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With tender shredded chicken and pantry staples! So creamy, so flavorful. Only needs 15 min of cook time!

Everyone loves a good chili recipe, one that’s been simmering for hours on end in the slow cooker filling the house with all the best aromatic smells, just in time for game day or shoveling 10 inches of snow in the driveway. But have you tried a white chili instead? A white chili so creamy and dreamy with tender shredded chicken and soaked up white beans just swimming throughout? It’s a thing of beauty, folks. It really is.

reasons to make instant pot white chicken chili

• Ridiculously easy. Thanks to the Instant Pot, this white chicken chili will taste as if it has been simmering for hours on end. But all we really need to do is a quick sauté, add ingredients, press a button and let it do its magical thing.
• Creamy, dreamy goodness. With its velvety, rich, creamy broth, this is a recipe you will keep coming back to – perfect for big family get togethers, snow days, sick days or when you simply need a cozy, warm hug-in-a-bowl. The best part? This recipe does not use cornstarch or cream cheese – nope, we use a little bit of AP flour and a touch of sour cream, yielding the most perfect irresistible consistency without feeling too heavy.
• Completely customizable. With its flexibility, this recipe can cater to chicken breasts or thighs, and can easily be halved or doubled. Mix it up and add a can of corn kernels or diced jalapeno for added spiciness before sprinkling some of your favorite toppings – something for everyone in the family to enjoy while begging for second and third helpings!

tips and tricks for success

• Use good-quality stock. The better quality your stock, the better your soup. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
• Make it lighter. Substitute plain Greek yogurt for the sour cream for a lighter chili.
• Add a kick of heat. Add in 1 diced jalapeno for additional spiciness.
• Size matters. When doubling the recipe, use an 8-qt Instant Pot®, ensuring that the ingredients do not exceed the 2/3 max line, keeping the same cook time. Alternatively, when halving the recipe, reduce the cook time to 10 minutes.
• Add your favorite toppings. Diced avocado, shredded Monterey Jack cheese, cilantro or a squeeze of fresh lime juice are all great options.
• Freeze without the sour cream. White chicken chili is a great dish to freeze for meal prep and quick meals for busy nights. Freeze without the sour cream as dairy products tend to separate and curdle when frozen and thawed, leading to a grainy texture once reheated.

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Instant Pot White Chicken Chili

With tender shredded chicken and pantry staples! So creamy, so flavorful. Only needs 15 min of cook time!

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Equipment

• Instant Pot

Ingredients

• 1 tablespoon olive oil
• 1 sweet onion diced
• 3 cloves garlic minced
• 2 teaspoons chili powder
• 1 ½ teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 ½ tablespoons all-purpose flour
• 1 ½ pounds boneless, skinless chicken thighs
• 3 cups chicken stock
• 2 (15-ounce) cans Great Northern beans drained and rinsed
• 2 (4.5-ounce) cans chopped mild green chiles
• Kosher salt and freshly ground black pepper to taste
• ¼ cup sour cream
• ⅓ cup chopped fresh cilantro leaves

Instructions

• Set a 6-qt Instant Pot® to the high saute setting. Heat olive oil; add onion, and cook, stirring frequently, until translucent, about 3-5 minutes.
• Stir in garlic, chili powder, cumin and oregano until fragrant, about 1 minute.
• Whisk in flour until lightly browned, about 1 minute.
• Stir in chicken, chicken stock, beans, green chiles, 1/2 teaspoon salt and 1/4 teaspoon pepper until well combined. Select manual setting; adjust pressure to high, and set time for 12 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
• Remove chicken from the Instant Pot® and shred using two forks. Return chicken to the Instant Pot®.
• Stir in sour cream and cilantro; season with salt and pepper, to taste.
• Serve immediately with desired toppings.

Video

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A deep, rich beef stew so flavorful with veggies + the most tender fall-apart beef. Serve over mashed potatoes. So good!

why i love Guinness beef stew

• Meat is fall-apart tender. With just over 2 hours of cook time (great for making this ahead of time with its long simmer), you’ll have an incredibly rich, hearty beef stew with melt-in-your-mouth, fall-apart tender beef.
• So fancy yet so easy. This beef stew is perfect for weekend company or for the whole family to enjoy. It is so fancy to impress yet so stinking easy with its minimal hands-on time. Best served over the fluffiest mashed potatoes and a side of crusty bread for sopping.
• Leftovers taste even better. Similar to lasagna, Guinness beef stew tastes better the next day, allowing the flavors to meld and develop further along with the collagen in the meat breaking down, resulting in even more tender beef.
• Guinness beef stew freezes beautifully. Beef stew is one of those dishes that freezes incredibly well, keeping up to 3 months, perfect to have ready-made meals for months to come.

what is guinness

Originating in Dublin, Ireland, Guinness is a stout beer made from water, roasted barley, hops, brewer’s yeast and roast malt extract. Guinness is known for its creamy, velvety texture and rich flavors.

why add guinness to beef stew

Guinness pairs beautifully with beef stew where the beer’s malty sweetness adds so many rich, deep, roasted flavors. The beer will also help break down the meat fibers, yielding more melt-in-your-mouth, tender beef throughout.

tips and tricks for success

• Patience. Making Guinness beef stew is a labor of love. Do not try to rush the process and increase the heat for faster results. Low and slow is the name of the game here, helping tame down the bitterness of the Guinness beer.
• Prep ahead of time. Save time by prepping and dicing the meat and vegetables ahead of time.
• Sear the meat. Browning the beef first is key here. That dark crust on the beef chuck will create such richer, deeper flavors in your stew (plus, the browned bits at the bottom of the pot are all lovely bits here, adding so much flavor).
• Guinness beer will do wonders. Guinness is a key ingredient here, adding such deep, rich, complex flavors to the beef stew with its roasted malty sweetness and dark color while also tenderizing the meat.
• Tomato paste adds so much flavor. Tomato paste adds body and richness in small amounts without adding too much liquid to the stew. Opt for tomato paste in a tube, using up only what you need at a time without having to open up a whole can.
• Use good-quality stock. The better quality your stock, the better your stew. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety.
• Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!

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Guinness Beef Stew

A deep, rich beef stew so flavorful with veggies + the most tender fall-apart beef. Serve over mashed potatoes. So good!

Prep Time 20 minutes minutes

Cook Time 2 hours hours 20 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Servings 6 servings

Equipment

• Dutch Oven

Ingredients

• 2 pounds beef chuck cut into 2-inch chunks
• Kosher salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• 1 medium sweet onion diced
• 3 large carrots peeled and diced
• 3 ribs celery diced
• 3 cloves garlic minced
• 2 tablespoons all-purpose flour
• 3 tablespoons tomato paste
• 1 (14.9-ounce) can Guinness Draught beer
• 2 cups beef stock
• 1 tablespoon Worcestershire sauce
• 4 sprigs fresh thyme
• 2 bay leaves
• 2 tablespoons chopped fresh parsley leaves

Instructions

• Season beef with 1 teaspoon salt and 1/2 teaspoon pepper.
• Heat olive oil in a large stockpot or Dutch oven over medium high heat. Working in batches, add beef to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
• Reduce heat to medium. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
• Stir in garlic until fragrant, about 1 minute.
• Whisk in flour and tomato paste until lightly browned, about 1 minute.
• Stir in Guinness, scraping any browned bits from the bottom of the stockpot.
• Stir in beef stock, Worcestershire, thyme, bay leaves and beef. Bring to a boil; reduce heat and simmer, partially covered, until beef is very tender, about 2 hours, stirring occasionally.
• Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*
• Serve immediately with mashed potatoes, if desired.

Video

Notes

*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.

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Restaurant-quality with so much flavor! No sautéing, no babysitting here with 5 min prep. Set and forget!

reasons to make slow cooker chicken tortilla soup

• Dump-and-go slow cooker dinner. This is just one of those super easy slow cooker soup recipes that makes itself. With hands-free cooking, there is simply no sautéing, no nothing here. Throw everything into the crockpot to cook low and slow, letting all the flavors develop, meld and deepen to the most flavorful chicken tortilla soup.
• Large batch cooking. With its large serving size, this is a great soup recipe for big family get togethers or for freezing leftovers for up to 2 months.
• Versatile recipe. Chicken tortilla soup is such a wonderfully versatile recipe for the entire family to enjoy, adding in different toppings to taste, swapping out the chicken to make it vegetarian, or making it creamier and spicier.

what is chicken tortilla soup

Chicken tortilla soup is a Mexican tomato-based soup dish made with shredded chicken and various spices such as cumin, chili powder and oregano, topped with tortilla strips for an added crunch.

tips and tricks for success

• Use good-quality stock. The better quality your stock, the better your soup. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
• Use bone-in chicken. While boneless, skinless chicken can certainly be used, bone-in chicken will add a ton more flavor and richness to the soup while keeping the meat tender.
• Make it vegetarian. Omit the chicken, add an extra can of black beans, and swap out the chicken stock for vegetable stock.
• Mix it up. Add 1/2 cup heavy cream for a creamier soup, 1 diced jalapeno for a kick of heat, or swap out the diced tomatoes and green chilies for diced tomatoes only for milder flavors.
• Add your favorite toppings. Avocado, shredded Mexican blend cheese, cilantro, a squeeze of fresh lime juice, crispy tortilla strips (or crushed tortilla chips when you’re in a pinch) are all great options.

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Slow Cooker Chicken Tortilla Soup

Restaurant-quality with so much flavor! No sautéing, no babysitting here with 5 min prep. Set and forget!

Prep Time 20 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 20 minutes minutes

Servings 8 servings

Equipment

• Slow Cooker

Ingredients

• 2 ½ pounds bone-in, skin-on chicken thighs
• ½ large sweet onion diced
• 1 red bell pepper diced
• 3 cloves garlic minced
• 4 cups chicken stock
• 2 cups tomato puree
• 1 (15-ounce) can black beans rinsed and drained
• 1 (10-ounce) can diced tomatoes and green chilies
• 1 cup frozen yellow corn
• 1 (4-ounce) can diced green chiles
• 1 chipotle pepper in adobo sauce minced
• 2 teaspoons chili powder
• 2 teaspoons dried oregano
• 1 ½ teaspoons ground cumin
• Kosher salt and freshly ground black pepper to taste
• 2 tablespoons freshly squeezed lime juice
• ⅓ cup chopped fresh cilantro leaves

for serving

• Tortilla strips
• Sliced avocado
• Sour cream
• Cilantro

Instructions

• Place chicken into a 6-qt slow cooker. Stir in onion, bell pepper, garlic, chicken stock, tomato puree, black beans, diced tomatoes, corn, green chiles, chipotle pepper, chili powder, oregano, cumin, 3/4 teaspoon salt and 1/2 teaspoon pepper.
• Cover and cook on low heat for 7-8 hours. Remove chicken and let cool before dicing into bite-size pieces, discarding bones.
• Stir in chicken, lime juice and cilantro into the slow cooker; season with salt and pepper, to taste.
• Serve immediately with desired toppings.

Video

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Quick, easy weeknight meal made in 40 min! With crumbled sausage, tortellini, spinach, cream and basil. So creamy!

reasons to make sausage tortellini soup

• Weeknight hero with the help of quick-cooking tortellini
• Out of this world broth (don’t skip the Parmesan rind!)
• Chewy, cheesy tortellini cooked and soaked in all of the soup flavors
• Perfect excuse for dipping crusty homemade bread

tips and tricks for success

• Add a splash of white wine. Have an open bottle of white wine? Add a splash to the Dutch oven before adding the chicken stock.
• Save leftover Parmesan rinds. Get more out of those expensive Parmesan cheeses by using up the leftover rinds! Adding a Parmesan rind slightly thickens the broth and adds a level of nutty richness to the soup.
• Use good-quality stock. The better quality your stock, the better your soup. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
• Use refrigerated tortellini. Fresh refrigerated tortellini tastes much better than dry tortellini and cooks up so much faster.
• Add in leafy greens. This is a great recipe to sneak in leafy greens for those picky eaters. Spinach, kale, collard greens, swiss chard, or arugula are all great options.
• Add the cream slowly. Always add the heavy cream at the very end, pouring very slowly to prevent curdling.
• Store tortellini separately for leftovers. When planning for leftovers, store the cooked tortellini separately from the soup to prevent it from soaking up all the broth.
• Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!

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Sausage Tortellini Soup

Quick, easy weeknight meal made in 40 min! With crumbled sausage, tortellini, spinach, cream and basil. So creamy!!

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Equipment

• Dutch Oven

Ingredients

• 1 tablespoon olive oil
• 1 pound Italian sausage casing removed
• 1 medium sweet onion diced
• 2 carrots diced
• 3 cloves garlic minced
• 2 teaspoons Italian seasoning
• 1 teaspoon fennel seeds
• 2 tablespoons all-purpose flour
• 4 cups chicken stock
• 1 (3-inch) Parmesan rind optional
• Kosher salt and freshly ground black pepper to taste
• 1 (9-ounce) package refrigerated three cheese tortellini
• 3 cups coarsely chopped fresh spinach
• ½ cup heavy cream
• 3 tablespoons chopped fresh basil

Instructions

• Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks.
• Add onion and carrots, and cook, stirring occasionally, until tender, about 5 minutes.
• Stir in garlic, Italian seasoning and fennel seeds until fragrant, about 1 minute.
• Whisk in flour until lightly browned, about 1 minute.
• Stir in chicken stock and Parmesan rind, if using; season with salt and pepper, to taste. Bring to boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
• Stir in tortellini and cook until tender, about 4-5 minutes.
• Stir in spinach and heavy cream until the spinach has wilted, about 1-2 minutes. Stir in basil; season with salt and pepper, to toaste.
• Serve immediately.

Video

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A classic French stew with oh-so-tender braised fall apart beef with vegetables in a luxurious red wine gravy sauce.

why i love beef bourguignon

• Oh-so-tender slow cooked, fall apart chunks of beef, braised to perfection
• Must luxurious, velvety red wine sauce, great for date night, weekend company or holiday gatherings
• Easy, speedy streamlined version without compromising flavor
• So good over mashed potatoes and crusty bread for sopping

what exactly is beef bourguignon

Similar to its sister dish, coq au vin, beef bourguignon (also known as beef Burgundy) is a classic French stew made with braised beef, garlic, onions, carrots, mushrooms and bacon in a rich red wine sauce. Beef bourguignon is often served with boiled potatoes, mashed potatoes or pasta.

beef bourguignon versus beef stew

While both beef bourguignon and beef stew are very similar, the main difference is the presence of red wine in the dish. Beef stew is typically made with little to no wine, whereas beef bourguignon uses substantially more with some recipes using a full bottle of wine.

tips and tricks for success

• Use a heavy pot. A heavy bottom pot, such as a Dutch oven, is ideal here for slow cooking and even heat distribution.
• Use top sirloin steak. Using sirloin instead of the traditional chuck roast not only saves time, but it is a cut of meat that is much more leaner than chuck roast.
• Sear the meat. Searing the steak over medium high heat will add all the extra, deeper flavors here, sealing all the juices inside.
• Choose a wine you will drink. A dry red wine (cabernet sauvignon, pinot noir or merlot) is great here – it does not have to be anything fancy or overpriced. Just something you don’t mind sipping on since you will have an open bottle.
• Use good-quality stock. The better quality your stock, the better your dish. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety.
• Fresh herbs are best. Although you can certainly substitute dried herbs, fresh herbs are ideal here, delivering the best kind of flavor.
• Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!
• Leftovers are even better. Similar to lasagna, beef bourguignon tastes even better with time, giving the flavors a chance to meld and intensify even more.
• Reheat over low heat. Skim and discard any fat off the surface, reheating over low heat on the stovetop until warmed through.

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Easy Beef Bourguignon

A classic French stew with oh-so-tender braised fall apart beef with vegetables in a luxurious red wine gravy sauce.

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 6 servings

Equipment

• Dutch Oven
• Cast Iron Skillet

Ingredients

• 4 slices bacon diced
• 2 pounds top sirloin steak diced
• Kosher salt and freshly ground black pepper to taste
• 1 medium sweet onion diced
• 2 carrots peeled and diced
• 3 cloves garlic
• 2 tablespoons all-purpose flour
• 2 tablespoons tomato paste
• 1 ½ cups dry red wine
• 1 ½ cups beef stock
• 4 sprigs fresh thyme
• 2 bay leaves
• 2 tablespoons chopped fresh parsley leaves

for the mushroom onion mixture

• 1 ½ tablespoons unsalted butter
• 8 ounces cremini mushrooms
• 1 cup frozen pearl onions thawed
• 2 cloves garlic minced
• 1 teaspoon chopped fresh thyme leaves
• Kosher salt and freshly ground black pepper to taste

Instructions

• Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving excess fat in the Dutch oven.
• Season steak with 1 teaspoon salt and 1/2 teaspoon pepper.
• Working in batches, add steak to the Dutch oven and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
• Reduce heat to medium. Add onion and carrots, and cook, stirring occasionally, until tender, about 3-4 minutes.
• Stir in garlic until fragrant, about 1 minute.
• Whisk in flour and tomato paste until lightly browned, about 1 minute.
• Stir in wine, scraping any browned bits from the bottom of the Dutch oven.
• Stir in beef stock, thyme and bay leaves. Return steak to the Dutch oven. Bring to a boil; reduce heat and simmer until flavors have blended and stew has thickened, about 30 minutes.
• Remove thyme sprigs and bay leaves. Stir in mushroom onion mixture, bacon and parsley until warmed through, about 1-2 minutes; season with salt and pepper, to taste.
• Serve immediately.

for the mushroom onion mixture

• Melt butter in a large cast iron skillet over medium high heat. Add mushrooms and onions, and cook, stirring occasionally, until tender, about 5-6 minutes.
• Stir in garlic and thyme until fragrant, about 1 minute; season with salt and pepper, to taste.

Video

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With a creamy, velvety chicken broth, shredded chicken, veggies, and pillowy gnocchi. SO good with crusty bread!

reasons to make chicken and gnocchi soup

• For all the luscious, velvety soup vibes for cozy soup season
• Perfect for those blistery winter days after shoveling all the snow in the driveway
• For all the tender, oh-so-pillowy gnocchi
• A great time to repurpose leftover rotisserie chicken
• No better excuse than to bake and use up all the crusty bread for sopping
• Packed with veggies and sneaked in leafy greens (a huge plus for picky eaters and toddlers)
• Amazingly freezer-friendly, making it so convenient for meal prepping or whipping up a ready-to-eat meal on super busy nights
• All the crispy bacon bits on top

WHAT IS GNOCCHI?

Is gnocchi pasta? There’s actually mixed reviews on this and it really depends on who you ask. Nonetheless, gnocchi is essentially a potato dumpling typically made of three ingredients (flour, egg and potato) and is perfect in a soup recipe like this. It will absorb all the flavors, and the tiny, soft pillowy goodness will leave you so happy and cozy on a chilly night.

tips and tricks for success

• Choose a wine you will drink. A dry white wine (pinot grigio or sauvignon blanc) is great here – it does not have to be anything fancy or overpriced. Just something you don’t mind sipping on since you will have an open bottle.
• Use good-quality stock. The better quality your stock, the better your soup. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
• Avoid soggy gnocchi. Cook the gnocchi just until tender and fluffy, about 5 minutes. The longer it cooks, the soggier it gets!
• Add in leafy greens. This is a great recipe to sneak in leafy greens for those picky eaters. Spinach, kale, collard greens, swiss chard, or arugula are all great options.
• Add the cream slowly. Always add the heavy cream at the very end, pouring very slowly to prevent curdling.
• Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!

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Chicken and Gnocchi Soup

With a creamy, velvety chicken broth, shredded chicken, veggies, and pillowy gnocchi. SO good with crusty bread!

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Equipment

• Dutch Oven

Ingredients

• 4 slices bacon diced
• 3 tablespoons unsalted butter
• 1 sweet onion diced
• 3 carrots peeled and sliced
• 2 ribs celery diced
• 3 cloves garlic minced
• 2 teaspoons Italian seasoning
• ¼ cup all-purpose flour
• ⅓ cup dry white wine
• 4 cups chicken stock
• 1 bay leaf
• Kosher salt and freshly ground black pepper to taste
• 3 cups leftover shredded rotisserie chicken
• 1 (9-ounce) package gnocchi
• 3 cups chopped baby spinach
• ¼ cup heavy cream
• 2 tablespoons red wine vinegar
• 2 tablespoons chopped fresh parsley leaves

Instructions

• Heat a large stockpot or Dutch oven over medium hight heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; drain excess fat, reserving 1 tablespoon in the stockpot, and set aside.
• Reduce heat to medium; add butter to the stockpot, stirring until butter has melted, about 1-2 minutes. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
• Stir in garlic and Italian seasoning until fragrant, about 1 minute.
• Whisk in flour until lightly browned, about 1 minute.
• Stir in wine, scraping any browned bits from the bottom of the pot.
• Stir in chicken stock and bay leaf; season with salt and pepper, to taste. Bring to boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.
• Stir in chicken and gnocchi, and cook until gnocchi is tender, about 5 minutes.
• Stir in spinach, heavy cream, vinegar and parsley until the spinach has wilted, about 2-3 minutes; season with salt and pepper, to taste.
• Serve immediately, garnished with bacon.

Video

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An easy one pot soup using rotisserie chicken and quick-cooking tortellini, made in 40 min start to finish!

Cozy, comforting, rich with an oh-so-creamy chicken broth…what more do you need here? Oh that’s right, cheesy tortellini. Yes, please! Not to mention, this tortellini soup is truly perfect for fall. It’s perfect for winter. It’s perfect for all seasons.

With mirepoix, garlic, some dried seasoning (we love Italian seasoning in a pinch btw), a little bit of white wine (chicken stock sub is great here) and super convenient, quick cooking ingredients like leftover rotisserie chicken and refrigerated tortellini, this comes together lightening fast in less than 40 min. It’s also a one-and-done meal in a single pot. Less dishes and less clean up means more time for soup.

This recipe is also incredibly versatile. Sub your favorite kind of tortellini with meat, add a Parmesan rind and extra sneaked in vegetables like spinach or kale, or even more lemon juice for an extra lemony broth (if that’s your thing).

Freeze as needed, adding tortellini and heavy cream when serving. You never know when you’ll need a hug in a bowl like this.

tips and tricks for success

• Use up leftover chicken. This is a great recipe to repurpose any kind of leftover chicken (shredded or diced).
• Pick your favorite kind of refrigerated tortellini. Fresh refrigerated tortellini tastes much better than dry tortellini and cooks up so much faster.
• Choose a wine you will drink. A dry white wine (pinot grigio or sauvignon blanc) is great here – it does not have to be anything fancy or overpriced. Just something you don’t mind sipping on since you will have an open bottle.
• Add in some greens. Leafy greens like spinach and kale are great add-ons, especially for those picky eaters.

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Creamy Chicken Tortellini Soup

An easy one pot soup using rotisserie chicken and quick-cooking tortellini, made in 40 min start to finish!

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Equipment

• Dutch Oven

Ingredients

• ¼ cup unsalted butter
• 1 sweet onion diced
• 3 carrots peeled and sliced
• 2 ribs celery diced
• 3 cloves garlic minced
• 1 ½ teaspoons Italian seasoning
• ¼ cup all-purpose flour
• ¼ cup dry white wine
• 6 cups chicken stock
• 1 bay leaf
• Kosher salt and freshly ground black pepper to taste
• 3 cups leftover shredded rotisserie chicken
• 1 (9-ounce) package refrigerated three cheese tortellini
• ½ cup heavy cream
• ½ cup frozen green peas
• 1 tablespoons freshly squeezed lemon juice
• 2 tablespoons chopped fresh parsley leaves

Instructions

• Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
• Stir in garlic and Italian seasoning until fragrant, about 1 minute.
• Whisk in flour until lightly browned, about 1 minute.
• Stir in wine, scraping any browned bits from the bottom of the pot.
• Stir in chicken stock and bay leaf; season with salt and pepper, to taste. Bring to boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.
• Stir in chicken and tortellini and cook until tender, about 4-5 minutes.
• Stir in heavy cream, peas, lemon juice and parsley until heated through, about 2 minutes; season with salt and pepper, to taste.
• Serve immediately.

Video

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With chicken, wild rice, and butternut squash (or sweet potato!). The coziest autumn soup to warm you up!

Autumn is here, the leaves are changing colors to fiery-red, the nights are cooler, and we are having this soup all season long. It’s an oh-so-lovely fall soup you’ll want to slurp right up with your favorite sweater. And crusty bread, of course.

With shredded chicken thighs (or breasts), seasonal fall vegetables, wild rice, sneaked in leafy greens and the most flavorful broth, this is really just one of those soups meant to be made all year long. It’s cozy, it’s hearty, it’s true comfort in a bowl. And you can add in as little or as much veggies to your liking, making it so customizable and adaptable to what you have on hand.

The leftovers taste even better the next day, soaking up all those flavors overnight – just be sure to add a little bit of stock when serving.

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Fall Chicken and Wild Rice Soup

With chicken, wild rice, and butternut squash (or sweet potato!). The coziest autumn soup to warm you up!

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 6 minutes minutes

Servings 6 servings

Equipment

• Dutch Oven

Ingredients

• 2 tablespoons unsalted butter
• 8 ounces cremini mushrooms thickly sliced
• 1 medium sweet onion diced
• 2 ribs celery diced
• 3 cloves garlic minced
• 4 sprigs fresh thyme
• 1 pound boneless, skinless chicken thighs
• 6 cups chicken stock
• ¾ cup wild rice blend
• 1 bay leaf
• Kosher salt and freshly ground black pepper to taste
• 2 cups diced butternut squash or sweet potato
• ½ bunch kale stems removed and leaves chopped
• 2 tablespoons chopped fresh parsley leaves

Instructions

• Melt butter in a large stockpot or Dutch oven over medium heat. Add mushrooms, onion and celery. Cook, stirring occasionally, until tender, about 8-10 minutes.
• Stir in garlic and thyme until fragrant, about 1 minute.
• Stir in chicken, chicken stock, wild rice, bay leaf, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil; reduce heat and simmer, covered, until flavors have blended, about 20 minutes.
• Stir in butternut squash or sweet potato; simmer, covered, until the chicken is cooked through and the rice is tender, about 15-20 minutes.
• Remove chicken from the Dutch oven; shred, using two forks.
• Stir in chicken and kale until wilted, about 2 minutes. Stir in parsley; season with salt and pepper, to taste.
• Serve immediately.

Video

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Simple, one pot dinner with tender shredded chicken loaded with your favorite toppings. So creamy & so so cozy.

Fall is here, the leaves are falling, the cozy sweaters are coming out of hiding, and we are making this winner winner chicken dinner on repeat.

why i love this recipe

• Super fast one pot weeknight staple
• Tender chicken thighs simmered in all of its goodness, letting all the bold flavors come together
• Not too thin, not overly creamy – just enough to hold up all of your favorite toppings
• Incredibly freezer-friendly (sans heavy cream, of course), great to make a pot (or two) and freeze as you go
• Cozy, dreamy soup dinner you want handy all season long

what is chicken tortilla soup

Chicken tortilla soup is a Mexican tomato-based soup dish made with shredded chicken and various spices such as cumin, chili powder and oregano, topped with tortilla strips for an added crunch.

tips and tricks for success

• Use leftover rotisserie chicken. To cut down on prep time even more, leftover rotisserie chicken can also be used.
• Use good-quality stock. The better quality your stock, the better your soup. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
• Add the cream slowly. Always add the heavy cream at the very end, pouring very slowly to prevent curdling.
• Mix it up. Add canned black beans or corn, or a kick of heat with diced jalapenos.
• Add your favorite toppings. Diced avocado, shredded Mexican blend cheese, cilantro, a squeeze of fresh lime juice, crispy tortilla strips or crushed tortilla chips when you’re in a pinch are all great options.

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Creamy Chicken Tortilla Soup

Simple, one pot dinner with tender shredded chicken loaded with your favorite toppings. So creamy & so so cozy.

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Equipment

• Dutch Oven
• Cast Iron Skillet

Ingredients

• 1 tablespoon vegetable oil
• 1 onion diced
• 1 small poblano pepper seeded and diced
• 1 red bell pepper diced
• 4 cloves garlic minced
• 4 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 ½ teaspoons dried oregano
• 4 cups chicken stock
• 1 (28-ounce) can diced tomatoes
• 1 ½ pounds boneless, skinless chicken thighs
• Kosher salt and freshly ground black pepper to taste
• ½ cup heavy cream
• 2 tablespoons freshly squeezed lime juice
• ½ cup chopped fresh cilantro leaves

For the crispy tortilla strips

• 1 cup vegetable oil
• 6 (6-inch) corn tortillas sliced in half and cut crosswise into 1/4-inch strips

Instructions

• Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Add onion and peppers, and cook, stirring occasionally, until tender, about 3-4 minutes.
• Stir in garlic, chili powder, cumin and oregano until fragrant, about 1 minute.
• Stir in chicken stock, diced tomatoes, and chicken; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until flavors have blended, about 20 minutes.
• Remove chicken from the Dutch oven; shred, using two forks.
• Stir in chicken, heavy cream and lime juice until heated through, about 2 minutes. Stir in cilantro; season with salt and pepper, to taste.
• Serve immediately with crispy tortilla strips and desired toppings.

For the crispy tortilla strips

• Heat vegetable oil in a large cast iron skillet or Dutch oven over medium high heat. Working in batches, add tortilla strips to the Dutch oven and fry until evenly golden brown and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.

Video

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A creamy, hearty chicken stew with vegetables and homemade light and fluffy dumplings! Comes together so quick too!

Creamy chicken noodle soup with tender, pillowy dumplings? Yes. So much yes.

This is true comfort food at its finest without any canned biscuits or canned soup of any kind. The dumplings are made completely from scratch with a few pantry staples (unsalted butter, self-raising flour and buttermilk), and they’re super easy to whip up too.

And you get to repurpose leftover rotisserie chicken so this comes together very fast, making this absolutely weeknight worthy, especially on a cold, snowy day. Or really any other cold day where we just need a big hug in a bowl.

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Chicken and Dumplings

A creamy, hearty chicken stew with vegetables and homemade light and fluffy dumplings! Comes together so quick too!

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Ingredients

• ¼ cup unsalted butter
• 1 medium sweet onion diced
• 2 carrots peeled and diced
• 2 ribs celery diced
• 2 cloves garlic minced
• 1 ¼ teaspoons poultry seasoning
• ¼ cup all-purpose flour
• 4 cups coarsely shredded rotisserie chicken
• 6 cups chicken stock
• ½ cup dry white wine
• ½ cup heavy cream
• Kosher salt and freshly ground black pepper to taste
• ½ cup frozen green peas thawed
• 2 tablespoons chopped fresh parsley leaves

for the dumplings

• 3 tablespoons unsalted butter cold
• 1 ½ cups self-rising flour
• ¾ cup buttermilk

Instructions

• Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
• Stir in garlic and poultry seasoning until fragrant, about 1 minute.
• Whisk in flour until lightly browned, about 1 minute.
• Stir in chicken, chicken stock and wine. Bring to a boil; reduce heat and simmer, stirring occasionally, until thickened and flavors have blended, about 15 minutes.
• Stir in heavy cream; season with salt and pepper, to taste.
• Working in batches, gently stir in dumplings. Cover, reduce heat and simmer, stirring occasionally, until dumplings are cooked through and tender, about 5-8 minutes.
• Stir in peas and parsley until heated through, about 1-2 minutes.
• Serve immediately.

for the dumplings

• Grate butter using the large holes of a box grater. Stir into the flour.
• Add buttermilk and stir using a rubber spatula until a soft dough forms.
• Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into 1/4-inch thickness. Cut dough into bite-size pieces.

Video

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