5 Delicious and Comforting Soup Recipes to Warm Your Soul

1. Green Enchilada Chicken Soup

In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for another minute, stirring frequently.
Stir in the green enchilada sauce, chicken broth, white beans, diced green chilies, cumin powder, and chili powder. Season with salt and pepper.
Bring the soup to a simmer. Add the chicken breasts into the pot, submerging them in the liquid. Cook for 20-25 minutes or until the chicken is fully cooked.
Remove the chicken breasts from the pot and shred them using two forks.
Return the shredded chicken to the soup. Add the corn kernels, if using, and let the soup simmer for an additional 5-10 minutes.
Serve the soup hot, garnished with fresh cilantro, shredded cheese, and a squeeze of lime, if desired.

Preheat your oven to 400°F (200°C). Toss the cauliflower florets with olive oil and a pinch of salt, and spread them evenly on a baking sheet. Roast for 25-30 minutes, turning halfway through, until golden brown and tender.
In a large pot, melt butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
Add the garlic cloves and sauté for another minute, making sure not to burn the garlic.
Add the roasted cauliflower to the pot, followed by the vegetable broth. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
Using an immersion blender, blend the soup until smooth. If using a regular blender, blend in batches and return to the pot.
Stir in the whole milk or heavy cream, followed by the shredded Asiago cheese. Stir until the cheese melts completely.
Season with salt and pepper to taste.
Serve hot, garnished with fresh thyme if desired.

In a skillet, brown the ground beef over medium heat until fully cooked, breaking it up into small pieces as it cooks. Drain excess fat.
Transfer the cooked beef to a slow cooker. Add the chopped onion, taco seasoning mix, diced tomatoes, green chilies, kidney beans, beef broth, and milk. Stir to combine.
Cover the slow cooker and cook on low for 6 hours or high for 3 hours.
About 10 minutes before serving, stir in the shredded cheddar cheese and sour cream until smooth and creamy.
Serve the soup in bowls, topped with tortilla chips and chopped green onions.

Heat olive oil in a large pot over medium heat. Add the cubed chicken breasts and cook for 5-7 minutes until browned and cooked through. Remove chicken and set aside.
In the same pot, add the chopped onion and garlic. Sauté for 3-4 minutes until softened.
Add the chicken broth, diced green chilies, and chopped jalapeños. Bring to a simmer and cook for 5-10 minutes.
Add the cream cheese to the pot and stir until melted and smooth.
Return the cooked chicken to the pot, followed by the shredded cheddar and Monterey Jack cheeses. Stir until the cheese is fully melted and the soup is creamy.
Season with salt and pepper to taste.
Serve the soup hot, garnished with chopped cilantro and crispy bacon bits if desired.

Heat olive oil in a large pot over medium heat. Add the cubed chicken and cook for 5-7 minutes, or until fully cooked and browned. Remove the chicken from the pot and set aside.
In the same pot, add the chopped onion and garlic. Sauté for 3-4 minutes until softened.
Add the chicken broth and diced tomatoes (with their juice) to the pot. Bring to a simmer.
Stir in the tortellini, heavy cream, grated Parmesan cheese, dried basil, and dried thyme. Cook for 8-10 minutes, or until the tortellini is cooked through and the soup has thickened slightly.
Return the cooked chicken to the pot, stir, and heat through for another 2-3 minutes.
Season with salt and pepper to taste.
Serve the soup hot, garnished with fresh parsley.