loaded potato soup... 1 hour

the goods:

1 pound bacon, chopped into pieces

1 vidalia or sweet onion, chopped

4 tablespoons flour

1 container (32 ounces) chicken broth (or 4 cups)

3 pounds red potatoes, quartered, or haled, depending on size

1 and 1/2 cups shredded cheddar cheese

2 cups whole milk

toppings: shredded cheddar cheese, sour cream, chopped scallions, crumbled bacon, thinly sliced fresh jalapeno

Heat a large stockpot over medium-high heat. Add bacon and cook, stirring occasionally, until crisp. Remove with a slotted spoon to a paper-towel-lined plate to drain.

Reduce heat to medium and add onions to hot bacon grease. Cook, stirring occasionally, until soft and translucent, about 5 minutes. Sprinkle flour over onions and cook, stirring, about 1 minute, until flour turns a light brown color. Slowly add in the chicken broth while stirring. Add potatoes and bring mixture to a boil.  Reduce to a simmer, cover with a lid, and cook until potatoes are soft, 15-30 minutes.

Using a potato masher, crush potatoes to thicken the soup.  Stir in cheese until melted. Add milk, bring back to a simmer and cook for an additional 10 minutes. Ladle soup into bowls and top as desired.

crockpot creamy italian chicken soup... 9 hours

the goods:

2 boneless, skinless chicken breasts
1 yellow onion, chopped
2 garlic cloves, minced
1 can (14.5 ounces) coconut milk (full fat)
1 can (14.5 ounces) chicken broth
1 can (14.5 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
2 tablespoons italian seasoning
1 tablespoon dried basil
1/2 teaspoon kosher salt
fresh ground pepper to taste

In the bowl of a slow cooker, combine the onions, garlic, coconut milk, chicken broth, tomato sauce, and diced tomatoes along with seasonings. Add chicken, cover, and cook on low for 7-9 hours or high for 4-6 hours until chicken shreds easily. Shred chicken and return to crock pot. Serve  with warm biscuits for a truly comforting meal.

vegan tomato basil soup... 1 hour and 30 minutes

 the goods:

24 tomatoes
1 red onion, diced
4 garlic cloves, minced
1 tablespoon olive oil, plus more for drizzling
1 and 3/4 teaspoons salt
1/2 teaspoon pepper
1 teaspoon onion powder
2 teaspoons sugar
2 handfuls fresh basil leaves
1/2 cup full-fat coconut milk

Preheat oven to 350 degrees. Wash and core all the tomatoes and place them bottom-side-up in rimmed baking dishes or on rimmed baking sheets. Drizzle with olive oil. Roast until the skin starts to wrinkle and separate, about 45 minutes. Once tomatoes are cool enough to handle, use your hands to remove the skin.
In a large soup pot, heat 1 tablespoon olive oil over medium heat. Add onion and garlic, and saute until onion softens and starts to brown a bit. Add the tomatoes and their juices and  bring to a boil. Reduce heat to a simmer and cook for about 25 minutes to allow the flavors to blend. Season with salt, pepper, onion powder, and sugar. Add basil and coconut milk and stir well to combine.
Remove from heat and blend using an immersion blender, or in batches in your blender (use caution when blending hot liquids - remove cap to allow steam to escape and place towel over the top to catch splatters). Serve with additional basil and pepper.

roasted red pepper and tomato soup... 25 minutes

the goods:

1 can (28 ounces) whole tomatoes, drained, reserving the juice
3 garlic cloves
1 large shallot, peeled and halved
1 red bell pepper, cut into large chunks
1/2 teaspoon sugar
1 teaspoon salt
1 teaspoon black pepper
8-10 thyme sprigs, divided
olive oil, for drizzling
3 cups chicken broth
1/3 cup heavy cream
2 tablespoons chopped basil leaves
1 teaspoon garlic salt
1/2 teaspoon paprika

Preheat the oven to 400 degrees. Place the tomatoes, garlic, shallow, red pepper, and 5 thyme sprigs on a foil-lined rimmed baking sheet. Sprinkle with sugar, salt, and pepper. Drizzle lightly with olive oil. Roast for 20 minutes.
Remove from oven and discard thyme sprigs. Place remaining ingredients in a blender with reserved tomato juice. Blend until smooth. Add the blended ingredients to a saucepan with chicken broth, cream, salt, paprika, and 5 sprigs of thyme (stems removed, just leaves). Bring to a slow boil and reduce to a simmer. Simmer for 10 minutes. Serve topped with basil.

chicken enchilada chili... 8 hours

the goods:

2 boneless, skinless chicken breasts

2 cups red enchilada sauce

1 cup green enchilada sauce

1 can (23 ounces) cream of chicken soup

1 cup milk

1 can (10 ounces) Rotel tomatoes with green chiles

2 tablespoons chili powder

1 teaspoon paprika

1 teaspoon salt

1 can (15 ounces) black beans, rinsed and drained

1 can (15 ounces) corn

1 cup shredded cheddar cheese

1/2 cup sour cream

shredded monterey jack cheese, sour cream, cilantro, and tortilla strips, for serving

 In the bowl of a slow cooker, combine chicken breasts, and both enchilada sauces. Cook for 7 hours on low or 3 hours on high until chicken is cooked through and will shred into the sauce.

Add the cream of chicken soup, milk, Rotel, chili powder, paprika, salt, black beans, corn, and cheese and continue to cook on low for 1 more hour. Whisk in sour cream and turn off heat. Ladle into bowls and top with cheese, sour cream, cilantro, and tortilla strips.

chicken ramen with roasted brussels sprouts... 30 minutes

the goods:

1 pound brussels sprouts, ends trimmed, and quartered

2 tablespoons olive oil

salt and pepper, to taste

2 tablespoons sesame oil

1 teaspoons fresh ginger, grated

2 garlic cloves, minced

6 cups chicken broth

4 ounces mushrooms (any kind), sliced/chopped

2 tablespoons low sodium soy sauce

1 tablespoon chili paste

1 pound boneless, skinless chicken tenders

8 ounces frozen spinach, thawed and squeezed dry

4 packs ramen noodles, seasoning packets discarded

4 soft boiled eggs (see below)

julienned carrots, sliced sweet peppers, cilantro, and limes, for serving

Preheat oven to 400 degrees. On a large rimmed baking sheet, toss together the brussels sprouts, olive oil, and salt and pepper. Spread brussels sprouts into in even layer and roast for 20-25 minutes or until they are lightly charred and caramelized.
Meanwhile, place a small pot of water to boil over high heat and then reduce it to a simmer. Prepare a medium bowl filled with ice and a little bit of water. Place eggs in the simmering water and simmer for 6 minutes (set a timer). After 6 minutes, transfer eggs to ice bath to stop the cooking.
Place a large soup pot over medium heat and add the sesame oil, ginger, and garlic. Cook 30 seconds to 1 minute and then slowly pour in chicken broth. Add the mushrooms, soy sauce, and chili paste. Bring the soup to a boil, add the chicken tenders and then simmer for 20 minutes until chicken is cooked through. Remove the chicken and add the spinach. Shred the chicken using 2 forks and return it to the soup pot. Add the ramen noodles and cook for 2 minutes more.
To serve, divide the soup among bowls. Top with brussels sprouts, peppers, carrots, soft boiled egg, and cilantro.

slow cooker black bean soup... 8 hours

the goods:

1 white onion, chopped
2 red bell peppers, cored and chopped
2 carrots, peeled and chopped
5 garlic cloves, minced
1 jalapeno pepper, seeded and diced
4 cups vegetable stock
4 cans (15 ounces each) black beans, rinsed and drained
1 bay leaf
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons salt
1/4 teaspoon cayenne
toppings: chopped cilantro, shredded monterey jack cheese, diced avocado, sour cream, and hot sauce

Combine all the ingredients (minus the toppings) in the bowl of a slow cooker, and stir to combine. Cook on low for 6-8 hours, or high for 3-4 hours. Remove the bay leaf. Using a potato masher, partially mash some of the beans to thicken the soup. Serve in bowls with desired toppings and quesadillas.

crockpot italian chicken and broccoli rabe chili... 8 hours

the goods:

3 boneless, skinless chicken breasts
1 small sweet onion, diced
3 garlic cloves, minced
2 tablespoons chili powder
1 tablespoon dried oregano
2 teaspoons paprika
2 teaspoons dried thyme
1/4 teaspoon allspice
1/4 teaspoon red pepper flakes
1 dried bay leaf
1 teaspoon salt
1 teaspoon pepper
1 can (56 ounces tomato paste
4 cups chicken broth
1/2 cup balsamic vinegar
1 large bunch broccoli rabe, ends trimmed, roughly chopped
1 jar (16 ounces) roasted red peppers, sliced
1 can (15 ounces) cannellini beans, rinsed and drained
1 cup freshly grated parmesan cheese, plus more for serving
1/2 cup chopped italian parsley, plus more for serving

In a the bowl of a crockpot, add the chicken, onion, garlic, chili powder, oregano, paprika, thyme, allspice, red pepper flakes, bay leaf, salt, and pepper. Add the tomato paste, chicken broth, and balsamic vinegar. Give everything a gentle stir to combine. Cover the crockpot and cook on low for 6-8 hours, stirring once or twice if possible.

During the last 30 minutes of cooking, stir in the broccoli rabe, roasted red peppers and cannellini beans. Crank the heat up to high, cover and let cook 20-30 minutes longer.
Lightly shred the chicken with 2 forks. Stir in parmesan and parsley. Ladle into bowls and top with additional parmesan and parsley.

carne asada beer chili... 6 hours

the goods:

2 pounds carne asada meat or flank steak

2 tablespoons olive oil

4 cloves garlic, minced or grated

1 onion, finely chopped

2 tablespoons chili powder

1 tablespoon cocoa powder

1 teaspoon paprika

1 teaspoon cumin

1 can (28 ounces) fire roasted diced tomatoes

3 tablespoons tomato paste

2 tablespoons apple butter

1 can or bottle (12 ounces) beer

4-6 cups chicken broth

1 can (14 ounces) pinto beans, rinsed and drained

1 can (14 ounces) black beans, rinsed and drained

sliced avocado, shredded cheddar cheese, fritos, grilled corn, lime slices, sliced jalapenos, sour cream, and cilantro, for serving

Preheat oven to 325 degrees, with rack in the lowest position. Heat a large heavy bottomed soup pot to high heat. Rub the steak all over with olive oil and season with salt and pepper. Sear the meat on both sides until light char marks appear, about 3 minutes. To the pot, add garlic, onion, chili powder, cocoa powder, paprika,cumin, tomatoes, tomato paste, apple butter, beer, and 4 cups chicken broth. Cover and cook for 4-5 hours, stirring once or twice. Shred the meat with 2 forks, it should fall apart easily, stir in the beans, and if it's not soupy enough you can add more broth as needed.
Serve topped with as many toppings as desired (I like them all!)

roasted poblano soup with potatoes and cheddar... 50 minutes

the goods:

4 poblano peppers

1 tablespoon olive oil

1 yellow onion, coarsely chopped

3 cloves garlic, crushed

2 carrots, peeled and coarsely chopped

2 celery ribs, coarsely chopped

4 white potatoes, chopped into 1/2 inch cubes

4 cups vegetable stock

1 teaspoon salt

2 cups milk

2 cups grated cheddar cheese

additional cheese and chopped scallions for garnish

Turn on the oven broiler and place rack in the top position. Arrange poblanos on a rimmed baking sheet, and broil, taking care not to burn, and turning frequently. The peppers are ready when they blistered on all sides. Remove from the oven, place in a large bowl, and cover with plastic wrap. Steam for 10 minutes. Remove skin and seeds.
Heat oil in a large pot over medium heat. Add the onion, and cook until translucent, 5 minutes or so. Add the garlic and cook for 1 minute until fragrant. Add the carrots, celery, potatoes, poblanos, vegetable broth, and salt. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes, or until potatoes are tender. Using an immersion blender or a blender (using small batches, and allowing steam to escape), puree soup until creamy and smooth. Stir in cheddar and milk, stirring until cheese has completely melted. Serve immediately topped with scallions and cheese.

chicken pot pie soup... 40 minutes

the goods:

2 tablespoons olive oil
1 yellow onion, diced
3 carrots, peeled and petite diced
4 cloves garlic, minced
2 tablespoons butter
1/4 cup flour
2 cups chicken stock or broth
2 cups milk (2% or whole)
1 teaspoon parsley flakes
1 pinch red pepper flakes
1 rotisserie chicken, skin removed and meat shredded
1 cup frozen peas
1 cup frozen corn
5 grates fresh nutmeg
1 tube of pillsbury grand biscuits (buttermilk)

Heat olive oil in a large pot over medium-high heat. When hot, add onions, carrots, and garlic. Saute until onions are translucent. Add butter and allow to melt. Stir in flour and allow to cook for 30 second while stirring to get golden brown. Gradually pour in chicken stock and milk. Add parsley, red pepper flakes, and nutmeg. Bring to a boil and reduce to a simmer. Preheat oven and prepare biscuits according to package instructions. Once soup is thickened (about 15-20 minutes of simmering), add chicken, peas, and corn. Bring back to a simmer and cook until peas and corn are heated through. Serve in bowls topped with biscuits.

tortellini soup with italian sausage, spinach, and tomatoes... 30 minutes

the goods:

1 pound ground italian sausage

1 tablespoon olive oil

1 small white onion, diced

5 garlic cloves, minced

1 can (28 ounces) fire roasted crushed tomatoes

6 cups chicken or vegetable stock

1/4 cup roughly-chopped basil leaves

1 teaspoon salt

1/2 teaspoon black pepper

1 package (about 1 pound) refrigerated tortellini

2 big handfuls of fresh baby spinach

grated parmesan, for serving

Cook the italian sausage in a large stockpot over medium-high heat until browned, breaking the sausage up with a wooden spoon as it cooks. Transfer sausage with a plate with a slotted spoon, then drain excess grease from pot. Return pot to heat and add olive oil. Add white onion and saute for 7 minutes, or until the onion is soft and translucent, stirring occasionally. Stir in the garlic and cook for an additional minute, until fragrant. Add the crushed tomatoes, stock, basil, salt and pepper, and the cooked sausage, and stir to combine. Continue cooking until the mixture reaches a simmer. Add the tortellini and continue to to simmer for 8 minutes until tortellini is cooked through, stirring occasionally. In the last 2 minutes of cooking, add spinach and stir to combine. Season with additional salt and pepper as needed. Serve with parmesan.

thai chili corn chowder with coconut fried shrimp... 50 minutes

the goods:

soup:

2 tablespoons olive oil

2 garlic cloves, minced

1 tablespoon fresh ginger, grated

1 lemongrass stalk, chopped

1 fresno chile, seeds removed, minced

4 cups chicken broth

1 russet potato, peeled, and cubed into small pieces

4 cup frozen corn

1 can (14 ounces) full fat coconut milk

1/3 cup sweet thai chili sauce

2 tablespoons butter

8 ounces fontina cheese, shredded

1/3 cup fresh cilantro, chopped

1/3 cup basil, chopped

1 ripe mango, peeled and diced

fresh cilantro, basil, and lime for serving

coconut shrimp:

1/2 cup flour

1/2 teaspoon salt

1/2 teaspoon pepper

2 eggs

3/4 cup panko bread crumbs

1 and 1/2 cup unsweetened shredded coconut

1 pound shrimp, peeled and deveined

coconut or canola oil for frying

Heat olive oil in a large soup pot over medium heat. Add garlic, ginger, lemongrass, and fresno chile. Cook for 2 minutes until fragrant and soft. Slowly pour in the chicken broth and add the potato. Simmer, uncovered for 15 minutes.

While it's simmering, start the shrimp. Add flour, salt and pepper to a shallow bowl. Add the eggs to another bowl and gently beat together. Add the panko and coconut to a third bowl, mixing them to combine. Working in an assembly line, coat the shrimp in the flour, dip in the egg, allowing excess to drip off and dredge in the coconut crumbs. Place on a plate and repeat with remaining shrimp.

Heat a heavy bottomed, high-sided skillet over medium heat and add enough oil to cover the bottom and 1-2 inches up the sides. Once the oil is hot, add the shrimp in batches, frying about 2-3 minutes per side until shrimp are light golden. Place fried shrimp on a paper-towel-lined plate and repeat with remaining shrimp.

To finish soup, add the corn coconut milk. and sweet chile sauce. Continue cooking until corn is warm, about 5 minutes Reduce heat to low and add butter and cheese. Cook over low heat, stirring often until cheese has melted and soup is creamy. Serve topped with cilantro, basil and a squeeze of lime alongside shrimp.

slow cooker enchilada soup... 4 hours

the goods:

2 boneless skinless chicken breasts

2 cups chicken stock or broth

1 can (10 ounces) red enchilada sauce (or 1 and 1/4 cup homemade)

2 cans (14 ounces each) black beans, rinsed and drained

1 can (14 ounces) fire-roasted diced tomatoes

1 can (15 ounces) whole kernel corn, drained

1 can (4 ounces) diced green chiles

2 garlic cloves, minced

1 white onion, diced

1 teaspoon cumin

1 teaspoon salt

garnishes: chopped fresh cilantro, diced avocado, shredded cheese, sour cream, tortilla strips

Add all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until chicken is cooked through and shreds easily. Use two forks to shred chicken.
Serve warm with desired garnishes.

white chicken chili... 45 minutes

the goods:

1 boneless skinless chicken breast, cut into 1/2-inch pieces
1 small yellow onion, diced
1 tablespoon olive oil
2 garlic cloves, finely minced
2 cans (14.5 ounces each) chicken broth
1 can (4 ounces) diced green chiles
1 and 1/2 teaspoons cumin
3/4 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander
1?4 teaspoon cayenne pepper
1 package (8 ounces) cream cheese, cut into chunks
1 and 1/4 cup frozen corn
2 cans (15 ounces each) cannellini beans, drained and rinsed
1 tablespoon fresh lime juice
chopped fresh cilantro, for serving
shredded monterey jack cheese, for serving
tortilla strips, for serving ( I fried mine fresh by cutting corn tortillas into strips and frying in hot oil)

Heat olive oil in a heavy soup pot over medium-high heat. Once oil is hot, add chicken and diced onion and saute until chicken is no longer pink, about 6 minutes. Add garlic, and saute 30 seconds. Add chicken broth, green chiles, cumin, paprika, oregano, coriander, cayenne pepper, and season with salt and pepper to taste. Bring mixture to a boil then reduce heat and simmer 15 minutes.

Add cream cheese and stir until melted. Stir in corn and 1 can of cannellini beans. In a food processor, add 1/4 cup broth from the soup and 3/4 of the remaining can of cannellini beans. Pulse until pureed, then add to soup along with remaining 1/4 can of beans. Simmer 15 minutes longer. Serve with fresh lime squeeze, monterey jack cheese, cilantro, and tortilla strips (or chips).

roasted red pepper and tomato soup with apple-bacon grilled cheese... 1 hour

the goods:

soup:

2 red bell peppers

3 heaping tablespoons frozen corn

1 can (15 ounces) diced tomatoes

2 tablespoons olive oil

2 cloves garlic

1 medium yellow onion

3 cups chicken broth

2 roasted green peppers, jarred

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

sour cream, and minced chives, for serving

sandwiches:

sliced sourdough bread

butter

thinly sliced apple

cooked bacon

sliced sharp cheddar cheese

Roast bell peppers on a grill or over a gas cooktop until blistered and blackened in spots. Place them in a bowl and cover with plastic wrap. Allow to steam for 10 minutes. Peel peppers, remove stems and seeds and give them a rough chop. In a large pot or dutch oven, heat oil over medium heat. Saute the onions until translucent and soft. Add the garlic and peppers and cook for about 2 minutes, stirring. Add tomatoes, broth, 1/2 teaspoon salt, 1/2 teaspoon pepper, thyme, and oregano. Bring to a boil. Cover, and boil over medium heat for 20-25 minutes. Using an immersion blender, or doing it in small batches in your blender, puree soup just slightly (you still want it to have some texture). (If you are using your blender, puree only about half the soup.) Add corn and turn heat up to high for a couple minutes to heat through. Serve with sour cream and chives.

Make sandwiches: (I prepped all the sandwiches while the soup was bubbling, then grilled them up at the end while the soup cooled.) Butter the outside of 2 slices sourdough, On the unbuttered side, layer cheese, bacon, apple, and cheese. Top with other slice of bread, butter-side-up. Make as many as needed. Heat a skillet to medium. Cook sandwiches until cheese is melted and bread is golden and toasted. Serve with soup.

chicken enchilada soup... 20 minutes

the goods:

homemade red sauce:

2 tablespoons vegetable oil

2 tablespoons flour

4 tablespoons chili powder

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon cumin

1/4 teaspoon oregano

2 cups chicken stock or broth

soup:

2 tablespoons vegetable oil

1 small white onion, diced (about 1 cup)

2 garlic cloves, minced

1/2 cup masa harina
3 cups chicken stock or broth
2 cups cooked, shredded chicken (I took mine off a rotisserie chicken)
1 and 1/2 cups enchilada sauce (recipe included)
1 can (14 ounces) black beans, rinsed and drained
1 can (14 ounces) fire-roasted diced tomatoes, with juices
1 can (4 ounces) chopped green chiles
1/2 teaspoon ground cumin
8 ounces sharp cheddar cheese, freshly grated
1 teaspoon salt
toppings: tortilla strips, sliced avocado, grated cheese, sour cream, fresh cilantro

Make the sauce: Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for 1 minute. Stir in the seasonings, then gradually add in the stock/broth, whisking constantly to remove lumps. Reduce heat and simmer for 10-15 minutes until thick. Set aside.

Make soup: Heat oil in a large stock pot over medium-high heat. Add the onion and saute for 5 minutes, or until translucent. Add the garlic and saute for an additional minute until fragrant. Stir in the masa harina and cook for another minute. Pour in half of the chicken stock/broth, and stir to combine. Add in remaining chicken stock.broth and stir to combine, Immediately add the chicken, enchilada sauce, black beans, tomatoes, green chiles, salt, and cumin; stir to combine. Continue stirring until the mixture reaches a simmer. Reduce heat to medium-low and let simmer for 3 minutes. Stir in the cheese, one handful at a time, until combined. Serve soup with desired toppings and additional salt if needed.

potato ham chowder... 35 minutes

the goods:

4 slices bacon, diced

1/4 cup unsalted butter

2 garlic cloves, minced

1 onion, diced

1 and 1/2 cup frozen corn kernels

2 teaspoons fresh thyme leaves

2 tablespoons all-purpose flour

3 and 1/2 cups milk

2 russet potatoes, peeled and diced

1 and 1/2 cups diced ham

salt and pepper to taste

Heat a large skillet over medium-high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.

Melt butter in a large stockpot over medium heat. Add garlic and onion and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in corn and thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes more. Stir in ham and salt and pepper to taste. Don't be shy with the salt. Serve topped with crumbled bacon.

cheesy chicken enchilada soup... 20 minutes

the goods:

2 tablespoons vegetable oil
1 white onion, diced
2 garlic cloves, minced
1/2 cup masa harina
3 cups chicken stock
2 cups cooked, shredded chicken
1 can (10 ounces) red enchilada sauce
1 can (14 ounces) black beans, rinsed and drained
1 can (14 ounces) fire roasted diced tomatoes with juices
1 can (4 ounces) chopped green chiles
1/2 teaspoon ground cumin
8 ounces sharp cheddar cheese, finely grated
1 teaspoon salt
toppings: tortilla chips/strips, diced avocado, grated cheese, sour cream, chopped fresh cilantro

Heat oil in a large stock pot over medium-high heat. Add the onion and saute for 5 minutes, or until cooked and translucent. Add the garlic and saute for an additional minute, until fragrant. Stir in the masa harina and cook for an additional minute.
Pour in half of the chicken stock, and stir until completely combined. Add the remainder of the chicken stock and stir to combine. Immediately add in the chicken, enchilada sauce, black beans, tomatoes, green chiles, salt, and cumin, and stir until combined. Continue stirring occasionally until the soup reaches a simmer. Reduce heat to medium-low and allow it to simmer for 3 minutes, stirring occasionally. Add the cheese one handful at a time, stirring to incorporate, until combined. Season with additional salt if necessary. Serve with desired toppings.

roasted vegetable soup... 1 hour and 30 minutes

the goods:

6 beefsteak tomatoes, halved and cored

2 leeks, white and light green parts only, cut into 1/2-inch pieces, washed well and drained

2 carrots, sliced 1/4-inch thick

4 garlic cloves

2 tablespoons olive oil

2 cans (14.5 ounces each) vegetable broth

1 cup water

1/4 cup loosely packed fresh basil leaves, cut into thin strips

Preheat oven to 425 degrees. In a roasting pan, toss to combine tomatoes, leeks, carrots, garlic, and oil. Season with salt and pepper. Spread in a single layer. Roast until vegetables are tender, about 1 hour. Using togs, peel off tomato skins. Transfer vegetables to a large saucepan; add vegetable broth and water. Bring to a boil; reduce heat and simmer 10 minutes. Using an immersion blender or a regular blender (work in batches so as not to fill jar of blender more than halfway), puree mixture until very smooth, about 1 minute. To serve, ladle into bowls and garnish with basil.