I’m sharing this in response,
with grave concerns.
No one makes chicken chili with breast meat (gross).
Spices should always be feel and not measured.
Use 2 different sized beans (northern and cannellini) because you should.
You need 2 cans of diced green chilis.
I would share my recipe, but I really don’t know it. It’s been a vibe chili for about 17 years.
Chicken thighs, seared
Full yellow onion, diced and seared.
Different sized white beans,
Canned green chilis,
Indeterminate amounts of cumin, chili powder, cayenne powder, onion powder, garlic powder.
Bok Choy turkey meatball soup: easy
Box of chicken stock in a pot, bring to boil
Open ground turkey and season with garlic powder, pepper, and soy sauce. Roll meatball size pieces and drop in boiling stock. Boil for 5-10.
Chop up bok choy and add to pot. Lower to medium/high, cover for 7 minutes.
I usually add chicken or sausage, will throw in a Parmesan rind if I have one in the fridge and keep the tortellini separate so they don't suck up all the broth for leftovers...
Hearty:
Hoppin John stew w ham hock and corn bread croutons,
Lentil stew
Stuffed cabbage soup
Mulligatawny
Lasagna soup,
Loaded potato soup
Bourdain's mushroom soup (classic)
beef & barley
chicken a la king stew
Captain's chicken stew
Ham and pea soup & all the toppings
Gumbo (chicken & sausage)
1.2 c. minced onion
1 clove garlic
2 T oil
1 t chili powder
2/3 c. chopped peeled tomatoes
2 qt beef stock
1/2 lb ground beef
1/2 lb ground pork
1/2 c cooked rice
1 T cornstarch
1/8 t garlic powder
1/4 t oregano
1 t pepper
1 egg
1/4 c. chopped cilantro
Saute onion and garlic in oil until tender. Add chili powder and tomatoes and cook a few minutes. Add stock and let simmer while preparing the albondigas.
Mix meets and rice. Add cornstarch, garlic powder, oregano, salt, pepper, and slightly beaten egg.
Mix thoroughly by hand and and shape into balls about the size of a walnut. Bring broth to a boil and drop meatballs into the broth. Cover and cook for 30 minutes.
Ladle stock into bowls and place several meatballs in each bowl. Sprinkle with chopped cilantro.
Ribollita. Bean soup w kale or other green. Toasted bread on bottom of bowl. I have not made it in a long time, but it’s in the back of my mind as the best soup.
Comments
https://www.tasteofhome.com/recipes/canadian-cheese-soup/
or 2) chipotle chicken corn chowder.
Both super easy, both super flavorful, chicken thighs needed.
2 cans each of creamed corn and yellow corn.
1 can of chipotle peppers in adobe sauce.
Again, only chicken thighs. Don’t bring that nasty breast meat into a decent soup.
Sauté diced chicken thighs and yellow onion.
Add green chilis.
Add all the corn.
Add chicken stock.
Taste for seasoning; add more if needed.
Manage consistency.
If it becomes weak, add a roux.
Add the pots if you want. I never do. I tend to add a roux.
Spices: chipotle, garlic, onion, chili powder. Salt. Taste all before add. No cayenne.
with grave concerns.
No one makes chicken chili with breast meat (gross).
Spices should always be feel and not measured.
Use 2 different sized beans (northern and cannellini) because you should.
You need 2 cans of diced green chilis.
Chicken thighs, seared
Full yellow onion, diced and seared.
Different sized white beans,
Canned green chilis,
Indeterminate amounts of cumin, chili powder, cayenne powder, onion powder, garlic powder.
Add chicken stock.
Taste to season.
If too liquid, add a roux.
https://www.allrecipes.com/recipe/268810/traditional-armenian-gomgush/
Box of chicken stock in a pot, bring to boil
Open ground turkey and season with garlic powder, pepper, and soy sauce. Roll meatball size pieces and drop in boiling stock. Boil for 5-10.
Chop up bok choy and add to pot. Lower to medium/high, cover for 7 minutes.
https://www.homesicktexan.com/smoky-black-eyed-pea-and-sausage-soup/
I usually add chicken or sausage, will throw in a Parmesan rind if I have one in the fridge and keep the tortellini separate so they don't suck up all the broth for leftovers...
loving the Brazilian suggestions
Eileen was my cooking teacher. Mom signed me up in my teens: to keep me out of the malls.
I add marinaded, shredded pork and use dried shiitakes. Can’t go wrong. https://www.foodandwine.com/recipes/vegetable-hot-and-sour-soup
Soup is a course, stew is a meal.
I've never had them, but I'm preparing for not having access to citrus.
Knowing my luck I'll add it to everything and run out and then be forced to buy tariff lemons to feed my newfound preserved lemon addiction.
Hoppin John stew w ham hock and corn bread croutons,
Lentil stew
Stuffed cabbage soup
Mulligatawny
Lasagna soup,
Loaded potato soup
Bourdain's mushroom soup (classic)
beef & barley
chicken a la king stew
Captain's chicken stew
Ham and pea soup & all the toppings
Gumbo (chicken & sausage)
1.2 c. minced onion
1 clove garlic
2 T oil
1 t chili powder
2/3 c. chopped peeled tomatoes
2 qt beef stock
1/2 lb ground beef
1/2 lb ground pork
1/2 c cooked rice
1 T cornstarch
1/8 t garlic powder
1/4 t oregano
1 t pepper
1 egg
1/4 c. chopped cilantro
Saute onion and garlic in oil until tender. Add chili powder and tomatoes and cook a few minutes. Add stock and let simmer while preparing the albondigas.
Mix meets and rice. Add cornstarch, garlic powder, oregano, salt, pepper, and slightly beaten egg.
Mix thoroughly by hand and and shape into balls about the size of a walnut. Bring broth to a boil and drop meatballs into the broth. Cover and cook for 30 minutes.
Ladle stock into bowls and place several meatballs in each bowl. Sprinkle with chopped cilantro.
Makes 6 to 8 servings.
https://sugarspunrun.com/creamy-potato-soup-recipe/
Potato Leek