Hey everyone! Hope you all enjoyed the holidays. The cold is certainly starting to hit us here in New Jersey, and if the winter weather predictions are any type of accurate, then we will be seeing lots of snow. So, I figured what better way to kick off January than with soup recipes!! Everyone loves chicken soup of some sort, so I thought why not share 3 different chicken soup recipes?

I must say the weather wasn’t the only inspiration for this blog. A friend of my recently made this tortilla soup recipe from @TheModernProper. It was DELICIOUS and SOO easy. (My kind of recipe! LOL)

Tortilla Soup from The Modern Proper

Serves 6

Ingredients

1 rotisserie chicken (pick chicken off bones while it’s still warm, it comes off the bone much easier)

1 (15 oz.) can diced fire roasted tomatoes

1 (10 oz.) red enchilada sauce

1 small onion, diced

1 large zucchini, chopped

1 (4 oz.) can chopped green chiles

4 cloves garlic, minced

3 (14.5 oz.) can creamed or sweet corn

1 tsp. ground cumin

1 tsp. chili powder

1 tsp. salt

¼ tsp. black pepper

3 bay leaves

Directions

1. Place all ingredients in the pot, turn heat on high.

2. As soon as soup begins to boil, turn to medium-low heat and continue to cook until onions are translucent and zucchini is tender. (About 30 minutes.)

3. Serve with chopped cilantro, fresh lime juice, sour cream, cheese, avocado, and corn chips.

So simple, so good, and so warm (can you tell I am currently freezing as I huddle over my laptop and type this? LOL). I used the basis of this recipe and changed some ingredients up to put an Italian and an Indian twist on the soup instead!

Easy Italian Chicken Soup

1. Replace the enchilada sauce with tomato sauce
2. Replace the fire roasted diced tomatoes with regular diced tomatoes
3. Replace the cumin and chili powder with basil, oregano, and parsley (1 tsp. each)
4. Replace the canned corn with a can of cannellini beans
5. Add 1 cup cooked orzo (add at the end or keep separate and add per bowl)

Directions – same as above

Curry Chicken Soup

1. Replace the enchilada sauce with a can of canned coconut milk
2. Replace the fire roasted diced tomatoes with regular diced tomatoes
3. Replace the canned corn with canned or frozen peas
4. Replace the chili powder (do not omit the cumin) with curry powder and turmeric (1 tsp. each)
5. Add 16 oz. (2 medium) roasted cubed sweet potatoes
6. Garnish with cilantro and scallions

Directions – same as above

Easy peasy! If you try any of the above recipes, comment below and let me know your thoughts! Also, snap a picture and tag my business page @EatYourHeartOutEdibles on Facebook or Instagram. Have another favorite chicken soup recipe? Share below!

Source: https://themodernproper.com/posts/tortilla-soup