Have you ever been to a Chili Cook Off?? With one long table of crockpots each full to the brim with a simmering chili. Where to begin?? I see them all, one has corn and black beans while another has steak and pinto beans… but for the most part, they all look the same. Then there is one that catches my eye! Mainly because it is white in color. So there is it, that is where I begin. And to be honest, that is where I end, because it is the best chili I’ve ever had. Filled with chicken and great northern beans, ending with the kick of green chilies. Not to my surprise, this chili won 1st place! Lucky for me, I knew the maker and she was nice enough to give me the recipe. This has been in my rotation for a while now and my family loves it! Served with corn bread it is perfect for a cold winter’s day!
This Thai Coconut Soup is super easy and perfect for a cold winter’s day!
I’m truly glad that it’s the start of a new week. Because last week was one of those weeks – the kind where the dishwasher has run every load on sani-rinse and you’re doling out extra Vitamin C like it’s candy. It was hard to come home from vacation and then have all the kids laid out in the living room like it’s an infirmary just a few days later. Thankfully, they’re on the mend. Today I’m sharing one of my favorite things to make when I need a little comfort. This Thai Coconut Soup is simple to make and comes together in no time at all.
I usually keep most of these things in the pantry or fridge/freezer, so making this soup whenever I feel like it is pretty easy. I’ve made it so many times myself that I could probably make it without the recipe. I absolutely adore all of these flavors together – the ginger, coconut milk, lime, cilantro – it’s amazing and super comforting! Adding the sriracha is optional, but totally recommended
Recipe Source: Our Best Bites
More soup to fill the pot….
Once again, two of my favorite things collide, buffalo chicken and soup. For a while now I have had an extreme love for buffalo sauce. I don’t really care for eating the chicken off of the bone, but if you flavor the meat (or the Pringles — which I can’t seem to find anymore!!!) I love it! Just the smell of Frank’s Red Hot Buffalo Sauce makes my mouth water!
Unfortunately I can’t just make it for dinner at home because as strong as my love for buffalo sauce is, my husband despises it just as much! So having the opportunity to take it to a party was perfect. I knew that I would love it no matter what, but I wasn’t sure what others would think. Low and behold it was loved by everyone that tried it and was practically the first one gone. My only suggestion is don’t skip the toppings. The soup itself is good, but the addition of green onions, cilantro, and gorgonzola cheese make it outstanding! I even made croutons to serve with ours which I think makes a great addition to any soup. This will definitely be in my regular rotation, even though my husband won’t eat it… that just means more for me, right?!
Recipe adapted from How Sweet It Is
Today in our Best of 2013 series we’re talking soup & bread. Oh how I love thee, there’s not many things better than a bowl full of hot, steamy soup with a little bread on the side. Don’t miss yesterday’s Best of 2013: Breakfast post and stop on over to Finding Joy in My Kitchen to see all of the Countdown to 2014 lists!
don’t miss last year’s review: The Best of 2012: Soup & Bread
First of all, today I would finally like to introduce you to the newest addition to the Crumbs and Chaos family. Our sweet Addison Marie was born just over 7 weeks ago and is doing great! Adjusting to this new life with a little girl in the family has been quite an experience for Mom, Dad, and her older brothers. Luckily, things are returning to normal and my time spent in the kitchen is increasing once again!
Which brings me to the second thing… this amazing Tortellini Sausage Soup! It is no secret that I LOVE soup. This time of year I could eat it every day. When I saw this recipe come across my Facebook newsfeed, I knew it was a must try! It has a fairly simple ingredient list and is a simple process. However, instead of using zucchini I used celery and instead of sausage links I used ground sausage. It turned out wonderfully! The sausage and cheesy pasta make in delicious and filling. Another great thing about it is that, even though I knew my picky 5 year old wouldn’t eat it I was just able to pick out some of the tortellini and he gobbled it right up. No need to make something different for him or listen to him complain about being hungry. A win for us all!
Recipe Source: Lil’ Luna
A hot bowl of Pork Chili Verde hits the spot on a cool fall evening. Don’t forget the cornbread!
It’s the time of year where you just want to be able to come home on a chilly day, put on your sweat pants and curl up in front of the fire place. The only problem with this picture…there’s a table full of people in the dining room that want dinner right now. While I love cooking, I don’t love standing in the kitchen for a long time at the end of the day (I do my best work in the morning )
I adore meals like this one. It takes leftover pork and makes a bowl full of goodness out of it. The ingredients are simple and the flavor phenomenal. This is another one of those crowd pleasing recipes – people love it!
The first time I made this soup I used leftovers I had after making Crispy Pork Carnitas, it was meat that I had not ‘fried’ crisp yet – worked out fantastic. The next time I had made a batch of this Mexican Stewed Pork from Mel’s Kitchen Cafe made enchiladas and froze two quart size bags of leftover pork. I used one bag from the freezer to make this batch. You could also use this Crock Pot Pork Carnitas or Best Slow Cooker Pulled Pork with great success. I think any pork that has already been cooked and shredded (without sauce) would work for this soup. Adding fresh cilantro, green onion and a squeeze of lime juice at the end adds a bright finish to this steamy bowl of delight.
- 2 Tablespoons VEGETABLE OIL
- 1 YELLOW ONION, diced (I used 1 cup frozen & diced onion)
- 4 cups leftover PULLED PORK
- 2 cups jarred SALSA VERDE
- 4 15 oz. cans WHITE BEANS (I used Cannelini), drained and rinsed
- 8 cups CHICKEN BROTH or STOCK
- 2 teaspoons CUMIN
- 1 teaspoons CHILI POWDER
- KOSHER SALT
- CHOPPED GREEN ONION & CILANTRO for garnish
- LIME WEDGES, if desired
- In a large soup pot over medium heat, add oil and onion. Season with salt and stir occasionally until soft.
- Add pork and cook together with onions for about 5 minutes. Add salsa verde, beans and chicken broth. Cover and cook at a simmer for at least 30 minutes and up to 1 hour.
- Add spices and season to taste with salt, if needed. Ladle into bowls and top with green onion and cilantro. Serve with lime wedges.
Recipe Source: Heather Christo
More soup to love…
Today’s recipe is a ‘recipe revival’ of sorts, a family favorite that came from the archives. I feel like we’ve been making this easy Potato Soup forever and it definitely deserves a turn in the spotlight today.
Last Saturday night was one of my favorite nights of the year – our annual fall Harvest Party. We invite a crowd of family and friends over for pumpkin carving, wagon rides and, of course, plenty of delicious food. The last two years I’ve shared our menu and game plan for the party (2011 and 2012) and decided I would share again this year. My kids were just as excited as I was – it’s so fun to create family traditions that they look forward to year after year.
We ate first and then the kids hopped on the mower wagon for rides around the empty lot across the street. They loved it and couldn’t get enough even though it was fairly chilly outside. Then we gathered in the garage and started carving our pumpkins. It’s so fun to line them all up at the end of the night and take a picture of them glowing in the dark night.
There’s also no fun like glow bracelets on a dark night and my husband also grabbed stick-on mustaches from the Dollar Tree. They thought the mustaches were hilarious and couldn’t stop laughing at each other wearing them – nothing like cheap dollar store thrills
Our Menu included:
Pumpkin Chili, Potato Soup, Turkey Pot Pie
Relish Tray/Crackers/Bread, Cornbread/Fritos
Various Desserts: Candy Bar Apple Dip, Apple Dumplings, Double Chocolate Pumpkin Cupcakes, Baked Apples, Chocolate Pudding Dessert
A few notes about making this fabulous pot of soup – it starts with peeled and diced potatoes, 1 cup of broth for every cup of potatoes. If you have an extra cup or two of potatoes, adjust the amount of broth accordingly and then adjust the seasonings to taste. I tripled the amount of everything except the cream cheese to make a huge pot for the party. I only used two blocks of cream cheese and it was perfect.
It’s about time for a big bowl of Tex-Mex Chili -
thick and hearty, this recipe will feed a crowd and, best of all, it’s made in the crock pot!
The beginning of this week was a bit of a scorcher, last night and today it has finally started to cool down a bit and now it really feels like my favorite time of year You know…Harvest Time, pumpkin everything, apples galore, bowls of hot soup, sweaters and boots…I’m super ready for all of those things! Football is another popular activity this time of year. Might I recommend a big bowl of chili while watching the next big game?
Made in the crock pot, topped with shredded cheese and diced avocado – this chili fits the bill for feeding a large crowd or a smaller one for a few days or so (leftover chili is one of the best things ever). This particular version has beef stew meat in it, so that means tender chunks of beef throughout. Next time I may cut them smaller before cooking or use ground beef instead – that’s the beauty of a pot of chili, you can make it to fit your preferences. Also, as written it was pretty spicy the day it was made, but the next day was less spicy. If you’re not a fan of spicy, omit the cayenne and red pepper flakes. At our house, we’re big fans of Fritos with our chili, but it would be great with cornbread or crackers too.
Recipe Source: Taste of Home 2011 Annual Recipes
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One of my favorite soups ever is broccoli cheese soup. I have enjoyed it in restaurants and tried to recreate it a home a few times…without much luck. There was always something that I didn’t love about it. So I kept trying different broccoli cheese soup recipes, then I finally found the one. This is it, the broccoli cheese soup recipe that my 3 year old goes crazy for.
Since spring is right around the corner, I wanted to share this so when the cold winter winds start blowing next year I’ll be ready. Who am I kidding? I’ll probably still make this almost weekly until at least June. It doesn’t make a huge pot of soup, which makes it perfect to have for lunch a couple of days. This is definitely the winner I’ve been searching for!
Recipe Source: Mel’s Kitchen Cafe
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Cold winter, busy days, the longing for a comforting meal…’tis the season. The good news is that help is not far off. Campbell’s Kitchen is home to the brands that you know and love and is loaded with recipes to help get dinner done. In fact, they have over 3000 recipes there to appease every taste, lifestyle, budget and schedule. Can you say one stop shop?
After perusing the website, I decided to try a slow cooker chowder, perfect for the chill of winter. This bowl of goodness has a lot going on…tender chunks of chicken, sweet bits of corn, tons of flavor from the poblano chile peppers and chorizo sausage and fresh cilantro stirred in before serving. I did try to rush the slow cooking a little bit by kicking the heat up to high and when everything else was cooked the potatoes weren’t quite done to my liking. But that didn’t break the deal for me, it was an amazing crock pot full of soup…enough to have lunch all week long.
Next time you need a satisfying meal, one that can be made with ingredients that are easy to keep on hand, make Campbell’s Kitchen your first stop. There you will find recipes for entertaining, those categorized by your favorite Campbell’s Brand, even cooking and healthy eating tips.