Easy Cozy Soups Ready in 30 Minutes

Mexican Chicken Corn Chowder

Prep/Total Time: 30 min. Makes: 8 servings (2 quarts)

Ingredients:

• 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces

• 1/2 cup chopped onion

• 3 tablespoons butter

• 1 to 2 garlic cloves, minced

• 1 cup hot water

• 2 teaspoons chicken bouillon granules

• 1/2 to 1 teaspoon ground cumin

• 2 cups half-and-half cream

• 2 cups shredded Monterey Jack cheese

• 1 can (14-3/4 ounces) cream-style corn

• 1 can (4 ounces) chopped green chiles, undrained

• 1/4 to 1 teaspoon hot pepper sauce

• 1 medium tomato, chopped

• Optional: Minced fresh cilantro and fried tortilla strips

Directions:

1. In a large pan, brown chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes.

2. Stir in the cream, cheese, corn, chiles and hot pepper sauce. Cook and stir over low heat until cheese is melted; add tomato. If desired, top with cilantro and tortilla strips.

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Tuscan Cauliflower Soup

Prep/Total Time: 30 min. Makes: 8 servings (2-1/2 quarts) Ingredients:

• 4 cups fresh cauliflowerets (about 14 ounces)

• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth

• 2 cups water

• 2 garlic cloves, minced

• 1 pound bulk Italian sausage

• 1 cup sliced fresh mushrooms

• 1 cup heavy whipping cream

• 1/4 teaspoon pepper

• 1/2 pound bacon strips, cooked and crumbled

Directions:

1. In a large saucepan, combine cauliflower, broth, water and garlic; bring to a boil. Simmer, uncovered, until cauliflower is tender, 12-15 minutes.

2. Meanwhile, in a large skillet, cook sausage and mushrooms over medium heat until sausage is no longer pink, breaking up sausage into crumbles, 6-8 minutes. Remove with a slotted spoon; drain on paper towels.

3. Add sausage and mushrooms to cauliflower mixture; return to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in cream and pepper; heat through. Serve with bacon.

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Weeknight Taco Soup

Prep/Total Time: 30 min. Makes: 6 servings (2-1/2 quarts) Ingredients:

• 1 tablespoon canola oil

• 1 large onion, chopped

• 1 medium sweet red pepper, chopped

• 1 medium green pepper, chopped

• 1 can (28 ounces) diced tomatoes, undrained

• 3 cups vegetable broth

• 1 can (15 ounces) pinto beans, rinsed and drained

• 1-1/2 cups frozen corn

• 1 envelope taco seasoning

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 1 package (8.8 ounces) ready-to-serve long grain rice

• 1 cup sour cream

Directions:

1. In a large pan heat oil over medium heat. Add onion and peppers; cook and stir until crisp-tender, 3-5 minutes.

2. Add tomatoes, broth, beans, corn, taco seasoning, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 10-15 minutes. Reduce heat. Stir in rice and sour cream; heat through. Serve with toppings as desired.
   

Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary. Optional toppings: Shredded cheddar cheese, crushed tortilla chips and additional sour cream

Recipes courtesy of Taste of Home