It’s officially fall. The season of soup has arrived! And what better day of the week to embrace the warm coziness of this ultimate comfort food than Sunday?
For many, Sunday is a day of relaxation and reset, a day to prepare for the week ahead, or unwind from the chaos of the week behind. A day to take in sports from the sofa, maybe enjoy a nap, finish up some household chores, and spend time with family. For some, Sunday is the ideal time to spend a little extra time in the kitchen preparing a meal. For others, it may be the perfect day of the week to toss ingredients in a slow cooker and let it work its magic without any fuss.
White Chicken Chili
Easy MealsIngredients
| 2 | tablespoons olive oil |
| 1 | large onion, chopped |
| 2 | cloves garlic, finely chopped |
| 1 | (15-ounce) can garbanzo or Great Northern beans, rinsed and drained |
| 1 | (15.5-ounce) can white hominy or whole kernel corn, drained |
| 1 | (10-ounce) can Hormel® Premium Chicken Breast, drained |
| 1 | (4-ounce) can chopped roasted green chiles |
| 1 | (32-ounce) box low-sodium chicken broth |
| 1 | small lime, zest grated and juiced |
| ½ | teaspoon dried oregano |
| ½ | teaspoon ground cumin |
Directions
Heat oil in large saucepan or Dutch oven over medium-high heat. Sauté onion and garlic 3 minutes or until tender.
Stir in remaining ingredients. Bring to a boil; reduce heat to low and simmer 10 minutes or until heated through.
Served with desired toppers.
Ham, Potato and Corn Chowder
Easy MealsIngredients
| 4 | slices HORMEL® BLACK LABEL® Bacon – Original |
| 1½ | cups chopped cooked HORMEL® CURE 81® Classic Boneless Ham |
| 1 | medium yellow onion, chopped |
| 3 | tablespoons flour |
| 6 | cups low-sodium chicken or vegetable broth |
| 1 | tablespoon chopped fresh thyme leaves |
| 4 | cups fresh corn kernels |
| 1 | large Yukon gold potato, peeled and diced |
| 1½ | teaspoons kosher salt |
| ½ | cup heavy whipping cream |
| Garnish: chopped cooked bacon |
Directions
In large Dutch oven, cook bacon until crisp. Remove with slotted spoon and crumble.
Add ham and onion and cook 8 minutes or until onion is translucent. Stir in flour. Whisk in broth until smooth. Add next 4 ingredients. Bring mixture to a boil.
Reduce heat and simmer 20 minutes or until potato is tender. Remove from heat and stir in cream. Season with salt and pepper to taste. Garnish with bacon, if desired.
Chicken Taco Tortilla Soup
EntertainingIngredients
| 4 | Chi-Chi’s® Fajita Tortillas, cut into thin strips |
| 3 | water |
| 1 | (16-ounce) jar Chi-Chi’s® Thick & Chunky Salsa |
| 3 | Herb-Ox® Chicken Bouillon Cubes |
| 1 | (1.25-ounce) package Chi-Chi’s® Taco Seasoning Mix |
| 1 | (10-ounce) cans Hormel® Premium Chicken Breast , drained and flaked |
| 1 | (15-ounce) can black beans, drained and rinsed |
| 1 | (11-ounce) can whole kernel corn with red and green bell peppers, drained |
| Sour cream, if desired |
Directions
Heat oven to 400°F.
Place tortilla strips on baking sheet; lightly coat strips with cooking spray. Bake 5 to 6 minutes or until crisp.
Meanwhile, in large saucepan, stir together water, salsa, bouillon and taco seasoning over medium-high heat. Bring to a boil. Reduce heat to medium-low. Cook 5 minutes.
Add chicken, beans and corn to saucepan. Cook 10 to 12 minutes or until soup is hot and flavors are blended. Ladle into warm bowls; top with tortilla crisps. Garnish with sour cream.
Hearty Beef & Black Bean Soup
EntertainingIngredients
| 4 | HERB-OX® Beef Bouillon cubes, crumbled |
| 6 | cups water |
| 1 | (15-ounce) can black beans, drained and rinsed |
| 1 | cup frozen corn kernels |
| 12 | ounces shredded beef |
| ⅓ | cup sour cream |
| ¼ | cup chopped fresh cilantro |
| Cilantro leaves, chopped avocado and sliced green onions, to serve |
Directions
In large saucepan, combine bouillon cubes and water. Bring to boil. Stir until bouillon cubes dissolve. Add beans and corn. Cook, covered, over medium-high heat 2 minutes or until hot.
Stir in beef. Heat, covered, 3 minutes or until hot.
Stir in sour cream and cilantro. Spoon soup into warmed bowls. Top with cilantro leaves, avocado & green onions, if desired.
Ham and Bean Soup
Easy MealsIngredients
| 8 | cups water |
| 8 | teaspoons HERB OX® Cold Water Dissolve Chicken Granulated Bouillon |
| 2 | tablespoons olive oil |
| 1 | cup chopped onions |
| 1 | cup chopped carrots |
| ½ | cup thinly sliced celery |
| 2 | cloves garlic, finely chopped |
| 1 | teaspoon thyme |
| 1 | bay leaf |
| 2 | (15-ounce) cans cannellini beans, drained and rinsed |
| 2 | chopped HORMEL® CURE 81 Ham |
| 2 | chopped cabbage |
| ¼ | teaspoon pepper |
Directions
Dissolve bouillon into water.
In 5-quart Dutch oven, heat oil over medium-high heat until hot. Add onions, carrots, celery and garlic; cook 3 to 4 minutes, stirring frequently, until vegetables are crisp-tender.
Stir in bouillon, thyme and bay leaf. Add beans and ham. Heat to boiling. Reduce heat; simmer uncovered 10 to 12 minutes or until vegetables are tender. Stir in cabbage and pepper. Continue heating 5 to 10 minutes or until cabbage is tender. Remove bay leaf.