#tastysoup

This soup is warm and tasty, with tender chicken, hearty beans, and bright spices. It is topped with crunchy tortilla strips and creamy avocado.

Ingredients: 1 lb chicken breasts, cooked and shredded. 1 onion, chopped. 2 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 1 can 4 oz chopped green chilies. 6 cups chicken broth. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. 1 cup frozen corn. 1 can 15 oz black beans, drained and rinsed. 1/4 cup chopped fresh cilantro. Juice of 1 lime. Tortilla strips or chips, for serving. Shredded cheese, for serving. Avocado slices, for serving.

Instructions: In a large pot, saut onion and garlic until softened. Add diced tomatoes, green chilies, chicken broth, cumin, chili powder, salt, and pepper. Bring to a simmer and cook for 10 minutes. Add shredded chicken, frozen corn, and black beans. Cook for another 10 minutes. Stir in cilantro and lime juice. Serve hot, garnished with tortilla strips or chips, shredded cheese, and avocado slices.

Prep Time: 15 minutes

Cook Time: 25 minutes

A delicious and hearty Chicken Tortilla Soup that combines shredded chicken with a variety of flavorful ingredients. Topped with crunchy tortilla chips, melted cheddar cheese, fresh cilantro, and creamy avocado, this soup is a perfect blend of textures and tastes.

Ingredients: 1 lb boneless, skinless chicken breasts, cooked and shredded. 1 cup onion, diced. 1 cup bell pepper, diced. 2 cloves garlic, minced. 1 can 14.5 oz diced tomatoes, undrained. 1 can 10 oz diced tomatoes with green chilies, undrained. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz corn kernels, drained. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper. 4 cups chicken broth. Salt and pepper to taste. 1 cup tortilla chips, crushed, for garnish. 1 cup shredded cheddar cheese, for garnish. 1/2 cup fresh cilantro, chopped, for garnish. 1 avocado, sliced, for garnish. Lime wedges, for serving.

Instructions: Cook the onion, bell pepper, and garlic in a large pot until they become soft. Don't forget to add the corn, cumin, chili powder, paprika, and cayenne pepper. You can also add diced tomatoes with green chilies. Use a stir to mix. Add the chicken broth and slowly bring the soup to a boil. Add pepper and salt to taste. Let the flavors blend for 15 to 20 minutes while it simmers. Add crushed tortilla chips, shredded cheddar cheese, chopped cilantro, avocado slices, and lime wedges to the top of the hot soup to serve.

Prep Time: 15 minutes

Cook Time: 25 minutes

This is a tasty and comforting soup made with soft cabbage and fragrant curry spices.

Ingredients: 1 medium cabbage, shredded. 2 tablespoons olive oil. 1 onion, chopped. 3 cloves garlic, minced. 1 tablespoon curry powder. 4 cups vegetable broth. 1 can 14 oz diced tomatoes. Salt and pepper to taste. Fresh cilantro for garnish optional.

Instructions: Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, saut until softened. Stir in curry powder and cook for another minute. Add shredded cabbage, vegetable broth, and diced tomatoes. Season with salt and pepper. Bring to a simmer and cook for 20-25 minutes, until cabbage is tender. Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes

A tasty and warming soup with a Mexican twist that is great for a hearty meal.

Ingredients: 1 onion, chopped. 2 cloves garlic, minced. 1 jalapeno pepper, diced. 1 can 14.5 oz diced tomatoes. 4 cups chicken broth. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. 1 cup cooked shredded chicken. 1 cup frozen corn kernels. 1 avocado, diced. 1 lime, juiced. 1/4 cup chopped fresh cilantro. Tortilla strips for garnish. Sour cream for garnish. Shredded cheese for garnish.

Instructions: The onion, garlic, and jalapeo should be cooked in a large pot until they become soft. Add the chicken broth, cumin, chili powder, salt, and pepper, and mix them in. Bring to a boil, then lower the heat and let it cook for 15 minutes. After you add the corn and shredded chicken, let it cook for another 5 minutes. Add the cilantro, avocado, and lime juice and mix well. Add tortilla strips, sour cream, and shredded cheese on top while it's still hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

The creamy richness of white beans and the bright taste of tomatoes come together in this comforting and tasty soup. Ideal for a cozy meal.

Ingredients: 2 cans white beans, drained and rinsed. 1 can diced tomatoes. 1 onion, finely chopped. 3 cloves garlic, minced. 4 cups vegetable broth. 1 cup heavy cream. 2 tablespoons olive oil. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Heat olive oil in a large pot and add the onions and garlic. Cook until the onions are clear. Add tomato chunks, vegetable broth, dried thyme, and white beans to the pot. Bring the mix to a boil, then lower the heat and let it cook for 15 to 20 minutes. Blend the soup until it's smooth with an immersion blender. Add the heavy cream and season with pepper and salt to taste. Simmer for another 5 to 10 minutes, or until everything is hot. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 30 minutes

A hearty soup that tastes great thanks to smoked turkey, black beans, and a mix of fragrant spices. Perfectly cooked in a pressure cooker for a quick and tasty meal.

Ingredients: 1 lb smoked turkey, diced. 2 cups black beans, soaked and drained. 1 large onion, chopped. 3 cloves garlic, minced. 2 carrots, diced. 2 celery stalks, chopped. 1 can 14 oz diced tomatoes. 6 cups chicken broth. 1 tsp smoked paprika. 1 tsp cumin. 1/2 tsp black pepper. Salt to taste. 2 bay leaves. 2 tbsp olive oil. Fresh cilantro for garnish.

Instructions: Start the pressure cooker and choose the "saut" setting. Put in the garlic, onion, and olive oil. Saut until the onions become clear. Put in the smoked turkey, carrots, and celery. Keep sauting for five more minutes. Black beans, diced tomatoes, cumin, black pepper, and salt should all be added and mixed in. Add bay leaves and chicken broth. Mix well. Put the lid back on the pressure cooker and set it to high pressure for 20 minutes. Do not use the saut function. After the food is done cooking, let the pressure naturally drop for 10 minutes. Then, quickly drop any remaining pressure. When you open the lid, throw away the bay leaves and, if needed, change the seasoning. Serve hot with fresh cilantro on top. Black bean soup made in a pressure cooker that has been smoked is very hearty.

Prep Time: 15 minutes

Cook Time: 30 minutes