Easy and impressive poblano corn chowder has serious comfort food power. Gather your ingredients and be ready to gather the praises that will be heaped on you when folks dunk a spoon into a big bowl of this flavorful chicken, corn, and potato chowder with a hint of heat from roasted poblano chiles.

Potato Corn Chowder

Chowder is the king of the soup world, in my opinion. You can chowder-ify just about anything and there’s no time of year when it isn’t welcome at the table. Today’s soup is a particularly delightful addition to the category, though.

Roasted poblano peppers add just enough warmth to keep you coming back for bite after bite without being so rich that you’re filled with regret. The chicken makes this into a satisfying meal-in-one!

Corn Chowder with Poblano

Don’t let the length of the list intimidate you: these are all easy to find items many of which you likely have on hand already. To make this comforting corn and poblano chowder, you’ll need the following ingredients:

• butter
• onion 
• celery
• garlic
• potatoes
• chicken stock
• ground cumin
• dried oregano
• kosher salt
• black pepper
• frozen corn
• poblano chiles
• cooked chicken
• heavy cream
• limes
• cilantro

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Rich and garlicky, you’ll have trouble believing this creamy cauliflower potato soup is made without a drop of cream or milk! I loved this soup from the very first bite.

Cauliflower Potato Soup

When I made Creamy Cauliflower Sauce for the first time, and the second, third, fourth and fifth times, it almost begged to be used in a soup. (Truthfully, I ate it on it’s own as a soup a time or two.)

It was natural, then, that I’d dedicate a batch of it to the higher calling of being a hearty soup! Don’t think of this as a substitute for traditional baked potato soup, though; this soup is every bit as tasty as its heavier dairy-filled friend.

Cauliflower Potato Soup

While it stands nobly on its own, if you are looking for a lightened-up version of our much-loved Baked Potato Soup, this does the trick!

I’ve served the soup in its simple, pristine, un-garnished form a couple of times and we’ve enjoyed it that way as a nice side dish.

Most of the time when I make it, though, I pile the toppings on, because I couldn’t resist defeating the whole dairy-free meat-free aspect of this meal. We are clearly omnivores! (Besides, food with toppings is just plain more inviting!)

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Creamy Chicken Enchilada Soup is a hearty soup filled with chunks of tender chicken, black beans, corn, peppers, and tomatoes.

Everything comes together in a creamy rich soup base that tastes like the red chile enchiladas at your favorite Mexican restaurant.

Enchilada Soup

This soup can be simmered through the day in a Crock-pot, allowing dinner to be ready whenever you’re hungry. Alternatively, it can be pulled together on the stovetop in less than 20 minutes.

However you make it, your family and friends are sure to love this Chicken Enchilada Soup.

Soups are a fall dinner favorite and I am making the most of the soup weather over here. It seems like half the pics on my camera these days are soups or stews. This is my oldest son’s favorite soup these days.

I make this soup on a fairly regular rotation and realized the other day it was way past time to update the photos and share it with you again!

Creamy Enchilada Soup

Chicken enchilada soup is an extremely versatile recipe. I constantly adapt it to what is on hand. Last year, I used some of the leftover turkey to make a batch of this soup. You can swap in whichever beans you like best as well.

Top your bowl of soup with whatever makes each person the happiest: shredded cheese, sour cream, extra cilantro and green onions, or tortilla strips.

You’ll need the following ingredients to make this recipe:

• yellow onion
• garlic
• cooked chicken
• chicken broth
• petite diced tomatoes
• red enchilada sauce
• chopped green chile (frozen, canned, or fresh is fine)
• black beans
• corn
• taco seasoning
• heavy cream
• salt and pepper

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Tender bites of steak, spicy sausage, five different varieties of beans, tomatoes, and green chili add up to an irresistible steak chili that is a family favorite all winter long.

Start the chili in the morning and let it simmer though the day for a dinner that will have everyone smiling. Does anything smell better in the fall than a spicy pot of chili simmering on the stove?

Once upon a time, probably 15+ years ago now, my friend Shannon brought a huge pot of chili to a party – and that chili was absolutely perfect. I’d been making chili for years and mine was never bad, but it was also never amazing.

I ate two huge servings of her chili and then pestered her for the recipe. Lucky for all of us, she was sweet enough to send it to me. I could not believe that our chili recipes were virtually identical save for one ingredient.

Chili with Ranch Style Beans

That one ingredient though? It made the difference between an “okay” chili recipe and a chili that can knock your socks off. The ingredient is the Ranch Style Beans!

This chili makes me so happy. It makes me grin when I smell it throughout the house and I look forward to dinner all day long. Whether I make it on the stove or in the slow cooker, the smell of chili simmering brings so much joy and comfort to my day.

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With spicy sausage, tender noodles, and a melty cheese topping, this Lasagna Soup recipe has all your favorite Italian ingredients simmered together in one pot.

A steaming hot bowl of Lasagna Soup makes everybody happy at dinnertime.

Soup season is in full swing and I couldn’t be more excited. Since we moved to Ohio, I’ve been looking forward to meals full of all my favorite Soups and Stews as the temperatures drop.

I already have a feeling we’ll be eating many more bowls of this tasty soup on cold nights all winter long!

Easy Lasagna Soup

Lasagna soup is everything you love about a classic Italian lasagna simmered in soup form. My family loves lasagna with lots of meat in it, so I used both hot sausage and ground beef in this soup.

After browning the meat, I added onions, garlic, and tomatoes along with Italian Seasoning. After simmering everything in chicken broth and adding curly mafalda noodles, the soup finishes with the best ingredient of all: lots of cheese.

For the cheese topping, I use a blend of three different kinds of Italian cheeses. The mix of Ricotta, Parmesan, and Mozzarella cheese adds rich, creamy flavors to this soup.

A big scoop of the cheese topping on my bowl of soup made me very happy indeed. Every spoonful of soup was full of tangy tomato, hot sausage, perfectly cooked noodles, and gooey cheese.

Everyone in my family loves this Lasagna Soup. Most of us went back for a second bowl!

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