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61 Soul-Satiating Soups

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A ceramic bowl filled with hot and sour soup.

This is, quite frankly, the loveliest hot and sour soup we’ve ever had, with none of the usual gloppiness of takeout Chinese. And it’s on the table in just 20 minutes.

A white bowl filled with brodo di pollo on a wooden surface with a fork and spoon beside the bowl.

Brodo di pollo is, in essence, Italian chicken soup. And it’s perhaps the most comforting sort of chicken noodle soup anywhere. Just ask any Italian. Made by nonnas everywhere.

A bowl of black bean soup with a wooden ladle next to a yellow plate filled with white rice.

Embargo? What embargo?! This Havana black bean soup is worth breaking the law, it’s so good. Fortunately, that won’t be necessary.

A closeup of leftover roast chicken soup with onions, chicken broth, celery, chicken carcass.

“Just like something grandma made.” “A great way to have chicken leftovers.” “WONDERFUL!” That’s what folks are saying about this soup.

Slow Cooker Chicken Stock

Making stock from scratch was never difficult. And it just became even easier thanks to this simple yet perfect slow cooker approach.

A wooden bowl filled with Tom Yum Goong soup, garnished with cilantro.

The elusive lilt of lemongrass. The sour, puckery smack of tamarind. The warm-your-belly pervasiveness of galangal. The unmistakable funk of fish sauce. All in this exquisitely authentic Thai soup.

Two bowls of Hungarian cauliflower soup with two spoons resting beside them.

“Gorgeous!” “Satisfying and deceptively easy.” “A keeper.” That’s what folks are saying about this Hungarian cauliflower soup.

A bowl filled with Vietnamese chicken soup with a spoon resting in it

Vietnamese chicken rice soup is a quick and easy version of congee, a sensationally soothing southeast Asian elixir of rice, chicken broth, and ginger.

Three bowls of fennel and potato soup, topped with cracked pepper and a dribble of olive oil, spoons on the side

A marvie riff on the classic French potato and leek soup known as vichyssoise, this is astoundingly good. So much so you may just find yourself raising the bowl to your lips.

Plastic container or North African chicken soup with shredded chicken, ras el hanout, couscous, and preserved lemon

We wish we always had a stash of this chicken soup recipe in the fridge to take to lunch as a soothing respite in the day.

Bowl with a soup of navy beans, ham hocks, onions, celery, and parsley on brown fabric

A winter classic made with navy beans, a ham hock, and a handful of pantry ingredients that somehow meld together into a sum that’s far, far superlative to its parts.

A bowl of creamy New England clam chowder with clams, potatoes, leeks, shallots, cream, and chives

This New England clam chowder recipe, put simply, is a classic. No other way to say it, no other way to make it.

A yellow Dutch oven filled with white bean and chicken chili, topped with pieces of bacon.

Stop your scoffing. This may not be conventional chili, but it’s no sissy imposter. It’s just a little subtler, soupier, and smokier.

A stock pot filled with mushrooms, leeks, garlic, onion, carrots, and parsley for making roast chicken stock.

Sure, made-from-scratch stock like grandma used to make is frugal beyond belief. But wait till you see what it does for your cooking.

A person dipping a piece of bread into a bowl of butternut squash soup.

A most gratifying use for a gangly gourd, this silken butternut squash soup all but defines autumn.

A white bowl filled with split pea soup, set on a linen napkin

This bowl of comfort features all the hearty, stick-to-your-ribs goodness of traditional split pea soup with the added benefit of tossing everything in the slow cooker and walking away.

A large pot of easy tomato soup with a grilled cheese sandwich being cut into croutons beside it.

Yup. It’s still winter. Darn good thing this simple made-from-scratch soup requires barely more effort than heating up some Campbell’s.

A white bowl filled with broth, avocado slices, lime wedges, cheese, and tortillas strips

This Mexican chicken soup is authentic Yucatan fare that’s simply broth, avocado, lime, tortilla, and rice. The sum is far more than the parts. And it’s comforting as heck.

Three stacked white bowls and the top one filled with greens and grains soup, and finished with Parmesan.

It’s as simple as X + Y = Z, with X = greens, Y = grains, and Z = a soothing, satiating bowl of soup. Finally, a practical application for algebra.

A bowl of easy chicken tortilla soup, with chicken, avocado, tortilla strips, and sour cream

Here’s a soothing weeknight dinner fix with a ridiculously high taste-to-effort ratio that’s easily customizable. Sorta like the Mexican tortilla soup equivalent of Taco Tuesday. 

Two bowls of vegan miso soup on a grey cloth on a grey board with a spoon resting on the board.

A Japanese classic turned vegan, this miso soup is so quick and lovely we suspect no one will ever notice the difference.

A white bowl of caldo verde, or Portuguese kale soup with thinly sliced kale and a single chorizo coin floating in the center.

Considered Portugal’s national dish, caldo verde, or green soup, is a homey dish of potatoes, kale sliced whisker thin, and smoky pork sausage.

This hearty, healthy yellow pea and coconut milk soup is filled with plenty of goodness, including rice, spinach, and spices.

With its layers of textures and colors, this soupy stewy concoction is far more enticing than the name would have you believe.

A bowl of congee garnished with scallions and freshly ground black pepper with some fritters on the side.

A simple, silken rice porridge that’s certain to soothe and salve the soul—especially those souls afflicted with a sore throat or a queasy tummy.

Three blue bowls filled with ancho chile soup on a wooden table.

This breathtaking bowl of authentic Mexican-inspired magnificence is simple to make yet complex in taste with incredible depth of flavor and a noticeable but not overwhelming ancho heat.

Two bowls filled with tortellini, peas, and spinach.

A quick and simple weeknight recipe made with store-bought tortellini, spinach, and chicken broth. Super simple and perfect for the entire family.

A pottery bowl filled with tortilla soup, garnished with radish, cotija cheese, tortilla strips, and avocado.

Easy. Effing awesome. That’s what we think of this Mexican classic, whether for everyday or entertaining.

Chickpea and Smoked Paprika Soup

Think there’s nothing for supper? Pull out this recipe. Then look in your pantry again. You just have to know where to look.

A bowl of chicken soup with dumplings, topped with fennel fronds, along with red pot and bowls

A cross between classic Jewish dumpling soup and Italian la minestra, this lovely little fusion number is gonna upend your notion of chicken soup in the best possible way.

A white bowl of French onion soup, topped with a crouton and some melted cheese

A slightly heretical take on a French classic, this riff involves onion soup, bread, and cheese, but not quite like you’ve experienced it before.

Four bowls of tomato soup with chickpeas and spinach, two with dollops of sour cream, and a half eaten grilled cheese on the side.

So satisfyingly subtle and sweet and smoky and spicy, it’ll forever banish canned Campbell’s tomato soup from your thoughts.

A white bowl filled with pasta soup with potatoes and pancetta on a linen cloth with a spoon resting on the edge of the bowl.

This good old-fashioned soup has a frugal heartiness once needed by day laborers, a satiating subtleness now appreciated by foodies.

A white bowl filled with carrot and lentil soup and a wooden bowl of cooked rice beside it.

“Beautiful.” “Filled with flavors.” “A tad spicy.” “Simple.” “Perfect!” That’s just a taste of what our testers are saying about this soup. Sort of makes you want some, doesn’t it?

A white bowl of French lentil soup, topped with ribbons of chard.

Hearty, healthy, comforting as heck, and it comes together in a single pot and makes ample leftovers to see you through the rest of the week.

Two white bowls filled with lentil and escarole soup with a jar of olive oil on the side

Truly the epitome of classic rustic Italian cooking. Here’s to the simple things in life that taste anything but simple.

A white bowl filled with matzo ball soup and sprinkled with dill

We’ve spent years seeking the perfect matzo ball soup. At last we found it.

Bowl of red lentil soup with kale and chorizo, sweet potatoes, and onions

Hearty and satisfying and reheats beautifully. Our sorta winter dinner, office lunch, afternoon nosh, and midnight snack.

Two white bowls filled with chickpea and cavatelli soup on white napkin with spoons.

An easy Italian soup that makes for a satisfying supper tossed together from pantry staples.

A wooden bowl filled with lentil soup with kale, topped with parsley and sour cream.

Easy and slow cooker friendly. Do we really need to say anything else?

A white enamel pot filled with turkey meatball soup.

This outrageously satiating riff on Italian wedding soup swaps traditional beef and pork meatballs for healthier ones made with turkey along with the lilt of lemon.

A bowl of healthy egg drop soup with shredded chicken, green onions, broccoli rabe, noodles, and sprouts

A somewhat healthier riff on egg drop soup, this quick little number is the perfect way to nourish the soul AND chase away those cold weather sniffs, sneezes, and blues.

Three bowls of minestrone soup and a small bowl of pesto.

An updated Italian classic made with all the usual suspects along with an unexpected drizzle of pesto that transforms a frugal veggie-bin catch-all into something truly astounding.

A white and blue bowl filled with healthy avgolemono made with fish, rice, and lemon

Almost exactly like the classic Greek dish made with rice, lemon, and eggs. Except better. Not to mention healthier.

A white bowl filled with lentil soup and topped with fried chiles, greek yogurt, and cilantro

“Amazing.” “Wonderful.” “Warm satisfaction.” “Won the make-it-again award.” “Easy.” “Quick.” That’s what we’re hearing about this luxuriously satiating soup.

Two bowls of celery root soup with caramelized onions on a wooden table.

Behold, an exquisitely simple, sophisticated soup with a subtle celery root flavor that’s certain to make you swoon.

A crock filled with shiitake barley soup--mushroom, leeks, miso, ginger, scallions, nori seaweed

What makes this shiitake barley soup so satisfying? It’s Easy, fast, and eminently slurpable. That and it’s intensely umami-like flavors.

Two bowls of ginger miso soup with tofu, turnip greens, and miso broth

Straight-shooting, simple, and soothing, this light and simple soup is going to be your new best friend come cold season.

A bowl of pureed pea soup with mint with a spoon resting in the bowl and a glass of wine, piece of bread, and pepper mill beside it.

With all due respect to Kermit, being green has never been so easy–nor so enticing–as this simple, savvy, spring-y sweet pea soup.

Four handmade bowls of green-speckled creamy broccoli soup with feta

Made with potatoes, broccoli, and vegetable stock, this is rich, velvety, and comforting as heck. And nary a drop of cream although you’d never guess that by tasting it. A light drizzle of tangy feta yogurt sauce makes it something sorta special.

Five white bowls filled with pureed cold sweet pea soup, topped with a few who peas

It doesn’t get much simpler or sweeter than this cold sweet pea soup, which can be made with frozen or fresh peas and just happens to be vegetarian as well as weeknight friendly.

Two white bowls of Tuscan bean soup on a white surface.

A classic Italian vegetable soup that just happens to be loaded with so-called super foods such as kale. Seems nonna’s known what’s best all along.

A white earthenware bowl of sweet potato soup with coconut milk drizzled over the top.

Easy, healthy, vegan, paleo. But more importantly, it’s so incredibly complex, rich, and velvety smooth you’ll go wobbly in the knees. And so simple you may just make it a weeknight staple.

A square grey plate containing a bowl of cantaloup soup and a prosciutto mozzarella sandwich on a baguette.

For those nights when you want to simply make supper out of a cheese and cold cut plate with some fruit.

A bowl of curried sweet potato and lentil soup, sprinkled with black pepper, with a spoon resting inside the bowl.

The spiciness of red curry paste and the sweetness of sweet potatoes and heartiness of lentils and the tanginess of lime in a single beautiful bowl of deliciousness.

A bowl of creamy crab soup drizzled with cream, and sprinkled with pepper, with a crab leg sticking out of it.

Luxuriously creamy indulgence incarnate. Here’s how to make it.

A blue-rimmed porcelain bowl filled with carrot soup topped with chicken and thyme and a lemon wheel.

What’s even more stunning about this soup than its vibrant hue and soulful taste is just how magnificently it serves as a vehicle for leftover roast turkey.

A saucepan filled with green soup, with a swirl of cashew cream in the center.

A quick, easy, entirely lovely way to inject some broccoli, peas, spinach, and other greens into your weekday routine. And don’t worry. It doesn’t taste as hippy-health-food-from-the-70s as it looks.

A close up of a white bowl filled with New England bouillabaisse for one.

Sometimes you want a lovely little pot of seafood all to yourself. This clever take on a French classic takes no more than 30 minutes and is designed for exactly those times.

A soup bowl filled with French newlywed soup, and a small dish of shallots beside it.

This luxurious white bean soup, loaded with garlic aplenty, is served to newlyweds in bed the morning after…um, well, you know. Sustenance, people. Sustenance.

A white bowl of cauliflower soup on a white linen cloth with a spoon resting beside it.

Think you don’t care for cauliflower soup? Think again. Rather, take a sip of this creamless wonder, then think again.

A white bowl filled with smoky gazpacho drizzled with extra-virgin olive oil, and a spoon resting inside the bowl.

Sometimes a little unexpected tweak to tradition isn’t a bad thing. Nope. Not a bad thing at all…

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Perfect Chocolate Cheesecake with Oreo Crust

https://thestayathomechef.com/chocolate-cheesecake/

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This Chocolate Cheesecake recipe is smooth, rich, and full of chocolate flavor with an Oreo crust to take it over the top. It’s the perfect cheesecake for chocolate lovers!

Cheesecake. It says so much all on its own. Adding chocolate to the mix just takes that delectable dessert to the next level. This recipe uses an easy technique to make sure you get a rich, smooth cheesecake that is both decadent and delicious. Thanks to this amazing recipe, you don’t have to go out to get your dessert fix—you can make the perfect chocolate cheesecake from the comfort of your own home.

Oreo crust is the perfect touch to make this the best cheesecake ever! It’s up to you whether you want to share, but the finished product might just make you want to show off too.

Aluminum Foil Ice Bath Trick

This recipe uses a modified water bath trick to keep your oven nice and moist, but not risk any water leaking into your pan. Start by crumpling up 3 to 4 balls of aluminum foil into small balls. Place these onto a baking sheet and place your cheesecake on top, making any adjustments needed to the aluminum foil to keep your cheesecake level. Place an even layer of ice onto the baking sheet to surround the cheesecake. The ice melts while it is baking so there’s no risk of spilling as you transfer this into your oven. 

  • Why do I have to cool the cheesecake in the oven for so long?

    In order to create the perfect texture and smooth top, you will want to allow the full baking and cooling times in the oven, without opening the door. By cooling the cheesecake in the oven, without opening the door, the cheesecake continues to bake and then cools in a controlled environment. If you skip this step, you can “shock” the cheesecake and it could crack.

  • What kind of baking chocolate is best?

    This is not a chocolate bar or another kind of cocoa. Baking chocolate is sometimes called bitter chocolate and is a dark, unsweetened chocolate that is made specifically to be used as a raw ingredient in baking. Just be sure to use baking chocolate. Pro Tip: Add in the melted chocolate slowly. If you add it in too quickly, it will harden and can become clumpy instead of blending perfectly with the rest of the ingredients.

  • Why do I need to use a springform pan?

    A springform pan has a clasp on the side that allows it to expand outward and separate from the cheesecake in the ideal way—your cheesecake will retain its tall, flat form around the edge by using this kind of pan. It is possible to make the cheesecake in a deep dish pie pan, but you won’t be able to serve it in free form.

  • How do I keep my cheesecake from cracking?

    There are several tricks incorporated into this recipe to help prevent your cheesecake from cracking. Cracks do not impact the flavor in any way, but they do look funny. To keep your cheesecake from cracking:

    • Grease your springform pan really well. If your cheesecake sticks, it’ll pull the center and create a crack. 
    • Give your cheesecake a few taps on a countertop before baking to make sure the filling is settled into the pan with no bubbles.
    • Bake your cheesecake in a steam-filled oven to keep the moisture content high on the outside. Dry cheesecakes crack easier.
    • Do not open the oven door while baking! Allow the cheesecake to cool completely in the oven, without ever opening the oven door. Sudden exposure to major temperature differences may crack your cheesecake. 

If you are looking for great cheesecake recipes, we have your covered—check out this variety of delectable cheesecake treats:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Chocolate Cheesecake on a white plate surrounded by oreos

Perfect Chocolate Cheesecake with Oreo Crust

This Chocolate Cheesecake recipe is smooth, rich, and full of chocolate flavor with an Oreo crust to take it over the top. It’s the perfect cheesecake for chocolate lovers!

Prep Time25 mins

Cook Time1 hr

Cooling Time6 hrs

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Servings: 12 slices

Ingredients

Oreo Crust

  • 24 oreos
  • 1/4 cup melted butter

Chocolate Cheesecake

  • 2 cups sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 4 (8 ounce) packages cream cheese softened
  • 4 ounces unsweetened baking chocolate melted
  • 4 large eggs
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt

Instructions

  • Preheat oven to 350 degrees. Grease the sides and bottom of a 9-inch springform pan with butter or shortening.

  • Crush the Oreos in a food processor or blender until finely ground. Transfer to a mixing bowl. Stir in melted butter until the crumbs are all moistened and press into the bottom of the prepared springform pan.

  • In a large mixing bowl, stir together sugar, flour, unsweetened cocoa powder, and salt. Use a hand mixer (or stand mixer) to whip in the cream cheese until creamy and smooth.

  • Roughly chop the baking chocolate and place into a microwave safe bowl. Microwave in 15 second increments on high until melted, stirring in between.

  • Slowly add the melted chocolate to the cream cheese mixture while you mix until the chocolate is fully incorporated. Mix in eggs, sour cream, and vanilla extract. Beat on low until combined.

  • Pour mixture into the springform pan. Give the pan a few taps on the countertop to make sure any air bubbles have been removed and the filling is settled.

  • Crumple up 3 sheets of aluminum foil into flat discs and place on a baking sheet. Place the springform pan on top of these discs to elevate the cake so it doesn’t touch your baking sheet. Fill the baking sheet with a layer of ice, surrounding the springform pan, about 4 cups.

  • Bake in the center rack of the oven for 1 hour. Do not open the door. At the end of the hour, turn off the oven, keeping the door closed. Let the cheesecake slowly cool in the oven for 5 to 6 hours to prevent cracking. Remove and refrigerate until ready to serve.

  • Remove the springform pan ring before serving. Keep cold. Serve plain or topped with whipped cream or even drizzled with chocolate ganache or syrup.

Notes

Cheesecake should be refrigerated. 

Nutrition

Serving: 1slice | Calories: 674kcal | Carbohydrates: 63g | Protein: 11g | Fat: 46g | Saturated Fat: 25g | Cholesterol: 174mg | Sodium: 481mg | Potassium: 348mg | Fiber: 4g | Sugar: 46g | Vitamin A: 1355IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 5mg

Course: Dessert

Cuisine: American

Keyword: Chocolate Cheesecake

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Most Amazing Red Velvet Cupcakes

https://thestayathomechef.com/red-velvet-cupcakes/

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The Most Amazing Red Velvet Cupcakes are moist, fluffy, and topped off with velvety ermine frosting for the perfect Red Velvet Cupcake you’ve been dreaming of!

Red velvet cupcake with ermine frosting with a bite taken out of it

Here it is, the recipe you have been looking for—red velvet cupcakes you will come back to every time you crave these babies! So delicious, tangy and moist, red velvet cake is a thing of its own. Some people think its chocolate cake with red coloring, but those who love red velvet know it is so much more.

Red velvet cake has hints of chocolate but is better known for its tangy, acidic flavor. It was originally made with beets, which added sweetness, flavor and tanginess, along with its signature red color. If you want to try making it that old fashioned way, here is a recipe for a Naturally Red Velvet Cake .

  • Isn’t red velvet cake just chocolate cake with red food coloring?

    Good question, and no. That is a common misconception. Red velvet cake does have some chocolate flavor to it, but it is also known for its slightly acidic or tangy flavor, which results from the buttermilk, vinegar, and either cream cheese or ermine frosting. In this recipe, we include the instructions for an ermine frosting that we love as a great balance to the tangy flavor of red velvet, but you can also use cream cheese frosting.

  • What kind of food foloring should I use?

    This recipe was made and tested using red liquid food coloring. You can also use gel food coloring or a natural red food coloring made from beets. You can find a wide variety of natural food dyes on Amazon.

  • What is ermine frosting?

    Ermine gets its name from the cute, weasel-like animal that has a white, fluffy coat. Ermine frosting is made of heated milk, sugar and flour and then whipped with butter. It is light and delicious, but not as tangy as cream cheese frosting. It will hold its shape better if it is refrigerated before and after icing. You can also use cream cheese frosting if you prefer it and like a little more tang on your red velvet cupcakes.

  • Is there a substitute for buttermilk?

    Buttermilk is a key component in this cake recipe. If you don’t have access to buttermilk, please use a buttermilk substitute. There are lots of options and you are sure to find one that you can make work in our article on buttermilk substitutes.

 

Check out these other recipes for more delicious cake and cupcake recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Red Velvet Cupcakes with Ermine Icing on a wire cooling rack

Most Amazing Red Velvet Cupcakes

The Most Amazing Red Velvet Cupcakes are moist, fluffy, and topped off with velvety ermine frosting for the perfect Red Velvet Cupcake you’ve been dreaming of!

Prep Time15 mins

Cook Time22 mins

Frosting Cooling Time3 hrs

Total Time3 hrs 37 mins

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Servings: 24 cupcakes

Ingredients

Red Velvet Cupcakes

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/3 cup cornstarch
  • 2 tablespoons unsweetened cocoa powder (up to 1/4 cup)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 large eggs
  • 1 cup buttermilk
  • 2/3 cup warm water
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon distilled white vinegar
  • 2 tablespoons red food coloring (1 fluid ounce)

Ermine Icing

  • 2 cups granulated sugar
  • 1/2 cup all-purpose flour
  • pinch salt
  • 2 cups whole milk
  • 2 cups unsalted butter , cubed and softened
  • 1 teaspoon vanilla extract

Instructions

Red Velvet Cupcakes

  • Preheat oven to 350 degrees. Line a muffin tin with cupcake liners. Recipe makes 24 cupcakes.

  • In a large mixing bowl, stir together flour, sugar, cornstarch, cocoa, baking soda, baking powder, and salt.

  • Add eggs, buttermilk, warm water, oil, vanilla, vinegar, and red food coloring. Use a hand mixer to beat on a medium speed until smooth, about 2 minutes. Scrape the sides and bottom of the mixing bowl to make sure everything got mixed in.

  • Fill each cupcake liner 2/3 full.

  • Bake for 20-22 minutes until the cupcakes meet the toothpick test (stick a toothpick in and it comes out clean). Remove from tins and cool completely.

Ermine Icing

  • In a medium sauce pan, whisk together flour sugar, and salt over low heat. Cook for 2 minutes. Slowly whisk in milk and bring to a boil. Cook until thickened into a pudding-like consistency, about 1 minute, and then remove from heat. Pour into a bowl and place plastic wrap directly on top of the mixture so no skin forms. Set aside.

  • In a large bowl, use a hand mixer to whip butter until light and fluffy, about 2 minutes. Add in cooked milk mixture 1 to 2 tablespoons at a time, mixing well between each addition. Once all milk mixture has been added in, beat in vanilla and continue beating until the frosting is thick and creamy and everything is well mixed in.

  • Frost completely cooled cupcakes.

Notes

COLOR NOTE: If you want a brighter red color, use only 2 tablespoons of cocoa powder. If you want a better flavor, use up to 1/4 cup. You’ll simply have much deeper brown notes to your red cake. 

Nutrition

Serving: 1cupcake | Calories: 369kcal | Carbohydrates: 45g | Protein: 3g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 70mg | Sodium: 221mg | Potassium: 92mg | Fiber: 1g | Sugar: 35g | Vitamin A: 560IU | Calcium: 52mg | Iron: 1mg

Course: Dessert

Cuisine: American

Keyword: Red Velvet Cupcakes

Red Velvet Cupcakes with Ermine Icing on a wire cooling rack

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30 Minute Chicken Tortilla Soup

https://thestayathomechef.com/chicken-tortilla-soup/

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This 30 Minute Chicken Tortilla Soup is delicious and easy to make. Tender chicken, black beans, and hearty Tex-Mex vegetables together in the perfect comfort food for busy chilly evenings.

Pot of chicken tortilla soup topped with cheese, avocado, tortilla strips, lime, and cilantro

Comfort food isn’t comfort food if you have to slave over a stove all day to make it. This soup is the best because it is so easy to make and comes together so quickly. It also happens to be ridiculously delicious.

We love having soup for dinner, so busy nights or chilly evenings are the perfect excuse for us to make this family favorite. It’s a great party food, or a handy and healthy family meal. Whatever your reason for wanting a great soup, you will love the warm flavors and hardiness of this comforting Tex-Mex treat!

  • Can this be made in a slow cooker?

    Yes. You can add all of the ingredients to the slow cooker except for the lime and cilantro. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Shred the chicken and add lime juice and cilantro just before serving.

  • Can I make this soup in advance?

    Yes. This recipe freezes well. You will want to make the soup and not add the lime and cilantro. Allow the soup to cool completely and then store in an airtight container for up to three months. When ready to prepare this soup, thaw and heat either in a slow cooker or on the stove. Add the lime and cilantro just before serving.

  • How to make your own tortilla strips:

    Heat about a tablespoon of vegetable oil in a skillet on medium high heat. Once the oil is hot, add a corn or flour tortilla and fry for about 30 seconds and then flip it over, using tongs, and fry the other side until it is nice and crispy. Then, remove from the skillet and place on a cutting board. While it is still warm, you will cut it into strips using a regular knife or pizza cutter.

If you’re
craving soup, here are some other delicious recipes that
you will
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Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Bowl of chicken tortilla soup topped with cheese, avocado, tortilla strips, lime, and cilantro

30 Minute Chicken Tortilla Soup

This 30 Minute Chicken Tortilla Soup is delicious and easy to make. Tender chicken, black beans, and hearty Tex-Mex vegetables together in the perfect comfort food for busy chilly evenings.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

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Servings: 6 servings

Ingredients

Soup

  • 2 tablespoons olive oil
  • 1 medium white onion , diced
  • 1 medium red bell pepper , diced
  • 5 cloves garlic , minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 4 cups chicken broth
  • 3 boneless skinless chicken breasts
  • 15 ounce can tomato sauce (passata)
  • 15 ounce can fire roasted diced tomatoes
  • 15 ounce can black beans
  • 7 ounce can diced green chiles
  • 1 1/2 cups frozen corn (or use canned)
  • 1/2 teaspoon salt
  • 1/2 cup freshly chopped cilantro
  • 1/4 cup lime juice

For Serving

  • 3 cups tortilla strips or tortilla chips
  • 2 medium avocados , diced
  • 1 cup shredded Monterey jack cheese
  • 1/4 cup sour cream

Instructions

  • Heat olive oil in a large pot over medium high heat. Add in onion and bell pepper and saute 5 minutes. Add in garlic, chili powder, cumin, and paprika and toast for 60 seconds.

  • Pour in chicken broth, add in chicken breasts, and bring to a boil. Reduce heat to medium low and simmer until chicken is cooked through, about 15 to 20 minutes.

  • Remove cooked chicken from soup, shred with a fork, and return to the pot.

  • Pour in tomato sauce, diced tomatoes, black beans, green chiles, and corn. Return soup to a simmer and let simmer 5 minutes.

  • Turn off the heat and stir in cilantro and lime juice. Season with salt, to taste. Serve hot, topped with tortilla strips, diced avocado, cheese, and sour cream.

Notes

Slow Cooker Instructions:

You can add all of the ingredients to the slow cooker except for the lime and cilantro. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Shred the chicken and add lime juice and cilantro just before serving.

Nutrition

Calories: 516kcal | Carbohydrates: 45g | Protein: 26g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 1743mg | Potassium: 1369mg | Fiber: 13g | Sugar: 7g | Vitamin A: 1685IU | Vitamin C: 68.3mg | Calcium: 245mg | Iron: 4.5mg

Course: Dinner, Main Course, Main Dish, Soup

Cuisine: American, TexMex

Keyword: Chicken Tortilla Soup

Bowl of chicken tortilla soup topped with cheese, avocado, tortilla strips, lime, and cilantro

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