Category Archives: Soup

Chicken Enchilada Corn Chowder

This recipe has quickly become one of my favorite winter meals to make. I love cooking soup in the winter, because it’s so easy and usually pretty cheap.

So far I’ve made this soup three times in the past month! It’s probably one of, if not the, best soups I’ve ever come up with. It also reheats really well, so I’m going to make a big batch of it today and eat it for my lunch all week 🙂
Chicken Enchilada Soup

Chicken Enchilada Corn Chowder

{Recipe by: Miranda Mowbray}

Ingredients (makes 4 servings):

40 oz. chicken broth (I used a combination of 16oz. chicken broth + 24oz. homemade veggie stock)

28 oz. canned green enchilada sauce (or use homemade)

4 oz. canned green chilies

1 tbsp of ground cumin

1 tbsp of chile powder

1 tsp of onion powder

1 tsp of garlic powder

salt and pepper, to taste

2.5 cups shredded chicken breast

1.5 cups cooked white rice (3/4 cups dry)

2 cups frozen yellow corn

8 oz. (1 block) fat-free cream cheese


In a large soup pot, mix together the chicken stock, green enchilada sauce, and green chilies, bring to a boil.

Reduce to a simmer and add all of the spices, chicken, and rice.

Let simmer for about 10 minutes, then add frozen corn and cream cheese.

Bring to a low boil and cook until cream cheese has completely melted, stirring occasionally to combine.



Spinach Egg Drop Soup

Spinach Egg Drop Soup


Spinach Egg Drop Soup

(Teenage Taste’s recipe)


  • 4 cups low sodium chicken broth
  • ¼ cup water
  • 2 tablespoons cornstarch
  • 4 cups fresh baby spinach, lightly packed
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 whole eggs + 2 egg whites
  • 1 tablespoon soy sauce
  • ¼ cup grated Parmesan or Pecorino Romano cheese
  • ¼ teaspoon ground black pepper


  • Heat a large pot over medium heat and saute the garlic in the olive oil for 2-3 minutes.  Add spinach and turn heat to low; cook until spinach wilts.
  • Add chicken broth and season with soy sauce, 2 tablespoons cheese, and black pepper.  Mix together the water and cornstarch to form a slurry; stir into the chicken broth.
  • Bring soup to a boil.  While waiting for soup to boil mix together the eggs, egg whites, and remaining cheese.  Once boiling turn off heat and add slowly add the egg mixture. After 30 seconds you may stir.  Allow soup to sit for 5-10 minutes and serve.

Tomato Soup with Bowtie Pasta

Tomato Soup with Bowtie Pasta


Tomato Soup with Bowtie Pasta

(original recipe!)


  • Olive Oil
  • 1 onion, diced
  • 1 can Hunts diced tomatoes
  • 1 can Hunts fire-roasted diced tomatoes
  • 1 can low-sodium vegetable broth
  • 1 box bow-ties pasta
  • 2 heads broccoli, de-stemmed and finely diced
  • 1 tbsp parmesan cheese topping


  • Heat olive oil in a large soup pot over medium heat. Add onion and stir occasionally until soft and translucent (about five minutes).
  • Purée the plain diced tomatoes in a blender or food processor until smooth. Add puréed tomatoes and fire-roasted diced tomatoes to pan along with vegetable broth. Bring mixture to a boil. Add finely diced broccoli and reduce heat to simmer.
  • While soup is simmering, cook pasta. When pasta is done, drain water in a colander above the soup pot to add liquid to the soup. When pasta is drained, add pasta to the soup and stir to combine.
  • Serve soup with parmesan cheese topping sprinkled on top.

Tikki Masala Soup

Tikka Masala Soup


Tikka Masala Soup

(Soup Addict’s recipe)

Ingredients (shrimp):

  • 3 tablespoons canola or sunflower oil, divided
  • 1 lb raw shrimp, peeled and deveined
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • a few grinds of black pepper

Ingredients (soup):

  • 1 small onion, chopped
  • 2 cloves garlic, peeled and minced
  • 2 teaspoons fresh ginger, minced
  • 1 teaspoon curry powder
  • 1 teaspoon garam masala
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 2 tablespoons flour
  • 2 cups vegetable broth
  • 28 ounces crushed tomatoes
  • 1/3 cup coconut milk
  • 1 tablespoon cilantro, chopped, for garnish
  • additional salt and pepper, to taste


  • Heat 1 tablespoon oil in a 4 or 5 qt. stock pot or dutch oven over medium. Season shrimp with the first five spices in the ingredients. Add to the pot when the oil shimmers in a single layer. Cook for 3 to 4 minutes, or until the first side is pink. Flip each shrimp and continue cooking until opaque (another 2 to 3 minutes). Remove to a plate and set aside.
  • Add the remaining oil to the pot (heat still on medium). Add the onions and cook until soft and golden, scraping up any fond left behind by the shrimp. Add the garlic and ginger. Cook until fragrant (just a minute or two).
  • Sprinkle in the curry powder, garam masala, smoked paprika, salt and flour, stirring to coat the vegetables until a paste begins to form. Add one cup of vegetable broth and stir until the mixture has smoothed out. Add the remaining cup of broth and the tomatoes. Turn heat to high, bring to a boil, then return heat to medium how. Allow the soup to simmer for 15 minutes.
  • Turn heat to low and add the coconut milk and reserved shrimp. Taste, and adjust for salt and pepper. Stir in the cilantro and ladle into serving bowls.

Thai Chicken Soup

Thai Chicken Soup


Thai Chicken Soup

(adapted from Food Network Magazine’s recipe)


  • 1 tbsp olive oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons green curry paste (I used my favorite spicy sauce, Chili Garlic – picture below)
  • 6 cups low-sodium chicken broth
  • 1 can (13.5 fl.oz.)coconut milk
  • 2 red bell peppers, thinly sliced
  • 4 oz. thin rice noodles
  • 2 small skinless, boneless chicken breasts thinly sliced
  • 1 cup finely chopped parsley
  • 1 teaspoon paprika (or to taste)
  • Salt (to taste)


  • Heat the olive oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally until translucent.
  • Add garlic and spicy sauce and cook 1-2 minutes more.
  • Add chicken broth and coconut milk, bring to a boil (this took a lot longer than I expected – maybe because of my piece-of-crap stove, though)
  • Add bell peppers and noodles, simmer for about 3 minutes until noodles reach desired tenderness
  • Stir in parsley, salt, and paprika

Slow Cooker Enchilada Soup

Slow Cooker Enchilada Soup

Slow Cooker Enchilada Soup

(Recipe by Miranda Mowbray, Biting Life)

Ingredients (four servings):

1 lb lean ground turkey (or substitute ground beef)

Canola oil

1 small onion, minced

1 (15 oz.) can pinto beans

1 (10 oz.) can red enchilada sauce (or use this recipe and make your own!)

1 (3.5 oz) diced green chilis

2 cups low-sodium chicken stock

Salt and pepper




Chili powder

Cayenne pepper

5 cloves garlic, minced

A few drops of Cholula Chili Garlic sauce

1/4 cup shredded parmesan cheese


Brown the ground turkey over medium-high heat in canola oil in a sauté pan, but don’t cook all the way through (about 4 minutes).

Season the turkey with a little bit of salt, pepper, and chili powder while it’s cooking and break up meat with a spatula.

Meanwhile, add the rest of the ingredients (spices to taste) to the slow cooker.

When the turkey is done, add it to the slow cooker, stirring to combine.

Cook on HIGH for two and a half hours.

Serve with a bit of parmesan cheese on top.


Quinoa Soup with Spinach and Stewed Tomatoes

Quinoa Soup with Spinach and Stewed Tomatoes


Quinoa Soup

(adapted from Clean Eating Chelsey’s recipe)


  • 1 yellow onion, diced
  • 5 cloves garlic, minced
  • 2 stalks celery, diced
  • 1 can stewed tomatoes
  • 1/2 cup dry quinoa
  • 2 cups spinach (I used frozen because they raised the price of fresh at Stop&Shop!)
  • 2 cups vegetable broth
  • 3 cups water
  • 1 tbsp. olive oil
  • 1 tsp. dried basil
  • 1 tsp. garlic powder
  • 1/2 tsp. dried parsley
  • sprinkle of paprika
  • salt and pepper


  • In a large stock pot, heat the olive oil and add your garlic, onion, and celery, stirring frequently over medium high heat.
  • Once the onion is translucent (5 minutes). Add your vegetable broth, water, and tomatoes. Add your spices and stir. After a few minutes, add your spinach and allow it to wilt. Lastly, add your quinoa, lower your heat and simmer for at least 30 minutes before serving… Enjoy!