Favorite Soups for Cold Winter Days

As a missionary kid in Brazil, we never had winter: it was hot all year around. But that didn’t keep us from having soup! So when I moved to the United States and would hear comments about having to wait for winter to have soup for supper, it never made much sense to me. However, after living through ten winters in the Black Hills of South Dakota, I am beginning to understand that there is definitely something cozy and yummy about having a hot bowl of soup on cold winter days!

Even as I write this, today feels like a “soup day”, for snow is falling outside and the fire in the wood stove is going. And so, because we are still in the clutches of winter and have a few months to go before the birds start singing again and the trees begin to look alive, we have gathered up some of our favorite soups to share with you!


Chicken Tortilla Soup

I grew up having this chicken tortilla soup and it is still one of my favorite soups to make, even now as an adult. The key is all the toppings that you add at the table–make sure you pile them on! ~Angie

Ingredients

1 onion, chopped

2 garlic cloves, minced (or powdered garlic)

1 – 4oz can green chilies

6 cups chicken broth

1 – 10oz can cream of chicken soup

2 ½ cups water

1 ½ tablespoons A-1 steak sauce

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon cajun or taco seasoning

¼ teaspoon pepper

3-6 cups chicken, cooked and cubed/shredded

Directions

In a large stockpot, saute onions and garlic in a little oil until tender. Add the rest of the ingredients and simmer.

When serving, load each bowl with tortilla chips, sour cream, cheese, and fresh diced tomatoes. Cilantro, green onions, and avocados are also yummy toppings!


Hearty Potato Soup

This is my husband’s all time favorite soup! It is creamy, savory and hearty! Jeremiah is very happy when I make this soup and serve it with a side of warm dinner rolls! ~ Rachel

Ingredients

6 slices of bacon, cooked

1 onion, diced and sauteed

32oz chicken broth

10 potatoes, peeled and cubed

4 teaspoons flour

1 pack Ranch Dressing mix

2 cups half and half

1 cup sour cream

Directions

Boil potatoes in chicken broth until tender. Scoop out ⅓ of potatoes and mash them (by hand or with a mixer). Return to pot.

Add sauteed onion.

In a bowl combine flour, ranch mix, half and half and sour cream. Whisk into soup slowly. Do not boil.

Add salt and pepper to taste.

Garnish with bacon and cheddar cheese.


Chicken Rice Soup

I just discovered this easy, gluten/dairy free soup and was so happy with the amount of flavor it had. My husband and all three kids loved it! – Chrystal

Ingredients

1 tablespoon oil

1 onion, minced

3 large carrots, peeled and diced

1 rib celery, diced

1 teaspoon minced garlic

1 teaspoon dried parsley

¼ teaspoon dried thyme

5 cups low sodium chicken broth

2 chicken breasts, raw

1 cup long grain white or brown rice

1 teaspoon salt

1/8 teaspoon black pepper

Directions

In a large soup pot, heat oil over medium-high heat. Add onion, carrots and celery and cook and stir for 3-4 minutes, until onion begins to turn golden.

Add garlic, parsley and thyme and cook 1 minute.

Add broth, chicken, rice, salt and pepper. Stir and bring to a boil over medium-high heat.

Reduce heat to medium-low (a simmer), cover, and cook for 30 minutes, stirring every 10 minutes, or until vegetables and rice are tender.

Remove chicken from pot and shred. Add back to the pot and stir. Serve.


Chunky Chili

This is so easy to mix up and have ready for a quick meal! I usually make a big batch and then serve leftovers for a loaded potato bar or even for a quick variation of taco salad! ~Angie

Ingredients

1 onion, chopped

1 bell pepper, chopped

2-3 cloves garlic, minced

1-2 tablespoons chili powder (depending on how spicy you want it)

1 pound hamburger

3 – 15.5 oz cans of beans, undrained (any variation of kidney, pinto, black, or chili)

2 – 15.5 oz cans diced tomatoes, undrained

Salt to taste

1 bunch cilantro, chopped

Directions

In a large kettle, saute onions, peppers, and garlic in a little oil. Add hamburger and cook until browned.

Add remaining ingredients, except for cilantro. (Taste before adding any salt–I have found that I rarely need to add salt due to the canned ingredients already being seasoned.)

Just before serving, add chopped cilantro.

Serve with cheese, sour cream, Frito chips. We also like to add cooked rice at the bottom of our bowl for an even heartier bowl of soup!

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