It’s the most wonderful time of the year! I love cool days, warm food and all those crunchy leaves. Fall also brings some of my favorite cozy meals. Over the past month we’ve been transitioning from our grilling summer rotation to our crock-pot and fall soups menu. I’m sharing some of our go-to recipes for those busy days and cold evenings!
The Easiest & Yummiest Chili Ever
- 1 lb ground beef
- 1 can chili beans
- 1 can kidney beans
- 1 can diced tomatoes
- 2 large cans family size tomato soup
- 1 large can of water
- Green peppers, onions, any other veggies that are good in chili (optional)
Brown burger with veggies…and that is seriously the hardest part of this recipe. Dump all of the cans (juices and all) and meat into a pot and let it simmer. Top with chili powder and/or cheese.
Crockpot Chicken Noodle Soup
- Carrots, chopped
- Celery, chopped
- 2 medium Chicken breasts
- 5 cups chicken broth (plus an extra cup after noodles cook, if needed)
- Egg noodles or other favorite noodles
Throw chicken breasts, broth and veggies into crockpot on low in the morning. Once you’re home (or after 6-7 hours), shred chicken breasts and transfer everything to a pot on the stove. Add noodles and boil as package directs. Add more broth if needed.
Cheeseburger Soup
- 1 lb beef
- Carrots, onion, and potatoes, chopped
- 1 tsp dried basil
- 1 tsp dried parsley
- 3 Tbsp butter
- 3 Tbsp flour
- 1/2 cup milk
- 5 cups chicken broth
- 2 cups sharp cheddar cheese
Brown burger with carrots & onions. Add broth, basil, parsley & potatoes. Boil until potatoes are cooked. While the soup is boiling, combine melted butter with flour in a separate bowl, forming a roux. Slowly add the milk until smooth. Gradually add the milky mixture to the soup along with the cheese.
White Chicken Chili
- 1 lb. chicken
- Onion, chopped
- 3 cans white beans, drained or undrained
- 48 oz chicken broth
- 2 tsp minced garlic
- 2 tsp cumin seed
- 1/2 tsp oregano
- Monterrey Jack cheese, shredded (optional)
Add everything, except cheese, to crock pot. Let cook on low all day or until chicken can be shredded. Top with Monterrey Jack cheese if you’d like!
Salsa Chicken Tortilla Soup
- 2 chicken breasts
- 1 jar salsa
- 4-5 cups chicken broth
- 1 can black beans, drained and rinsed
- 1 can corn
- Chili powder, to taste
Combine shredded chicken with all other ingredients and any leftover salsa from jar. Simmer on the stove and serve with Mexican cheese and tortilla chips on top.
(This soup is usually made with leftover chicken from ‘salsa chicken taco night’. That chicken is made by throwing 2-3 chicken breasts in the crock pot, covered with salsa. After cooking all day, shred chicken and use in tacos.)
Next time you need an easy dinner for a cozy fall evening, try one of these delicious fall soups! Do you have any staple Fall soups in your house! I’d love to try them!
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