#warmmysoul

Creamy Roasted Chicken Tortilla Soup is a comforting and flavorful dish that combines tender chicken, roasted vegetables, and creamy broth. It's perfect for chilly days or anytime you're craving a hearty soup.

Ingredients: 2 cups cooked chicken, shredded. 1 onion, diced. 2 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 4 cups chicken broth. 1 cup heavy cream. 1 cup corn kernels. 1 cup black beans, drained and rinsed. 1 teaspoon chili powder. 1 teaspoon cumin. Salt and pepper to taste. 1 tablespoon olive oil. Tortilla strips, for garnish. Chopped cilantro, for garnish. Lime wedges, for serving.

Instructions: Preheat oven to 400F 200C. Place diced onion and minced garlic on a baking sheet. Drizzle with olive oil and roast for 15 minutes or until softened and lightly browned. In a large pot, combine the roasted onion and garlic, diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper. Bring to a simmer over medium heat. Add shredded chicken, corn kernels, and black beans to the pot. Let it simmer for another 10 minutes. Stir in heavy cream and let the soup simmer for an additional 5 minutes. Taste and adjust seasoning if needed. Serve hot, garnished with tortilla strips, chopped cilantro, and lime wedges.

Prep Time: 15 minutes

Cook Time: 30 minutes

This cream of mushroom soup is rich, creamy, and full of flavor. It's also quick and easy to make. After just under 30 minutes of work, you have a dish that will warm you up on a cold day.

Ingredients: 1 tbsp olive oil. 1 onion, chopped. 2 cloves garlic, minced. 500g mushrooms, sliced. 4 cups vegetable broth. 1 cup coconut milk. 2 tbsp nutritional yeast. 1 tbsp soy sauce. Salt and pepper to taste. Fresh parsley, for garnish optional.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. It will take about 34 minutes of cooking after adding the chopped onion and minced garlic. After you add the sliced mushrooms, cook for about 5 to 7 minutes, or until the mushrooms release their juices and get soft. Add the soy sauce, nutritional yeast, coconut milk, and vegetable broth. Bring to a low boil. For the flavors to blend, let the soup cook on low heat for about 10 minutes. Add pepper and salt to taste. Blend the soup until it is smooth and creamy, either with an immersion blender or by putting it in a blender. If you want, you can serve it hot with fresh parsley on top.

Prep Time: 10 minutes

Cook Time: 20 minutes

This Chicken Tortilla Soup is a Southwestern cousin of Mom's and tastes great. It's filling, tasty, and great for cold nights.

Ingredients: 1 lb chicken breast, cooked and shredded. 1 onion, diced. 2 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz corn kernels, drained. 4 cups chicken broth. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. 1 lime, juiced. 1/4 cup chopped fresh cilantro. Tortilla chips, for serving. Sour cream, for garnish. Shredded cheese, for garnish. Avocado slices, for garnish.

Instructions: Put the onion and garlic in a large pot and cook them until they are soft. Chili powder, corn, chicken broth, cumin, salt, and pepper should all be added. Bring to a low boil. Add the chicken shreds and stir. Then let it cook for 15 to 20 minutes. Take it off the heat and add the chopped cilantro and lime juice. Add sour cream, shredded cheese, and avocado slices on top and serve hot with tortilla chips.

Prep Time: 15 minutes

Cook Time: 25 minutes