Why you’ll love this chili

• Easy. Only 5 ingredients and 20 minutes are necessary to make this recipe!
• Versatile. This is a very basic chili, but mix-in up by using different meat, beans, adding spices, veggies, or even bacon. 
• Kid friendly. My kids absolutely devour this when it’s loaded up with cheese. 
• Meal prep-able. Make a double batch and freeze some for a rainy day. 

Ingredients

This humble chili recipe is made with 5 ingredients, but feel free to play around with additional spices and ingredients (onion, garlic, bacon, etc.) if you want to kick it up a notch!

• Ground Beef – use whatever ground beef you have on hand. If it’s higher in fat content, that’s ok, the additional grease will get drained off. 
• Beans – I like pinto beans for flavor and texture, but feel free to use any bean you have on hand like kidney beans, black beans, etc. 
• Condensed Tomato Soup – an easy way to create a chili base! This adds a nice, concentrated tomato flavor.
• Brown Sugar – balances out the acidic tomatoes with a rich, molasses sweet flavor. Use more or less depending on how sweet you like your chili. 
• Chili Powder – made up of sweet paprika, garlic powder, cayenne pepper, onion powder, oregano, and cumin; chili powder really gives that smoky, sweet, and spicy flavor we all know and love.
• Salt – balances out the sweetness from the brown sugar and enhances the acidic tomato and rich ground beef. 

How to make

All made in one bowl and no chopping required, this beef chili recipe really could not be easier.

1. Cook and crumble the ground beef in a large stockpot, then drain off the fat.
2. Stir in beans, soup, water, brown sugar, chili powder, and salt, simmer until hot and thickened, then serve with your favorite toppings!

How long does it take to cook?

This chili takes 15 minutes to cook on the stovetop. With about 5 minutes of prep, this easy chili recipe takes just 20 minutes to make from start to finish.

So quick, so easy, and so yummy!

What do you top chili with?

Toppings take your chili from great to amazing! Here are some of my favorites:

• Something Cheesy. I love shredded sharp cheddar for flavor and creaminess, but any cheese will do . . . pepperjack anyone?
• Something Creamy. Sour cream or greek yogurt cut the richness of the chili with a creamy tang!
• Something Salty and Crunchy. Tortilla chips, fritos, or crackers will add a salty flavor and crunchy texture!
• Something fresh. Jalapeño slices, cilantro, avocado, or black olives balance out the rich chili with fresh flavors! 

How to season chili

This particular recipe uses salt and chili powder for seasoning, but if you’d like to amp it up a bit, try adding in additional flavors and spices such as liquid smoke, worcestershire sauce, pepper, ground cumin, smoked paprika, and/or red pepper flakes!

How do you thicken homemade chili?

If your chili is thinner than you’d like, try simmering the chili a bit longer (uncovered). If it still isn’t thick enough, try whisking in a cornstarch or flour slurry. You could also bulk it up with more (drained) beans.

How do you thin homemade chili?

If your chili ends up thicker than you like, try stirring in broth or water. Add small amounts at a time so it doesn’t become too thin. Taste and re-season, as necessary.

Variations

• Spice it up. Try adding green chiles, diced jalapeño, a little hot sauce, a sprinkle of red pepper flakes, or cayenne pepper.
• Use a different meat. Try it with ground chicken or turkey instead. Check out this turkey and vegetable chili recipe! You could even throw in some bacon.
• Make it vegetarian or vegan. Check out my crockpot vegetarian chili recipe or my instant pot vegetarian chili.
• Make it Tex-Mex. Swap the pinto beans for black beans and toss in a little bit of taco seasoning.
• Add more veggies. Try it with zucchini, bell pepper, corn, carrots, onions, or even sweet potato!

What to serve with chili?

Chili is packed with delicious and filling ingredients but I LOVE to serve it up with some yummy sides as well:

• Cornbread
• Beer Bread
• Pretzel Bites
• Pear, Blue Cheese, Candied Pecan Salad

How to store

Leftovers can be stored in an airtight container in the fridge for 4-5 days or in the freezer for up to 3 months.

To reheat, thaw in the fridge, if frozen, then heat on the stovetop or in the microwave until warm.

– Jennifer

Print

Easy Beef Chili Recipe

This Easy Chili is cozy, hearty, and guaranteed to hit the spot every time. Only 5 ingredients and 20 minutes stand between you and a bowl!

Course Dinner, Soup

Cuisine American

Keyword 20 minute dinner recipe, 5 ingredient beef dinner, comfort food, ground beef, quick chili recipe

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4 people

Calories 342kcal

Author Jennifer Debth

Equipment

• Stockpot

Ingredients

Easy Beef Chili

• 1 pound lean ground beef
• 1 (15 oz) can beans drained and rinsed - I actually used romano beans but you could also use kidney beans or pinto beans
• 1 (10 oz) can condensed tomato soup + 1 can worth of water
• 1/4 cup brown sugar packed (more to less to taste)
• 1 teaspoon chili powder more to taste
• 1 teaspoon salt more or less, to taste

Toppings, etc

• Shredded cheese
• Sour cream
• Veggies: cilantro, jalapenos, green onions, etc.
• Crackers
• Chips
• Cornbread

US Customary - Metric

Instructions

• Cook beef, breaking it up as you go, over medium heat in a large stockpot, then drain the grease.
• To the drained beef, add in beans, condensed soup, 1 soup can's worth of water, brown sugar, chili powder, and salt.
• Stir to combine, bring to a simmer, then simmer for 3-5 minutes, or until hot and slightly thickened.
• Taste and re-season, then serve with toppings and sides of choice!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Notes

This could easily be doubled, tripled, etc to feed a larger crowd!

Nutrition

Serving: 1scoop | Calories: 342kcal | Carbohydrates: 40g | Protein: 31g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 1208mg | Potassium: 1095mg | Fiber: 7g | Sugar: 21g | Vitamin A: 425IU | Vitamin C: 10mg | Calcium: 62mg | Iron: 4.6mg

The post Easy Chili Recipe appeared first on Show Me the Yummy.

When I think of cool weather, I think of fuzzy socks, furry blankets, and soup. There’s really nothing better than coming home on a chilly day to a steaming hot bowl of soup. When I developed this recipe, I wanted to come up with the PERFECT cold day soup. I was completely blown away by just how good this roasted tomato soup turned out to be. So long canned tomato soup! See you never!

Ingredients

You only need nine ingredients for this roasted tomato soup recipe. It’s pretty amazing how so few ingredients can taste so darn good!

• Canned Tomatoes – the base for the soup. I use both the tomatoes and the drained tomato juice from the can so make sure you save the juice! Fresh tomatoes may also be used. 
• Yellow Onion – gives the soup a subtle sweetness. White onion, red onion, or even shallots may be used as well. 
• Garlic – provides a nutty, garlic flavor.
• Olive Oil – used to roast the tomatoes, onion, and garlic.
• Brown Sugar – adds a little bit of sweetness and cuts the acidity of the tomatoes.
• Butter –  makes the soup creamier. If vegan, sub with a plant based vareity.
• Dried Basil – adds a nice herbaceous flavor to the soup. I use this over fresh basil, because I always have it on hand and I prefer the stronger flavor and more subtle texture.
• Bay Leaf – used to add extra flavor. Bay leaves should not be eaten so make sure you remove the leaf before blending the soup!
• Vegetable Broth – use your choice of broth (chicken broth will work just fine.) I stuck with vegetable broth to keep the soup vegetarian/vegan!
• Heavy Cream (optional) – makes the soup even creamier.
• Sour Cream (optional) – adds a bit of tangy creaminess.

How to make roasted tomato soup

This soup is super easy to make and so darn good!

1. Drain tomatoes.
2. Roast the drained tomatoes, onion, garlic, olive oil, brown sugar, and salt on a baking sheet lined with a silicone baking mat.
3. Once roasted, pour veggies, butter, dried basil, bay leaf, tomato juice, and broth into a large stockpot. Simmer then remove bay leaf.
4. Transfer mixture to a blender and blend until smooth.
5. Serve and enjoy with a grilled cheese sandwich!

Just four simple steps and you’ve got the creamiest, coziest, yummiest bowl of soup of all time!

How to make roasted tomato soup vegan

This roasted tomato soup recipe is naturally vegetarian, assuming you use vegetable stock rather than chicken broth, and can easily be made vegan as well! Simply sub vegan butter for butter and leave out the optional heavy cream and sour cream add-ins!

What to serve with roasted tomato soup

My personal favorite thing to serve with this soup is a classic grilled cheese (hello wonder bread and american cheese slices).

• Air Fryer Grilled Cheese
• Caprese Grilled Cheese Sandwich Recipe
• Pear, Blue Cheese, Candied Pecan Salad
• Air Fryer Mozzarella Sticks Recipe
• Quiche Recipe
• Mac and Cheese
• Garlic Bread Recipe
• Homemade Croutons
• Rhodes Rolls

How to store

This soup can be stored in an airtight container in the fridge for 4-5 days or in the freezer for up to 3 months!

To reheat, simply pop in the microwave or in a pot on the stove until warm!

– Jennifer

Print

Roasted Tomato Soup

This Roasted Tomato Soup is pure comfort in a bowl! Loaded with good for you ingredients, this soup is so nutritious and delicious, you'll never think about canned soup again! 

Course Soup

Cuisine American

Keyword creamy, roasted veggies, winter

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Servings 4 people

Calories 178kcal

Author Jennifer Debth

Equipment

• Vitamix
• Baking Sheet
• Silicone Mats

Ingredients

• 1 (28 oz) can whole peeled tomatoes drained - save the juice!
• 1 yellow onion sliced
• 4-6 cloves garlic peeled, but kept whole
• 2 tablespoons olive oil
• 1 tablespoon brown sugar
• 2 tablespoons butter omit or sub with vegan butter if vegan
• 1/2 tablespoon dried basil
• 1 bay leaf
• 1 1/2 cup vegetable broth
• heavy cream optional for topping
• Sour cream optional for topping

US Customary - Metric

Instructions

• Preheat oven to 375 degrees F and line a rimmed baking sheet with a silicone baking mat. 
• Place the drained tomatoes onto the prepared baking sheet with the onion, garlic, olive oil, brown sugar, and salt. 
• Toss together to combine.
• Bake in the preheated oven for 30 mins, stirring half way through.
• Pour the roasted vegetables, butter, dried basil, bay leaf, reserved tomato juices, and broth into a medium sized sauce pan.
• Bring to boil over medium high heat. Then reduce heat and let simmer for 5 minutes.
• Remove bay leaf.
• Blend in high powered blender until smooth.
• Serve with optional ad-ins and a grilled cheese sandwich!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Video

Notes

Vegan? Sub butter for vegan butter and leave out the optional ad-ins.

A reader had success using an immersion blender right in their soup pot! So feel free to try that out instead of using a blender if you like 🙂

Nutrition

Calories: 178kcal | Carbohydrates: 16g | Protein: 2g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 689mg | Potassium: 438mg | Fiber: 3g | Sugar: 10g | Vitamin A: 595IU | Vitamin C: 21mg | Calcium: 84mg | Iron: 2mg

The post Roasted Tomato Soup appeared first on Show Me the Yummy.

Alphabet soup brings me back to my childhood. Who’s with me? This homemade version is about 1,000,000 times better than the canned variety, but have no fear, because it’s *almost* as easy as cracking open a can of soup. 😉

Ingredients

This hearty, yet healthy soup is absolutely PACKED with good for you veggies and spices.

• Ground Beef – use 80/20 so the meat is tender but not overly greasy.
• Yellow Onion, Carrot, and Celery – the classic “mirepoix” veggie trio used in soup to add flavor, color, nutrients, and texture.
• Garlic – adds a subtle nutty kick of flavor.
• Italian Seasoning, Salt, and Pepper – a simple blend of seasonings that adds so much sweet, earthy flavor.
• Beef Broth and Tomato Juice – a flavorful and slightly sweet base.
• Russet Potato – a great way to bulk up any soup! Peeled and cubed for a yummy fluffy texture.
• Green Beans and Corn – use frozen green beans and corn for easy prep and perfectly tender textures.
• Alphabet Pasta – no need to cook first since the pasta cooks directly in the soup!
• Parmesan Cheese – melted into the soup for a much needed sharp, nutty, salty flavor.
• Sour Cream and Monterey-Jack Cheese – highly recommended for serving!

How to make

This alphabet soup recipe might not be quite as quick as the canned variety but it’s SO MUCH healthier and still only takes 20 minutes to prep!

1. Heat a large stockpot over medium heat then add in beef, onion, carrot, celery, garlic, Italian seasoning, salt, and pepper. Cook until the beef is no longer pink and the carrots are tender.
2. Stir in broth, tomato juice, and potato then bring to a simmer, cover, lower the heat to keep it at a simmer and simmer for 8 minutes.
3. Add in frozen green beans, corn, and pasta then raise the heat and bring the soup to a boil until the pasta is cooked to your liking.
4. Stir in parmesan then serve and enjoy!

Where can you buy alphabet pasta?

Alphabet shaped pasta can be found in a lot of major grocery stores, but I find it easiest to order it in bulk from Amazon!

Tips

Here are a few ways to keep this soup quick, easy, and delicious!

• Use a lean-ish ground beef. Use 80/20 lean ground beef which is tender but not too greasy. If you use a fattier beef you will probably want to drain any excess grease after you cook it.
• Use frozen veggies. You can use fresh green beans and corn or even canned varieties, but I prefer to use frozen since there’s no prep involved AND they still taste fresh.
• Season to taste. I started with 1 teaspoon of salt but then ended up adding quite a bit more. Make sure you taste and re-season so the soup is just right for you!

Variations

I love this alphabet soup as is but it’s also super customizable if you want to switch things up.

• Add more veggies. Pretty much anything goes! Try sweet potato, bell peppers, peas, spinach, zucchini, mushrooms, etc. Keep in mind the firmer veggies need to be added first while the softer veggies can be added later.
• Use another protein. If ground beef isn’t your thing, use tofu, chickpeas, shredded chicken, Italian sausage, or ground turkey.
• Use other pasta. Any small pasta shape will work.
• Spice it up. If you prefer a kick of heat, try sprinkling in red pepper flakes or cayenne pepper.

What to serve with alphabet soup

Serve alphabet soup with a sprinkle of parmesan, a handful of monterey-jack, and a dollop of sour cream. Since this soup is already loaded with protein, carbs, and veggies, it’s a pretty balanced meal on its own but I do love to bulk it up with some bread and/or a salad.

• Garlic Bread
• Grilled Cheese
• Cornbread
• Pear, Blue Cheese, Candied Pecan Salad
• Fruit Salad

How to store

Leftovers will last in an airtight container in the fridge for 4-5 days or in the freezer for 3-4 months.

To reheat, thaw in the fridge if frozen then microwave or warm on the stove until heated through. Thin with broth, as necessary, if the pasta soaks up too much liquid.

– Jennifer

Print

Alphabet Soup

This Alphabet Soup is a homemade version of the classic canned soup! This hearty and healthy one-pot dinner is packed with beef, veggies, pasta, cheese, and more!

Course Dinner, Lunch

Cuisine American

Keyword alphabet pasta, healthy, One Pot

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 12 people

Calories 286kcal

Author Jennifer Debth

Equipment

• Stockpot

Ingredients

• 1 pound ground beef I used 80/20
• 1 yellow onion diced
• 2 large carrots diced
• 2 stalks celery diced
• 1 tablespoon minced garlic
• 1 tablespoon Italian seasoning
• 1 teaspoon salt plus more to taste (I used way more)
• 1/2 teaspoon pepper
• 2 (32 oz) boxes beef broth plus more for thinning, if necessary
• 1 (46 oz) bottle tomato juice
• 1 (10 oz) russet potato peeled and cubed into 1/2 - 1 inch chunks
• 1 (12 oz) bag frozen green beans keep frozen
• 1 cup frozen corn keep frozen
• 1 (12 oz) box uncooked alphabet pasta
• 1 cup finely grated parmesan cheese plus more for serving
• Sour cream for serving, if desired
• Shredded monterey-jack cheese for serving, if desired

US Customary - Metric

Instructions

• Heat a large stockpot over medium heat.
• Once hot, add in beef, onion, carrots, celery, garlic, Italian seasoning, salt, and pepper.
• Cook, breaking up the meat as you go, until the beef is no longer pink and the carrots are tender.
• Stir in the broth, tomato juice, and potato.
• Bring to a simmer, cover, and simmer for 8 minutes - you’ll likely need to lower your heat to keep at a simmer.
• Add in frozen green beans, corn, and pasta.
• Raise heat back to medium/medium-high and bring the soup to a boil.
• Boil according to pasta box directions (mine said boil for 7-9 minutes), stirring regularly to prevent burning.
• Test to make sure the potatoes are fork tender and the pasta is cooked to your liking, then remove from heat.
• Stir in parmesan cheese, then taste and re-season, if necessary.
• Serve with optional toppings and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Video

Nutrition

Serving: 1person | Calories: 286kcal | Carbohydrates: 38g | Protein: 19g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 945mg | Potassium: 800mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2793IU | Vitamin C: 27mg | Calcium: 160mg | Iron: 3mg

The post Alphabet Soup appeared first on Show Me the Yummy.

This chicken gnocchi soup is a hug in a bowl! It’s creamy and comforting, absolutely jam-packed with nutrients, and tastes like everyone’s favorite soup from Olive Garden! Win. Win. WIN!

Ingredients

• Bacon – use thick-cut bacon, because it’s easier to slice before cooking than “regular”. Bacon adds a great smoky flavor and crispy, yet chewy texture. Replace the bacon with 1/4-1/2 cup extra virgin olive oil or unsalted butter if you’d like to keep this free from pork.
• Onion, Carrots, and Celery – a “mirepoix” is a common base for soups to provide flavor and texture. Any variety of onion (white, red, yellow or shallots) may be used.
• Garlic – adds a nutty flavor. Use fresh cloves or even pre-minced jarred garlic. If using fresh, I love my garlic press to mince the garlic.
• Spices: Italian Seasoning, Salt, and Pepper – this simple seasoning blend adds the perfect amount of flavor without overpowering the other ingredients. Want a kick? Throw in some red pepper flakes.
• Chicken Broth – the base for our soup to create a broth that’s thick, but not too thick. Vegetable broth may be used as a substitute. Water may also be used, but the broth won’t be as flavorful and you’ll definitely need to add additional seasonings.
• Half and Half – a dairy product that’s half cream half milk. If half and half isn’t available — make your own! Use 1 cup cream and 1 cup milk of choice to replace the pint called for in the original recipe.
• Gnocchi – an Italian “dumpling” made with flour, egg, salt, and potato. Store-bought or homemade will work and if you’d like to make this dish gluten free, use or make a gluten-free variety! Frozen gnocchi will also work.
• Chicken – use store-bought rotisserie chicken for easy prep! Any leftover, cooked chicken will work; you’ll need about 1 pound (about 4 cups cubed or shredded).
• Spinach – chopped into bite sized pieces for the best texture! Chopping is optional, but I personally find uncut spinach in soups to have a really stringy texture. Spinach adds a ton of nutrients without really impacting the flavor which is great! Kale may be used if you enjoy kale.
• Cream Cheese – adds a rich, tangy flavor and creamy texture. Be sure to cube and bring the cream cheese to room temperature so it melts quickly and evenly into the soup.
• Cheese: Parmesan, Romano, and Asiago – aka the “salad blend” by Belgioioso. Feel free to use any combination of those cheeses if you can’t find the salad blend. These cheeses add a nutty, sharp, salty flavor to the soup which is absolutely delicious!

How to make

1. Cook bacon in a large stockpot, remove, then sauté onion, carrots, celery, garlic, Italian seasoning, salt and pepper until the vegetables have softened.
2. Stir in chicken broth and half-and-half, then bring to a simmer.
3. Add in gnocchi, chicken, spinach, and cream cheese, then simmer according to gnocchi box directions until the gnocchi is cooked.
4. Stir in the cheese blend and crispy bacon, then taste and re-season, if necessary.

Should i use homemade or store-bought gnocchi?

Homemade or store-bought, fresh or frozen gnocchi may be used in this soup recipe… the choice is yours! I use “regular” store-bought for ease. Regardless of what you use, be sure to cook in the soup broth according to recipe or box directions.

Should i cook gnocchi before adding to soup?

No. The gnocchi should be stirred in uncooked; it cooks in the broth and soaks up all those delicious flavors! Again, be sure to follow the simmer directions that will be found on the back of the box.

Can i make this in the slow cooker?

This one-pot wonder is quick, but if you’d like a throw and go recipe to make before work, then make it in the crockpot instead!

1. Place diced bacon into a large skillet, then cook, stirring regularly, over medium heat until the bacon is crispy. Remove and set aside.
2. Grease a 6 quart crockpot with cooking spray, stir in the veggies, spices, chicken broth, and half-and-half, then cover and cook on HIGH for 4 hours or LOW for 8 hours.
3. Uncover, stir in the gnocchi, chicken, spinach, cream cheese, and cheese blend, then cover and cook on HIGH for 15-45 minutes or until the gnocchi is cooked to your liking (time varies on gnocchi used).
4. Stir in the crispy bacon, taste and re-season, if necessary, then serve and enjoy!

Variations

• Omit the bacon. Use 1/4-1/2 cup unsalted butter or extra virgin olive oil instead.
• Use raw chicken. Use 1 pound boneless, skinless chicken breasts or thighs to replace the cooked chicken. Once the broth and half-and-half are simmering, add in the raw meat, cover, and simmer until cooked through, about 10-15 minutes. Continue with recipe as directed.
• Swap out the gnocchi. Use your favorite pasta instead!
• Try another protein. Try Italian sausage (links or crumbled).
• Make it dairy free. Use dairy-free creamer to replace the half-and-half, vegan cream cheese for the regular cream cheese, and omit the parmesan.
• Make it gluten-free. Use your favorite gluten free gnocchi!

What to serve with chicken gnocchi soup

This soup needs bread for dunking and a side salad to keep things fresh!

• Beer Bread
• Garlic Bread
• Rhodes Rolls
• Air Fryer Biscuits
• Leafy Green Salad with any of these Salad Dressings!

How to store

Leftovers will last in an airtight container in the fridge for 3-4 days. I don’t recommend freezing the soup, because the texture of the gnocchi may be affected.

– Jennifer

Print

Chicken Gnocchi Soup

This Chicken Gnocchi Soup is restaurant quality, but SO easy to make! It's ultra creamy, packed with bacon and vegetables, and ready in under an hour. 

Course Main Dish, Soup

Cuisine American, Italian

Keyword creamy chicken soup, gnocchi soup, one pot soup, rotisserie chicken

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 8 people

Calories 570kcal

Author Jennifer Debth

Equipment

• Stockpot
• Tupperware

Ingredients

• 6 slices thick-cut bacon roughly chopped
• 1 yellow onion diced
• 2 carrots diced
• 2 ribs celery diced
• 1 tablespoon minced garlic
• 1 1/2 tablespoons Italian seasoning
• 1 teaspoon salt plus more to taste
• 1/2 teaspoon pepper
• 1 (32 oz) carton chicken broth
• 2 pints half and half room temperature
• 1 (16 oz) box gnocchi store-bought or homemade, fresh or frozen
• 1 pound cooked and cubed chicken about 4 cups cubed (I used 1 store-bought rotisserie chicken)
• 1 (5 oz) bag spinach roughly chopped
• 1 (8 oz) block cream cheese cubed and softened to room temperature
• 1/2 cup finely grated parmesan, romano, and asiago cheese blend

US Customary - Metric

Instructions

• Heat a large stockpot over medium heat, add in bacon, then cook until crispy.
• Reserve grease, but remove bacon, set aside and crumble.
• To the hot grease, add onion, carrots, celery, garlic, Italian seasoning, salt and pepper.
• Saute for 10 minutes, or until the carrots have softened, stirring regularly.
• Stir in chicken broth, scraping up any brown bits from the bottom, then stir in half-and-half and bring to a simmer.
• Stir in gnocchi, chicken, spinach, and cream cheese, then simmer according to gnocchi box directions until the gnocchi is cooked.
• Remove from the heat, stir in the cheese blend and crispy bacon, then taste and re-season, if necessary.
• Serve and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1scoop | Calories: 570kcal | Carbohydrates: 33g | Protein: 20g | Fat: 41g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 1396mg | Potassium: 536mg | Fiber: 3g | Sugar: 8g | Vitamin A: 5170IU | Vitamin C: 9mg | Calcium: 296mg | Iron: 4mg

The post Chicken Gnocchi Soup appeared first on Show Me the Yummy.

What is white chili made of?

White chicken chili is made with bacon, veggies, chicken, spices: salt, pepper, cumin, chili powder, and cayenne, cream cheese, sour cream, and two types of beans: cannellini and great northern.

Substitutions

• Omit the bacon. Not a fan of bacon? Simply replace with 1/4 cup unsalted butter or extra virgin olive oil.
• Switch up the veggies. Yellow onion and green bell pepper are called for in the original recipe. Use whatever onion you have on hand (red, white, shallots) and use any color bell pepper you’d like (yellow, orange, red).
• Make it spicy. Swap the green chiles for jalapenos and throw in extra cayenne pepper!
• Use rotisserie or leftover cooked chicken. Boneless, skinless chicken thighs are cooked in the broth, but if you’d prefer to use already cooked chicken, that’s fine!
• Try different spices. Omit the original spices listed and use store-bought taco seasoning for a shortcut!
• Switch up the beans. Use pinto beans, black beans, red kidney beans, etc. Whatever you use, be sure to use 2 (15 oz) cans that have been thoroughly drained and rinsed.

How to make

1. Cook bacon until crispy in a large stockpotkpot, then remove and set aside, but reserve the grease.
2. Add in onion, bell pepper, and garlic and cook until are tender.
3. Stir in corn juice, broth, tomatoes, green chiles, chicken thighs, cumin, chili powder, salt, pepper, and cayenne, then bring to a simmer.
4. Cover and continue simmering until the chicken has cooked.
5. Remove the chicken to shred or cube, then stir back into the pot along with the cream cheese, sour cream, corn, cannellini beans, great northern beans, and crispy bacon.
6. Taste and re-season, if necessary, and enjoy with your favorite chili toppings!

How to thicken

If made as directed, this chili should be plenty thick. If you’d like an even thicker consistency, try the following:

• Simmer uncovered. Stirring in the beans, corn, and cream cheese should thicken your chili plenty, but if it’s not thick enough, try simmering the chili, uncovered for 10 minutes.
• Add more beans. Throw in an extra can of (drained) beans to help thicken.
• Make a slurry. If it’s still not thick enough, whisk together 1 tablespoon cornstarch and 1 tablespoon cold water, slowly stir into the chili, then let simmer for an additional 10 minutes.
• Scoop with a slotted spoon. When serving, drain off excess liquid by using a slotted spoon to place the chili into bowls.

Can i make this in the crockpot?

Yes. To make white chicken chili in the crockpot:

1. Place diced bacon into a large skillet, then cook, stirring regularly, over medium heat until the bacon is crispy.
2. Remove and set aside, but reserve the grease.
3. To the hot grease, add in the onion, bell pepper, and garlic, and cook, stirring regularly, until the onions and peppers are tender, about 5-10 minutes. Set aside.
4. Grease a 6 quart crockpot with cooking spray, then stir in the cooked veggies, reserved corn juice from the can, chicken broth, tomatoes, green chiles, chicken thighs, cumin, chili powder, salt, pepper, and cayenne.
5. Cover and cook on LOW for 8 hours or HIGH for 4 hours.
6. Remove the chicken to shred or cube, then stir back into the crockpot along with the cream cheese, sour cream, corn, cannellini beans, great northern beans, and crispy bacon.
7. Stir until the cream cheese has fully incorporated, then taste and re-season, if necessary, and enjoy with your favorite chili toppings!

Can i make this in the instant pot?

Yes! To make chili in the instant pot, check out my Instant Pot Chicken Chili recipe.

Best toppings for chicken chili

I love serving chili with something tangy, something crunchy, something spicy, and something fresh!

• Chips: tortilla chips or Fritos
• Cheese: shredded monterey-jack, cheddar, pepper-jack, or crumbled feta
• Veggies: avocado, jalapeno, red onion
• Sour cream
• Lime juice
• Cilantro
• Crackers

What to serve with white chicken chili

A bowl of chili just isn’t the same without a warm piece of cornbread and fresh side salad!

• Cornbread
• Garlic Bread
• Pear, Blue Cheese, Candied Pecan Salad

How to store

Leftover chili will keep in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.

To reheat, thaw in the fridge, if frozen, then warm in the microwave or on the stove until heated through.

– Jennifer

Print

White Chicken Chili

This White Chicken Chili is creamy, hearty, and so flavorful! This one-pot wonder is loaded with bacon, beans, and spices and makes the perfect cozy dinner for chilly nights.

Course Main Dish, Soup

Cuisine American

Keyword chicken chili, chili with beans, creamy chili, easy chicken recipe, easy chili recipe, stovetop chili

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 8 people

Calories 619kcal

Author Jennifer Debth

Equipment

• Stockpot
• Tupperware

Ingredients

• 8 slices thick-cut bacon roughly chopped
• 1 yellow onion diced
• 1 green bell pepper diced
• 1 tablespoon minced garlic
• 1 cup chicken broth
• 1 (10 oz) can Rotel Diced Tomatoes with Green Chilies
• 2 (4 oz) cans diced green chiles
• 2 pounds boneless, skinless chicken thighs or breasts
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 teaspoon salt plus more to taste (I used 2 teaspoons)
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne
• 1 (8 oz) block cream cheese softened to room temperature and cubed
• 1 (8 oz) container sour cream room temperature
• 1 (15 oz) can corn drained but reserve juice
• 1 (15 oz) can cannellini beans drained and rinsed
• 1 (15 oz) can great northern beans drained and rinsed
• Toppings of choice: cheese, chips, crackers, cornbread, avocado, lime juice, sour cream, etc.

US Customary - Metric

Instructions

• Place diced bacon into a large stockpot, then cook, stirring regularly, over medium heat until the bacon is crispy.
• Remove and set aside, but reserve the grease.
• To the hot grease, add in the onion, bell pepper, and garlic, and cook, stirring regularly, until the onions and peppers are tender, about 5-10 minutes.
• Stir in the reserved corn juice from the can, chicken broth, tomatoes, green chiles, chicken thighs, cumin, chili powder, salt, pepper, and cayenne, then bring to a simmer, stirring occasionally.
• Once simmering, reduce heat to low, cover, and simmer for 10 minutes or until the chicken has cooked through.
• Uncover, remove the chicken to shred or cube, then stir back into the pot along with the cream cheese, sour cream, corn, cannellini beans, great northern beans, and crispy bacon.
• Stir until the cream cheese has fully incorporated, then taste and re-season, if necessary, and enjoy with your favorite chili toppings!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1scoop | Calories: 619kcal | Carbohydrates: 39g | Protein: 39g | Fat: 36g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 1075mg | Potassium: 917mg | Fiber: 9g | Sugar: 6g | Vitamin A: 979IU | Vitamin C: 30mg | Calcium: 173mg | Iron: 5mg

The post White Chicken Chili appeared first on Show Me the Yummy.

I absolutely love chicken cordon bleu, but sometimes, I want something easier, less messy, and made in one pot. Enter: chicken cordon bleu soup!

Ingredients

• Butter – unsalted butter is used to sauté the vegetables until tender. If you’d like to take it up a notch, feel free to replace the butter for a few pieces of thick-cut bacon: roughly chop, cook until crispy over medium heat, then remove and set aside until the end!
• Onion, Celery, and Carrots – aka “mirepoix”. This is a very common base for soups that provides flavor, texture, and nutrients. Some grocery stores carry a pre-chopped mirepoix in the produce section, which would save quite a bit on prep time.
• Garlic – adds a subtle nutty flavor. Use fresh cloves or even pre-minced jarred garlic. If using fresh, I love my garlic press.
• Seasonings: Paprika, Salt and Pepper – keeping the seasonings simple allows the “cordon bleu flavors” such as the dijon and swiss cheese to really shine.
• Chicken Broth – the base for our soup. Vegetable broth may be used as a substitute. Water may also be used, but the broth won’t be as flavorful and you’ll need to add additional seasonings.
• Heavy Cream – helps thin out the soup while also creating a rich and creamy flavor. Want to lighten it up? Try half-and-half or even whole milk instead!
• Dijon Mustard – chicken cordon bleu is traditionally served with some sort of dijon mustard sauce, so adding a couple tablespoons directly into the soup really makes this taste like the classic dish!
• Chicken – any simply seasoned plain chicken will work in this recipe. We used a store-bought rotisserie to keep things very simple. Whatever you use, you’ll need 4 cups chopped chicken. Leftover holiday turkey would also work beautifully here!
• Ham – adds a chewy texture and delicious smoky, salty flavor. Feel free to use pre-cubed packaged ham to keep things easy. Or use your leftover holiday ham!
• Cream Cheese – use full-fat cream cheese that has been cubed and softened to room temperature for the best results. Full-fat cream cheese gives the best rich, tangy flavor. Cubing and bringing it to room temperature ensures that it melts fully and evenly into the soup.
• Swiss Cheese – freshly grated swiss cheese is used to garnish the soup, because you can’t have chicken cordon bleu without swiss cheese! I like using it as a garnish vs stirring it into the soup, so people can add as much or as little as they like, because swiss cheese has such a strong flavor. Not a swiss cheese fan? Use your favorite cheese like cheddar or mozzarella instead. A little sprinkle of freshly grated parmesan never hurt anyone either!
• Croutons – store-bought or homemade croutons are used to garnish the soup to replicate the crispy exterior you’d typically find when eating chicken cordon bleu!

How to make

1. Melt butter in a large stockpot, add in onion, carrots, celery, garlic, paprika, salt and pepper, then cook until the carrots have softened.
2. Stir in the chicken broth, cream, dijon mustard, chicken, ham, and cream cheese, then cook until hot.
3. Taste and re-season, if necessary, then spoon into bowls and serve with shredded Swiss cheese and croutons!

What to serve with chicken cordon bleu soup

I love serving this soup piled high with freshly grated swiss cheese and homemade croutons! It’s also great next to salad and of course some bread for dunking.

• Homemade Croutons
• Garlic Bread
• Rhodes Rolls
• Pear, Blue Cheese, Candied Pecan Salad

How to store

Leftovers will last in an airtight container in the fridge for 3-4 days.

I don’t recommend freezing dairy based soups like this, because the dairy (heavy cream, cream cheese) will likely separate when thawed.

– Jennifer

Print

Chicken Cordon Bleu Soup

This Chicken Cordon Bleu Soup has all the flavors of the classic dish without the fuss! This easy soup is a one-pot comfort meal that is loved by kids and adults alike.

Course Main Dish, Soup

Cuisine American

Keyword chicken soup, creamy soup, ham soup, One Pot, winter comfort food

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 8 people

Calories 463kcal

Author Jennifer Debth

Equipment

• Stockpot
• Tupperware

Ingredients

• 1/4 cup unsalted butter
• 1 small yellow onion diced
• 2 carrots diced
• 2 ribs celery diced
• 1 tablespoon minced garlic
• 1 teaspoon paprika
• 1 teaspoon salt more or less to taste
• 1/2 teaspoon pepper
• 1 (32 oz) box chicken broth
• 1 pint heavy cream
• 2 tablespoons dijon mustard
• 4 cup cooked and cubed chicken about 1 store-bought rotisserie (1 pound); leftover holiday turkey works great, too!
• 1 (8 oz) package cubed ham leftover holiday ham works great, too!
• 1 (8 oz) block cream cheese cubed and softened to room temperature
• Swiss cheese shredded for serving
• Homemade croutons for serving (store-bought is also fine!)

US Customary - Metric

Instructions

• Melt butter in a large stockpot over medium heat.
• Once melted, add onion, carrots, celery, garlic, paprika, salt and pepper.
• Cook, stirring regularly, until the carrots have softened, about 10 minutes.
• Add in the chicken broth, cream, dijon mustard, chicken, ham, and cream cheese, then cook, stirring regularly, until the soup is hot and the cream cheese has melted.
• Taste and re-season, if necessary, then spoon into bowls and serve with shredded Swiss cheese and croutons!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Notes

Nutritional information does not include swiss cheese or croutons.

Nutrition

Serving: 1bowl | Calories: 463kcal | Carbohydrates: 8g | Protein: 15g | Fat: 42g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 1266mg | Potassium: 272mg | Fiber: 1g | Sugar: 5g | Vitamin A: 4187IU | Vitamin C: 3mg | Calcium: 92mg | Iron: 1mg

The post Chicken Cordon Bleu Soup appeared first on Show Me the Yummy.

This broccoli potato soup is everything you love about soup: it’s thick, creamy, hearty, cheesy, and packed with fluffy potatoes, tender broccoli, and crispy bacon!

Ingredients

Using equal parts broccoli and potato ensures you have a bite each in every spoonful!

• Bacon – use thick-cut bacon, because it’s easier to slice before cooking than “regular”. Bacon adds a great smoky flavor and crispy, yet chewy texture. Replace the bacon with 1/4-1/2 cup extra virgin olive oil or unsalted butter if you’d like to make this vegetarian.
• Onion, Celery, and Carrots – aka “mirepoix”. This is a very common base for soups that provides flavor, texture, and nutrients. Any variety of onion (white, red, yellow or shallots) may be used. Some grocery stores carry a pre-chopped mirepoix in the produce section, which would save quite a bit on prep time.
• Garlic – adds a subtle nutty flavor. Use fresh cloves or even pre-minced jarred garlic. If using fresh, I love my garlic press to quickly “mince” the garlic.
• Seasonings: Salt and Pepper – keeping the seasonings simple allows the flavor of the bacon, potatoes, broccoli, and cheese to really shine. If you like a bit of heat, try sprinkling in some red pepper flakes.
• Flour – used to thicken the broth. All-purpose flour is the best flour to thicken a soup, because of it’s moderate levels of starch and protein — it will thicken the soup *just* right. Be sure to cook the flour for a minute before whisking in the broth to remove the “raw” flour taste.
• Chicken Broth – the base for our soup to create a broth that’s thick, but not too thick. Vegetable broth may be used as a substitute. Water may also be used, but the broth won’t be as flavorful and you’ll definitely need to add additional seasonings.
• Half and Half – a dairy product that’s half cream half milk. If half and half isn’t available — make your own! Use 1 cup cream and 1 cup milk of choice to replace the pint called for in the original recipe.
• Potatoes – Yukon gold potatoes are the best potatoes for soup, because they’re sturdy enough to hold their shape, but soft enough to become perfectly fluffy. I always peel my potatoes, but if you like a hearty soup and the texture doesn’t bother you, feel free to leave them on. If leaving the skins on, it’s extra important to give them a good scrub and wash before stirring them into the soup.
• Broccoli – 1 pound or about 2 heads of roughly chopped broccoli florets are needed for this soup. How much you chop the broccoli is up to you (do you like bigger chunks or smaller bites?), but I do recommend removing the very large stems, because they take longer to cook. See below for instructions if you’d like to use frozen broccoli.
• Cheese – apple smoked gruyere provides a rich, cheesy, smoky flavor and smooth, creamy consistency. Any cheese that melts well such as cheddar, fontina, monterey-jack, and swiss would be great substitutes. Be sure to use a cheese that you enjoy the flavor of!

How to make

This soup does require some chopping, so prep in advance if you can! Don’t forget: some grocery stores carry a pre-chopped mirepoix, which would save at least 10 minutes of prep time!

1. Cook bacon until crispy in a large stockpot over medium heat, then reserve grease, but remove bacon, and set aside.
2. To the hot pan and grease, add in onion, celery, carrots, garlic, salt, and pepper, then cook until the carrots are tender.
3. Sprinkle in flour, then cook, stirring constantly, for 1 minute.
4. Slowly whisk in chicken broth, then pour in half and half and potatoes.
5. Cover and simmer for 5 minutes, then stir in broccoli, and simmer for an additional 10 minutes
6. Remove from heat and slowly stir in gruyere until the cheese has fully melted. Stir in bacon, taste and re-season, if necessary, then serve and enjoy!

What potatoes to use

Yukon gold potatoes are the best potatoes for soup. They’re hearty enough to hold their shape, but buttery enough to become fluffy when cooked. White potatoes, red potatoes, and purple potatoes would all be fine substitutes. Russet potatoes will work in a pinch, but they’ll likely fall apart more.

I always peel my potatoes, but if you like a hearty soup and the texture doesn’t bother you, feel free to leave them on. If leaving the skins on, it’s extra important to give them a good scrub and wash before stirring them into the soup. If using russet potatoes, be sure to peel the skin.

Can you use frozen broccoli?

Yes. Replace the 1 pound of fresh broccoli with 1 (16 oz) bag frozen broccoli florets. Check the package for cook time.

Keep in mind, the potatoes need to simmer, covered, for about 15 minutes, so if the broccoli takes 5 minutes to cook, simmer the potatoes for 10 minutes, then add in the broccoli and simmer for an additional 5 minutes. This way, the potatoes and broccoli will finish cooking at the same time!

How to thicken

If made as directed, this soup will be perfectly thick and creamy. If it’s too thin, here’s how to fix it:

• Keep simmering. Simmer, uncovered, after the cheese has been added, stirring occasionally to prevent the cheese from sticking to the bottom.
• Make a cornstarch slurry. Mix together equal parts cornstarch and water then whisk slowly into the simmering soup.
• Blend it. Scoop some of the mixture into a high powered blender, blender until smooth, then stir back into the soup. Repeat as needed to achieve the desired texture.

What to serve with broccoli potato soup

I love serving soup next to a salad and a sandwich or roll/biscuit to make this a complete meal!

• Pear, Blue Cheese, Candied Pecan Salad
• Steak Sandwich
• Drop Biscuits
• Leafy Green Salad with Italian Dressing
• Air Fryer Grilled Cheese
• Homemade Croutons (for a crispy, crunchy garnish)

How to store

Store leftover soup in an airtight container in the fridge for 4-5 days. To enjoy again, heat on the stove or in the microwave until warm.

Can you freeze broccoli potato soup?

I don’t recommend freezing soups like this that contain dairy and potatoes, because the dairy will likely separate and the potatoes will become grainy when thawed.

– Jennifer

Print

Broccoli Potato Soup

This Broccoli Potato Soup is creamy, cheesy, and comforting, but also packed with veggies! This cozy one-pot wonder is a family favorite.

Course Lunch, Main Dish, Soup

Cuisine American

Keyword bacon soup, creamy broccoli soup, creamy potato soup, easy soup

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 8 people

Calories 444kcal

Author Jennifer Debth

Equipment

• Stockpot
• Whisk
• Tupperware

Ingredients

• 8 slices thick-cut bacon roughly chopped
• 1 yellow onion diced
• 2 ribs celery diced
• 2 carrots diced
• 1 tablespoon minced garlic
• 1/2 teaspoon salt plus more to taste (I used 1 teaspoon)
• 1/2 teaspoon pepper
• 1/4 cup all-purpose flour
• 1 (32 oz) carton chicken broth
• 1 pint half and half room temperature
• 1 pound Yukon gold potatoes peeled and cut into 1/2 - 1 inch cubes
• 1 pound roughly chopped broccoli florets about 2 broccoli heads
• 1 (8 oz) block apple smoked gruyere cheese shredded

US Customary - Metric

Instructions

• Place bacon in large stockpot over medium heat.
• Cook until crispy, then reserve grease, but remove bacon, and set aside.
• To the hot pan and grease, add in onion, celery, carrots, garlic, salt, and pepper.
• Cook, stirring often, until the celery and carrots are tender, about 10 minutes.
• Sprinkle in flour, then cook, stirring constantly, for 1 minute.
• Slowly whisk in chicken broth.
• Pour in half and half and potatoes, then bring to a simmer, stirring occasionally.
• Cover and simmer (you'll probably need to reduce heat to low) for 5 minutes.
• Uncover, stir in broccoli, then re-cover and simmer for an additional 10 minutes, or until the potatoes and broccoli are cooked to your liking.
• Remove from heat and slowly stir in gruyere until the cheese has fully melted.
• Stir in bacon, taste and re-season, if necessary, then serve and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1serving | Calories: 444kcal | Carbohydrates: 24g | Protein: 19g | Fat: 31g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 1084mg | Potassium: 715mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3442IU | Vitamin C: 65mg | Calcium: 405mg | Iron: 1mg

The post Broccoli Potato Soup appeared first on Show Me the Yummy.

Ingredients

This soup has such a rich depth of flavor, but is surprisingly light!

• Bacon – cooked until crispy, yet chewy. Use thick-cut bacon for the best results. The textures and flavors are great and it’s easier to slice before cooking than “regular”. Bacon adds an amazing smoky flavor and crispy, yet chewy texture. Replace the bacon with 1/4 cup extra virgin olive oil or unsalted butter, if desired.
• Sausage – fully cooked Kielbasa sliced into rounds provides a meaty texture and smoky flavor. Any cooked sausage, such as chicken or turkey sausage will work as well.
• Onion, Carrots, and Celery – aka “mirepoix”. This is a very common base for soups that provides flavor, texture, and nutrients. Any variety of onion (white, red, yellow or shallots) may be used.
• Garlic – adds a nutty flavor that really makes this broth shine. Use fresh cloves or even pre-minced jarred garlic. If using fresh, I love my garlic press to quickly “mince” the garlic.
• Spices: Italian Seasoning, Rosemary, Thyme, Salt, and Pepper – this five ingredient semi-homemade spice blend adds a fresh, earthy flavor that beautifully compliments the flavor of the sausage and keeps the broth from becoming too rich and heavy.
• Potatoes – Yukon Gold potatoes are the best potatoes for soup, because they’re firm enough to hold their shape, but still get perfectly fluffy and fork tender. Potatoes such as red skin potatoes may be used, but they’ll take longer to cook and won’t be as fluffy. Russet potatoes may be used in a pinch, but they’ll likely fall apart.
• Chicken Broth – the base for the soup. Broth is used to simmer the potatoes until tender. Using broth instead of water allows the potatoes to soak up extra flavor!
• Heavy Cream – provides a rich, creaminess to the soup. Because it’s mixed with chicken broth, the broth of this soup is not heavy. Feel free to use half-and-half instead.
• White Beans – 1 (15 oz) can white beans, drained and rinsed. There are 4 varieties of white beans: navy, great northern, cannellini, and baby lima beans. Use your favorite! They all have slightly different flavors and sizes, but are often used interchangeably in recipes.
• Kale – tough stems removed and discarded, then chopped into bite sized pieces. You’ll typically find tuscan (aka lacinato or dinosaur kale), curly, and baby kale at the grocery store. I tried using baby kale and found it to be too stringy, so I recommend chopped tuscan or chopped curly kale.
• Cheese: Romano, Asiago, and Parmesan – found in the fresh cheese aisle or in the pasta aisle. Romano has a strong, salty flavor. Asiago is nutty and creamy and parmesan is a bit fruity. Feel free to use this pre-made blend, make your own, or pick and choose between the three!

How to make

This soup is full of veggies, protein, fat, and carbs! It’s a one pot comfort food that everyone loves.

1. Cook bacon in large stockpot over medium heat, then remove and set aside.
2. Add in sausage, onion, carrots, celery, garlic, Italian seasoning, rosemary, thyme, salt, and pepper and cook until the carrots are tender.
3. Whisk in chicken broth, stir in potatoes, then bring to a simmer and simmer until the potatoes are cooked.
4. Stir in heavy cream, white beans, kale, cheese blend, and cooked bacon, then taste and re-season, if necessary.

Do you use canned or dried beans?

Canned white beans are used in this recipe. If you’d like to use dried beans:

1. Rinse a heaping 1/2 cup white beans (this should be enough to replace the 1 (15 oz) can cooked white beans), cover with water, then soak for at least 6 hours. Drain and set aside.
2. Cook bacon in large stockpot over medium heat, then remove and set aside.
3. Add in sausage, onion, carrots, celery, garlic, Italian seasoning, rosemary, thyme, salt, and pepper and cook until the carrots are tender.
4. Whisk in chicken broth and soaked beans, then bring to a simmer.
5. Cover and simmer for 30 minutes, adding more broth, if necessary.
6. Stir in potatoes, re-cover, and simmer for an additional 15 minutes, or until the potatoes and beans have been cooked to your liking.
7. Stir in heavy cream, white beans, kale, cheese blend, and cooked bacon, then taste and re-season, if necessary.

Variations

• Use another meat. Sliced chicken or turkey sausage would be great. 1 (16 oz) roll sausage may also be used, cook and crumble it when cooking the carrots, onions, etc.
• Lighten it up. Use half-and-half or whole milk to replace the heavy cream.
• Make it low-carb. Replace the potatoes with cauliflower florets.
• Make it spicy. Use hot sausage and add red pepper flakes for garnish!

What to serve with sausage kale white bean soup

Soups are best served next to a salad and bread for dunking!

• Pear, Blue Cheese, Candied Pecan Salad
• Green Salad with Italian Dressing or Greek Dressing
• Parmesan Drop Biscuits
• Garlic Bread
• Homemade Croutons (pictured on top of the soup)

How to store

Leftover soup can be stored in an airtight container in the fridge for 3-4 days. To enjoy again, heat on the stove or in the microwave until warm.

I don’t recommend freezing soups that contain a lot of dairy and/or potatoes, because the dairy will likely separate and the potatoes will become grainy when thawed.

– Jennifer

Print

Sausage Kale White Bean Soup

This Sausage Kale White Bean Soup is creamy without being overly heavy and absolutely packed with amazing texture and flavors.

Course Lunch, Main Dish, Soup

Cuisine American

Keyword kale soup, potato soup, sausage soup

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 8 people

Calories 710kcal

Author Jennifer Debth

Equipment

• Stockpot

Ingredients

• 8 slices thick-cut bacon roughly chopped
• 1 pound fully cooked kielbasa sausage sliced into rounds
• 1 large yellow onion diced
• 2 carrots diced
• 2 ribs celery diced
• 1 tablespoon minced garlic
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt plus more to taste, if necessary
• 1/2 teaspoon pepper
• 1 (32 oz) carton chicken broth
• 1 pound yukon gold potatoes peeled and cut into 1/2 inch cubes
• 1 pint heavy cream
• 1 (15 oz) can white beans rinsed and drained
• 2 cups diced kale tough stems removed, can replace with chopped spinach
• 1/2 cup finely grated romano, asiago, and parmesan cheese blend
• Homemade croutons for garnish, if desired
• Red pepper flakes for garnish, if desired

US Customary - Metric

Instructions

• Place bacon in large stockpot over medium heat.
• Cook until crispy, then reserve grease, but remove bacon and set aside.
• To the hot pan and grease, add in sausage, onion, carrots, celery, garlic, Italian seasoning, rosemary, thyme, salt, and pepper.
• Cook, stirring often, until the celery and carrots are tender, about 10 minutes.
• Slowly whisk in chicken broth, then stir in potatoes.
• Bring to a simmer, then cover and simmer until the potatoes are cooked, about 15 minutes.
• Stir in heavy cream, white beans, kale, cheese blend, and cooked bacon, then taste and re-season, if necessary.
• Serve with a sprinkle of crushed red pepper flakes, if desired, and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1serving | Calories: 710kcal | Carbohydrates: 32g | Protein: 24g | Fat: 55g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 1461mg | Potassium: 1001mg | Fiber: 6g | Sugar: 5g | Vitamin A: 5214IU | Vitamin C: 31mg | Calcium: 226mg | Iron: 4mg

The post Sausage Kale White Bean Soup appeared first on Show Me the Yummy.

If you love my beef instant pot chili (smoky and packed with bacon) or my instant pot vegetarian chili (light and fresh), then you’re going to LOVE today’s instant pot chicken chili (creamy and hearty). Can you tell I love chili?!

Ingredients

This chili uses a combination of pantry staple ingredients with a few fresh items to create a flavor packed, yet super simple cozy lunch or dinner!

• Unsalted Butter – prevents the vegetables from sticking to the bottom of the Instant Pot while also providing them with a rich, buttery flavor. Feel free to replace with equal parts salted butter or oil such as olive oil. If using salted butter, reduce the amount of added salt in half.
• Onion – yellow onion is used in the recipe, but red or white onion or even shallots may be used instead. Whatever you have on hand is fine. If using shallots, you’ll need 3-4 to replace 1 onion.
• Bell Pepper – green bell pepper is the most bitter of the bell peppers and is used in the original recipe. Red, orange, or yellow may be used instead. They’re all sweeter than green, but will work just as well.
• Garlic – provides a subtle nutty flavor. 1 tablespoon jarred minced garlic is used to save on prep time. If only fresh is available, mince 4 large cloves instead.
• Chicken Broth – only 1/2 cup is used to thin out the ingredients just enough to create the perfect thick, but not too thick chili texture. Vegetable broth or even water may be used as a substitute, but you may need to add additional seasonings.
• Canned Tomatoes – Rotel Diced Tomatoes with Green Chilies provides a bright, mildly spicy flavor and hearty texture. Any flavor of Rotel such as Chipotle or Habanero may be used if you’d like a smoky or more spicy flavor. Pour the entire contents of the can in — no need to drain. If using “regular” canned diced tomatoes, be sure to drain the can.
• Corn – 1 (15 oz) can corn is used. Drain, but reserve the juice. The juice from the can is pour in to help cook the chicken. The actual corn is stirred in after the cook time to preserve the “poppy” texture.
• Chicken – boneless, skinless chicken thighs remain SO juicy in the Instant Pot. They’re also so affordable. If they’re really fatty, feel free to trim the fat before cooking. Boneless, skinless chicken breasts may also be used. They’re leaner, but typically more expensive. Cook time should remain the same.
• Spices: Taco Seasoning and Ranch Seasoning Mix – feel free to use homemade or store-bought. We use store-bought for ease. Each packet is 1 oz or about 2 tablespoons homemade. Taco seasoning adds that classic chili flavor whereas ranch provides a bright, tangy, creamy flavor.
• Cream Cheese and Sour Cream – both help to thicken the broth while also adding a creamy, tangy, rich flavor. Bring them both to room temperature before whisking them into the hot broth for the smoothest results.
• Beans: Black Beans and Great Northern Beans – black beans have a hearty texture and rich flavor. Great northern beans are known for their mild, nutty flavor and hold up really well in soups and chilis. Any variety of beans may be used. Two varieties are recommended to provide different flavors and textures.
• Green Chiles – 2 (4 oz) cans diced mild green chiles are used. Like it spicy? Try canned jalapenos instead! Either way, no need to drain the can.

How to make

Chili is typically simmered for an extended period of time on the stove to maximize flavor, but the Instant Pot makes this much quicker!

1. Melt butter in a 6 quart Instant Pot, then cook onions, pepper, and garlic.
2. Add in chicken broth, tomatoes, corn juice, and raw chicken, then sprinkle taco seasoning and ranch seasoning on top.
3. Cover and lock the lid, be sure the pressure valve is pointed toward SEALING, then cook on HIGH pressure for 10 minutes.
4. Allow the Instant Pot to naturally release for 10 minutes before flipping the pressure valve to relieve any remaining pressure.
5. Remove chicken and set aside, then whisk cream cheese and sour cream into the IP until smooth. Stir in the beans and chiles.
6. Cube or shred chicken, then stir into the chili. Taste and season with salt, then enjoy with your favorite chili toppings.

Can you use frozen chicken?

Yes. Follow the recipe as written, but cook on HIGH pressure for 25 minutes. Because frozen chicken is likely covered in ice crystals, your chili may end up slightly more watery.

To thicken: hit the SAUTE button on the Instant Pot and simmer, uncovered, until some of the water has evaporated and the chili has thickened. If it’s still not thick enough, make a cornstarch slurry (equal parts water and cornstarch) and stir that into the chili, then continue to simmer until thick.

How to shred chicken

You can shred cooked chicken with two forks, a stand mixer, or a hand mixer.

If shredding with two forks, simply hold one fork in each hand, then use them to pull the chicken apart. You can also hold the chicken down with one of the forks then use the other to pull shreds off.

Hate shredding chicken? Place chicken into your stand-mixer with the flat beater attachment. Turn the mixer on low for about 30 seconds, or until shredded. Use the same technique with a hand mixer.

Can you make instant pot chicken chili on the stove?

Yes. To make chicken chili on the stove:

1. Melt butter in a large stockpot over medium heat.
2. Once melted, add in onions, bell peppers, and garlic and cook until the onion is tender, about 10 minutes.
3. Stir in broth, tomatoes, corn juice, raw chicken, taco seasoning, and ranch seasoning.
4. Bring to a simmer, then cover and simmer until the chicken is cooked, about 15-20 minutes.
5. Remove chicken and set aside.
6. Whisk in cream cheese and sour cream until smooth, then stir in the beans and chiles.
7. Cube or shred chicken, then stir into the chili. Taste and season with salt, then enjoy with your favorite chili toppings.

What to serve with instant pot chicken chili

I love loading up this recipe with all of my favorite chili toppings and serving it next to bread and a salad or a few other Tex-Mex inspired sides!

• Best Chili Toppings: Lime, Sour Cream, Crushed Tortilla Chips, Avocado, Cheese, Pico de Gallo, Cilantro, Hot Sauce, etc.
• Cornbread
• Instant Pot Spanish Rice
• Easy Black Beans
• Green Salad with Chili Lime Vinaigrette

How to store

Leftover chili will keep in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.

To reheat, thaw in the fridge, if frozen, then warm in the microwave or on the stove until heated through.

– Jennifer

Print

Instant Pot Chicken Chili

This Instant Pot Chicken Chili is hearty, creamy, and loaded with flavor! This quick and easy recipe is a comfort food classic.

Course Lunch, Main Dish, Soup

Cuisine American

Keyword chicken chili, chili with beans, creamy chili, instant pot chicken, instant pot chili, white chili

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 8 people

Calories 549kcal

Author Jennifer Debth

Equipment

• Instant Pot
• Whisk

Ingredients

• 1/4 cup unsalted butter
• 1 large yellow onion diced
• 1 green bell pepper diced
• 1 tablespoon minced garlic
• 1/2 cup chicken broth
• 1 (10 oz) can Rotel Diced Tomatoes with Green Chilies
• 1 (15 oz) can corn drained but reserve juice
• 2 pounds boneless, skinless chicken thighs
• 1 (1 oz) packet taco seasoning
• 1 (1 oz) packet ranch seasoning mix
• 1 (8 oz) block cream cheese cubed
• 1 (8 oz) container sour cream
• 1 (15 oz) can black beans drained and rinsed
• 1 (15 oz) can great northern beans drained and rinsed
• 2 (4 oz) cans diced green chiles
• Salt to taste (I used 3/4 teaspoon)
• Chili toppings of choice

US Customary - Metric

Instructions

• Hit SAUTE on a 6 quart Instant Pot, once it reads HOT add in butter and allow to melt.
• Once melted, add in onions and cook for 5 minutes, stirring regularly.
• Add in bell pepper and garlic and cook for an additional 30 seconds.
• Hit CANCEL on the IP, then pour in chicken broth, scrapping up any brown bits that may have stuck to the bottom of the pot. This helps avoid a BURN notice.
• Stir in tomatoes, corn juice (not the actual corn yet), and raw chicken.
• Sprinkle the chicken with taco seasoning and ranch seasoning — do not stir, this helps avoid a BURN notice.
• Cover and lock the lid, be sure the pressure valve is pointed toward SEALING.
• Cook on HIGH pressure for 10 minutes.
• Once the cook time is up, allow the IP to naturally release for 10 minutes before flipping the pressure valve to relieve any remaining pressure.
• Remove chicken and set aside.
• Whisk cream cheese and sour cream into the IP until smooth, then stir in the beans and chiles.
• Cube or shred chicken, then stir into the chili.
• Taste and season with salt, then enjoy with your favorite chili toppings.
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1scoop | Calories: 549kcal | Carbohydrates: 48g | Protein: 37g | Fat: 25g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 940mg | Potassium: 1048mg | Fiber: 12g | Sugar: 6g | Vitamin A: 1287IU | Vitamin C: 32mg | Calcium: 161mg | Iron: 5mg

The post Instant Pot Chicken Chili appeared first on Show Me the Yummy.

This crockpot chicken and rice soup is literally the perfect meal, because it’s so cozy and hearty, but also packed with lean protein and veggies and doesn’t weigh you down. I highly recommend serving it next to a piece of crusty bread for dunking!

Ingredients

These every day ingredients create a soup that is packed with amazing textures and flavors!

• Chicken –  boneless, skinless chicken thighs or breasts can be used in this soup. Chicken thighs are juicier and more affordable, but chicken breasts are leaner. Either way, you’ll need 2 pounds.
• Onion, Carrots, and Celery – aka “mirepoix”. This trio of veggies is a very common base for soups which provides flavor, texture, and nutrients. Some grocery stores carry a pre-chopped mirepoix, which would save on prep time. If buying a pre-made mirepoix, you’ll need to measure out about 2 cups.
• Garlic – minced garlic provides a subtle nutty flavor. We always use a jarred variety to save on prep time. If using fresh, you’ll need about 4 cloves, minced to replace the 1 tablespoon called for.
• Spices: Ranch Seasoning Mix, Basil, Salt, and Pepper – this simple combination of spices creates a creamy, tangy, slightly sweet, earthy flavor that creates a broth you can’t stop slurping!
• Chicken Broth – used to create the base of our soup. Vegetable broth may be used as a substitute, but beef broth or water is not recommended. Beef broth will be too rich and salty whereas water won’t provide enough flavor. Feel free to use homemade chicken broth. If using homemade, you’ll need about 8 cups to replace the 2 (32 oz) cartons of store-bought.
• Rice –  a white, parboiled rice like Uncle Ben’s is recommended for the best texture. Parboiled rice is NOT the same as instant rice, so be sure to read the labels on your rice package.
• Sour Cream and Cream Cheese – work together to add a rich, creamy texture and ever so slightly tangy flavor to the broth. Be sure both are brought to room temperature before stirring into the soup to avoid a clumpy texture.

How to make

This is a true one pot wonder — the chicken and rice both get stirred in uncooked!

1. Grease a 6 quart crockpot with cooking spray, then stir in chicken, onion, carrots, celery, garlic, ranch seasoning, basil, salt, pepper, and chicken broth.
2. Cover and cook on HIGH for 3-4 hours or LOW for 6-8 hours.
3. Stir in rice, sour cream, and cream cheese, then cover and cook for an additional 30 minutes – 1 hour on HIGH.
4. Taste, and re-season if necessary, then serve and enjoy!

Do you cook chicken before adding it to soup?

No. Whether you’re using chicken breasts or thighs, the chicken is added to the soup raw. Raw chicken will cook in the crockpot on HIGH in 3-4 hours or LOW in 6-8 hours.

Can uncooked rice be cooked in soup?

Yes. Stir the uncooked rice into the soup, then cover and cook on HIGH for 30-60 minutes. It’s important to stir the rice in after the chicken and vegetables have had a chance to cook to avoid mushy rice.

What rice to use

Use a parboiled white rice, like Uncle Ben’s, or anything that takes about 20 minutes on the stove for the perfect texture. Instant rice will get mushy and non parboiled rice may take much longer and more liquid to cook. Stir in the rice uncooked!

What to serve with crockpot chicken and rice soup

This soup is hearty enough to eat it as-is, but if you’re looking to bulk it up, here are some of my favorite sides:

• Garlic Bread
• Drop Biscuits
• Air Fryer Grilled Cheese
• Pear, Blue Cheese, Candied Pecan Salad
• Fruit Salad

How to store

This soup is best served immediately (the rice might get a little soft as it sits in the fridge), but leftovers are still delicious for 3-4 days when stored in an airtight container in the fridge. I do not recommend freezing this soup.

To enjoy again, heat in the microwave or on the stove until warm.

– Jennifer

Print

Crockpot Chicken and Rice Soup

This Crockpot Chicken and Rice Soup is a light, yet creamy one pot wonder! It’s easy, packed with veggies, chicken, and rice, and is loved by everyone — kids included!

Course Lunch, Main Dish

Cuisine American

Keyword chicken and rice, crockpot soup, slow cooker soup

Prep Time 15 minutes

Cook Time 4 hours

Total Time 4 hours 15 minutes

Servings 8 people

Calories 395kcal

Author Jennifer Debth

Equipment

• Crockpot

Ingredients

• 2 pounds boneless, skinless chicken thighs or breasts
• 1 yellow onion finely diced
• 3 carrots finely diced
• 3 ribs celery finely diced
• 1 tablespoon minced garlic
• 1 (1 oz) packet ranch seasoning mix
• 1 tablespoon dried basil
• 1 teaspoon salt plus more to taste
• 1/2 teaspoon pepper
• 2 (32 oz) cartons chicken broth
• 1 cup uncooked white rice use a parboiled rice like Uncle Ben’s (anything that takes about 20 mins on the stove)*
• 1 (8 oz) container sour cream room temperature
• 1 (8 oz) block cream cheese room temperature, cubed into small pieces

US Customary - Metric

Instructions

• Grease a 6 quart crockpot with cooking spray, then add in chicken, onion, carrots, celery, garlic, ranch seasoning, basil, salt, pepper, and chicken broth.
• Stir to combine, then cover and cook on HIGH for 3-4 hours or LOW for 6-8 hours.
• Uncover and stir in rice, sour cream, and cream cheese.
• Cover and cook for an additional 30 minutes - 1 hour on HIGH (even if you cooked on LOW before) or until the rice is cooked to your liking.
• Shred or cube chicken, taste and re-season if necessary, then serve and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Notes

*It's important to use the correct rice. Instant rice will become mushy and non-parboiled rice might take too long to cook.

Nutrition

Serving: 1serving | Calories: 395kcal | Carbohydrates: 30g | Protein: 31g | Fat: 16g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 1672mg | Potassium: 736mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4406IU | Vitamin C: 5mg | Calcium: 119mg | Iron: 1mg

The post Crockpot Chicken and Rice Soup appeared first on Show Me the Yummy.