There’s nothing better than a hot bowl of soup to warm you up on a winter’s day. Our collection of recipes features easy homemade soups that are filling and tasty.
These recipes use seasonal vegetables and pantry items to make hearty soups. There’s something for everybody and every bowl.
Chicken Tortilla Soup
- 2 teaspoons olive oil
- 1 onion, chopped
- 3 cloves garlic, finely chopped
- 1 jalapeno pepper, stem and seeds removed, finely chopped
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon cumin
- 1 (14- ounce) can fire roasted tomatoes and green chiles
- 3 cups chicken broth
- 1 cup canned black beans, rinsed and drained
- 1/2 cup frozen corn
- 1 (10-ounce) can HORMEL® Premium Chicken Breast, drained
- Suggested toppings: shredded cheddar cheese, cubed avocado, cilantro, sliced green onions, lime wedges, tortilla strips
Instructions
In large saucepan over medium high heat, heat oil. Add onion, garlic and jalapeno. Sauté 3 to 4 minutes or until onion is translucent. Season with chili powder, salt, oregano and cumin.
Add tomatoes and broth. Bring mixture to boil. Reduce to simmer. Simmer 20 minutes.
Using an immersion blender, blend mixture until smooth. Add black beans, corn and chicken. Simmer 5 minutes or until thoroughly heated.
Serve soup with suggested toppings.
Loaded Mashed Potato Soup
- 2 tablespoons butter
- 1/2 small onion, chopped
- 1 tablespoon flour
- 1 (14.5-ounce) can chicken broth
- 1/2 cup milk
- 1 (20-ounce) package HORMEL® Homestyle Mashed Potatoes
- Salt and pepper, to taste
- Suggested toppings: Shredded cheddar cheese, HORMEL® Real Bacon Bits, sliced green onions and sour cream.
Instructions
In medium saucepan over medium heat, melt butter. Add onion. Cook 2 to 3 minutes or until softened. Stir in flour.
Add broth and milk. Bring to boil. Whisk until thickened. Lower heat to medium. Add potatoes; breaking up with spoon until smooth. Simmer 5 minutes, stirring frequently, until thoroughly heated.
Serve soup with suggested toppings.
Pepperoni Pizza Soup
- 1 cup HORMEL® Pepperoni
- 1 small onion, chopped
- 1 small green pepper, chopped
- 1 cup sliced mushrooms
- 3 cloves garlic, finely chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 4 cups chicken broth
- 1 (24-ounce) jar marinara sauce
- 1/4 cup grated Parmesan, divided
- 6 slices crusty Italian bread
- 1 tablespoon olive oil
- 1 cup shredded mozzarella cheese
- Fresh basil leaves
Instructions
In large soup pot over medium-high heat add pepperoni. Cook 3 to 4 minutes, stirring occasionally, until crispy. Remove pepperoni with slotted spoon.
Lower heat to medium. Add mushrooms, green peppers, onions, garlic, oregano and salt. Cook 5 to 6 minutes or until vegetables soften and mushrooms release their liquid. Add broth, marinara sauce and 2 tablespoons Parmesan. Cover pot. Bring to a boil. Reduce heat to medium. Cook 15 minutes.
Heat broiler to high. Place bread on a large baking sheet. Brush bread with oil. Broil 1 to 2 minutes on each side, or until crisped and browned. Top toasted bread slices with mozzarella. Broil 2 minutes or until cheese is melted and bubbly.
Ladle soup into 6 bowls. Top each with bread slice and crisped pepperoni slices. Sprinkle with remaining Parmesan. Garnish with basil.
Easy Chicken Chile Verde
- 2 tablespoons olive oil
- 1 medium white onion, chopped
- 1 poblano pepper, chopped
- 1 jalapeño pepper, seeded and chopped
- 2 garlic cloves, chopped
- 2 teaspoons ground cumin
- 6 cups low-sodium chicken broth
- 1 (19-ounce) can LA VICTORIA® Green Enchilada Sauce
- 1 cup chopped fresh cilantro leaves
- 1 teaspoon kosher salt
- 4 cups shredded rotisserie chicken (about 1 medium chicken)
- Garnish: sour cream, avocado slices, fresh cilantro leaves, crushed tortilla chips
Instructions
In large Dutch oven, heat oil over medium heat. Add onion, peppers and garlic and cook 10 minutes or until softened. Stir in cumin and cook 1 minute. Add broth, enchilada sauce, cilantro and salt and bring to a boil. Reduce heat and simmer 10 minutes. Remove from heat and using an emersion blender, process until smooth. Return to heat and stir in chicken. Cook until heated through. Garnish with desired toppings.
Turkey Meatball Noodle Soup
- 1 (16-ounce) package JENNIE-O® Ground Turkey
- 1 teaspoon kosher salt, divided
- 1 teaspoons fresh thyme leaves, chopped
- 2 teaspoons fresh oregano leaves, chopped
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 garlic cloves, chopped
- 8 cups low-sodium chicken broth
- 1/2 (12-ounce) package extra-wide egg noodles
- 1/2 cup chopped fresh parsley leaves
Instructions
In large bowl, gently combine ground chicken, ½ teaspoon salt, thyme and oregano. Shape into 1½-inch balls. Refrigerate until ready to use.
In large Dutch-oven, heat oil over medium heat. Cook onion, carrots, celery and garlic 7 to 8 minutes or until onion is translucent. Season with remaining ½ teaspoon salt. Add broth and bring mixture to a boil. Reduce heat to medium-low.
Carefully add meatballs, cover and simmer 20 minutes or until meatballs are cooked through. Always cook to well-done, 165°F. as measured by a meat thermometer.
Add egg noodles and cook 6 minutes more. Stir in parsley.