Pea and Ham Soup is a hearty, comforting dish that’s perfect for colder weather. It combines the rich, savory flavor of ham with the mild earthiness of peas, creating a satisfying, flavorful soup.

This dish is easy to make, nutritious, and a great way to use up leftover ham. Here’s how to make a simple and delicious version of Pea and Ham Soup.

Ingredients:

Dried split peas: 1 ½ cups (green or yellow)

Ham: 2 cups, diced (preferably leftover ham or ham hock)

Carrot: 1 large, diced

Celery: 2 stalks, diced

Onion: 1 medium, diced

Garlic: 2-3 cloves, minced

Bay leaves: 2

Thyme: 1 teaspoon dried or 1 sprig fresh

Chicken or vegetable broth: 4-5 cups (or water)

Olive oil: 1 tablespoon (for sautéing)

Salt and pepper: to taste

Ham bone: optional (for additional flavor)

Fresh parsley: chopped (optional, for garnish)

Instructions:

Prepare the Ingredients:

Rinse the split peas thoroughly under cold water to remove any debris. If you’re using a ham bone, make sure to remove any excess fat and cut the ham into smaller pieces.

Dice the vegetables (carrot, celery, onion, and garlic) and set them aside.

Sauté the Vegetables:

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery, and sauté for about 5-7 minutes until they soften and the onion becomes translucent.

Add the minced garlic and sauté for an additional 1-2 minutes, until fragrant.

Add the Ham and Broth:

Add the diced ham (and ham bone, if using) to the pot. Stir to combine, then pour in the chicken or vegetable broth.

Add the rinsed split peas, bay leaves, and thyme. Stir everything together and bring to a boil.

Simmer the Soup:

Once the soup is boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 1-1.5 hours, or until the peas are tender and have broken down, thickening the soup. Stir occasionally to ensure nothing sticks to the bottom.

If you’re using a ham bone, you can remove it after 45 minutes to an hour, stripping off any remaining meat and adding it back to the soup.

Season the Soup:

Once the peas are fully cooked and the soup has thickened, taste and season with salt and pepper as needed. If the soup is too thick, you can add extra water or broth to reach your desired consistency.

Serve:

Ladle the soup into bowls and garnish with fresh chopped parsley, if desired. Serve hot with crusty bread or a side salad for a complete meal.

Tips:

Ham: Using leftover ham or a ham hock will infuse the soup with a deep, smoky flavor. If you don’t have leftover ham, you can also use store-bought diced ham or even smoked sausage for a different flavor.

Split Peas: Dried split peas do not require pre-soaking, making them easy to work with. However, you can soak them overnight if you prefer a quicker cooking time.

Consistency: If you prefer a smoother texture, you can use an immersion blender to puree part or all of the soup once the peas are tender.

Vegetarian Option: For a vegetarian version, simply omit the ham and ham bone, and use vegetable broth instead of chicken broth. You can add extra seasonings like smoked paprika or liquid smoke to mimic the savory depth that ham provides.

Pea and Ham Soup is a hearty and satisfying dish that’s perfect for warming up on a chilly day. With its rich flavors and simple ingredients, it’s sure to become a comforting favorite in your recipe collection.

This is a Korean comfort food favorite that’s spicy, tangy, and packed with flavor.

Kimchi Jjigae (Kimchi Stew with Pork)

Ingredients: (Serves 2-3)

1½ cups well-fermented kimchi (the older, the better), chopped

200g pork belly or pork shoulder, thinly sliced

1 small onion, sliced

2 scallions, chopped

2 cloves garlic, minced

1 block soft tofu, sliced (optional but recommended)

2½ – 3 cups water or anchovy broth

1 tbsp Korean gochugaru (red chili flakes) — adjust to taste

1 tbsp gochujang (Korean red chili paste)

1 tbsp soy sauce (Korean soup soy sauce preferred)

1 tsp sesame oil

Salt & pepper to taste

Optional: Mushrooms (enoki or shiitake), zucchini slices

Instructions:

1. Sauté the Pork & Kimchi:

In a heavy-bottomed pot (clay pot if available), heat sesame oil over medium heat.

Add the pork belly slices and sauté until they start browning.

Toss in the chopped kimchi and sliced onions. Stir-fry together for about 3-4 minutes until the kimchi softens and releases its aroma.

2. Season & Add Broth:

Stir in the minced garlic, gochugaru, and gochujang. Mix well to coat everything in the seasoning.

Pour in the water or anchovy broth until the ingredients are just submerged.

Add soy sauce and bring everything to a boil.

3. Simmer the Stew:

Once boiling, reduce the heat to medium-low.

Let the stew simmer uncovered for 20-25 minutes, allowing the flavors to deepen and the pork to get tender.

4. Add Tofu & Vegetables (Optional):

Gently place tofu slices on top and simmer for another 5 minutes.

Add mushrooms or zucchini if using.

5. Final Touch:

Taste the broth. Adjust seasoning with more salt or soy sauce if needed.

Toss in chopped scallions just before serving.

Serving Suggestions:

Serve hot with a bowl of steamed white rice.

Pair with other banchan (Korean side dishes) like pickled radish, spinach namul, or seasoned seaweed.

Tips for the Best Kimchi Jjigae:

Older kimchi is key — the sourness adds depth.

Use pork belly for a richer, fattier broth.

Anchovy broth gives an extra layer of umami but plain water works too.

Letting it simmer longer deepens the flavor.

Optional Add-ons:

Crack an egg on top while simmering

Add glass noodles for extra texture

Sprinkle toasted sesame seeds before serving

Enjoy your rich, spicy, and tangy Kimchi Jjigae with Pork — perfect for cold days or when you’re craving some comforting Korean flavors!

Pork and Bean Soup is a hearty, comforting classic packed with protein, fiber, and rich, savory flavors.

This rustic soup combines tender pork, creamy beans, and a flavorful broth simmered to perfection. It’s the kind of soup that warms you up on a cold day and fills the kitchen with incredible aroma.

Pork and Bean Soup Recipe

Ingredients:

Pork shoulder or pork belly: 500g (1 lb), cut into bite-sized pieces

White beans or navy beans: 1 ½ cups dried (soaked overnight) or 2 cans (drained and rinsed)

Onion: 1 large, diced

Garlic: 3-4 cloves, minced

Carrots: 2, diced

Celery: 2 stalks, chopped

Tomatoes: 2 large, chopped (or 1 can diced tomatoes)

Chicken or vegetable broth: 5-6 cups

Bay leaf: 1

Thyme: 1 teaspoon dried (or a few sprigs fresh)

Paprika: 1 teaspoon (optional, adds smokiness)

Salt and pepper: to taste

Olive oil: 2 tablespoons

Fresh parsley: for garnish

Instructions:

Brown the Pork

Heat olive oil in a large pot over medium-high heat. Add the pork pieces and cook until browned on all sides. Remove and set aside.

Sauté Vegetables

In the same pot, add onion, garlic, carrots, and celery. Cook for about 5-7 minutes until softened and fragrant.

Add Tomatoes and Spices

Stir in the chopped tomatoes, paprika, thyme, and bay leaf. Cook for another 3-4 minutes until the tomatoes break down a bit.

Combine Pork and Beans

Return the pork to the pot. Add the soaked (or canned) beans. Pour in the broth, stirring everything together.

Simmer

Bring the soup to a boil, then lower the heat and let it simmer gently for 45 minutes to 1 hour (if using dried beans, simmer until the beans are tender—may take a bit longer). Stir occasionally and skim any foam if needed.

Season to Taste

Once the pork is tender and the beans are soft, season with salt and pepper to taste. Adjust the thickness by adding water or simmering longer.

Serve

Ladle into bowls, garnish with fresh parsley, and serve with crusty bread or rice on the side.

Optional Add-ins / Variations:

Smoked ham hock or bacon: Adds smoky depth.

Cabbage or kale: Stir in greens during the last 10 minutes for extra nutrients.

Chili flakes: For a bit of heat.

Tomato paste: Adds extra richness and body to the broth.

Health Benefits:

Beans: Packed with fiber, protein, and heart-healthy nutrients.

Pork: Provides essential B vitamins and protein.

Vegetables: Add vitamins, minerals, and antioxidants.

Final Thoughts:

This Pork and Bean Soup is a filling, old-school comfort dish that only gets better the next day as the flavors deepen. Perfect for meal prep, family dinners, or cozy weekends. Pair it with a simple green salad or a slice of warm bread, and you’ve got a complete meal.

Pork and Bean Soup is a hearty, flavorful dish that combines tender pork with rich, savory beans in a savory broth. It’s the perfect comfort food that’s filling and packed with protein and fiber.

Whether you use ham, pork shoulder, or sausage, this soup is customizable and great for using leftover pork or ham.

Here’s a simple recipe for Pork and Bean Soup:

Pork and Bean Soup Recipe

Ingredients:

Pork (ham, pork shoulder, or sausage): 1 lb, cubed or cut into pieces (if using leftover ham, cut into small cubes)

Canned beans: 2 cans (15 oz each), drained and rinsed (such as white beans, cannellini, or navy beans)

Onion: 1 medium, chopped

Garlic: 3 cloves, minced

Carrot: 1 large, peeled and diced

Celery: 2 stalks, diced

Tomato paste: 2 tablespoons

Vegetable or chicken stock: 4 cups

Olive oil: 2 tablespoons

Dried thyme: 1 teaspoon

Bay leaf: 1 (optional)

Salt and pepper: to taste

Fresh parsley: chopped, for garnish

Red pepper flakes: a pinch (optional for heat)

Instructions:

Prepare the Ingredients:

Cube the pork (or chop the leftover ham). Chop the onion, garlic, carrot, and celery. Drain and rinse the beans.

Sauté the Pork:

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the cubed pork (or sausage), and brown it for 5-7 minutes, turning occasionally. If you’re using leftover ham, skip this step and add the ham later with the beans and broth.

Sauté the Vegetables:

In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion, carrot, and celery. Sauté for 5-7 minutes, until the vegetables are softened and the onion is translucent.

Add Garlic and Tomato Paste:

Add the minced garlic and tomato paste to the pot, and cook for another 1-2 minutes, stirring to combine. This helps deepen the flavor of the soup.

Add the Stock and Beans:

Pour in the vegetable or chicken stock and add the drained beans to the pot. Stir to combine, and bring the soup to a boil.

Simmer the Soup:

Once boiling, reduce the heat to low, and add the dried thyme, bay leaf (if using), salt, and pepper. Let the soup simmer for about 30-45 minutes to allow the flavors to meld together. If using leftover ham, add it during the last 15 minutes of simmering.

Adjust Seasonings:

After the soup has simmered and the flavors have developed, taste the soup and adjust the seasoning with salt, pepper, or red pepper flakes (for a bit of heat) as needed.

Serve:

Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or a side salad.

Tips:

For extra depth of flavor: Add a splash of apple cider vinegar or a squeeze of lemon juice to brighten the soup.

For a creamier soup: Blend part of the soup with an immersion blender to create a creamy texture while keeping some whole beans for texture.

Add extra veggies: You can include greens like spinach, kale, or collard greens for added nutrition.

Make it spicier: Add diced jalapeños or a dash of hot sauce for an extra kick.

Pork and Bean Soup is a delicious, savory dish that’s easy to make and incredibly filling. The tender pork combined with creamy beans makes for a comforting meal, and it’s perfect for using up leftover pork or ham. It’s a great choice for a hearty lunch or dinner!

Galbitang is a traditional Korean soup made with beef short ribs, garlic, and a variety of aromatic ingredients, creating a rich and comforting dish. It’s known for its clear broth and tender meat, and it’s often enjoyed as a restorative meal. Here’s how to make a simple and delicious Galbitang:

Ingredients:

Beef short ribs: 1-1.5 pounds (about 500-700g)

Garlic: 5-6 cloves, smashed

Ginger: 2-3 slices (optional for extra depth of flavor)

Onion: 1 medium, halved

Korean radish (mu): 1/4-1/2, sliced into thick pieces (optional, adds a refreshing flavor)

Soy sauce: 1-2 tablespoons (for seasoning)

Salt: to taste

Black pepper: freshly ground, to taste

Green onions: 2-3 stalks, chopped (for garnish)

Sesame oil: 1 tablespoon (for flavor)

Rice: for serving (optional but common with Galbitang)

Instructions:

Prepare the Beef Short Ribs:

Soak the short ribs in cold water for 30 minutes to remove excess blood and impurities. This helps to keep the broth clear.

After soaking, rinse the ribs under cold water.

Boil the Ribs:

In a large pot, add the soaked short ribs and enough cold water to cover them (about 10-12 cups). Bring it to a boil over high heat.

Once it begins to boil, reduce the heat and simmer for about 10 minutes, skimming off any scum or impurities that rise to the top.

Add Aromatics:

After skimming the scum, add the garlic, ginger, onion halves, and Korean radish (if using) to the pot.

Continue to simmer the broth on low heat for about 2-3 hours. The longer you simmer, the more flavorful and rich the broth will become. You can also cook it in a slow cooker for 4-6 hours on low.

Season the Soup:

Once the short ribs are tender and the broth is flavorful, remove the meat and bones from the pot.

Discard the onion, ginger, and radish (if used), and return the meat to the pot. Add soy sauce, salt, and black pepper to taste.

Final Touches:

Let the soup simmer for another 20 minutes to allow the flavors to combine.

Just before serving, drizzle a small amount of sesame oil into the soup for added fragrance and richness.

Serve:

Serve the Galbitang hot, garnished with freshly chopped green onions. It’s traditionally served with a bowl of steamed rice and kimchi on the side.

Tips:

Tender Meat: Make sure to simmer the soup for long enough so the meat becomes tender and easy to fall off the bone.

Radish: If you can find Korean radish (mu), it adds a unique, subtle flavor that makes the soup more authentic, but it’s optional.

Broth Clarity: If you want an even clearer broth, you can strain the soup after cooking and before serving, although it’s not a must in most recipes.

Galbitang is a perfect dish for any occasion, whether you’re looking for something to warm you up in the winter or a dish to enjoy with family and friends. It’s savory, soothing, and packed with comforting flavors.

Egg drop soup is a beloved classic in Chinese cuisine, known for its silky texture and delicate, savory flavor. This quick egg drop soup recipe allows you to recreate the comforting taste of this dish in less than 20 minutes.

The combination of a flavorful broth, lightly whisked eggs, and a hint of ginger makes this soup a go-to option for an easy appetizer or a light meal.

Whether you’re craving something warm and soothing or simply want a delicious, protein-rich dish, egg drop soup is a perfect choice.

Ingredients:

4 cups chicken broth (or vegetable broth for a vegetarian option)

1 tablespoon sesame oil

1 teaspoon fresh ginger, grated or minced

1 tablespoon soy sauce (or tamari for gluten-free)

1/2 teaspoon white pepper (or black pepper)

2 large eggs

1 tablespoon cornstarch (optional, for a thicker soup)

1 tablespoon cold water (for mixing with cornstarch)

1/4 cup green onions, thinly sliced (for garnish)

1/2 teaspoon sesame seeds (optional, for garnish)

A pinch of salt (optional, to taste)

How to Make Quick Egg Drop Soup:

Prepare the Broth:

In a medium pot, bring the chicken or vegetable broth to a simmer over medium heat. Add the sesame oil, grated ginger, soy sauce, and white pepper to the broth, stirring to combine. Let it simmer for about 3-5 minutes, allowing the ginger to infuse the broth with flavor.

Thicken the Soup (Optional):

If you prefer a slightly thicker egg drop soup, you can mix the cornstarch with cold water in a small bowl to create a slurry. Once the broth is simmering, add the cornstarch mixture to the pot and stir well. Let the broth simmer for another 2-3 minutes until it thickens slightly.

Whisk the Eggs:

In a separate bowl, crack the eggs and whisk them lightly until the yolks and whites are fully blended. You want the eggs to be smooth, but not too frothy, to ensure the perfect texture for the egg ribbons in the soup.

Create the Egg Ribbons:

With the broth simmering gently, slowly drizzle the beaten eggs into the broth in a thin stream while stirring the broth in a circular motion with a fork or chopsticks. The eggs will immediately cook and form delicate ribbons in the soup. Be sure to pour slowly and stir continuously for smooth, thin egg strands.

Final Touches:

Once all the eggs have been added, continue to cook the soup for another 1-2 minutes to ensure the eggs are fully cooked through. Taste the soup and add additional soy sauce, white pepper, or a pinch of salt, if needed, to adjust the flavor.

Serve:

Ladle the soup into bowls and garnish with freshly sliced green onions and a sprinkle of sesame seeds, if desired. Serve hot and enjoy!

Chef’s Note:

Broth Variations: You can experiment with different broths for unique flavors. For example, using a mushroom broth instead of chicken or vegetable broth will give the soup an earthy, umami flavor. You can also use low-sodium broth if you are watching your sodium intake.

Ginger: Fresh ginger adds a lovely aromatic warmth to the soup. However, if you don’t have fresh ginger on hand, you can substitute with ground ginger (1/4 teaspoon).

Egg Texture: The key to perfect egg drop soup is the way the eggs are added to the broth. Pouring the eggs slowly and stirring continuously creates thin, silky egg ribbons. If you prefer larger chunks of egg, you can pour the eggs more quickly and stir less.

Spice it Up: If you enjoy spicy food, add a dash of sriracha or chili oil to the soup for an extra kick of heat. You can also sprinkle red pepper flakes for a mild spice.

For Extra Flavor: To deepen the flavor of the soup, consider adding a splash of rice vinegar or a small pinch of five-spice powder. Both will bring an additional layer of complexity to the dish.

Nutritional Information (per serving, based on 4 servings):

Calories: 90

Protein: 7g

Carbohydrates: 3g

Fat: 6g

Fiber: 0g

Sugar: 1g

Sodium: 900mg (depending on soy sauce and broth used)

This Quick Egg Drop Soup is not only light but also packed with protein, making it a satisfying and healthy option. It’s naturally low in carbohydrates and can be made gluten-free with the right soy sauce substitution. The broth provides a comforting, savory base, while the eggs add richness and texture.

This soup is ideal for those looking for something quick and delicious that’s full of flavor without taking much time to prepare. Serve it as a starter for an Asian-inspired meal or enjoy it on its own for a warm, nourishing dish.

There’s nothing more comforting than a bowl of hot chicken soup, especially when you need a fast and easy meal that doesn’t compromise on flavor.

This Quick Chicken Soup recipe is perfect for those busy days when you want a hearty, nourishing soup without hours of cooking.

With tender chicken, flavorful broth, and an assortment of vegetables, this soup is packed with nutrients and will satisfy your hunger in no time. The best part is, you can make it in under an hour, making it an ideal choice for a weeknight dinner or a comforting lunch.

Ingredients:

1 tablespoon olive oil

1 lb boneless, skinless chicken breasts or thighs

1 medium onion, chopped

2 carrots, peeled and sliced

2 celery stalks, chopped

3 cloves garlic, minced

6 cups chicken broth

1 (14.5 oz) can diced tomatoes

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon salt (or to taste)

1/4 teaspoon black pepper (or to taste)

1 cup frozen peas

1 cup egg noodles or small pasta (optional)

1 tablespoon fresh parsley, chopped (for garnish)

1 tablespoon lemon juice (optional, for brightness)

How to Make Quick Chicken Soup:

Prepare the Chicken:

If you are using whole chicken breasts or thighs, begin by cutting them into bite-sized cubes for faster cooking. If using pre-cooked chicken, shred or chop it into small pieces.

Sauté the Aromatics:

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery, and sauté for about 5-7 minutes until the vegetables begin to soften and the onion turns translucent. Add the minced garlic and sauté for another 30 seconds until fragrant.

Cook the Chicken:

Add the chicken pieces to the pot, stirring them into the vegetables. Cook for 5-7 minutes until the chicken is no longer pink and is beginning to brown slightly.

Add the Broth and Seasonings:

Pour in the chicken broth and add the diced tomatoes (with their juice), dried thyme, oregano, salt, and black pepper. Stir well to combine, making sure all the ingredients are evenly distributed. Bring the soup to a boil over medium-high heat.

Simmer the Soup:

Once the soup reaches a boil, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, allowing the flavors to meld and the vegetables to fully soften. If you are adding pasta, add it during the last 10 minutes of cooking.

Add Frozen Peas and Pasta (if using):

About 5 minutes before the soup is done cooking, add the frozen peas and the pasta (if using). Stir the soup to ensure the pasta is submerged in the liquid. Continue cooking until the pasta is tender and the peas are heated through.

Finish the Soup:

Once the soup is done, taste and adjust the seasoning with additional salt, pepper, or dried herbs as needed. If desired, add a tablespoon of lemon juice to brighten the flavors.

Serve:

Ladle the soup into bowls and garnish with fresh parsley. Serve hot with a slice of crusty bread or crackers.

Chef’s Note:

Quick Chicken Soup Variations: This soup is highly customizable. You can add other vegetables like corn, green beans, or spinach to boost the nutritional value. If you prefer a more substantial soup, you can substitute rice or quinoa for the pasta.

Using Rotisserie Chicken: For an even quicker version, use pre-cooked rotisserie chicken. Simply shred the chicken and add it to the soup in the final 5 minutes of simmering.

For a Creamier Soup: If you prefer a creamier chicken soup, you can stir in a splash of heavy cream or half-and-half in the final few minutes of cooking.

Add Heat: For some spice, add a pinch of red pepper flakes or a diced jalapeño pepper along with the garlic.

Nutritional Information (per serving, based on 6 servings):

Calories: 250

Protein: 26g

Carbohydrates: 20g

Fat: 8g

Fiber: 3g

Sugar: 6g

Sodium: 700mg

This Quick Chicken Soup is an excellent choice for a healthy, filling meal that’s rich in protein and low in calories. It’s a great way to get in a good serving of vegetables, and the lean chicken provides a substantial amount of protein to keep you full.

The soup is also flexible, allowing you to adjust it based on what you have available in your kitchen.

Whether you enjoy it as a comforting meal on a cold day or a nutritious option for lunch or dinner, this soup will be sure to hit the spot. Enjoy it with a warm crusty bread for dipping or alongside a fresh salad for a well-rounded meal!

Chicken Tortilla Soup is a flavorful and satisfying dish that combines tender chicken, vegetables, and a spicy tomato-based broth, all topped with crispy tortilla strips and melted cheese. It’s a comforting, delicious soup perfect for any time of the year.

The beauty of this recipe lies in its simplicity and how effortlessly the slow cooker transforms these ingredients into a rich, flavorful soup. Whether you serve it as a light dinner or as an appetizer for a gathering, it’s sure to please everyone with its bold flavors and hearty texture.

Ingredients:

1.5 lbs boneless, skinless chicken breasts or thighs

1 onion, chopped

3 cloves garlic, minced

1 (14.5 oz) can diced tomatoes

1 (4 oz) can diced green chilies

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can corn kernels, drained

4 cups chicken broth

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

1/2 teaspoon salt (or to taste)

1/4 teaspoon black pepper (or to taste)

1 lime, juiced

1 tablespoon olive oil

1 cup shredded cheddar cheese (for garnish)

1/2 cup sour cream (for garnish)

Fresh cilantro, chopped (for garnish)

Tortilla chips, crushed (for garnish)

1-2 jalapeños (optional, for heat)

How to Make Slow Cooker Chicken Tortilla Soup:

Prepare the Ingredients:

Begin by chopping the onion and mincing the garlic. Drain and rinse the black beans and corn. Juice the lime. Set these ingredients aside.

Add Ingredients to the Slow Cooker:

Place the chicken breasts or thighs at the bottom of the slow cooker. Add the chopped onion, minced garlic, diced tomatoes, green chilies, black beans, and corn. Pour in the chicken broth, ensuring all ingredients are well-covered.

Season the Soup:

Sprinkle the cumin, chili powder, smoked paprika, salt, and black pepper over the mixture. Stir to combine and evenly distribute the spices.

Cook the Soup:

Cover the slow cooker and set it to low. Cook for 6-7 hours or until the chicken is tender and easily shreds with a fork. If you’re in a rush, you can cook it on high for about 3-4 hours.

Shred the Chicken:

Once the chicken is cooked, carefully remove it from the slow cooker and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces.

Return the shredded chicken to the soup and stir to incorporate it into the broth.

Add Lime Juice:

Stir in the lime juice for a burst of fresh flavor. Taste the soup and adjust seasoning with more salt, pepper, or lime if needed.

Serve the Soup:

Ladle the soup into bowls and top each serving with a handful of crushed tortilla chips, a sprinkle of shredded cheddar cheese, a dollop of sour cream, and fresh cilantro. You can also add sliced jalapeños if you like your soup spicier.

Chef’s Note:

If you prefer a spicier soup, consider adding more jalapeños or a pinch of cayenne pepper.

You can make this soup ahead of time and refrigerate it for up to 3 days. The flavors will only improve as they meld together.

For a richer flavor, you can sauté the onions and garlic in olive oil before adding them to the slow cooker. This step will bring out their sweetness and depth.

Swap out the chicken for ground turkey or beef if you prefer a different protein.

Nutritional Information (per serving, based on 6 servings):

Calories: 280

Protein: 27g

Carbohydrates: 30g

Fat: 8g

Fiber: 6g

Sugar: 4g

Sodium: 650mg

This slow cooker chicken tortilla soup is a balanced meal, offering a good amount of protein, fiber, and healthy fats. The addition of beans and vegetables makes it a nutrient-packed, hearty soup that can be enjoyed by the whole family. Whether you’re serving it as a quick weeknight dinner or for a special occasion, this easy-to-make soup is sure to become a favorite in your recipe collection. Enjoy every spoonful!

A comforting, hearty beef stew is a classic meal perfect for cozy evenings, especially when cooked slowly to enhance the flavors. A slow cooker does all the work, allowing you to enjoy a warm, flavorful dish without much effort.

The rich combination of tender beef, hearty vegetables, and a savory broth will make your kitchen smell wonderful and your tastebuds dance with joy. Perfect for family dinners or meal prep, this slow cooker beef stew is easy to prepare and a true crowd-pleaser.

Ingredients:

2 lbs beef stew meat, cut into cubes

4 medium-sized potatoes, peeled and diced

4 carrots, peeled and sliced

2 celery stalks, chopped

1 medium onion, chopped

4 cloves garlic, minced

1 cup beef broth

1 cup red wine (optional, can substitute with more beef broth)

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

Salt and pepper, to taste

2 tablespoons all-purpose flour (optional, for thickening)

2 tablespoons olive oil (for browning the beef)

How to Make Slow Cooker Beef Stew:

Prepare the Ingredients:

Begin by dicing the potatoes, carrots, celery, and onions. Mince the garlic and set aside.

If you’re using red wine, have it ready alongside the beef broth.

Brown the Beef:

In a large skillet, heat the olive oil over medium-high heat. Add the beef stew meat in batches, browning the pieces on all sides. This step enhances the flavor, so don’t skip it!

Once browned, transfer the beef to the slow cooker.

Layer the Vegetables:

Add the diced potatoes, carrots, celery, and onion to the slow cooker, layering them over the beef. Sprinkle the minced garlic on top.

Make the Stew Base:

In a bowl, mix together the beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, rosemary, bay leaf, salt, and pepper. Stir until well combined.

Pour this mixture over the beef and vegetables in the slow cooker.

Slow Cook the Stew:

Set your slow cooker to low and cook for 7-8 hours or until the beef is tender and the flavors are well developed. If you prefer a quicker option, you can set the cooker to high for 4-5 hours.

Thicken the Stew (Optional):

If you prefer a thicker stew, mix 2 tablespoons of flour with a little water to make a slurry. Stir this into the stew about 30 minutes before serving and cook on high until thickened.

Serve:

Once the stew is ready, discard the bay leaf and give the stew a final taste. Adjust salt and pepper if necessary. Serve hot with crusty bread or over a bed of rice for a complete meal.

Chef’s Note:

Feel free to customize this recipe by adding other vegetables such as parsnips, peas, or mushrooms to enhance the stew’s flavor.

For a richer flavor, you can brown the beef with a little garlic and onion before adding it to the slow cooker.

If you prefer a thicker stew without flour, you can mash some of the potatoes in the slow cooker to naturally thicken the broth.

Nutritional Information (per serving, based on 6 servings):

Calories: 350

Protein: 30g

Carbohydrates: 30g

Fat: 15g

Fiber: 5g

Sodium: 450mg

Sugar: 4g

This slow cooker beef stew is a wholesome meal, packed with protein and fiber, making it a filling and nourishing choice for dinner. The recipe is naturally low in sugar and provides a balanced combination of carbs, fats, and proteins, perfect for a cozy meal with family or friends. Enjoy!

Spicy chicken and corn soup is a flavorful and hearty dish that blends tender pieces of chicken, sweet corn, and bold spices to create a satisfying, comforting meal. This soup is perfect for those who enjoy a little heat with their food, as it packs a spicy punch with the addition of chili flakes and jalapeños.

The sweetness of corn balances out the heat, making it a well-rounded and delicious soup that is easy to prepare and perfect for any time of year. Whether served as a light meal on a cool evening or as a starter for a larger spread, this soup will surely become a favorite in your recipe collection.

Ingredients

For the Soup:

1 tbsp olive oil

1 lb chicken breast, boneless and skinless, cut into small chunks

1 medium onion, chopped

2 cloves garlic, minced

1-2 jalapeños, seeds removed and finely chopped (adjust based on spice preference)

1 tsp ground cumin

1 tsp chili powder

1/2 tsp smoked paprika

1/2 tsp cayenne pepper (optional, for extra heat)

1 can (15 oz) corn kernels, drained (or 2 cups fresh corn kernels)

4 cups chicken broth

1 can (14.5 oz) diced tomatoes, with juices

1 tbsp lime juice

Salt and black pepper, to taste

1 tbsp fresh cilantro, chopped (for garnish)

Sour cream (for garnish, optional)

Tortilla chips or crusty bread (for serving, optional)

How to Make Spicy Chicken and Corn Soup

Step 1: Cook the Chicken

In a large pot, heat the olive oil over medium heat. Add the chicken chunks and cook, stirring occasionally, for 6-8 minutes, or until the chicken is fully cooked through and browned. Remove the chicken from the pot and set it aside.

Step 2: Sauté the Aromatics

In the same pot, add a bit more olive oil if needed. Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until the onion becomes soft and translucent.

Add the minced garlic and chopped jalapeños to the pot and cook for another 1-2 minutes until fragrant. Stir frequently to avoid burning the garlic.

Step 3: Add the Spices

Stir in the cumin, chili powder, smoked paprika, and cayenne pepper (if using). Cook for another 1 minute to allow the spices to toast and become fragrant.

Step 4: Add the Broth and Tomatoes

Add the chicken broth, diced tomatoes (with their juices), and corn to the pot. Stir to combine.

Bring the soup to a simmer over medium-high heat. Once it starts simmering, reduce the heat to low and let it cook for 10-15 minutes to allow the flavors to meld.

Step 5: Return the Chicken and Finish

Add the cooked chicken back into the pot and stir. Let the soup simmer for another 5-10 minutes to heat the chicken through and ensure all the flavors combine well.

Stir in the lime juice, and taste the soup. Adjust the seasoning with salt, pepper, or more lime juice as needed.

Step 6: Serve and Garnish

Ladle the soup into bowls and garnish with fresh cilantro.

Optionally, add a dollop of sour cream for a creamy finish and serve with tortilla chips or crusty bread for dipping.

Chef’s Notes

Spice Level: Adjust the level of heat according to your preference by modifying the amount of jalapeños and cayenne pepper. For a milder soup, remove the seeds from the jalapeños or use just one. For a more intense heat, add more cayenne pepper or even some chili sauce.

Chicken: You can use shredded rotisserie chicken instead of cooking the chicken breasts for added convenience. Simply add the shredded chicken after adding the broth and tomatoes.

Corn: Fresh corn off the cob gives the soup a sweeter, fresher flavor, but canned corn works perfectly fine as well. For a twist, you can use fire-roasted corn for a smokier flavor.

Freezing: This soup freezes well. Let it cool completely before transferring it to an airtight container. It will keep in the freezer for up to 3 months. When reheating, you may need to add a bit of extra broth or water to adjust the consistency.

Nutrition Information (Per Serving, based on 4 servings)

Calories: 280

Protein: 28g

Carbohydrates: 22g

Fat: 9g

Fiber: 3g

Sugar: 5g

Vitamin A: 10% of the Daily Value

Vitamin C: 25% of the Daily Value

Calcium: 6% of the Daily Value

Iron: 12% of the Daily Value

(Note: Nutritional values are approximate and depend on portion sizes and specific ingredients used.)

Spicy chicken and corn soup is a simple yet delicious dish that’s packed with flavor and nutrition. It’s easy to make, customizable, and perfect for those who enjoy a little heat in their meals. With the combination of tender chicken, sweet corn, and bold spices, this soup offers a balance of savory, spicy, and slightly tangy flavors. Whether served as a quick weeknight dinner or as part of a larger meal, it’s sure to satisfy your taste buds and keep you coming back for more. Enjoy it with a dollop of sour cream and a side of tortilla chips for the ultimate comfort meal.