Soups & Stews Archives - Artzy Foodie

Chili Mac

Chili Mac is the ultimate mash up combining two of my favorite comfort foods, macaroni and cheese and chili! The whole family is going to love this pot of cheesy, beefy goodness! This is not a box of Kraft macaroni and cheese and a can of Hormel chili mixed together, and it’s not chili with pasta, topped with some cheese. This is real deal chili mac! I’ve seen a lot of one pot chili mac recipes but that’s not what this is. This recipe will take more than 1 pot, but it’s so worth it. When homemade spicy mac and cheese is combined with tangy beef chili something magical happens! For the SPICY MAC AND CHEESE Cook 8 ounces ziti pasta according to package directions, adding 1 tbsp salt to the water. Drain and set aside. Pro Tip: Ziti noodles are a hearty noodle with ridges that will hold on to the sauce. Place 2 poblano peppers on a baking sheet and broil them until they’re charred on all sides. Seal the peppers in a paper bag for 10 minutes. While the peppers are resting, to a heavy bottomed saucepan, add 4 ounces grated monterey jack cheese, 4 ounces grated american cheese, 4 ounces grated sharp cheddar cheese, 4 ounces cream cheese, 1 cup heavy cream, 2 tbsp puree of chipotle peppers in adobo, 3/4 tsp garlic powder, and 1/2 tsp salt. Pro Tip: Add the contents of a can of chipotle peppers in adobo sauce to a food processor and blend until smooth. Add the puree to soups and sauces for a smoky kick! Cook over medium low heat, stirring occasionally until the cheeses are melted. Watch the heat and be careful not to let the cheese sauce burn on to the bottom of the pan. Peel off the outer skin of the poblano peppers, remove the seeds, chop them into small pieces, and stir them into the cheese sauce. Stir the cooked and drained pasta into the cheese sauce and keep warm on low heat. If the cheese thickens, that’s ok. The sauce from the chili will loosen it up. For the beef chili In a skillet, brown 1 pound of ground beef with 1/2 of a small diced onion. Add 2 tsp chili powder, 1/2 tsp salt, 14.5 ounces stewed tomatoes, and 8 ounces tomato sauce. Cook over medium heat until heated through and thoroughly mixed together, about 10 minutes. Finally, stir in 1 tbsp apple cider vinegar. How to make chili mac Add the macaroni and cheese to the beef chili and stir together to make chili mac! Storage If you have any leftovers, store them in an air tight container in the refrigerator for about 1 week. Freezing is not recommended because it changes the texture of the sauce when thawed. Do you have any fabulous mash up recipes or ideas? Be sure to leave a comment below😊. If you like this recipe, you might also like: Buffalo Chicken Chili Mexican Chorizo Chili Extra Creamy Stovetop Mac and Cheese Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! A mash up of beef chili and spicy macaroni and cheese!

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Spinach Soup

This fresh and tasty, vegan spinach soup can be made in just 10 minutes, and served right out of the blender! This is a super easy recipe that will get some healthy greens into your diet. Spinach soup is great for a hot day when you don’t want to heat up the house, or for when you want a fast, healthy meal that doesn’t require any cooking. Packed with vitamins, minerals, and fiber, spinach is one of the healthiest foods in the world. There are numerous health benefits from garlic and lemons, not to mention all the good fat from the avocado and the nuts! Pecan Gremolata The pecan gremolata is used as a garnish and adds a punch of flavor to the already tasty soup. Classic gremolata is a mixture of chopped parsley, minced garlic, and lemon zest. Because I like the paring of pecans with this soup, I added pecans to the classic gremolata. To make pecan gremolata, mix together 2 tbsp chopped pecans, 2 tbsp fresh chopped parsley, 1 clove minced garlic, and the zest of 1 lemon (save the zested lemon for the soup). How to make spinach soup To a blender, add 1 cup of water, 4 cups of baby spinach (120 g), 2 cloves peeled garlic, the juice of 2 lemons, and a pinch of salt. Blend until smooth, scraping down the sides as needed. Add the avocado and blend until smooth. Artzy Foodie Pro Tip: Raw garlic is spicy. Adjust the amount of spice by using more or less garlic. Divide into 4 bowls and garnish each with the pecan gremolata. Serve this creamy spinach soup at room temperature, right out of the blender, or you can refrigerate it and serve it chilled. I might be a little partial, but I think this is the best spinach soup recipe you will find! If you like this recipe, you might also like: Tomato Soup with Grilled Cheese and Bacon Croutons Lobster Bisque For more recipes like this, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow and share on Facebook, Pinterest and Instagram! A fresh and healthy soup that can be made in just 10 minutes!

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An overhead shot of a white dutch oven with a black ladle filled with buffalo chicken chili

Spicy Buffalo Chicken Chili

This easy Spicy Buffalo Chicken Chili recipe has all of the flavors of spicy buffalo chicken wings in a neat and tidy bowl! This thick and hearty, super tasty, stovetop chili is perfect for game day! Buffalo wings are one of my favorite things to eat, but they are so messy! It’s hard to look like a lady with chicken bones hanging out of your mouth and sauce dripping down your chin. This is one of may favorite chili recipes because it is so easy, so flavorful, and it serves a crowd! How to make buffalo chicken chili In a dutch oven, over medium heat, warm 1 Tbsp oil and 1 Tbsp butter. Add 2 pounds ground chicken and cook for 5 minutes. Add 4 cloves minced garlic, 4 ribs diced celery, 1/2 medium diced onion, 2 diced carrots, and 1 minced jalapeño along with 1 tsp salt, 3 tsp cumin, and 2 tsp coriander. Cook another 5 minutes. Next, deglaze the pan with 1 1/2 cups chicken stock. Deglaze is a fancy term for pouring liquid into a hot pan to remove the brown bits from the bottom. Those brown bits are little flavor treasures that will now be incorporated in to our chili! Not only does deglazing add tons of flavor to our dish, it makes clean up much easier😉. Finally, stir in 6 ounces tomato paste, 8 ounces tomato sauce, and 1/2 cup hot sauce for the buffalo flavor and simmer for 15 minutes. The end result is a thick and hearty, spicy buffalo style chili! How to Serve To serve, top it with some blue cheese crumbles and some chopped scallions. I have also served it with these little corn “pancakes”. Mix together 8 ounces of corn muffin mix, 1/3 cup milk, an egg, 2 chopped scallions, and 3/4 cup blue cheese crumbles. Pour some batter on a hot buttered griddle and cook for a couple of minutes on each side. Storage Store your chili in the refrigerator in an air tight container for 4-5 days. Spicy buffalo chicken chili is the perfect, yet tidy, alternative to buffalo wings. There is the buffalo flavor from the hot sauce, the heat from the jalapeño, and then the blue cheese cuts right through the spice. If you love all things buffalo but don’t want to look like one of the guys, definitely give this Spicy Buffalo Chicken Chili a try! You might also like: Beef and Bean Chili Spicy Mexican Chorizo Chili Chili Mac If you like this recipe, be sure to subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, follow us on Facebook, Pinterest and Instagram to stay updated! A thick and hearty chili with all the flavors of buffalo wings!

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Potato Soup

Chunky, hearty potato soup, made with no roux or heavy cream, is comfort food at it’s finest! This rich, thick, and creamy soup is perfect for Fall, but can and should be enjoyed all year around! Whenever the temperatures cool down, this soup becomes a go to recipe in our house! My Mom makes the BEST potato soup. That might be because she uses Velveeta cheese 😉 I have modified the recipe so that it can be enjoyed often with no guilt. WHY I LOVE THIS RECIPE! Potato soup is really easy to make and it requires just a few simple ingredients…butter, oil, onion, celery, garlic, chicken broth, russet potatoes, cheddar cheese (or Velveeta cheese), sour cream, and cayenne pepper. The thick consistency of the broth is perfect, a tiny sprinkle of cayenne pepper adds great flavor without adding heat, and the small chunks of potatoes create the perfect texture. Garnished with some bacon, cheese, and chives and you’ve arrived in comfort food heaven! HOW TO MAKE POTATO SOUP Sauté some celery, onion, and garlic in some melted butter and oil. Add chicken broth and diced potatoes and boil until the potatoes are fork tender. I use russet potatoes because they are extra starchy and create a nice consistency without having to use a thickener. Use a potato masher to lightly mash the potatoes, leaving them slightly chunky. Remove the pan from the heat and stir in grated cheddar cheese, sour cream, and a tiny dash of cayenne pepper. There’s such a small amount of cayenne pepper, it adds a really great flavor without adding heat. Give the soup a taste and add salt if needed. I use low sodium chicken broth, so I generally add about a teaspoon of salt. Garnish the top and enjoy! If you like this recipe, you might also like my other soup and stew recipes. Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! Chunky, hearty potato soup, made with no roux or heavy cream, is comfort food at it's finest! This rich, thick, and creamy soup is perfect for Fall, but can and should be enjoyed all year around!

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White bowl of tomato soup surrounded by grilled bacon and cheese croutons

Tomato Soup With Grilled Cheese and Bacon Croutons

You won’t believe how easy it is to make the best homemade, creamy tomato soup with grilled cheese and bacon croutons! Have your soup and sandwich all in one! Cutting up a grilled cheese sandwich into croutons and adding them to your soup is wonderful, but putting bacon on the sandwich/croutons and adding them to your bowl takes this soup to a whole new level! On a cold, rainy day, there is nothing better than a warm bowl of soup, eaten by the fire, in front of the TV, watching your favorite Netflix series. With this simple recipe, you can make a giant pot of the perfect comfort food! How to make the best tomato soup Add 2 tbsp butter to a large pot and over medium heat, sautee 1 clove minced garlic , 1/2 of a diced onion, and 2 diced carrots until tender, about 5-7 minutes. Stir in 2 tbsp tomato paste and cook 2-3 minutes. Add three 14.5 ounce cans of whole tomatoes, 2 cups chicken broth, 1/4 cup grated parmesan cheese. Bring to a boil, reduce to simmer, cover and cook for 20 minutes. Puree the soup in a blender or use an immersion blender. Artzy Foodie Pro Tip: When adding hot liquid to a blender, fill only half way, use a kitchen towel to cover the small opening in the top of the blender, and use low speed. This will keep the steam from forcing the top off of the blender. Stir in 1 cup heavy cream. Taste and season with salt, if needed. The parmesan cheese is pretty salty, so it’s best taste before adding any salt. The croutons For the crispy croutons, spread the outside of 4 pieces of bread with 1 tbsp mayonnaise each (or more if you like). Mayonnaise instead of butter on the outside of the bread is the secret to the perfect crunch. In between your two slices of bread, add 1/4 cup of your favorite grated cheese or cheeses and a slice of cooked bacon. Melt 1 tbsp butter in a skillet and toast the sandwiches on both sides until golden brown. Artzy Foodie Pro Tip: Using a cast iron skillet to toast the sandwiches creates a nice crispy crust. Cut your sandwich into small little croutons and serve them up with a bowl of that decadent tomato soup! Because the croutons were toasted with mayonnaise, in butter, they are super crispy and will hold up to the soup without getting soggy. So, go ahead and toss them right in there! If you like this recipe, you might also like: Spinach Soup To receive more simple but delicious recipes straight to your inbox, subscribe to Artzy Foodie! And, we would be thrilled if you would follow us on Facebook, Pinterest and Instagram! A rich and creamy homemade tomato soup with crispy grilled cheese and bacon croutons!

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Guatemalan Stew

Guatemalan stew is a hearty stew with a rich and tangy tomatillo sauce. You don’t have to be from Central America to appreciate this meal! I learned this recipe many years ago for our youngest son Joshua, who is from Guatemala, but our whole family looks forward to it every time I make it. It’s great served over white rice along with some corn tortillas for soaking up all that flavorful sauce. How to make Guatemalan stew In a large pot, boil 4 bone-in chicken breasts along with 1 pound of husked and rinsed tomatillos, a stemmed and halved jalapeño pepper, and 1 Tbsp salt for 25-30 minutes until the chicken is cooked through. Drain the chicken, tomatillos, and jalapeno and set aside. Reserve the cooking broth. While the chicken is boiling, in a large skillet, heat 1 Tbsp olive oil over medium heat. Add 1/2 cup chopped cilantro, 6 chopped green onions, 3 cloves chopped garlic, and a green bell pepper that has been cored, seeded, and chopped and sautee until softened, about 8-10 minutes. Add the sautéed veggies, the boiled tomatillos and jalapeño, 4 corn tortillas torn into small pieces, and 3 cups of the broth from the chicken to a blender and blend until smooth. Work in batches if necessary. Artzy Foodie Tip: When adding hot liquid to a blender, fill only half way, remove the center piece of the lid, and cover with a clean kitchen towel. Add the sauce to a large pot and bring to a boil. Lower the heat, add 1 tsp salt and the juice of a lime, and simmer until thickened, about 10 minutes. Remove the chicken from the bone and shred. Add the chicken to the sauce and simmer another 10 minutes. Serve over your favorite rice with corn tortillas or corn chips. Get out of your comfort zone and take a visit to Central America. You’re going to love Guatemalan stew! Be sure to subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, follow us on Facebook, Pinterest and Instagram to stay updated! A hearty stew with a rich and tangy tomatillo sauce!

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White bowl with bits of lobster and bisque being poured over the top

Lobster Bisque

You don’t have to go to a fancy restaurant to enjoy a decadent bowl of lobster bisque. Make this rich, creamy soup right in your own kitchen. With my 3 step process, it’s easier than you think, and your wallet will agree! I love this recipe because it makes any day feel like a special occasion. Serving this to your family and friends is sure to make them feel special too. After all, any dish with lobster is pretty fancy! What is bisque Bisque is a French style of smooth, creamy soup with a velvety texture that is made from shellfish broth. Lobster bisque is a rich and decadent soup made with strained broth from lobster shells. Making lobster bisque is a three step process Step 1: Cook the lobster Add thawed lobster tails to a pot of boiling water and simmer them for about six minutes or until the internal temperature reads 180 degrees. Remove the lobster tails and allow them to cool. Remove the meat from the tails and chop into small pieces. Reserve both the lobster shells and the lobster water. Step 2: Make the lobster broth Measure and prepare all of your ingredients ahead of time. Chop 1 shallot, 1 carrot, 1 stalk of celery, and smash 3 cloves of garlic. Measure out 2 Tbsp butter, 1 cup of white wine, 2 Tbsp cognac, 1/4 cup tomato paste, and 4 cups seafood broth. Have a sprig of thyme and a bay leaf ready, and measure out 1 tsp of salt. Artzy Foodie Tip: A good mise en place makes the cooking process go much smoother. In a dutch oven, over medium heat, sautee the shallots, carrots, celery, and garlic in the butter until tender. Stir in the tomato paste and cook for another three minutes. Add the white wine and cognac to deglaze the pan. Deglaze means to add liquid to a hot pan to get all the brown bits off the bottom. Artzy Foodie Tip: Those brown bits are little flavor treasures and they make for an easy cleanup of your dutch oven! Cook 2-3 minutes to burn off the alcohol. Add the reserved lobster shells, 2 cups of the reserved lobster water, the seafood stock, the thyme, the bay leaf, and the salt. Bring to a boil, then reduce the heat to medium and simmer covered for 1 hour. Strain the broth through a fine sieve and set aside. Step 3: Make the bisque The bisque begins with a roux. A roux is a thickener made by whisking together equal parts of fat (butter or oil) and flour in a warm pan. Artzy Foodie Tip: The longer you cook the roux, the more brown it becomes and the less thickening power it has. In a large dutch oven, over medium heat, melt 4 Tbsp butter. Whisk in 1/4 cup flour and cook for 3-5 minutes until it starts to brown and begins to smell slightly nutty. Whisk in the lobster broth and 1 cup heavy cream and bring to a simmer. Serving the bisque To serve the lobster bisque, place a few pieces of the chopped lobster in the bottom of a soup bowl. And, for a dramatic presentation, slowly pour the bisque over the top of the lobster. For a little bit of heat, garnish with some cayenne pepper! This decadent, creamy bisque with tender chunks of lobster is sure to show your family and friends just how special they are! Be sure to subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, follow us on Facebook, Pinterest and Instagram to stay updated! A decadent, rich, velvety soup with chunks of lobster meat!

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White bowl of chili garnished with sour cream, crunched up tortilla chips, and grated cheddar cheese

Mexican Chorizo Chili

This really easy Spicy Mexican Chorizo Chili recipe is the perfect comfort food! In just 20 minutes and with only 7 ingredients, this hearty, flavor packed chili can be on your table! If you like your chili with a kick, you’re going to love this recipe! This quick and easy chili recipe will have you enjoying a bowl of Spicy Mexican Chorizo Chili in no time at all! Garnished with some shredded cheese, a few tortilla chips, and a dollop of sour cream, this is comfort food at its finest. how to make Mexican chorizo chili Brown 1 1/2 pounds beef chorizo. You may have a difficult time finding beef chorizo. The butcher at Whole Foods added their chorizo spices to ground beef to make beef chorizo for me and it is fabulous! However, any chorizo can be substituted. Add a can of diced tomatoes with green chilis, or Rotel tomatoes. I used the hot version. To keep the heat level down, mild ones can be used. Next, add a 28 ounce can of diced fire roasted tomatoes and 4 ounces of adobo sauce. For less heat, use less adobo sauce or omit it all together. Simmer for 10-15 minutes. Pro Tip: Add the contents of a can of chipotles in adobo sauce to a food processor and blend until smooth. Add the puree to soups, stews, sauces etc. for a smoky kick. Add a 19.75 ounce can of black beans, 1 1/2 tsp salt, and the juice of 1 lime. Continue simmering until the beans are heated. With this chili, spoons are optional. The best way to deliver this beefy chili into your mouth is with a tortilla chip! Storage Store your leftover chili in the refrigerator in an air tight container for 4-5 days. If you like this recipe, you might also like: Beef and Bean Chili Spicy Buffalo Chicken Chili Chili Mac Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! Follow my blog with Bloglovin

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Beef and Bean Chili

This super simple beef and bean chili recipe, with a secret ingredient, is the perfect dish to warm you up during this winter season! This thick, hearty, beefy, tangy goodness is comfort food at it’s best! This is a really simple and quick recipe that is super hearty and satisfying. With a secret ingredient and a secret accompaniment, this beef and bean chili can’t be beat! How to Make Beef and Bean Chili In a dutch oven or large skillet, brown 2 pounds of ground beef with 1/2 medium diced onion. Add the ground beef back to the pan and season with 4 tsp chili powder, 1 tsp salt, and 1/2 tsp pepper. Cook another 3 minutes. Add a 32 ounce can of chopped up stewed tomatoes and a 16 ounce can of tomato sauce. Simmer 15 minutes. Stir in a 15 ounce can of red kidney beans and simmer until the beans are warmed. Lastly, I add the secret ingredient…1/4 cup apple cider vinegar! The vinegar gives the chili a tang that makes it extra tasty! There are a few things you should know… Before I season the ground beef, I usually rinse the beef in a colander to remove the fat. This is completely optional. I’m pretty sure that fat would add a ton of flavor! If you like a little heat, you could add some crushed red pepper flakes to the beef when you add the salt, pepper, and chili powder. I like chunks in my chili but not whole slices of tomato. Before adding the stewed tomatoes, I use my kitchen scissors to cut them into smaller pieces, right inside the can. You could also puree them if you don’t like chunky chili. Now I’m going to let you in on a little secret that will change the way you eat chili forever! Spread some softened butter on some crackers and use the buttered crackers as your utensil. It sounds strange, but I promise once you accompany your chili with buttered crackers, you’ll never eat chili without them again! If you like this beef and bean chili recipe, you might also like: Spicy Buffalo Chicken Chili Mexican Chorizo Chili Chili Mac Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! A super simple recipe for a hearty, tangy beef chili! Follow my blog with Bloglovin

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Condensed Cream of Chicken Soup

With a few ingredients you already have on hand, and just 15 minutes, you can make a healthy, homemade version of condensed cream of chicken soup that is better than store bought! Condensed cream of chicken soup is a must have in your kitchen! It is the base for so many recipes. You don’t have to buy the can of pre made soup with a giant list of ingredients, most of which you can’t even pronounce. This kitchen staple is so simple to make right at home. Give this super easy, healthier alternative a try. How to make condensed cream of chicken soup To make the equivalent of 1 can of store bought condensed cream of chicken soup, bring 3/4 cup chicken broth, 1/4 tsp onion powder, 1/4 tsp garlic powder, 1/8 tsp ground thyme, 1/8 tsp black pepper, and 1/4 tsp salt to a simmer. In a bowl, whisk together 1/2 cup half and half and 1/4 cup flour until smooth. Whisk the flour mixture into the broth and continue whisking for approximately 3 minutes until the soup thickens. Artzy Foodie Pro Tip: To make a lighter version, substitute milk for the half and half. To make it cream of chicken soup, you can add some diced, cooked chicken if you like. How long does it last Whatever you don’t use right away, you can store in an air tight container for about a week or store in a freezer safe container for up to 3 months. Use this recipe to make: Smothered Burritos Hashbrown Casserole Skillet Chicken Divan If you like this recipe, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow us on Facebook, Pinterest and Instagram for all of the latest updates! A homemade condensed cream of chicken soup that is a healthier alternative to store bought canned soup!

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