Wow. I cannot not stop talking about this Buffalo chicken soup. It is my favorite soup. Perfect for the cool weather. It’s like eating (my favorite) buffalo chicken wings, with celery and onion, and cheesy. Good, gooey, melted cheese.
I used some leftover fire-eater roasted chicken breast in this soup. The chicken has a nice kick to it, so the soup had a nice little kick to it too. If you use a pre-cooked chicken without any spice to it, you might want to add a bit of cayenne or hot sauce to the soup.
Buffalo chicken soup is even better the second day, if it lasts that long. Best served with my Buffalo chicken grilled cheese sandwiches.
Buffalo Chicken Soup
- 1/4 cup unsalted butter
- 3 stalks celery diced
- 1 small sweet onion diced
- 1/4 cup all-purpose flour
- 3/4 cup half-and-half cream
- 3 cups water
- 1 cube chicken bouillon
- 2 cups cubed cooked chicken I used some leftover fire-eater roasted chicken
- 1/4 cup buffalo wing sauce
- 1 1/2 cups shredded extra-sharp Cheddar cheese
- Salt and freshly ground black pepper to taste
Note: I used leftover fire-eater chicken
that has a nice kick to it. If you are using rotisserie or other 'tame' chicken you might want to add some hot sauce or cayenne to the soup for a little kick.
Place butter in a large pot over medium-high heat.
Once melted, add the celery and onion and cook until both are tender.
Stir in the flour and cook 2 minutes, stirring constantly.
Stir in the half-and-half and water.
Add the bouillon and stir to dissolve.
Add the chicken and wing sauce.
Bring to a boil and reduce heat to a simmer.
Stir in the cheese and season with salt and pepper to taste.
Simmer 10-15 minutes, stirring occasionally.
Yowsa. Or, rather, olé! This fire-eater chicken enchilada soup is some mighty good (and kickin’) soup. As unbelievable as it was, it was even better the second day. This started out as a copycat of Chili’s enchilada soup, but it quickly took several turns towards even greater… greatness. The flavor is fantastic, definitely southwestern. We absolutely loved the texture and flavor the ground tortilla chips (versus using masa harina) gave to the soup.
For the chicken, I used leftover fire-eater roasted chicken. It has tremendous flavor, and is moist to boot. It also added some more kick to this soup, and kick is good. You can use any cooked chicken you have on hand, but you might want to add some more cayenne (or hot sauce).
Fire-Eater Chicken Enchilada Soup
For the soup
- 1/2 tablespoon vegetable oil
- 1/2 cup diced white or sweet onion
- 1 clove garlic minced
- 4 cups chicken broth
- 1 cup lightly ground tortilla chips
- 1 cup water
- 1 28 ounce can quality enchilada sauce
- 3/4 pound extra sharp cheddar cheese cubed
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 teaspoon cayenne or more
- Hot sauce to taste
- 1 pound cooked chicken cubed or shredded (I used fire-eater roasted chicken breast)
- 1 14 ounce can black beans, rinsed and drained
For the garnish
- Tortilla strips
- Shredded extra sharp cheddar cheese
- Pico de gallo or chunky tomato salsa
Heat oil in a large pot or Dutch oven.
Add onion and cook until starting to soften.
Add garlic and cook for 1 more minute.
Add the chicken broth.
Mix ground tortilla chips with the water and add to the pot.
Add enchilada sauce, cheese, chili powder, cumin, cayenne and hot sauce. Bring to a boil while stirring constantly (or the soup will scorch). Reduce the heat to a simmer.
Add chicken and beans. Simmer 30-40 minutes until thickened.
Serve with desired garnish.
Spring has sprung here in Indiana, but it is still rather cool here this week. So, I took the opportunity and made a big batch of cream of celery soup. And am I every glad that I did, because we both found this soup to be absolutely outstanding. It’s very creamy with just the right celery flavor. This was my first time cooking using celery root. They are quite interesting to work with. Much like a potato, but with such a fantastic celery flavor and aroma.
I used some of my homemade chicken stock for making this cream of celery soup. A couple times a year, when whole chickens go on sale, I make a huge batch or two of stock to keep on hand. The flavor is fantastic. So fantastic in fact that you could just sit down with a bowl of it for lunch!
Also try my delicious cream of mushroom soup.
Cream of Celery Soup
- 4 tablespoons unsalted butter
- 1 bunch celery chopped (also include the leafy parts)
- 2 medium sweet onions chopped
- 4 cloves garlic minced
- Celery salt and freshly ground black pepper to taste
- 1 large bay leaf
- 2 large russet potatoes peeled, cubed
- 2 medium celery roots peeled, cubed
- 6 cups chicken stock
- 2 cups heavy whipping cream
Heat a large stock pot over medium heat.
Add the butter and melt.
Add the celery, onion, garlic, and celery salt and pepper to taste.
Add the bay leaf and cook the mixture until the celery and onion are tender, about 20 minutes, stirring often.
Add the potatoes celery root, and chicken stock. Bring to a boil then reduce heat a simmer and continue simmering, partially covered, for 20 minutes.
Puree using an immersion blender. If you do not have an immersion blender you can use a regular blender, working in batches, but let the soup cool some first or it will explode in the blender.
Stir in the cream and keep over heat until warmed through.
Ok, I admit it. I tried to spell “Life’s A Tomato” in my alphabet soup tonight. I gave up after I couldn’t find an “L”. Regardless, this simple soup was fun to eat. It certainly broke back childhood memories of a quick bowl of alphabet soup for a school day lunch.
Who didn’t love eating this soup as a kid? Well, it’s just as good (even better) now in this homemade version. Perfect on a chilly, snowy day like today here in Indianapolis.
Also try my old fashioned potato soup or my hearty copycat of Olive Garden’s Italian sausage soup. For an Asian-inspired dish, try my classic hot and sour soup.
- 2 tablespoons vegetable oil
- 2 cups sweet onion chopped
- 1 1/2 cups celery chopped
- 1 1/2 cups carrots chopped
- 1 tablespoon Creole seasoning
- 2 teaspoons minced garlic
- 2 quarts chicken broth
- 2 cups water
- 1/4 teaspoon ground black pepper
- 1 bay leaf
- 1 cup alphabet pasta
Heat the oil in a large pot or Dutch oven over medium-high heat.
Add the onion, celery, carrots and Creole seasoning. Stir and cook until all of the vegetables start to soften, about 5 minutes.
Add the garlic, stir, and cook another minute.
Add the broth, water, black pepper, and the bay leaf. Stir and bring to a boil. Reduce to a simmer and let simmer, uncovered, for 35 minutes. Season with more pepper and some salt as desired.
Add the pasta and let simmer another 10 minutes until cooked.
Serve with hot fresh-baked French bread.
This thick, creamy cheeseburger soup absolutely hit the spot on a really cold day here in Indianapolis. We’ve had temperatures well below zero for days now. Having a big batch of this soup on hand really helped warm us up!
I’ve seen a few variations on this recipe around the web. We decided to make a few more changes of our own. In particular, we substituted extra sharp cheddar and Fontina cheeses for the usual Velveeta. The result is so creamy cheesy good. For even more creaminess, use half the milk specified and add in some heavy cream.
Instead of crumbling the burger into the soup we made tiny meatballs. This made for a little more snazzy appearance and a feel of that more like a cheeseburger. For more great cheeseburger flavor, make a big ole batch of my cheeseburger gnocchi.
- 3 medium potatoes peeled and cut into 1/2" cubes
- 1 medium carrot peeled and diced
- 1 small sweet onion diced
- 1/2 medium green bell pepper diced
- 1 small jalapeno seeded and minced
- 1 14 ounce can beef broth
- 2 cloves garlic minced
- 1/2 teaspoon black pepper plus more
- Sea salt
- 1 pound ground beef
- 1 tablespoon. butter
- 4 ounces fresh mushrooms sliced
- 2 1/2 cups milk divided
- 3 tablespoon all-purpose flour
- 4 ounces extra sharp cheddar cheese cubed
- 4 ounces Fontina cheese cubed
- 4 slices cooked bacon crumbled
- 1 green onion chopped
Place the potatoes, carrot, onion, bell pepper, jalapeno, broth and garlic into a large pot or Dutch oven.
Bring to a boil then reduce to a simmer and continue simmering until the potatoes are starting to soften, about 10 minutes.
Meanwhile, season the ground beef with salt and pepper. Form into small balls.
Melt the butter in a large skillet. Add the meatballs and cook until browned on all sides. Add the meatballs to the soup.
Add the mushrooms to the skillet. Stir and cook until softened. Add to the soup.
Add 1 1/2 cups of the milk to the soup and return to a simmer.
Add remaining milk to a large cup or bowl. Stir in the remaining flour until smooth. Slowly add the mixture to the soup while stirring. Continue stirring until the soup thickens.
Add the cheese to the soup and melt, stirring occasionally.
Serve soup warm with crumbled bacon and green onion as garnish.
If you’re looking for a big ole pot of taco-inspired soup, look no further. It’s almost like a chili. And almost like a stew. But it tastes like a big bowl of taco.
This taco soup recipe makes a mighty big batch of soup, but it’ll freeze well if you want to save some for later.
Also try my fantastic refried bean soup.
Servings 8 -12
- 2 pounds ground beef
- 2 medium white onions diced
- 2 15 1/2 ounce cans pinto beans, rinsed and drained
- 1 15 1/2 ounce can red kidney beans, rinsed and drained
- 1 15 1/4 ounce can whole kernel corn, drained
- 1 14 1/2 ounce can Stewed tomatoes
- 1 14 1/2 ounce can diced tomatoes
- 1 14 1/2 ounce can tomatoes with chiles (Rotel works fine here too)
- 1 8 ounce can diced green chiles
- 1 4.6 ounce can sliced black olives, drained
- 1 package taco seasoning mix or use 3 tablespoons of our homemade mix
- 1 1 ounce package ranch salad dressing mix
- Garnishes Fritos corn chips, tortilla strips, shredded cheddar, green onion, jalapenos, sour cream, guacamole... whichever you prefer
Lightly brown the ground beef in a large pot or Dutch oven. Drain any excess fat.
Add the onion and continue cooking until just starting to soften.
Add remaining ingredients except garnishes and stir.
Reduce heat to medium-low, cover and let simmer for 1-2 hours, stirring occasionally.
Serve with desired garnishes.
This refried bean soup is a rather interesting combination of flavors. By interesting I mean ‘dang good’. I thought it was great. I admit, I wasn’t sure what to think about it going in. Refried beans, yeah. In a soup? Well, it has a nice Southwestern kick, the perfect consistency and is just all-around yummy. Perfect on a cool fall day. And different.
Don’t use el cheapo canned re-fried beans when making this soup. You don’t want a cheap tasting soup. Pay the few extra cents and get a premium brand.
If you want to just enjoy some great refried beans and not a soup, follow this recipe but leave out the chicken broth.
Also try my delicious taco soup.
Refried Bean Soup
- 8 pieces smoked bacon
- 1 large white onion chopped
- 6 stalks celery chopped
- 2 cloves garlic minced
- 2 16 ounce cans re-fried beans
- 1/2 cup salsa
- 4 cups chicken broth 2 (14 1/2 ounce cans will do)
- 2 teaspoons dried parsley
- 1-2 teaspoons dried cayenne pepper to taste
- 1-2 teaspoons ground chile pepper to taste
- Hot sauce to taste
- Salt and freshly ground black pepper to taste
- Shredded cheddar cheese for garnish
- Tortilla strips for garnish
Cook bacon in a large skillet. Crumble. Transfer 2 tablespoons of the drippings to a large pot or Dutch oven.
Add onion and celery and saute over medium-high heat until softened.
Add garlic and cook another minute or until fragrant.
Add beans, salsa, broth, parsley, cayenne, chile pepper, salt and pepper, and hot sauce. Combine well.
Bring to a boil and reduce to a simmer and simmer for 20 minutes, stirring often. Adjust the seasonings as desired.
Serve hot topped with cheese and tortilla strips.
I had pretty low expectations when I set out to make this vegetable and meatball soup. I was very pleasantly surprised in the end. It came out very tasty despite being incredibly easy to make. This isn’t some fru-fru dish here. You’re not going to spend hours in the kitchen prepping for it. It’s not that kind of a thing.
I’ll definitely make this vegetable and meatball soup again! It’s perfect on a night when I just don’t have a lot of time to throw dinner together, but still want a filling meal.
For another a-little-different meatball recipe, try my Hawaiian BBQ meatballs with fried rice.
Vegetable and Meatball Soup
- 3 14 ounce cans beef broth
- 1 pound frozen cooked meatballs
- 1 15 ounce can Great Northern beans, rinsed, drained
- 1 15 ounce can diced tomatoes
- 1 teaspoon dried basil granulated garlic, and dried oregano OR 3 teaspoons Creole seasoning
- 1 10 ounce package frozen mixed vegetables
- 1 cup dried rotini pasta
Combine beef broth, meatballs, beans, tomatoes, spices, and vegetables in a large pot or Dutch oven.
Bring to a boil.
Stir in the pasta and return to a boil. Reduce heat to a simmer and continue simmering for 10 minutes or until the pasta is done.
We don’t ever need an excuse to eat good ole sweet corn from My Dad’s Sweet Corn in nearby Tipton, Indiana. When it is at its peak in the summer we go to our local Binford farmer’s market and load up. We blanch it and freeze it for the winter time, when eating it reminds us of summer and warmer weather.This Mexican corn soup from Ingrid Hoffman is a great way to showcase a good sweet corn. True, I strayed from the original recipe, but the end result was great nonetheless!
Also try my outstandly yummy southwestern turkey soup.
Mexican Corn Soup
- 3 cups frozen thawed corn kernels (or two cans, drained), divided
- 2 medium tomatoes chopped
- 4 cups chicken broth divided
- 1/2 teaspoon dried oregano
- 1/2 pound smoked sausage chopped
- 1 tablespoon vegetable oil
- 1/2 medium white onion chopped
- 2 cloves garlic minced
- Salt and pepper
- 1/2 cup heavy cream
- 3 tablespoons fresh parsley chopped
- 1/2 cup queso fresco crumbled
- 1 cup Tortilla strips
Place 1/2 of the corn, both tomatoes,half of the chicken broth and oregano into a blender. Process until smooth.
Heat oil in a large skillet over medium-high heat.
Add sausage and cook until browned. Remove to a paper towel-lined plate.
Add the onion and cook until it is starting to soften.
Add the garlic and cook another minute.
Add the corn/tomato puree and the remaining corn. Bring to a boil, reduce to a simmer, and continue simmering for about 20 minutes, stirring occasionally.
Season with salt and pepper to taste.
Add the sausage back to the pan and stir.
Remove from heat and stir in the cream and half of the parsley.
Serve garnished with cheese crumbles and tortilla strips.
Wow, who would’ve thought something so simple could be so good? Anita absolutely loves this copycat Olive Garden Italian sausage soup. It’s very easy to make. Bonus!
I was thinking I was going to have to add some kick, like maybe red pepper flakes, but this copycat Olive Garden Italian sausage soup can hold its own just like it is. I served it with some homemade cheddar oyster crackers.
I found this recipe on the Restaurant Recipe blog. They have a newsletter and Facebook page where they post many great restaurant copycat recipes.
Also try my awesome old-school flashback, homemade alphabet soup.
Olive Garden Italian Sausage Soup
- 1 pound sweet Italian sausage
- 1 cup white rice
- 6 cups beef broth
- 1 10 3/4 ounce can diced tomatoes, undrained
- 1 10 ounce box frozen chopped spinach, thawed, drained
- Freshly grated Pecorino Romano cheese
Remove sausage from casings and crumble into a large pot over medium-high heat. Cook until done.
Add the rice, broth, tomatoes, and a pinch or two of freshly ground black pepper. Bring to a boil then reduce to a simmer and continue cooking until the rice is tender.
Add the spinach and stir. Cook another 3-5 minutes.
Serve topped with cheese.