soup Archives - Miss Allie's Kitchen

Easy French Onion Soup with Braised Meat | High Protein French Onion Soup

Easy french onion soup gets a protein bump with braised meat. You won’t believe the flavor these cheesy bowls have!

We have been seriously prioritizing our protein intake these last few years so I have been committed to taking some of my favorite recipes and making them protein packed. If you are also committed to high protein and lower carb, I highly recommend trying out some of my bowl recipes. My Venison Burger Bowl, Venison Burrito Bowls and my Venison Mediterranean Steak Bowls are just a few of our favorites. Venison is a lean meat that provides an amazing source of protein that pairs well with most of your favorite dishes. We love to whip up this High Protein Taco Casserole Recipe for an easy dinner and there is always enough leftover to eat for lunches throughout the week. Another low carb /high protein dinner that we make on repeat is my Venison Egg Roll in a Bowl. It is light, flavorful and so easy to meal prep.

If you love the taste of a classic French onion soup, just wait until you try this high-protein twist! Slow-braised meat takes this cozy favorite to the next level, adding rich, savory depth to every spoonful. Topped with melty cheese and a perfectly toasted slice of bread, this French onion soup is comfort food at its finest. Whether you’re craving a hearty dinner or a meal-prep-friendly option for the week, this soup has you covered!

The best part? It’s freezer-friendly! Make a big batch, portion it out, and stash some away for a busy night when you need something warm and satisfying. With its deep, caramelized onion flavor, tender braised deer meat, and gooey cheese topping, this high-protein French onion soup is a total game-changer. Get ready to dig into a bowl of pure comfort!

INGREDIENTS AND KITCHEN TOOLS

Ingredients to make French Onion Soup with Braised Meat

Roast – venison, beef or bison – a lean roast with not too much fat works best here
High heat tolerant cooking fat (avocado oil, tallow)
Unsalted butter
Yellow onions
Garlic cloves
All purpose flour
Salt
Black pepper
Dijon mustard
Dry white wine
Balsamic vinegar
Worcestershire sauce
Beef broth or stock (you could also use bone broth for more protein. I also recommend low sodium to reduce the amount of sodium)
Bay leaves
Fresh thyme sprigs
Sourdough or baguette slices
Gruyere cheese or fontina cheese(or a combo of both)

Kitchen Tools:

Here is what you need to make this recipe:

STEP BY STEP

Sliced onions cooking down in a dutch oven for French onion soup

French Onion Soup with Braised Meat finished simmering in a dutch oven

Step 1: Start by patting the roast dry with a paper towel to absorb any liquid.

Step 2: Next sear it on all sides in a large dutch oven over medium heat in the high heat tolerant fat.

Step 3: Remove the roast and set aside.

Step 4: Remove the fat from the pan, place the dutch oven back on the stove and add the butter over medium low heat.

Step 5: Next, add the onions and allow them to caramelize for 20-30 minutes until they’re a rich caramel color, soft and sweet.

Step 6: Add the garlic, flour, salt and pepper to the caramelized onions and cook for 2 minutes. Add the Dijon and cook for an additional minute.

Step 7: Next deglaze the pan with the white wine, scraping up any brown bits on the bottom of the pan. Add the balsamic, Worcestershire and beef stock, give it a stir and add the roast back to the dutch oven.

Step 8: Lay the bay leaves and thyme on top, cover the pot with a lid and allow the mixture to come to a boil.

Step 9: Turn the heat to low and let it simmer for 2-3 hours, or until the roast is pulling apart and tender. Remove the thyme and bay leaves.

Step 10: Remove the roast back and shred the meat. Add the shredded meat back to the pot. Remove the pot from the heat.

Step 11: Preheat the oven to 400F and toast your bread rounds for 6-8 minutes until toasted.

Step 12: Ladle generous portions of the meat and soup mixture into oven-safe bowls.

Step 13: Top with the toasted bread and evenly divide the cheese until you have your desired amount in each bowl.

Step 14: Turn the oven to high broil and arrange the bowls on a baking sheet.

Step 15: Place your baking sheet with the soup under the broiler for 2-4 minutes about 6 inches from the flame to melt the cheese. Remove when the cheese bubbly and brown.

Step 16: Serve (carefully) and enjoy!

Cooking Tip

I highly recommend using a lean roast with not too much fat, it’ll shred easier. Also, I know it is an extra step, but I highly recommend adding your soup to an oven-safe bowl, topping with baguette and cheese, and broiling for a few minutes until your cheese us golden brown and bubbly!

HOW TO SERVE

Prepping French Onion Soup with Braised Meat into bowls and topping with cheese

I highly recommend preparing this dish as instructed above. The addition of crispy bread and melted cheese takes this soup to the next level. But it is also delicious with a side of crispy bread and cheese sprinkled over the top.

STORING AND REHEATING

Four bowls of French onion soup with braised meat on a black tray and garnished with thyme

This soup stores great. You can pack it in an airtight container and it’ll keep in the fridge for about 5 days. I haven’t tried freezing it, but I bet you could portion in these freezer cubes and reheat in a pot when ready to eat.

A gold spoon pulling up a cheesy bite of French Onion soup with braised meat from a white bowl

OTHER VENISON & SOUP RECIPES YOU’LL LOVE

Easy French Onion Soup with Braised Meat | High Protein French Onion Soup

Easy french onion soup gets a protein bump with braised meat. You won’t believe the flavor these cheesy bowls have!

Author: Miss AK
Prep Time: 45 min
Cook Time: 2-3 hours
Total Time: 3hrs 405min
Yield: 8–10 1x
Category: Soup, Dinner
Method: Stovetop

Scale

Ingredients

1, 2-3 lb. roast – venison, beef or bison – a lean roast with not too much fat works best here
1 Tbsp. high heat tolerant cooking fat (avocado oil, tallow)
3 Tbsp. butter
4 lbs. Yellow onions, sliced
3 garlic cloves, minced
3 Tbsp. flour
1 and ½ tsp salt
⅓ tsp. Pepper
1 tsp. Dijon mustard
½ cup dry white wine
1 Tbsp. balsamic vinegar
1 tsp. Worcestershire sauce
8 cups beef stock
2 bay leaves
1 bunch fresh thyme
6–8 small, sliced sourdough or baguette rounds
8 oz. grated gruyere or fontina (or a combo of both) cheese

Cook Mode Prevent your screen from going dark

Instructions

Start by patting the roast dry with a paper towel to absorb any liquid.
Next sear it on all sides in a large dutch oven over medium/medium-high heat in the high heat tolerant fat.
Remove the roast and set aside.
Remove the fat from the pan, place the dutch oven back on the stove and add the butter over medium low heat.
Next, add the onions and allow them to caramelize for 20-30 minutes until they’re a rich caramel color, soft and sweet.
Add the garlic, flour, salt and pepper and cook for 2 minutes. Add the Dijon and cook for an additional minute.
Next deglaze the pan with the white wine, scraping up any bits on the bottom of the pan. Add the balsamic, Worcestershire and beef stock, give it a stir and add the roast back to the dutch oven.
Lay he bay leaves and thyme on top, cover the pot with a lid and allow the mixture to come to a boil.
Turn the heat to low and let it simmer for 2-3 hours, or until the roast is pulling apart and tender. Remove the thyme and bay leaves.
Remove the roast back and shred the meat. Add the shredded meat back to the pot. Remove the pot from the heat.
Preheat the oven to 400F and toast your bread rounds for 6-8 minutes until toasted.
Ladle generous portions of the meat and soup mixture into oven-safe bowls.
Top with the toasted bread and evenly divide the cheese until you have you desired amount in each bowl.
Turn the oven to high broil and arrange the bowls on a baking sheet.
Broil for 2-4 minutes about 6 inches from the flame and remove when bubbly and brown.
Serve (carefully) and enjoy!

10 Easy Soup Recipes | Stovetop and Slow Cooker

Check out these 10 easy soup recipes that you can make either in the stovetop or slow cooker. They are warm, cozy and are perfect for serving up to a crowd or throwing together for a quick and easy weeknight dinner.

This post may contain affiliate links.

Soup season is upon us and I have 10 soup recipes that will warm you from the inside out. Now don’t get me wrong, we LOVE a good classic chili recipe, my Award Winning Chili is a staple around here. For the busy mom (hello, it’s me!!) looking for a quick and cozy dish for busy weeknights, a slow cooker soup is a win every single time. You can easily prep the ingredients the night before, store in the fridge, and pop into the crockpot in the morning before heading out the door. We’re having our second baby in a few weeks and I have some of these stacked in the freezer.

If you have been around for any length of time, you know my Venison Stew, Venison Roast, and Venison Chili recipes are always a hit. But these soup recipes are without a doubt some of the coziest recipes that you’ll want to make on repeat.

KITCHEN TOOLS YOU’LL NEED FOR MAKING THE PERFECT SOUP

Large pot or dutch oven with lid
Immersion blender
Slow Cooker

TIPS FOR MAKING SOUP WITH VENISON/WILD GAME

My husband is a big game hunter so if you’re new around here, I focus heavily on venison recipes. When making soup with venison, here are some tips to ensure it’s flavorful, tender, and perfectly balanced:

1. Choose the Right Cut of Venison

Lean cuts like venison stew meat, ground venison, or cubed shoulder and neck work best for soup. These cuts benefit from slow cooking, which helps break down tougher fibers.

2. Brown the Venison First

Before adding venison to the soup, brown it in a little oil to develop rich flavors. This caramelization adds depth and enhances the overall taste of the soup.

3. Use a Flavorful Broth

Venison has a strong, earthy flavor, so a rich broth is key. Opt for beef or venison stock to complement the meat. You can also add beer, wine, or even tomato-based liquids for added richness.

4. Balance the Gamey Flavor

Venison can be slightly gamey, so balancing that with sweet or acidic ingredients helps mellow the taste. Add root vegetables like carrots or parsnips for natural sweetness, or include a splash of vinegar or a squeeze of lemon juice at the end to brighten the flavors.

5. Cook Low and Slow

Venison can be tough if overcooked quickly, so simmer your soup over low heat for a long time. This allows the meat to become tender and soak up the flavors from the broth.

6. Incorporate Herbs and Spices

Herbs like thyme, rosemary, and bay leaves pair beautifully with venison. Consider adding warming spices like paprika, cinnamon, or cumin for a deeper flavor.

7. Add Vegetables

Since venison soups tend to be hearty, add dense vegetables like potatoes, turnips, or squash that hold up well to long cooking times. These ingredients help create a filling and comforting meal. You can also include other vegetables such as garlic, spinach, split peas, or celery to your soup for some added nutrition.

8. Don’t Forget the Acidic Finish

Just like with other soups, a splash of red wine vinegar, balsamic vinegar, or even some diced tomatoes can add brightness and balance to the rich flavors of the venison and broth.

Let’s get cooking!

Butternut Squash Pumpkin Soup

Venison Hamburger Soup

One of our favorite venison soup recipes – hamburger soup! Ground venison simmers in broth with your favorite hamburger ingredients – onions, potatoes, tomatoes & more!

Ham and Bean Soup in white serving bowls with oyster crackers in the background

The Best Ham And Bean Soup (Stovetop, Campfire Kettle Or Slow Cooker)

This is the best, homemade ham and bean soup bursting with flavors from a ham hock, vegetables, white beans, and a hearty broth.

Creamy Chicken Corn Soup

One of our favorite venison soup recipes – hamburger soup! Ground venison simmers in broth with your favorite hamburger ingredients – onions, potatoes, tomatoes & more!

Venison Vegetable Soup

Venison and load of veggies go into a pot with tomatoes, potatoes, green beans, corn, and carrots. Everything simmers until tender.

One Pot Stuffed Pepper Soup With Hatfield Sausage

All of your favorite ingredients in sausage and rice stuffed peppers in soup form. This easy, one-pot recipe is a breeze to make, hearty, and delicious.

Easy Slow Cooker Chicken Tortilla Soup

Try this quick and Easy Slow Cooker Chicken Tortilla Soup for a fast, healthy dinner that’s packed with veggies and protein.

Shepherd’s Pie Soup

Shepherd’s Pie Soup is all of the ingredients for your favorite Shepherd’s Pie in a cozy bowl of soup. It’s packed with potatoes, veggies, & meat.

chicken and vegetable soup on a blue and white plate

Chicken Vegetable Soup With Cabbage Noodles

This chicken soup with vegetables is packed with good for you ingredients and uses cabbage instead of noodles. A big bowl full of healthy comfort food.

Dairy Free Tomato Soup And Cauliflower Steak

The tomato soup will cook and deepen in flavor over time and before you know it, you’ll have a tomato soup that perfect to serve up with a toasty grilled cheese.

Pumpkin Butternut Squash Soup

The flavor in this pumpkin butternut soup comes from combining hearty & sweet pumpkin and butternut squash with spices, onion and garlic!

This post may contain affiliate links.

Soup season is officially upon us (and one of the most requested types of recipes you all have asked for) and I am coming to you with a creamy and absolutely delicious soup that is perfect for serving up all fall and winter long: Pumpkin Butternut Squash Soup.

Soup is one of my love languages, it is cozy, versatile and you can basically throw everything into one pot and let simmer all day long. Some of our favorite soup recipes are my Ham and Bean Soup (Madi loves this one), along with my Venison Vegetable Soup, which is always a hit. And I can’t forget about my Chicken Tortilla Soup (made in the slow cooker and SO EASY). For a creamy and hearty soup we have been loving my Creamy Chicken Corn Soup and our newest obsession, my Venison Hamburger Soup. And if soup isn’t calling your name, try making my Venison Roast recipe.

My mom used to make butternut squash soup every year as course 1 on Thanksgiving and making this always reminds me of special times in the house I grew up in!

So, are you ready to cozy up with a bowl of Pumpkin Butternut Squash Soup that’s bursting with flavor? It’s a delicious blend of hearty pumpkin and sweet butternut squash, simmered to perfection with warm spices, onions, and garlic. It’s the perfect dish to enjoy as the seasons change, bringing a little taste of fall into your kitchen any time of year! It is also completely dairy-free.

Make your life a little easier by doubling or even tripling this recipe so you can freeze it and have a delicious, homemade soup ready to go all winter long. It’s the perfect solution for those busy school nights when you need a comforting meal on the table fast!

HOW TO PEEL, DE-SEED, AND CHOP A BUTTERNUT SQUASH

Soup in white bowls served with sour cream and chives

Peeling, de-seeding, and chopping a butternut squash can be a bit tricky, a sharp, high quality knife is key, but here’s the easiest way to do it:

1. Cut Off the Ends: Start by slicing off both ends of the butternut squash. This gives you a stable base to work with.

2. Peel the Squash: Use a sharp vegetable peeler to remove the skin. A Y-shaped peeler works great for this task. Peel the squash until you see the bright orange flesh beneath the skin.

3. Cut the Squash in Half: Stand the squash upright on one of the flat ends. Carefully slice it in half lengthwise using a sharp knife.

4. Scoop Out the Seeds: Use a spoon to scoop out the seeds and stringy bits from the hollow cavity in the bottom half of the squash.

5. Chop the Squash: Lay the squash halves flat on your cutting board. Cut each half into 1-inch wide slices, then cut the slices into cubes.

NOTE: You can save the seeds and sprinkle with some olive oil, salt, turmeric, and some cayenne pepper (for a little kick) and roast them up in the oven to snack on.

INGREDIENTS AND KITCHEN TOOLS

Ingredients to make butternut squash soup on a wooden cutting board

Butter
Onion
Butternut squash
Garlic cloves
Sea salt
Curry powder
Ground cinnamon
Nutmeg, or a few grates of fresh
Pumpkin puree
Coconut milk
Unsalted chicken broth
For serving: sour cream (or greek yogurt), & chives

Kitchen tools:

For this recipe you’ll want a large soup pot. For chopping your veggies you’ll want to have a sharp knife and cutting board on hand. I also recommend an immersion blender or high powered blender to get the consistency of this soup creamy. And these cute soup bowls are perfect for serving your soup in.

STEP BY STEP

Butternut squash and onions sautéing in large pot

Butternut squash soup blended in large pot

Step 1: Peel, seed and cube your butternut squash. Melt the butter in a large pot over medium heat and add the onion and butternut squash. Cook for about 5-7 minutes until the onions are translucent and then add the garlic, curry powder, ground cinnamon, nutmeg, remaining sea salt and black pepper.

Step 2: Cook for 2 more minutes before adding the pumpkin puree, coconut milk and chicken broth (vegetable broth would work here as well). Stir well. Let the mixture simmer over medium-low for about 7-10 minutes until the squash is very soft. Stir often so the milk doesn’t burn.

Step 3: Puree the mixture with an immersion blender (very easy) or remove it and blend in a blender in batches.

Step 4: Once smooth, allow the soup to simmer over low heat for 10-15 minutes (or longer!) before serving.

Step 5: Serve with a dollop of sour cream (or Greek yogurt) and chives.

Cooking Tip

I highly recommend purchasing an immersion blender to make sure you get the creamiest texture for this soup. This soup also doubles & triples great so you can have some stored in the freezer all winter long.

HOW TO SERVE

Two bowls of butternut squash soup topped with sour cream and chives with pumpkins in the background

Serve up your soup with a dollop of sour cream (or greek yogurt) and sprinkle with chives. You could also serve this with some roasted chicken for some added protein and crusty sourdough bread!

STORING AND REHEATING

You can easily make double and even triple this pumpkin butternut squash soup recipe to have in your freezer for the winter. I recommend letting cool completely and then transferring into an airtight container or ziplock bags and freezing flat for easier storage. You can freeze for you to 6 months. When ready to eat, thaw in the fridge over night or let sit in a warm bath for about 30 minutes and reheat on the stove until heated through.

This soup will also stay good in the fridge for 3-5 days, in an airtight container.

OTHER SOUP RECIPES YOU’LL LOVE

Ham and Bean Soup
Creamy Chicken Corn Soup
Venison Vegetable Soup
Venison Hamburger Soup

Pumpkin Butternut Squash Soup

The flavor in this pumpkin butternut soup comes from combining hearty & sweet pumpkin and butternut squash with spices, onion and garlic!

Author: Miss AK
Prep Time: 15
Cook Time: 30
Total Time: 45
Yield: 4-6 1x
Category: Soup
Method: Stovetop

Scale

Ingredients

2 Tbsp. butter
1 onion, diced
1 medium butternut squash – peeled, scooped & diced
2–3 garlic cloves, minced
1 and ½ tsp salt, or to taste – add gradually
1 tsp. curry powder
1/8 tsp. cinnamon
1 pinch nutmeg, or a few grates of fresh
1 can pumpkin puree
2/3 cup coconut milk
1 cup unsalted chicken broth
For serving: sour cream, chives

Cook Mode Prevent your screen from going dark

Instructions

Melt the butter in a large pot over medium heat and add the onion and butternut squash. Cook for about 5-7 minutes until the onions are translucent and then add the garlic, curry, cinnamon, nutmeg, remaining salt and pepper.
Cook for 2 more minutes before adding the pumpkin, coconut milk and broth. Stir well. Let the mixture simmer over medium-low for about 7-10 minutes until the squash is very soft. Stir often so the milk doesn’t burn.
Puree the mixture with an immersion blender (very easy) or remove it and blend in a blender in batches.
Once smooth, allow the soup to simmer over low heat for 10-15 minutes (or longer!) before serving.
Serve with a dollop of sour cream (or Greek yogurt) and chives.

Notes

This recipe doubles or triples very well!
You can freeze this soup for up to 6 months.

Venison Hamburger Soup

One of our favorite venison soup recipes – hamburger soup! Ground venison simmers in broth with your favorite hamburger ingredients – onions, potatoes, tomatoes & more!

This post may contain affiliate links.

Soup season is one of my favorites. There is just something about a cozy, hearty soup that has been heating on the stove ready to serve after a long cold day. This might also be an unpopular opinion, but I think filling soup is perfect for a football tailgate. My Ham and Bean soup has been a go-to (Madi is obsessed with this one) and also my Venison Vegetable Soup is a family favorite. If you need a slow cooker soup that is also a total crowd pleaser, my Easy Slow Cooker Chicken Tortilla Soup if always a win and of course, if you aren’t into soup, you cannot go wrong with my Award Winning Venison Chili. P.S take your soups to the next level with my homemade Venison Stock!

Well, get ready to add a new family favorite to your recipe collection with our Venison Hamburger Soup! This hearty, flavor-packed soup brings together ground venison, savory broth, and all your go-to hamburger fixings—think onions, potatoes, tomatoes, and more. It’s the perfect way to enjoy the rich, taste of venison in a comforting, easy-to-make dish that will keep everyone coming back for seconds!

And here’s a pro tip for those busy moms gearing up for back-to-school chaos: double or triple this recipe and stash it in the freezer. When those chilly winter nights roll around, you’ll have a homemade meal ready to go in no time, making dinnertime a breeze. So grab your favorite ingredients and let’s get cooking—this Venison Hamburger Soup recipe is about to become a year-round staple in your kitchen!

INGREDIENTS AND KITCHEN TOOLS

Butter
Onion
Garlic cloves
Ground red meat (ground venison, ground beef, ground bison, & ground elk all work great)
Tomato paste
Dijon mustard
Paprika
Sea salt (or to taste)
Black pepper
Dried thyme
Diced tomatoes
Medium potatoes (russet potatoes, red potatoes or yukon gold potatoes work great but you can use any type you have on hand)
Unsalted beef broth
Frozen, mixed vegetables (think corn, green beans, peas, carrots, etc)
Bay leaf

Kitchen Tools:

You don’t need much for this recipe. Just a sharp knife and cutting board for chopping veggies. A large pot or dutch oven and serving tools. These cute bowls are also perfect for serving your soup!

Hamburger soup cooking in white soup pot

STEP BY STEP

Step 1: Melt the butter in a large pot over medium-high heat. Once melted and bubbly, add the onion and saute until translucent.

Step 2: Then add the garlic and sauté for about 2 more minutes before adding the ground meat. Cook until the meat is browned, about 5-7 minutes.

Step 3: Then, add a few tablespoons tomato paste, Dijon, paprika, thyme, salt and pepper. Cook for 1 minute before adding the tomatoes, potatoes, stock and bay leaf. Stir well and bring the mixture to a slow boil.

Step 4: Add in the mixed vegetables, bring to a simmer and cook until the potatoes are tender, about 15-20 minutes.

Step 5: Serve while hot and feel free to add toppings – green onion, cheddar cheese, sour cream, crushed tortillas, oyster crackers – anything you like!

Cooking Tip

Hamburger soup being served in bowls with oyster crackers, cheddar cheese, green onions and sour cream

HOW TO SERVE

This hamburger soup is best serves while hot. Feel free to add toppings – green onion, cheddar cheese, sour cream, crushed tortillas, oyster crackers – anything you like!

Three bowls of hamburger soup topped with oyster crackers, cheddar cheese and green onions

STORING AND REHEATING LEFTOVERS

If you have leftover soup or want to freeze this soup, allow to cool completely. For the fridge, place in an airtight container for 3-5 days. For freezing, add soup into airtight freezer-safe container or gallon ziplock bags (recommended) and freeze for 6-8 months.

OTHER SOUP RECIPES YOU’LL LOVE

Venison Hamburger Soup

One of our favorite venison soup recipes – hamburger soup! Ground venison simmers in broth with your favorite hamburger ingredients – onions, potatoes, tomatoes & more!

Author: Miss AK
Prep Time: 10
Cook Time: 30
Total Time: 40
Yield: 4-6 1x
Category: Soup
Method: Stovetop

Scale

Ingredients

1 Tbsp. butter
1 onion, diced
4 garlic cloves, minced
1 lb. ground red meat (venison, beef, bison, elk)
1–2 Tbsp. tomato paste
1 tsp. Dijon mustard
1 tsp. paprika
1 and 1/4 tsp. salt (or to taste)
1/2 tsp pepper
1/2 tsp. dried thyme
28 oz. diced tomatoes, drained
2–3 medium potatoes, diced
About 3 cups unsalted beef broth
1 bag frozen, mixed vegetables
1 bay leaf

Cook Mode Prevent your screen from going dark

Instructions

Melt the butter in a large pot over medium heat. Once melted and bubbly, add the onion and saute until translucent.
Then add the garlic and saute for about 2 more minutes before adding the ground meat. Cook until the meat is browned, about 5-7 minutes.
Then, add the tomato paste, Dijon, paprika, thyme, salt and pepper. Cook for 1 minute before adding the tomatoes, potatoes, stock and bay leaf. Stir well and bring the mixture to a slow boil.
Add in the mixed vegetables and cook until the potatoes are tender, about 15-20 minutes.
Serve while hot and feel free to add toppings – green onion, cheddar cheese, sour cream, crushed tortillas, oyster crackers – anything you like!

Creamy Chicken Corn Soup

This Creamy Chicken Corn Soup recipe is packed with ingredients like chicken, corn and potatoes that simmer in a creamy chowder broth.

Get ready to add a new family favorite to your meal rotation with my Creamy Chicken Corn Soup! This baby is packed with tender chicken, sweet corn, and hearty potatoes, this delightful dish simmers to perfection in a rich, creamy chowder broth. It’s the ultimate comfort food that promises to warm you up from the inside out, making it perfect for those busy back-to-school days when you need something quick, nourishing, and oh-so-delicious. Plus, it’s a fantastic way to sneak in some veggies without anyone noticing!

Soup, stew and chili season is among us and while I love a good grilled Venison Backstrap or Venison Burger, but I am incredibly excited for some of my Award Winning Venison Chili, some Ham and Bean Soup and of course our family favorite Venison Stew.

Here’s a pro tip for all the super moms out there: double or even triple this recipe! This soup freezes beautifully, so you can stock up and have a homemade meal ready to go all winter long. I’m doing that now before we have another baby in November. Imagine the convenience of pulling out a batch of this creamy, flavor packed goodness on a chilly evening after a hectic day. With just a quick reheat, you’ll have a comforting, home-cooked meal that feels like a warm hug in a bowl. Trust me, your future self will thank you!

Ingredients to make Chicken Corn Chowder

INGREDIENTS & KITCHEN TOOLS

Butter
Onion
Red or orange bell pepper
Garlic cloves
Thyme
Garlic powder
Ground, dry mustard
Paprika
Salt
Black or white pepper
Flour
Cooked, diced or shredded chicken (chicken breast, chicken thighs, or both work well for this recipe)
Fresh corn, I use fresh off the cob when I can (leftover is fine!) but frozen corn kernels or drained canned corn will work
Potatoes
Unsalted chicken stock
Whole milk
Heavy cream
Optional – 1/2 lb. bacon, green/spring onions

Kitchen Tools:

For this recipe, you’re going to need a large soup pot. A large cutting board and knife to chop your chicken and vegetables. Most importantly a blender or an immersion blender.

Onions and red bell pepper sautéing in a stock pot

STEP BY STEP

Step 1: Add the butter to the bottom of a stock pot and once melted, add the onion, pepper and garlic. Cook until softened, about 5-7 minutes

Step 2: Next, add the spices, seasoning and flour and cook for 3 minutes.

Step 3: Then, add the chicken, corn, and potatoes and give the mixture a toss.

Step 4: Quickly add the chicken broth, milk and cream before the flour burns. Stir well, scraping bits off the bottom of the pan.

Step 5: Once your soup comes to a boil, cook for about 20 minutes until the potatoes are soft.

Step 6: Blend half of the soup in a blender or with an immersion blender. If you have an immersion, use it! Makes life easy!

Step 7: Simmer until ready to serve or serve immediately!

Step 8: Bacon strongly recommended!

A white bowl filled with Chicken Corn Chowder and topped with bacon and green onions

HOW TO SERVE

This soup is so easy to serve up. I highly recommend topping with some fresh chopped green onions and some crispy bacon to take it to the next level.

STORING AND REHEATING

You can easily double or triple this recipe to freeze. But if you just have some leftovers, make sure you cool completely and store in an airtight container for 3-5 days in the refrigerator. To freeze, let cool completely, portion out into quart sized ziplock bags, label and freeze flat (this is key for storing). Once frozen, place into gallon sized ziplock bags and store in the freezer. To thaw, take out of the freezer and place in the fridge overnight or place in cool water for an hour.

OTHER COZY SOUP RECIPES YOU’RE GOING TO LOVE

Creamy Chicken Corn Soup

This Creamy Chicken Corn Soup recipe is packed with ingredients like chicken, corn and potatoes that simmer in a creamy chowder broth.

Author: Miss AK
Prep Time: 15
Cook Time: 30
Total Time: 45
Yield: 6 1x
Category: Dinner
Method: Stovetop

Scale

Ingredients

3 Tbsp. butter
1 onion – diced
1 red or orange bell pepper, diced
2–3 garlic cloves, minced
1 teaspoon thyme
1/2 teaspoon garlic powder
½ tsp. Ground, dry mustard
1/2 teaspoon paprika
1 tsp. salt, or to taste
1/2 tsp. pepper, or to taste
3 Tbsp. flour
About 2–3 cups cooked, diced or shredded chicken (I use about ½ cooked chicken)
About 2 cups corn, I use fresh off the cob when I can (leftover is fine!) but frozen or drained canned will work
4 small or 3 medium potatoes – diced
4 cups or 1 quart of unsalted chicken stock
1 cup whole milk
1 cup heavy cream
Optional – 1/2 lb. bacon, green onions

Cook Mode Prevent your screen from going dark

Instructions

Add the butter to the bottom of a stock pot and once melted, add the onion, pepper and garlic. Cook until softened, about 5-7 minutes
Next, add the spices, seasoning and flour and cook for 3 minutes.
Then, add the chicken, corn, and potatoes and give the mixture a toss.
Quickly add the chicken stock, milk and cream before the flour burns. Stir well, scraping bits off the bottom of the pan.
Cook for about 20 minutes until the potatoes are soft.
Blend half of the soup in a blender or with an immersion blender. If you have an immersion, use it! Makes life easy!
Simmer until ready to serve or serve immediately!
Bacon strongly recommended!

Notes

You can easily double or triple the recipe and freeze for 3-6 months. Keeps in the fridge for 3-4 days.

Shepherd’s Pie Soup

Shepherd’s Pie Soup is all of the ingredients for your favorite Shepherd’s Pie in a cozy bowl of soup. It’s packed with potatoes, veggies, & meat.

This Shepherd’s Pie Soup post is sponsored by Stahlbush Island Farms. As always, all opinions remain my own and I am proud to partner with brands I love. Thanks for supporting the growth of MAK.

I think gathering around the table is important during the week. Sometimes it feels like we’re all rushing from work, to the gym, activities, meetings, practice – whatever. It’s important for us to find time to slow down, talk and appreciate a quiet meal at home.

Something that helps is eating at the dinner table at least 3 nights a week. You might read this and be like…”don’t you eat at the table for every meal?”. The answer, unfortunately, is not always.

I feel like every so often we get stuck in a rut of eating at the counter bar or the couch. Things get busy, and sitting down to the table feels like a chore. But, every time we do, we’re both surprised by how easy conversation flows without distraction. It’s good for the soul…and so is this Shepherd’s Pie soup!

My husband loves Shepherd’s pie. It is a great source of protein and vegetables all in one dish. And I’m sure he wishes I would make it more often than I already do. To save time, I did develop this Instant Pot version, but there’s something about mashed potatoes that keeps it out of the easy dinner category for me. That’s where Shepherd’s Pie Soup comes in!

This is one of those meals that feels like a weeknight cheater. I make it, ladle it up, my hubby is crazy excited, and I feel like I’m serving something I slaved over…but I really didn’t. I make it even EASIER on myself by cutting down on veggie chopping time by using the Classic Mixed Vegetables (peas, carrots & corn!) by Stahlbush Island Farms.

I love using pre-chopped veggies in dishes. As a busy mom and business owner, I’m all about the shortcuts when it comes to getting quality veggies fast. All I do is prepare the soup, and then about 5 minutes before serving, I add in the Classic Vegetable Mix by Stahlbush Island Farms. It is cozy, packed with flavor and tastes amazing!

INGREDIENTS & KITCHEN TOOLS

Instead of making a meaty filling and covering everything with whipped potatoes, we’ll add the following ingredients to a rich broth flavored with a little bit of dark beer:

Olive oil

Yellow onion, diced

Diced celery

Diced potatoes

Ground beef or venison*

Garlic cloves, minced

Tomato paste

Dark beer (like a porter, stout, preferable Guinesses)

Apple cider vinegar (only use if using venison)

Unsalted beef broth (or stock)

Worcestershire Sauce

Salt and Black Pepper

Dried sage

Classic Mixed Frozen Vegetables (frozen peas, carrots & corn)

So really, it’s just the star ingredients of Shepherd’s pie, coming together to make something much less labor intesnsive. If you can boil a pot of water and chop some vegetables, you can make this soup! All you have to do is saute everything together, add the liquid, and let it simmer away on the stove.

One tip – don’t add the frozen veggies until you’re just about ready to serve. This helps them stay nice and fresh…no one likes mushy, soggy peas.

Other than that, this soup is just about as foolproof as it gets!

STEP BY STEP

Step 1: Heat the olive oil in a large stock pot or dutch oven over medium-high heat. When hot, add the onion, celery, and potatoes and saute for about 5-7 minutes.

Step 2: Then, add the ground meat and allow it to brown, about 8 minutes. Then, add the garlic and tomato paste and saute for 2 additional minutes to allow the flavors to release.

Step 3: Then, add the beer and apple cider vinegar, if using. Allow these to cook down for about 3 minutes, and then add the beef stock, Worchestershire, salt, pepper, and sage.

Step 4: Bring everything to a boil, then turn the heat down to low. Let the soup simmer, partially covered for about 30 minutes, but up to a few hours. You want to potatoes to be soft.

Step 5: When you’re ready to serve, stir in the frozen veggies, remove from the heat, and ladle it up.

meat, potatoes and veggies cooking in a pot

HOW TO SERVE

We love enjoying a bowl of this hearty soup as is, but you can easily top with some cheddar cheese if you’re feeling it!

STORING AND REHEATING

This soup stores great! Just package it up in an airtight container, store in the refrigerator and reheat throughout the week. You might need to add a bit more broth becuase the potatoes might absorb some of the liquid, but it’s even better the next day if you ask me!

beef broth poured over vegetables in a pot

OTHER COZY SOUP RECIPES

We are mid-soup season (even though I am dreaming of spring) and I have so many cozy soups that you’ll want to add to your menu. My Ham and Bean Soup is loaded with delicious ingredients PLUS I share 3 different methods of cooking it! My Slow Cooker Chicken Tortilla Soup is the perfect way to switch up taco Tuesday. If you want another hearty and delicious soup, you’ve got to try my Venison Vegetable Soup. Everyone needs a cozy, classic Chicken Noodle Soup recipe on their menu too!

If you’re a huge Shepherd’s Pie Fan, don’t forget to check out my Instant Pot Version, AND my Whole30 Venison Shepherd’s Pie with hunks of tender venison.

This post was originally published in March 2020 and updated in February 2024.

Shepherd’s Pie Soup

Shepherd’s Pie Soup is all of the ingredients for your favorite Shepherd’s Pie in a cozy bowl of soup. It’s packed with potatoes, veggies, & meat.

Author: Miss AK

Scale

Ingredients

1 Tbsp. olive oil
1 onion, diced
1 cup diced celery
about 4 cups (or 3 medium potatoes) diced potatoes
1 lb. ground beef or venison*
3 garlic cloves, minced
2 Tbsp. tomato paste
1/2 cup dark beer (like a porter, stout, preferable Guinesses)
* 1 Tbsp. apple cider vinegar (only use if using venison)
4 cups unalted beef stock (or broth)
about 10 dashes Worchestershire
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. ground, dried sage
1 (10 oz.) package Classic Mixed Vegetables (frozen peas, carrots & corn)

Cook Mode Prevent your screen from going dark

Instructions

Heat the olive oil in a large stock pot over medium heat. When hot, add the onion, celery, and potatoes and saute for about 5-7 minutes.
Then, add the ground meat and allow it to brown, about 8 minutes. Then, add the garlic and tomato paste and saute for 2 additional minutes to allow the flavors to release.
Then, add the beer and apple cider vinegar, if using. Allow these to cook down for about 3 minutes, and then add the beef stock, Worchestershire, salt, pepper, and sage.
Bring everything to a boil, then turn the heat down to low. Let the soup simmer, partially covered for about 30 minutes, but up to a few hours. You want to potatoes to be soft.
When you’re ready to serve, stir in the frozen veggies, remove from the heat, and ladle it up.

Notes

If you’re using venison, also add 1 tablespoon of apple cider viengar when you add the beer.
If you don’t want to use beer, sub for more beef stock

Dairy-Free Creamy Chicken Corn Chowder

Looking for comfort in a bowl? This slow cooker dairy-free creamy chicken corn chowder is velvety smooth and leaves the MOST perfect sweet finish.

This post is sponsored by Stahlbush Island Farms. As always, all opinions remain my own and I am proud to partner with brands I love.

I absolutely believe in comfort food. There’s something about certain foods that just evoke memories and quite literally make you feel warm and fuzzy on the inside.

I remember the first time I had chicken corn chowder, at least I think I do. It was probably during the annual fair that the church I grew up attending holds. The entire congregation spends months preparing for a day filled with hayrides, fresh-cut french fries, enough pie to sink the Titanic, vintage cars, dunk tanks, face painting, games…I could go ON. My parents still manage the sausage sandwich booth which is among one of the food vendors for the day. I usually spend my time at the fair loading up on sausage sandwiches, chicken corn chowder, and ice cream. And more corn chowder.

What’s not to love? It’s velvety smooth, rich, savory and that bite of corn leaves the MOST perfect sweet finish. And it’s even easier because I use the Classic Veggie Blend from Stahlbush Island Farms, which is loaded with carrots, peas and CORN! Can I get a hell yes for less chopping? And here it is – my version of the church fair hug in a bowl – Slow Cooker Dairy-Free Creamy Chicken Corn Chowder.

Watch and see how I make this creamy chicken corn chowder!

How do you make this soup in a slow cooker?

That’s the best part of my chicken corn soup recipe – the slow cooker. All you have to do is dump the ingredients in and let it sit and simmer in the slow cooker all day.

If it isn’t as thick as you’d like, I like to take the lid off of the slow cooker and let it reduce down by letting some of the liquid evaporate into the air. I do this for about an hour, if needed. The potatoes help thicken things up, too. You won’t believe how tender they get!

And again, almost half the amount of chopping is involved because we’re using this frozen Classic Mixed Vegetable blend.

What makes this Chicken Corn Chowder dairy free?

Instead of using heavy cream (and flour) to make this soup thick and creamy, I use coconut milk (full fat from the can) and tapioca starch (or arrowroot powder). It works wonderfully! The starch from the potatoes also help to make this nice and rich, I’m telling you, you would never know this is a healthier recipe. Just make sure you add the bacon 🙂

Love comfort food made in the slow cooker? Me too! Try my tortilla soup or my paleo sloppy joes! They’re SO good!

Ingredients

Cook Mode Prevent your screen from going dark

chicken corn chowder in grey bowls and a tan linen

Dairy-Free Creamy Chicken Corn Chowder

Maybe we should just call this one comfort food in a bowl. Slow Cooker Dairy-Free Creamy Chicken Corn Chowder – you have my heart.

Author: Miss AK
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours and 10 minutes
Yield: 8 1x
Category: Soup
Method: Slow Cooker
Cuisine: American

Scale

Ingredients

1 lb. boneless skinless chicken breast, cubed
6 small or 4 medium potatoes – diced
1 onion – diced
1, 10 oz package Stahlbush Island Farms Classic Mixed Vegetables
1 teaspoon thyme
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 tsp. salt, or to taste
1/2 tsp. pepper, or to taste
4 cups or 1 quart of unsalted chicken stock
1 can full-fat coconut milk
2 Tablespoons tapioca starch or arrowroot powder
Optional – 1/2 lb. bacon, green onions

Cook Mode Prevent your screen from going dark

Instructions

Cube the chicken and place it at the bottom of a slow cooker turned to high.
Dice the potatoes, onion, and carrots and lay on top of the chicken.
Add the thyme, garlic powder, paprika, salt, and pepper. Top everything with the chicken stock and let cook for 3.5 hours on high or 7 hours on low.
After the chicken and vegetables have cooked for either 3.5 hours on high or 7 hours on low, mix the tapioca starch or arrowroot powder with the coconut milk. Pout into the slow cooker. Add the corn and mix everything well.
Let this cook for an additional 1 – 1.5 hours with the lid off so the liquid can reduce a bit, or until thick. I
Fry the bacon in a skillet and chop when crisp. Chop the green onions.
When the soup is thick, spoon into bowls and top with bacon and green onions, if using. This keeps wonderfully for leftovers and can be frozen.

Notes

If you don’t want to use frozen vegetables, just add 1 cup of diced carrots to the slow cooker, and when you add the coconut milk, also add 2 cups of frozen, fresh, or canned corn.

Nutrition

Serving Size: 1 bowl
Calories: 275
Sugar: 5 g
Sodium: 499 mg
Fat: 8 g
Saturated Fat: 6 g
Unsaturated Fat: 1 g
Trans Fat: 0
Carbohydrates: 36 g
Fiber: 5 g
Protein: 17 g
Cholesterol: 28 mg

Best Beer Chili

This is the perfect Beer Chili recipe. Packed with vegetables, hearty beans, rich beer, and ground meat – it’s comfort food at it’s finest.

chili with cheese and sour cream in an orange bowl in a blue plate

Recently, on Instagram, I was talking about beer chili. I was surprised at the number of messages I got regarding what it was!

When making chili, I almost always use beer with or instead of stock/broth for the liquid. To some people, I know this may seem confusing so…

ground meat on top of peppers and onions in a pot

Why do you use beer in chili?

For flavor, of course! The rich and buttery flavor of beer adds so much to chili. When it’s added to the meat and vegetables as they’re sauteeing, it deglazes the pan and as it simmers, most to all of the alcohol cooks out.

When I use beer in my chili, it has a more robust, cozy taste that just kicks everything up to the next level. The nest question I’m sure you have is…

meat and peppers browned in a skillet with spices

What kind of beer is best in chili?

I almost always use a lager, porter or stout beer. These three types of beers tend to be a little lower on the hop scale and they have a more rich and frothy feel, which in turn makes the chili nice and hearty.

I love using seasonal beers – like pumpkin, coffee, chocolate – most of the time, bold flavors like that really work well with chili powder and cumin, the main spices in this recipe.

Steer clear of very hoppy IPAs and sours, unless you’re doing like a white chicken chili, which is much different from the recipe below.

What else is in this recipe?

The usual suspects 🙂 I like to keep chili simple. We’ve just got a combination of meat (you can use beef, venison, turkey, bison – just see the directions for details), onion, peppers, tomatoes, beans, and spices.

I like to keep all of the ingredients on hand so whenever I feel like it, I can whip up a pot on a lazy Sunday for the week.

How do you make beer chili?

This is the best part. It’s a one-pot recipe! You start by sauteeing the onions and peppers, brown the meat, deglaze with the beer, and everything else goes in the pot!

Don’t you love a fabulous meal with almost no cleanup? Check out this Stuffed Pepper Soup, too!

beer chili with cheese and sour cream in an orange bowl in a blue plate

Best Beer Chili

This is the perfect Beer Chili recipe. Packed with vegetables, hearty beans, rich beer, and ground meat – it’s comfort food at it’s finest.

Author: Miss AK
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: about 6-8 1x
Category: Soup/Stew
Method: Stovetop
Cuisine: American

Scale

Ingredients

2 Tbsp. olive oil
1 onion, diced
2 green bell peppers, diced
1 lb. ground meat (beef, venison, turkey, elk*)
3 garlic cloves, minced
2 Tbsp. chili powder
2 Tbsp. cumin
1 tsp. salt
1/2 tsp. pepper
*1 and 1/2 Tbsp. apple cider vinegar* – for wild game meat ONLY
12 oz. beer (I like lagers, porters, or stouts)
2 (15 oz.) cans of diced tomatoes
1 (6 oz.) can tomato paste
1 (15oz.) can pinto beans
1 (15oz.) can black beans
1 (15oz.) can kidney beans

Cook Mode Prevent your screen from going dark

Instructions

Start by heating the olive oil in a large pot. Add the onions and peppers and saute for about 5 minutes until they start to soften.
Add the ground meat and allow it to brown, about 8 minutes. Then add the garlic, chili powder, cumin, salt and pepper and cook for 2 additional minutes.
Then, add the beer and allow it to deglaze the pan while you scrape up the bits off the bottom of the pan. Let this cook for 5 minutes while the alcohol cooks out of the beer.
Then add all of the remaining ingredients and stir. Bring the mixture to a boil, reduce it to a simmer, and cover.
Cook for at least 20 minutes, but the longer the better! When you’re ready to serve, remove it from the heat and top how you like!

Nutrition

Calories: 432
Sugar: 7 g
Sodium: 742 mg
Fat: 9 g
Saturated Fat: 2 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 59 g
Fiber: 16 g
Protein: 29 g
Cholesterol: 40 mg

One Pot Stuffed Pepper Soup with Hatfield Sausage

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BigGameWithHatfield #SimplyHatfield #CollectiveBias

All of your favorite ingredients in sausage and rice stuffed peppers in soup form. This easy, one-pot recipe is a breeze to make, hearty, and delicious.

I have to admit, I’m not the biggest NFL football fan (SEC girl for LIFE), but tailgate food…that’s the stuff I do know. There’s nothing better than sitting on your couch on the weekend with a big plate of homemade, comfort food in front of you. This weekend is the Big Game, so I know we’re all trying to find the best recipes for our spread.

I’m a big fan of soups when I have a crowd over. I made some stuffed pepper soup when we hosted a big Halloween party this year, and it was a HIT! So, I thought it would be the perfect main dish to accompany all of those wings, buffalo chicken dip, etc. for your football watching party, or really any party throughout the year.

This soup is SO simple to make – can I get a “heck yes” for one-pot wonder meals? All you have to do is start by browning your sausage, I used Hatfield Sweet Italian AND Hatfield Hot Italian ground sausages. I love the little bit of sweet and the little bit of heat that they bring and the quality of the ingredients mixed with their blend of seasoning. Hatfield’s meats are all ethically raised and they’re simply delicious!

all of the ingredients for stuffed pepper soup on white marble

Once you brown the sausage and drain the fat, the veggies get sautéed until soft and you add some rice, seasoning, diced tomatoes and broth.

rice, sausage and veggies in a white pot with a cream linen

Everything simmers away until the rice is perfectly cooked and you’re ready to serve!

stuffed pepper soup in a white bowl with a wood plate

One Pot Stuffed Pepper Soup

All of your favorite ingredients in sausage and rice stuffed peppers in soup form. This easy, one-pot recipe is a breeze to make, hearty, and delicious.

Author: Miss AK
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 8 1x
Category: Soup
Method: Stovetop
Cuisine: American/Italian

Scale

Ingredients

1 Tbsp. olive oil
1 lb. Hatfield Spicy Italian Sausage
1 lb. Hatfield Sweet Italian Sausage
1 large yellow onion, diced
2 green bell peppers, diced
4 garlic cloves, minced
1 Tbsp. Italian seasoning
1 + 1/2 tsp. salt
1 tsp. black pepper
2/3 cup long grain brown rice
1 Tbsp. fresh, chopped parsley
1 (28 oz.) can diced tomatoes
4 cups low sodium chicken broth
1 cup water

Cook Mode Prevent your screen from going dark

Instructions

Begin by heating the olive oil in a large stockpot over medium heat.

Add the sausage and brown until cooked through, about 7 minutes.

Tranfer the cooked sausage to a plate lined with a paper towel to drain some of the grease.
Add the onions and peppers to the pot and cook until soft, about 7 minutes.
Add the garlic cloves, Italian seasoning, salt, and pepper and cook for 2 minutes, then add the rice, parsley, diced tomatoes, chicken broth, water, and the cooked sausage to the pan.
Bring the pot to a boil, reduce to a simmer and cover.
Cook for 30 minutes, or until the rice is fully cooked and serve!

Nutrition

Serving Size: 1 bowl
Calories: 404
Sugar: 6 g
Sodium: 1386 mg
Fat: 28 g
Saturated Fat: 13 g
Unsaturated Fat: 1 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 3 g
Protein: 24 g
Cholesterol: 84 mg

Easy Slow Cooker Chicken Tortilla Soup

Try this quick and Easy Slow Cooker Chicken Tortilla Soup for a fast, healthy dinner that’s packed with veggies and protein.

This post has been sponsored by Kroger. As always, all opinions and thoughts remain my own and I’m proud to partner with brands I know and trust. Thanks for supporting Miss AK!

You know those creepy little memes with the caption titled “my friends at the end of summer vs. me at the end of summer” and there’s like those grief-stricken faces shifting around and then it flashes to some ridiculous human jumping around a pumpkin? I’m the human jumping around the pumpkin. I cannot help myself and I won’t apologize for being so basic and being excited about fall aka SOUP SEASON.

I’ve been testing this Easy Slow Cooker Chicken Tortilla Soup since like…well, July and I am PUMPED that it’s going live. I think I missed the bus with tortilla soup – everyone has been crazy about it for years and I just started making it. I guess I just didn’t realize how easy it was? Oh well, making up for it now!

Speaking of easy, I actually ordered all of the pantry ingredients, aka the broth, tomatoes, corn, beans and most importantly the chips from Kroger.com! Yes…Kroger now ships right to your front door. Here’s why I’m so excited: I don’t have a Kroger around me. Kroger was my favorite grocery store when I lived in the South. They’re affordable but they have really great name brand products. When they emailed to see if I wanted to test out their new Kroger grocery shipping service I was all like “hooohumm, I don’t have a Kroger, womop womp womp”. BUT – it didn’t matter! They shipped right to me! And the best part – orders over $35 get free 2-day shipping. You have to try it!

So, check this out – right to my front doorstep! I basically always have peppers on hand and spare chicken in the freezer, so I didn’t even have to go to the store to make this one. You’re gonna love it!

To make it I just dump everything in the slow cooker:

Cook for 4 hours on high (you could do 8 on low, too) & shred the chicken. Then I add the tortillas to a bowl when I want to eat:

And serve with whatever I’m feeling!

Let’s be friends!! Come hang with me on Instagram or sign up for my Email List!

Easy Slow Cooker Chicken Tortilla Soup

Try this quick and Easy Slow Cooker Chicken Tortilla Soup for a fast, healthy dinner that’s packed with veggies and protein.

Author: Miss AK
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Yield: 8 1x

Scale

Ingredients

1 lb. chicken thighs
2 tsp. chili powder
1+1/2 tsp. sea salt (more to taste, if desired)
1 tsp. cumin
1/2 tsp. black pepper
1 large red onion, diced
2 bell peppers, diced (I used green)
2 jalapenos, diced (seeds removed if you don’t love spice)
2 – 15 oz. cans diced, fire roasted tomatoes, drained
1 – 15 oz. can sweet corn, drained
1 – 15 oz. can black beans, drained
32 oz. unsalted chicken broth
about 4 cups crushed tortilla chips, for serving
optional toppings – Greek yogurt/sour cream, cilantro, cheese

Cook Mode Prevent your screen from going dark

Instructions

Add the chicken thighs to the bottom of your slow cooker.
Top with the chili powder, sea salt, cumin, and black pepper.
Dice the onion and pepper and add to the slow cooker.
Then, add the tomatoes, corn, black beans and broth.
Cook for 4 hours on high (or 8 hours on low) and then remove the chicken and shred with two forks. This will be easy because the chicken gets so tender.
Taste the broth to see if it needs more salt, stir in the chicken and remove from the heat.
To serve, in each bowl put about 1/2 cup of crushed tortilla chips and spoon the soup over top. Finish with Greek yogurt or sour cream, cilantro, scallions, avocado – or whatever you want!

Nutrition

Serving Size: 1 cup - with chips
Calories: 379
Sugar: 14 g
Sodium: 553 mg
Fat: 12 g
Saturated Fat: 2 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 56 g
Fiber: 9 g
Protein: 21 g
Cholesterol: 53 mg