid can leak out the bottom. The smoothest texture will come from using a regular blender. And, make sure to cool the soup before blending! The steam released during the mixing process can blow the top off of your blender and you’ll end up with soup all over your kitchen (and I know this from personal experience!).
Add milk and sherry.
You’re almost done! Stir in milk and sherry, then season to taste with kosher salt and fresh ground pepper.
Reheat, garnish and serve.
Reheat the soup over medium-low heat; serve hot or warm. I like to garnish it with some of the celery leaves.

Can this recipe be made vegan?

Yes this soup can easily be made vegan. Simply omit the butter and double the amount of olive oil, use vegetable broth and coconut cream.

Creamy Carrot Soup Topping (Garnish) Ideas

As mentioned above, my favorite garnish for this soup is celery leaves – whole if smaller, chopped if larger. Other ideas include:

Fresh herbs – chopped parsley, chopped cilantro, small dill sprigs, thyme leaves, chopped sage leaves
Toasted chopped nuts – pecans, almonds, walnuts
Cooked bacon bits
Croutons

(Photo by Rick Souders for my cookbook “Fresh Tastes”)

How to Store and Reheat this Carrot Ginger Soup Recipe

If making this soup ahead, don’t add the milk or sherry, and place in a sealed container in the refrigerator; it will last around 3 to 4 days. Reheat over medium-low heat, and when hot, stir in the milk and sherry.

Leftovers will also last around 4 days; don’t let the soup boil when reheating as the milk can cause it to separate.

Does Carrot and Ginger Soup freeze well?

If you are going to freeze this soup, I would omit the milk and sherry if possible. Place cool soup in a freezer-safe container and freeze; it will last around 2 months. Thaw and follow directions for reheating make ahead soup above.

Serving Suggestions for Carrot and Ginger Soup

This soup is delicious with tossed salads, sandwiches and as a starter to a more formal meal. Here are a few suggested menus that pair well with Carrot Ginger Soup:

For lunch or a lighter dinner – pair with one of these salads add bread and cookies for dessert:
Mixed Greens with Apples, Walnuts and Stilton Cheese
Baby Spinach Salad with Lemon Dijon Dressing
Curried Chicken Pasta Salad
Tuna Salad Niçoise

For a more elegant dinner, serve as a first course followed by one of these entrées:
Pistachio Crusted Fish
Halibut with Celery Root Purée and Tomato Garnish
Baked Lemon-Caper Salmon
Grilled Ribeye Steak
Mustard Crusted Rack of Lamb
Slow Roasted Leg of Lamb
Slow Roasted Beef Tenderloin

Need help creating a menu around these dishes? Check out my 10 Tips on Creating a Dinner Party Menu

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Creamy Ginger Carrot Soup

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Warm, inviting and velvety smooth, Creamy Ginger Carrot Soup is rich in flavor and light in texture. Sweet carrots, yellow onion, garlic and celery form the base in this luscious soup and are enhanced with the addition of fresh ginger and a touch of sherry. Underlying it all is a subtle smoky, earthy tone from a secret ingredient – chipotle!

Prep Time: 10 mins
cooling time: 7 mins
Cook Time: 28 mins
Total Time: 45 minutes
Yield: 6 to 8 servings
Diet: Gluten Free

Ingredients

(See gluten-free adaptations in the Notes section at the bottom of the recipe.)

1 tablespoon salted butter (can also use unsalted – add a pinch of salt)
1 tablespoon chipotle-flavored or plain olive oil – see Note
1 1/2 to 2 teaspoons grated or chopped fresh ginger
1/2 teaspoon chopped garlic
1 1/2 cups chopped yellow onion
1 cup chopped celery, reserving any leaves for garnish
2 pounds carrots, peeled and sliced
2 cups chicken (or vegetable) stock
1 1/2 cups water
1/2 cup regular (or skim) evaporated milk – see Note
2 tablespoons dry sherry (or more to taste)
Kosher salt, to taste
Freshly ground black pepper, to taste
Garnish: celery leaves

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Instructions

In a large stockpot, melt butter with the olive oil over medium heat. Stir in ginger, garlic, onion, celery and carrots. Cook, stirring frequently, for 3 to 5 minutes or until starting to soften.
Stir in chicken stock and water; bring to a boil. Cover, reduce heat and simmer until carrots are tender, about 15 to 20 minutes.
Remove pot from heat, uncover and cool.
Purée with an immersion blender or transfer to a blender in batches; purée until smooth.
Return soup to pan, if necessary, and stir in milk and sherry. Season to taste with salt and pepper.
Reheat over medium-low heat. Serve hot or warm. Garnish each serving with celery leaves, if desired.

Notes

Note on olive oil: If using plain olive oil, add 1/4 to 1/2 teaspoon puréed chipotle peppers in adobo sauce.

Note on milk: can also use half and half or coconut cream.

Make ahead: Soup can be made up 4 days ahead, covered and refrigerated.

Vegan variation: omit butter and double olive oil, use vegetable broth and coconut cream.

Gluten free: use gluten free broth.

Author: From “Fresh Tastes” by Lee Clayton Roper
Category: First course, easy soups
Method: Sauté, blend
Cuisine: American

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Fresh Green Pea Soup

Lee Clayton Roper — Mon, 05 Apr 2021 21:49:35 +0000

Puréed Green Pea Soup is bright, light and fresh – in fact, it tastes just like spring! Unusual and impressive, the combination of fresh or frozen green peas, butter lettuce (yes, lettuce!), onion, bouillon, cream, and a bit of butter is divine. Served warm, this creamy pea soup is the perfect starter for an elegant spring lunch or dinner.

You Will Love This Recipe for Pea Soup

One of my favorite spring ingredients to cook with is fresh peas – English, snow, sugar snap, I appreciate them all. They are so light, fresh and full of sweet flavor! That’s why I immediately fell in love with this Puréed Green Pea Soup from family friend Simone Geens.

Where Did This Puréed Green Pea Soup Recipe Come From?

Simone Geens is a Belgian friend and gourmet cook. One of the many delicious dishes she made for me when I visited the Geens in Belgium was this wonderful creamy soup of fresh peas and butter lettuce. I had to have the recipe!

Well, Simone is one of those talented cooks who doesn’t follow a recipe. So, she rattled off a few ingredients and a rough idea of how she put it together. The rest she left up to me. Fortunately, it only took a few attempts to recreate that taste of spring that was in Simone’s luscious fresh pea soup!

Green Pea Soup ingredients

Extra-virgin olive oil
Yellow onions
Fresh shelled green peas
Butter (Boston or bibb) lettuce
Water
Beef bouillon concentrate
Butter
Half and half (can also use whole milk)
Kosher salt
Chopped fresh chives, for garnish (or pea tendrils if you can find them)

I’m sure right now you’re probably thinking, “lettuce in soup? Really?” Well, it’s amazing how perfectly it works in this dish, especially using butter (a.k.a. Boston or bibb) lettuce. The lightness and mild flavor blends perfectly with the sweet green peas.

The peas and lettuce are cooked together in a beef (or chicken or vegetable) bouillon broth along with fresh onions, then all is puréed and finished with a pat of butter and half and half cream.

What kind of green peas can I use?

The best kind to use for this recipe are fresh English (or garden) peas. If can’t you find them, use shelled sugar snap peas – even frozen green peas will work. Please don’t use canned peas – they don’t have enough flavor or color for this dish.

Other green pea recipes to try

Here are a few more of my favorite green pea recipes:

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Green Pea Soup Recipe

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Print Recipe

Puréed Green Pea Soup is bright, light and fresh – in fact, it tastes just like Spring! Unusual and impressive, the combination of fresh (or frozen) green peas, butter lettuce (yes, lettuce!), onion, bouillon, cream, and a bit of butter is divine. Served warm, this creamy soup is the perfect starter for an elegant spring lunch or dinner.

Prep Time: 30 mins
cooling time before blending: 5 mins
Total Time: 35 minutes
Yield: 4 to 6 servings
Diet: Gluten Free

Ingredients

2 teaspoons extra-virgin olive oil
1 cup chopped yellow onions (around 1 medium)
2 cups fresh shelled green peas – see Note below for substitutions and more
1 cup chopped butter (Boston or bibb) lettuce (1 head)
1 1/2 cups water
1 1/2 teaspoons beef bouillon concentrate – see Note below
1 1/2 teaspoons butter
1/2 cup half and half (can also use whole milk)
Kosher salt, to taste
Chopped fresh chives, for garnish (or pea tendrils if you can find them)

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Instructions

Spray a large sauté or sauce pan with nonstick spray. Add olive oil and heat over medium heat. When hot, add onions and cook until soft and starting to turn a light golden color.
Add peas and stir to combine. Stir in lettuce and cook for 5 minutes. Add water and beef bouillon. Bring to a boil, reduce heat and simmer for 10 to 12 minutes, or until the peas are very soft. Remove from heat and cool to lukewarm (in the broth).
Place mixture in a food processor or blender (may need to be done in 2 batches) and purée until finely mixed.
Pour mixture back into same saucepan and place over medium-low heat. Stir in butter until melted. Add cream and heat just until hot. Season to taste with kosher salt. Serve immediately, garnishing with chopped chives (including flowers if available).

Notes

Note on green peas: For this recipe, you can use fresh shelled English (garden) peas or sugar snap peas. If you can’t find good fresh peas, you can also use 1 10-ounce package frozen – no need to thaw.

Note on beef bouillon: I like the Better Than Bouillon organic brand. You can substitute chicken or vegetable broth, but I think the beef version adds the most depth of flavor without overpowering the soup.

Make ahead: soup can be prepared up to 24 hours in advance, covered and refrigerated. Reheat over medium-low heat.

Author: By Lee Clayton Roper
Category: First course
Method: Stovetop
Cuisine: quick and easy

The post Fresh Green Pea Soup appeared first on A Well Seasoned Kitchen.

Chicken Chowder Recipe

Lee Clayton Roper — Mon, 04 Jan 2021 21:00:00 +0000

Creamy, thick and chunky, Corn and Chicken Chowder is the ultimate comfort food. My healthier version of this classic dish is still full of flavor, but has less sodium, calories, fat – and Weight Watchers’ points. Plus, it’s super easy to prepare with pantry ingredients!

You Will Love This Chicken Corn Chowder Recipe

I love soups, especially chowders, which by definition are both creamy and chunky in texture. In my Corn and Chicken Chowder, hunks of chicken, potatoes, sweet corn, bell pepper and onions are swimming in a creamy, thick, slightly cheesy broth. It’s topped off with crunchy bits of bacon. Doesn’t sound healthy to you? Read on!

How I Created a Healthier Chicken and Corn Chowder

Chowders, by nature, are rich and often heavy. While I love their flavor, I frequently found myself feeling over stuffed after enjoying a bowlful. And, traditional chowders often have a lot of calories, fat and sodium. So, one day I set out to see if I could create a lightened up version – and this Corn and Chicken Chowder is the result.

After a few experiments, I discovered I only needed to make a few modifications to the basic corn and chicken chowder ingredients to make it healthier. I was thrilled! All the delicious flavors in the chowder were preserved, as were the all-important textures – while reducing the fat, calories and sodium.

Chicken Potato Corn Chowder Ingredients

Here’s what you’ll need to make my healthier version of this warm and inviting chowder (quantities are listed in the recipe card below):

Center-cut bacon – This cut of bacon has around 25 percent less fat than regular, and therefore is also lower in calories. I also use only 2 pieces in this recipe for 7 to 8 people, and serve it as a garnish.
Boneless, skinless chicken breasts
Red bell pepper (can also use green)
Yellow onion
Garlic
Low-sodium chicken broth – You can control the amount of salt by using low sodium broth.
Red potatoes – Waxy potatoes, like red or Yukon gold, will hold their shape better in a chowder than russet potatoes. Russets will break down, lose their shape, and can change the texture of the chowder.
Fresh or frozen whole-kernel corn – Don’t use canned corn, its full of sodium!
2% milk – You can achieve the same thick creaminess in chowder while reducing the fat by whisking flour into low-fat milk instead of creating a traditional white sauce of flour, melted butter and cream.
All-purpose flour
Sharp Cheddar cheese – A small amount of Cheddar (.5 ounce per serving!) stirred into the broth complements all the other ingredients perfectly and rounds out the flavors. The cheese flavor is fairly mild; for a cheesier Chicken Chowder, add more as a garnish.
Additional optional toppings: cheese, chopped jalapeno peppers, sliced green onion.

How to Make Chicken Corn Chowder

Cook bacon.
Place bacon strips in the bottom of a large stockpot over medium heat and cook for 3 to 4 minutes, or until beginning to crisp. Using kitchen tongs (or a large fork), turn bacon over and continue cooking until nice and crispy. Remove from pot and place on paper towel to drain and cool; crumble and set aside. Don’t clean out pot.
Sauté chicken, peppers, onion and garlic.
Add chicken, bell pepper, onion and garlic to the stockpot and cook in residual bacon fat over medium heat, stirring occasionally, for 5 minutes or until vegetables are softened.
Add broth and potatoes; simmer; add corn.
Add broth and potatoes and bring to a boil. Cover, reduce heat and simmer 15 to 20 minutes or until the potatoes are tender when poked with a fork. Reduce heat to low, uncover and stir in corn.
Combine milk and flour; add to soup; simmer.
Place milk in a medium mixing bowl and slowly sift the flour into the milk, whisking as you go. Slowly stir milk mixture into soup. Cook over medium heat until thick, around 10 minutes, stirring often.
Add cheese, salt and pepper.
Add cheese and stir until melted and incorporated into broth; add salt and pepper to taste.
Serve.
Ladle into individual bowls and top with crumbled bacon. Serve optional additional toppings on the side.

How to Store Chicken Chowder

If you have leftover chowder, let it cool, then place in an airtight container and refrigerate. It will keep for 3 to 4 days.

Can I make Chicken and Corn Chowder ahead?

It will keep in the refrigerator for around 3 days, but I think it’s best when served the same day. It will thicken as it sits; I recommend adding more broth as needed when reheating.

Can Chicken Chowder be frozen?

I don’t recommend freezing this corn chowder, mainly because of the potatoes and milk. They can give it a grainy texture after freezing, and also the milk can separate when reheated.

Other Chicken Soups You Might Like

Chicken Potato Corn Chowder

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Print Recipe

Warm, creamy, thick and chunky, Corn and Chicken Chowder is the ultimate comfort food. My healthier version of this classic dish is still full of flavor, but has less calories, fat – and Weight Watchers’ points. Plus, it’s super easy to prepare with pantry ingredients.

Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hour
Yield: 7 to 8 servings

Ingredients

2 slices center-cut bacon
1 pound skinned, boned chicken breasts, cut into 1/2-inch pieces
1 cup chopped red bell pepper (can also use green)
1 cup chopped onion
1 teaspoon chopped garlic
4 1/2 cups low-sodium chicken broth
1 3/4 cups peeled, chopped red potatoes
2 1/4 cups fresh or frozen whole-kernel corn
2 cups 2% milk
1/2 cup all purpose flour
1 cup (4 ounces) sharp Cheddar cheese
Optional toppings: additional cheese, chopped jalapeno peppers, sliced green onion

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Instructions

Fry bacon in the bottom of a large stockpot over medium heat until crisp. Remove from pot and drain on paper towel; crumble and set aside. Don’t clean out pot.
Add the chicken, bell pepper, onion and garlic to the stockpot and cook in bacon fat over medium heat for 5 minutes, stirring occasionally.
Add the broth and potatoes and bring to a boil. Cover, reduce heat and simmer 15 to 20 minutes or until the potatoes are tender when poked with a fork. Reduce heat, uncover and stir in corn.
Place milk in a medium mixing bowl and slowly sift the flour into the milk, whisking as you go. Slowly stir milk mixture into soup. Cook over medium heat until thick, around 10 minutes, stirring often.
Add cheese and stir until melted and incorporated into broth; add salt and pepper to taste.
Ladle into individual bowls and top with crumbled bacon. Serve optional additional toppings on the side.

Notes

Make ahead: It will keep in the refrigerator for around 3 days, but I think it’s best when served the same day. It will thicken as it sits; I recommend adding more broth as needed when reheating. I don’t recommend freezing (see comments above the recipe).

Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
Category: Soups
Method: stovetop
Cuisine: american

Nutrition

Serving Size: A bowlful
Calories: 308
Sugar: 8.1 g
Sodium: 247.8 mg
Fat: 11.8 g
Saturated Fat: 5.1 g
Carbohydrates: 27 g
Fiber: 2.3 g
Protein: 24.8 g
Cholesterol: 65 mg

Chicken Chowder Recipe FAQs

Is corn chowder considered a soup?

Yes, chowder falls in the broad category of soups. It’s thicker and creamier than other soups, and always includes chunky (chopped) ingredients.

What makes a chowder?

Chowders are thick, creamy, hearty, and have a base of broth plus most often a white sauce (butter, flour, and cream). And, the other ingredients are always chunky in nature. On the other hand, regular soups have a lighter consistency, primarily with a broth-based foundation, and in some cases, the ingredients can be puréed instead of being left in their original chopped form.

How can I thicken my corn chowder?

Here are my recommendations on how to thicken chowder, in order of preference:
1. If you have time, cool the chowder and let it rest in the refrigerator for at least 2 hours. This chowder recipe thickens as it sits.
2. For a faster fix, sift 1 tablespoon of flour into the soup, whisking as you go, then let it simmer for a few minutes.
3. Add more grated Cheddar cheese!

The post Chicken Chowder Recipe appeared first on A Well Seasoned Kitchen.

Southwest Chicken Soup with Avocado-Cheese Garnish

Lee Clayton Roper — Sun, 08 Mar 2020 23:42:37 +0000

This Southwestern Chicken Soup has a slightly spicy, uber-flavorful broth combined with tender chicken, onion, peppers, garlic, lots of spices (cumin, chili powder, coriander), corn and a surprise ingredient – hominy! It’s finished with an Avocado-Cheese garnish that both adds color and ensures this scrumptious soup will satisfy any appetite.

Southwest Chicken Soup Recipe

I love the flavors of Chicken Tortilla Soup and have been playing around with creating my own recipe for years. But, no matter what combination of ingredients and methods I try, there always seems to be something missing. Then I remembered that my mom used to make a sort of Mexican stew, and she put hominy in it. So, I decided to start experimenting with creating a different southwestern-inspired chicken soup that might include hominy.

Ingredients for Southwestern Soup

I started with some traditional Mexican ingredients in the broth – cumin, chili powder, coriander and oregano. It needed chicken for sure, along with some onion and garlic, too. Jalapeno (or serrano) pepper for a bit of heat, red bell pepper for color, and, of course, the hominy. I also decided to throw in some corn kernels, too – to layer in even more corn flavor. Finally, avocado, cheese, cilantro, fresh tomato and lime juice for colorful, complementary garnishes!

The resulting Southwestern Chicken Soup is super delicious and hearty enough to be a filling dinner without being too rich. It has just the right balance of spiciness, a bit of chewy texture from the hominy, and lots of corn flavor. Yum!

What is hominy?

Briefly, hominy is made from fresh corn kernels that have been soaked in an alkaline solution, rinsed, and cooked. Through the process the outer skin of the kernels and the germ are removed. What you’re left with are chewy, meaty, puffy-looking kernels that are larger in size and white in color. I particularly like hominy because the corn flavor is pretty intense and doesn’t diminish after cooking in soup broth.

What cut of chicken is best for chicken soup?

For this recipe, I like to use boneless, skinless chicken breasts. They absorb all the delectable Southwestern spices while cooking!

Southwestern Soup Recipe Toppings

I like to top this soup with these traditional Tex-Mex ingredients:

1 avocado, peeled, pitted and chopped
Grated Cheddar cheese
Chopped fresh cilantro
Salsa, pico de gallo or chopped fresh tomatoes

Add a wedge of lime on the side, too.

How to Make Southwest Chicken Soup

Here are the easy steps involved in making this amazing soup:

Cook vegetables with spices.
In a large stockpot, heat olive oil over medium-low heat. Add the onion, bell pepper, jalapeño pepper and garlic. Stir in the cumin, chili powder, coriander and oregano. Cook, stirring occasionally, until the vegetables are softened, around 5 to 7 minutes.
Add chicken.
Stir in the chopped chicken and cook, stirring occasionally, for 4 to 5 minutes.
Add chicken broth and hominy.
Stir in 4 cups chicken broth and half of the drained hominy. Bring to a boil, reduce heat and simmer, stirring occasionally, for around 20 to 25 minutes.
Prepare a hominy and broth purée; add along with corn.
Place the remaining 1 cup chicken broth and hominy in a blender and purée. Stir into soup along with corn. Bring to a simmer and cook for 4 to 5 minutes.
Let soup rest, then serve.
Remove from heat, cover and let sit 5 minutes. Ladle into bowls and serve with garnishes alongside.

What to Serve with Southwestern Chicken Soup

This scrumptious soup truly is a complete meal in a bowl. Just serve some warmed tortillas or Parmesan Buttermilk Cornbread on the side and you have a healthy, hearty dinner.

How to Store, Freeze, and Reheat Southwest Soup

Place any leftover, ungarnished soup in a sealed container and refrigerate for up to 2 days. Once chilled, it can also be frozen for up to 2 months. Make sure to leave around 1 inch at the top of the container (between the lid and the soup) if freezing.

To reheat, thaw in the refrigerator overnight. Place in a saucepan over medium heat and bring to a simmer, stirring occasionally.

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More Chicken Soup and Chowder Recipes

Easy Green Chile Chicken Soup Recipe – How to Make

Chicken Chowder Recipe

Indian Mulligatawny Soup

Creamy Chicken Artichoke Soup

Southwestern Chicken Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 2 reviews

Print Recipe

Southwestern Chicken Soup has a slightly spicy, uber-flavorful broth combined with tender chicken, onion, peppers, garlic, lots of spices (cumin, chili powder, coriander), corn and a surprise ingredient – hominy! It’s finished with an Avocado-Cheese garnish that both adds color and ensures this scrumptious soup will satisfy any appetite.

Yield: 4 to 5 servings

Ingredients

(See gluten-free adaptations in the Notes section at the bottom of the recipe.)

2 tablespoons extra virgin olive oil
1 large onion, chopped
1/2 large red bell pepper, seeded and chopped
1 (3 inch) jalapeno or serrano pepper, seeded and finely chopped
3 large garlic cloves, pressed or chopped
5 teaspoons ground cumin
1 tablespoon chili powder
2 teaspoons ground coriander
1 teaspoon dried oregano, preferably Mexican
1 pound boneless, skinless chicken breasts, chopped into 1/2-inch pieces
5 cups chicken broth, divided
1 (25 ounce) can hominy, drained and rinsed
1 cup fresh or frozen corn kernels
Kosher salt, to taste

Garnish

1 avocado, peeled, pitted and chopped
Grated Cheddar cheese
Chopped fresh cilantro
Salsa or chopped fresh tomatoes
Lime wedges

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Instructions

In a large stockpot, heat olive oil over medium-low heat. Add the onion, bell pepper, jalapeno pepper and garlic. Stir in the cumin, chili powder, coriander and oregano. Cook, stirring occasionally, until the vegetables are softened, around 5 to 7 minutes.
Stir in the chopped chicken and cook, stirring occasionally, for 4 to 5 minutes. Stir in 4 cups chicken broth and half of the drained hominy. Bring to a boil, reduce heat and simmer, stirring occasionally, for around 20 to 25 minutes.
Place the remaining 1 cup chicken broth and hominy in a blender and purée. Stir into soup along with corn. Bring to a simmer and cook for 4 to 5 minutes. Remove from heat, cover and let sit 5 minutes. Season to taste with kosher salt (shouldn’t need much).
Ladle into bowls and serve with garnishes alongside. Warmed corn tortillas make a nice accompaniment, too.

Notes

Gluten free: use gluten-free broth.

Make ahead: Soup can be made up to 2 days in advance, covered and refrigerated. Add garnish just before serving. Can also be frozen. May need additional broth after freezing.

Author: Lee Clayton Roper
Category: soups, gluten free, dairy free

The post Southwest Chicken Soup with Avocado-Cheese Garnish appeared first on A Well Seasoned Kitchen.

Best Broccoli Soup Recipe – with Potato Croutons

Lee Clayton Roper — Thu, 10 Jan 2019 23:08:38 +0000

This Healthy Broccoli Soup is fresh, flavorful, and surprisingly creamy – without cream. A blend of broccoli, leeks, garlic, and ginger gives it depth, while milk adds just the right amount of richness. And, a splash of soy sauce enhances the flavor without extra salt. It’s easy to make, vegetarian and finished with crispy sweet potato croutons, red onion, and Parmesan for the perfect balance of texture and taste. Easy, satisfying, and anything but ordinary!

A Healthy and Easy Broccoli Soup You’ll Love

Robert and I try to eat healthy when we can, focusing on fresh ingredients, balanced meals, and minimal processed foods. We love meals that feel nourishing and satisfying without being heavy, and this Healthy Broccoli Soup recipe is one I come back to often. It’s packed with vegetables, naturally creamy, and full of fresh, vibrant flavor.

One of my favorite parts of this recipe is the potato croutons. I wanted a garnish that wasn’t the usual bread-based topping—something with crunch, color, and a little natural sweetness. Roasted until golden and crisp, they add the perfect contrast to the silky soup, along with a sprinkle of red onion and Parmesan for even more texture and flavor.

Why This Recipe Works

Naturally creamy without cream – The combination of broccoli, leeks, and milk creates a smooth, luscious texture without the need for heavy cream.
Balanced flavor with a subtle kick – The sweetness of the leeks, the earthiness of the broccoli, and the gentle heat from fresh ginger make each spoonful fresh and flavorful.
A secret umami boost – A splash of soy sauce enhances the soup’s depth without overpowering it and reduces the amount of salt needed.
Easy and wholesome – Readily available ingredients come together in a straightforward recipe that’s both nourishing and satisfying.
Unique, crispy garnish – Instead of traditional croutons, roasted sweet potato cubes add crunch, contrast, and a pop of color.

All About Ginger

New to cooking with ginger? Check out my video and learn how to buy, peel, chop, store, and use fresh ginger!

Broccoli Soup Ingredients

Here’s what you’ll need to create this flavorful, comforting, and healthy broccoli soup, all of which you should be able to find at your local grocery store (quantities are provided in the recipe card below):

A few notes on these ingredients:

Extra virgin olive oil – use to sauté the aromatics (the garlic and leek), allowing them to soften and develop deeper flavor, before adding the other ingredients.
Garlic and leek – aromatics that add flavor and depth.
Fresh ginger – adds warmth and a subtle kick for more complexity.
Fresh broccoli – you can use both the broccoli florets and stalks.
Vegetable broth – I prefer Better Than Bouillon concentrate mixed with water for a rich, well-rounded broth.
Milk – Whole milk or 2% creates a creamy texture with fewer calories and less fat than cream.
Soy sauce – I recommend low-sodium soy sauce, but regular works too. Just be careful when adding additional salt.
Kosher salt and ground black pepper – enhance and balance all the other flavors.
Chopped red onion and grated Parmesan cheese, for garnish – add a pop of color, texture, and a savory finish.

Potato Croutons Ingredients

Here’s what you’ll need to make the crispy potato crouton garnish:

A few notes on these ingredients:

Sweet potato – Can substitute Yukon Gold potatoes for a different flavor and texture.
Extra virgin olive oil – Helps coat the potatoes for roasting, keeping them moist while allowing them to turn golden and crisp.
Kosher salt – Enhances the natural sweetness of the potatoes.
Paprika – Adds a touch of warmth, depth, and vibrant color.

Substitutions and Variations

While Robert and I love this soup as is, it is very flexible and can be modified to suit your tastes or dietary needs. Here are a few suggested substitutions and variations:

For the Broccoli Soup

Dairy-free option – Substitute unsweetened almond milk, oat milk, or coconut milk for regular milk, for a plant-based alternative.
Leek substitute – If leeks aren’t available, use shallots for a similar aromatic base.
Ginger alternative – If you’re not a fan of fresh ginger, try a pinch of ground ginger or omit it for a milder flavor.
Broth options – Use homemade vegetable stock or a good-quality store-bought version. If not vegetarian, chicken broth works well too.
Soy sauce alternative – Tamari is a good gluten-free option, or you can use a splash of Worcestershire sauce for a different depth of flavor.

For the Potato Croutons

Potato choices – Swap sweet potatoes for Yukon Gold or Russet potatoes for a more traditional crouton texture.
Spice variations – Instead of paprika, try smoked paprika, cumin, or chili powder for a bolder flavor.
Extra crispy croutons – Toss the potatoes in a little cornstarch before roasting for an even crunchier texture.

How to Prepare Broccoli Soup with Potato Croutons

Here’s all you have to do to create this homemade broccoli soup, starting with the croutons:

How to Make Potato Croutons

Preheat oven to 425 degrees.
Combine all ingredients.
Place chopped potatoes in a rimmed baking pan. Sprinkle with kosher salt and paprika; drizzle with olive oil. Toss the cubes to coat evenly with the seasonings and oil.
Roast potatoes.
Roast for 10 minutes. Stir; continue roasting until crispy and golden brown, another 12 to 15 minutes.
Remove from oven and set aside.
Remove from oven and set on paper towel to drain and crisp up.

How to Make Broccoli Soup Recipe

Sauté aromatics; add broccoli, ginger, and broth.
In a large pot, heat the olive oil over medium-low heat. Add the garlic and leek and cook, stirring occasionally, until soft – around 8 minutes. Add the ginger, broccoli, and vegetable broth.
Cover and simmer.
Bring to a boil; reduce heat, cover pot, and simmer until both the florets and broccoli stalks are tender when poked with a fork, around 15 minutes. Remove from heat, uncover, and let cool for 2 to 3 minutes.
Purée.
Purée mixture with an immersion blender, or transfer to a blender and purée.
Return to pan.
If using a blender, return purée to saucepan.
Add milk and soy sauce; simmer.
Stir in milk and soy sauce. Season to taste with salt and pepper. Bring to a simmer over medium-low heat for around 5 minutes to heat through and thicken a bit.
Serve with garnishes.
Spoon into bowls and garnish with potato croutons, chopped red onion, and Parmesan cheese.

What Goes With Broccoli Soup

This soup works well as either a starter or a main dish. Here are some great pairing ideas:

For an Elegant Dinner

Serve a balanced menu with complementary flavors, colors, and textures:

Starter: Best Broccoli Soup with Potato Croutons
Main Course: Asian Pork Tenderloin, Twice Baked Potato Casserole, and Spinach Salad with Lemon Pine Nut Dressing
Dessert: Best Pavlova Recipe

For a Casual Meal

Make the Broccoli Soup the star and pair it with a salad and bread for a cozy, satisfying meal. Here are a few options to choose from:

Salads: Apple Walnut Blue Cheese Salad with Mixed Greens or Caesar Salad
Breads: Drop Biscuits, Parmesan Cornbread, or Quick Herb Bread Recipe
Desserts: Lemon Bars, Chewy Chocolate Brownies

FAQs for Homemade Broccoli Soup

How long does Broccoli Soup last in the fridge?

This soup will last up to 4 days when stored in an airtight container in the refrigerator. The potato croutons can be made ahead and stored in an airtight container at room temperature for a day or in the refrigerator for up to 4 days. Reheat in the oven or air fryer to crisp them up before serving.

Can Broccoli Soup be frozen?

Yes, this soup can be frozen, but for the best texture, freeze it before adding the milk. Place the broccoli purée in an airtight container and freeze. It will last for up to 2 months. Thaw overnight in the refrigerator, and then add the milk while reheating to ensure a creamy texture. Unfortunately the potato croutons can’t be frozen.

Can you use broccoli stems in soup?

Yes, you can use both the stalks and the florets. Cut the florets into small pieces and thinly slice the stalks. And, make sure to simmer the broccoli pieces until both the florets and the stalk slices are fork-tender.

More Hot Soup Recipes

Healthy Broccoli Soup with Potato Croutons

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Print Recipe

Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Yield: 4 to 6 servings
Diet: Vegetarian

Ingredients

(See gluten-free adaptations in the Notes section at the bottom of the recipe.)

Potato Croutons

1 large sweet potato (or 2 medium Yukon Golds), peeled and cut into 1/2-inch cubes
Kosher salt
Paprika
1 tablespoon extra virgin olive oil

Healthy Broccoli Soup

2 tablespoons extra virgin olive oil
1 teaspoon chopped garlic
1 medium leek, rinsed and chopped (white and light green parts)
3 to 4 teaspoons grated ginger
1 1/2 pounds fresh broccoli, stalks thinly sliced and florets cut into smaller pieces
2 cups vegetable broth (I prefer Better Than Bouillon concentrate mixed with water)
1 3/4 cups milk, whole or 2%
4 teaspoons soy sauce, preferably low sodium
Kosher salt, to taste
Fresh ground pepper, to taste
Chopped red onion, for garnish
Grated Parmesan cheese, for garnish

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Instructions

Potato Croutons

Preheat oven to 425 degrees.
Place chopped potatoes in a rimmed baking pan. Sprinkle with kosher salt and paprika; drizzle with olive oil. Toss the cubes to coat evenly with the seasonings and oil.
Roast for 10 minutes. Stir; continue roasting until crispy and golden brown, another 12 to 15 minutes.
Remove from oven and set on paper towel to drain and crisp up.?

Healthy Broccoli Soup

In a large saucepan, heat the olive oil over medium-low heat. Add the garlic and leek and cook, stirring occasionally, until soft – around 8 minutes.
Add the ginger, broccoli, and vegetable broth; bring to a boil. Reduce heat and simmer, covered, until the broccoli is tender when poked with a fork, around 15 minutes. Remove from heat, uncover, and let cool for 2 to 3 minutes.
Purée mixture with an immersion blender, or transfer to a blender and purée. If using a blender, return purée to saucepan.
Stir in milk and soy sauce. Season to taste with salt and pepper. Bring to a simmer over medium-low heat for around 5 minutes to heat through and thicken a bit.
Spoon into bowls and garnish with potato croutons, chopped red onion, and Parmesan cheese.

Notes

Make ahead: the soup can be cooked up to 2 days ahead, cooled, covered and refrigerated. Reheat in a saucepan over medium heat.

Gluten free: Use gluten-free olive oil spray, vegetable broth, and tamari soy sauce.

Author: Lee Clayton Roper
Category: Healthy Soups, gluten free
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: – a bowlful
Calories: 206
Sugar: 9.4 g
Sodium: 423 mg
Fat: 6.3 g
Saturated Fat: 0.9 g
Carbohydrates: 32 g
Fiber: 5.1 g
Protein: 8.9 g
Cholesterol: 2 mg

February 22, 2025

The post Best Broccoli Soup Recipe – with Potato Croutons appeared first on A Well Seasoned Kitchen.

Chicken White Bean Chili

Lee Clayton Roper — Fri, 28 Dec 2018 19:10:15 +0000

If you’ve ever craved the heartwarming comfort of a bowl of chili but found yourself short on time, we’ve got the perfect solution. Say hello to White Bean Chicken Chili – a delightful twist on the traditional chili recipe that’s both quick to make and incredibly satisfying. Instead of the lengthy simmering process associated with classic chili, this lighter version comes together effortlessly in just 30 minutes. By swapping out ground beef and kidney beans for tender chicken and creamy white beans, we’ve created a dish that’s not only delicious but also perfect for those busy weeknight dinners.

(Photo by Laurie Smith)

White Bean Chili is Light and Easy To Make!

Traditional chili dishes can often take several hours to make. This lighter version takes no time at all and uses chicken and white beans instead of ground beef and kidney beans.

For our White Bean and Chicken Chili, simply sauté chicken in a few tablespoons of oil, add all remaining ingredients and simmer for 30 minutes. That’s it! And, as someone who doesn’t love chopping, I love the fact that you only need to chop three ingredients – the chicken, onion and cilantro. So easy, yet so impressive, and full of flavor.

White Bean Chili Recipe Ingredients

Here’s what you’ll need to make this amazing chicken chili:

Boneless, skinless chicken thighs (or breasts).
I prefer that richer, more intense flavor of chicken thighs in this chili. Plus the meat is naturally more tender than breast meat, and therefore less likely to become tough or chewy. If you really prefer breast meat, it will also work in this dish.
Ground white pepper.
White pepper is milder, more subtle flavor than black pepper, which counterbalances the spicy chiles and jalapeño juice.
Garlic powder.
I love the way the garlic flavor permeates through the soup using garlic powder.
Vegetable oil.
Can also use any other neutral oil.
Small yellow onion.
Can substitute onion powder or onion granules, but I think this chili tastes best with fresh onion.
Canned Great Northern or cannellini beans.
Either type of white bean works well in this recipe.
Chicken broth or stock.
Either will work in this chili.
Chopped green chiles.
Canned saves time, but you can roast your own, too.
Jalapeño pepper juice.
From a jar of pickled jalapeño peppers.
Fresh cilantro.
If you or anyone in your family has that gene that makes cilantro taste like soap (yes it is genetic!), then substitute fresh Italian (flat leaf) parsley.
Kosher salt.
Can use regular table salt as well.

Quick Tip

Rinse your white beans. The cloudy liquid packed with the beans is full of sodium and starch, and can sometimes take on a tinny flavor from the can. So, for the best texture and flavor, place beans in a colander and rinse under cold running water before adding to the chili.

How to Make Chicken White Bean Chili

There’s only 3 steps to making – and serving – this crowd-pleasing chicken chili:

Prep chicken.
Cut chicken into small pieces (bite-sized) and season with white pepper and garlic powder.
Sauté chicken.
Heat oil in a stockpot over medium heat. Add chicken and sauté for three minutes.
Add remaining ingredients; simmer.
Add remaining chili ingredients through the salt to the pot and bring to a boil. Reduce heat and simmer for 30 minutes.

Tips for Making Chicken White Bean Chili

Here are a few of my tips for making this chili:

Cut chicken when it’s cold, or even partially frozen. I find that chicken meat, dark or light, cuts easier when it’s firmer. Since most of the time I’m thawing frozen chicken, I cut it up before it’s completely thawed.
Rinse your white beans. The cloudy liquid packed with the beans is full of sodium and starch, and can sometimes take on a tinny flavor from the can. So, for the best texture and flavor, place the beans in a colander and rinse under cold running water before adding to the chili.
Can I make chicken and white bean chili in a Crockpot?
Yes, you can make this chili in a Crockpot or Instant Pot. In a Crockpot, cook on low for 6 hours or on high for 4. In an Instant Pot, precook chicken on Sauté setting, then add rest of ingredients and cook on Slow Cook setting, Medium heat, for 4 to 6 hours.

Serving this Recipe for White Chicken Chili

To serve, ladle chili into individual bowls and garnish with a spoonful of sour cream, a sprinkling of grated cheese, chopped cilantro, and a slice of pickled jalapeño pepper (if desired). I like to add Easy Spinach Salad and some Parmesan-Buttermilk Cornbread on the side to complete the meal. Warmed flour tortillas also make a nice accompaniment.

Storage

Place any leftover chili in a well sealed container and refrigerate. Once cold, it can be placed in the freezer for up to 2 months. Thaw overnight in the refrigerator, then rewarm in a saucepan over medium-low heat.

(Photo by Laurie Smith)

White Bean Chicken Chili Recipe FAQs

What are white chili beans called?

White chili beans are basically the same as Great Northern beans. The latter is slightly larger; the flavor and texture are equivalent.

How hot is white chili?

White chili is as hot as you make it! The more green chiles or jalapeño peppers you add, the hotter it will be.

How is white chili different?

White chili is made with white beans, chicken and usually green chiles. Regular (or red) chili is typically prepared with darker colored (red kidney or black) beans, usually beef, and tomatoes (or tomato sauce) flavored with red chili powder.

More Soup Recipes You’ll Enjoy

White Bean Chicken Chili

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Print Recipe

White Bean and Chicken Chili is a fast alternative to traditional chilis – and is lower in calories and fat, too!

Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 minutes
Yield: 6 to 8 servings

Ingredients

Chili

3 pounds boneless, skinless chicken thighs (can also use boneless, skinless breasts)
1 1/2 teaspoons ground white pepper
1 teaspoon garlic powder
3 tablespoons vegetable oil
1 small onion, chopped
2 cans (15 ounce) Great Northern beans (can also use cannellini beans), drained and rinsed
28 ounces chicken broth or stock
2 cans (4.5 ounce) chopped green chilies (can also use 9 ounces fresh, roasted)
1 can (10.75 ounce) cream of chicken soup, preferably organic
3 tablespoons jalapeno pepper juice (from a jar of pickled jalapeno peppers)
2 tablespoons chopped fresh cilantro
1 teaspoon salt

Garnish

1 cup sour cream
1 1/2 cups grated mozzarella cheese (about 6 ounces)
1/2 cup chopped fresh cilantro
Slices of pickled jalapeno peppers (optional)

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Instructions

Cut chicken into small pieces and season with white pepper and garlic powder.
Heat oil in a stockpot over medium heat. Add chicken and sauté for three minutes.
Add remaining chili ingredients through the salt to the pot and bring to a boil. Reduce heat and simmer for 30 minutes.
To serve, ladle chili into individual bowls and garnish with a spoonful of sour cream, a sprinkling of grated cheese, chopped cilantro, and a slice of pickled jalapeño pepper (if desired). I like to add Easy Spinach Salad and some Parmesan-Buttermilk Cornbread on the side to complete the meal. Warmed flour tortillas also make a nice accompaniment.

Notes

Make ahead: Chili can be made up to 24 hours in advance, cooled to room temperature, covered and refrigerated. Reheat over medium heat.

Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
Category: Soups, Poultry, easy main dishes
Method: Cooktop
Cuisine: Southwestern

Nutrition

Serving Size: 1 bowl (includes garnishes; assumes chicken breasts used)
Calories: 615
Sugar: 3.7 g
Sodium: 1373.1 mg
Fat: 15.7 g
Saturated Fat: 8.2 g
Carbohydrates: 41.1 g
Fiber: 10.2 g
Protein: 76.3 g
Cholesterol: 176.8 mg

The post Chicken White Bean Chili appeared first on A Well Seasoned Kitchen.