Cozy Fall Soups & Chili Kids Will Eat

Slow Cooker Chicken Tortilla Soup

Prep: 15 min | Cook: 6–8 hrs on LOW or 3–4 hrs on HIGH | Serves: 6

Ingredients

• 1½ lb boneless, skinless chicken breasts or thighs (thawed)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes (regular or fire-roasted), undrained
• 1 (4 oz) can mild diced green chiles
• 1 (15 oz) can black beans, drained and rinsed
• 1½ cups frozen corn
• 4 cups low-sodium chicken broth
• 2 tsp chili powder
• 1½ tsp ground cumin
• ½ tsp smoked paprika
• 1 tsp salt, plus more to taste
• Juice of 1 lime
• ¼ cup chopped fresh cilantro (optional)
• For topping: tortilla strips or crushed tortilla chips, shredded Monterey Jack or cheddar, diced avocado, sour cream

Instructions

1. Add the onion, garlic, tomatoes, green chiles, black beans, corn, broth, chili powder, cumin, smoked paprika and salt to a 6-quart slow cooker. Stir to combine.
2. Nestle the chicken into the liquid. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken reaches 165°F on an instant-read thermometer.
3. Transfer the chicken to a cutting board, shred with two forks, and stir it back into the soup.
4. Stir in the lime juice and cilantro. Taste and add more salt if needed.
5. Ladle into bowls and let everyone add their own toppings.

Tip: Homemade tortilla strips. Cut 6 corn tortillas into thin strips, toss with 1 Tbsp oil and a pinch of salt, and bake on a sheet pan at 400°F for 8–10 minutes, tossing halfway, until crisp.

Food safety note: Always use thawed chicken in the slow cooker. Frozen chicken can sit too long in the temperature danger zone.

Mild Kid-Friendly Chili

Prep: 10 min | Cook: 40 min | Serves: 6

Ingredients

• 1 Tbsp olive oil
• 1½ lb lean ground beef (85–90% lean)
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 Tbsp mild chili powder
• 2 tsp ground cumin
• 1 tsp paprika
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• 2 Tbsp tomato paste
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can tomato sauce
• 2 (15 oz) cans kidney or pinto beans, drained and rinsed
• 1 cup beef broth or water
• 1–2 tsp brown sugar (optional, to mellow the acidity)
• For topping: shredded cheddar, sour cream, sliced green onions, oyster crackers or cornbread

Instructions

1. Heat the oil in a large Dutch oven over medium-high heat. Add the ground beef and cook 6–8 minutes, breaking it up, until no pink remains and it reaches 160°F. Drain off excess fat.
2. Add the onion and bell pepper and cook 5 minutes, until softened.
3. Stir in the garlic, chili powder, cumin, paprika, oregano, salt, pepper and tomato paste. Cook 1 minute, until fragrant.
4. Add the crushed tomatoes, tomato sauce, beans, broth and brown sugar. Bring to a simmer.
5. Reduce heat to low, partially cover, and simmer 25–30 minutes, stirring occasionally, until thickened. Taste and adjust salt.
6. Serve with toppings.

Tip: Keep the pot mild for the kids and set out hot sauce or a pinch of cayenne for the grown-ups. Slow cooker option: Brown the beef and vegetables first (steps 1–3), then add everything to the slow cooker and cook on LOW 6–8 hours.

30-Minute Creamy Potato Soup

Prep: 10 min | Cook: 20 min | Serves: 6

Ingredients

• 6 slices bacon, chopped (or 2 Tbsp butter for a meatless version)
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 3 lb Yukon Gold potatoes (about 6 medium), peeled and cut into ½-inch cubes
• 4 cups low-sodium chicken broth
• 1 tsp salt
• ½ tsp dried thyme
• ½ tsp black pepper
• 1 cup whole milk
• ½ cup heavy cream (or another ½ cup milk)
• 1 cup shredded sharp cheddar, plus more for topping
• For topping: chopped chives, sour cream

Instructions

1. Cook the bacon in a large Dutch oven over medium heat for 6–8 minutes, until crisp. Transfer to a paper towel–lined plate, leaving about 2 Tbsp drippings in the pot.
2. Add the onion and cook 4 minutes, until soft. Add the garlic and cook 30 seconds.
3. Add the potatoes, broth, salt, thyme and pepper. Bring to a boil, then reduce to a simmer, cover, and cook 12–15 minutes, until the potatoes are fork-tender.
4. Mash about half the potatoes right in the pot with a potato masher, or pulse a few times with an immersion blender, for a thick, creamy-but-chunky soup.
5. Stir in the milk and cream and heat gently, without boiling. Remove from heat and stir in the cheddar until melted.
6. Top bowls with bacon, chives, extra cheese and a spoonful of sour cream.

Make-ahead tip: To freeze, stop after step 4 and freeze the potato base. Add the milk, cream and cheese when you reheat, since dairy can turn grainy in the freezer.

Easy Chicken Noodle Soup

Prep: 15 min | Cook: 35 min | Serves: 6

Ingredients

• 2 Tbsp butter or olive oil
• 1 medium yellow onion, diced
• 3 carrots, peeled and sliced
• 3 ribs celery, sliced
• 3 cloves garlic, minced
• 8 cups low-sodium chicken broth
• 2 cups water
• 1½ lb boneless, skinless chicken breasts or thighs
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp salt, plus more to taste
• ½ tsp black pepper
• 6 oz wide egg noodles (about 3 cups)
• 2 Tbsp chopped fresh parsley
• 1 Tbsp lemon juice (optional)

Instructions

1. Melt the butter in a large pot over medium heat. Add the onion, carrots and celery and cook 6–8 minutes, until starting to soften. Add the garlic and cook 30 seconds.
2. Add the broth, water, thyme, bay leaf, salt and pepper. Add the chicken whole.
3. Bring to a boil, then reduce to a gentle simmer. Cover and cook 15–20 minutes, until the chicken reaches 165°F.
4. Remove the chicken, shred it with two forks, and set aside.
5. Return the soup to a boil, add the noodles, and cook according to the package directions (usually 6–8 minutes), until tender.
6. Stir the chicken back in along with the parsley and lemon juice. Remove the bay leaf, taste, and adjust salt before serving.

Tip: Planning to freeze it or have leftovers? Cook the noodles separately and add them to each bowl so they don't get mushy.

Broccoli Cheddar Soup

Prep: 10 min | Cook: 25 min | Serves: 4–6

Ingredients

• 4 Tbsp butter
• 1 medium yellow onion, diced
• 2 carrots, peeled and grated
• 2 cloves garlic, minced
• ¼ cup all-purpose flour
• 3 cups low-sodium chicken or vegetable broth
• 2 cups whole milk
• 5 cups small broccoli florets (about 1 lb)
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp dry mustard
• 3 cups (12 oz) sharp cheddar, freshly shredded

Instructions

1. Melt the butter in a large Dutch oven over medium heat. Add the onion and carrots and cook 5 minutes. Add the garlic and cook 30 seconds.
2. Sprinkle in the flour and stir constantly for 1–2 minutes.
3. Slowly whisk in the broth, then the milk, until smooth.
4. Add the broccoli, salt, pepper and dry mustard. Bring to a gentle simmer (don't let it boil) and cook 15–20 minutes, stirring often, until the broccoli is tender.
5. For a smoother soup, pulse briefly with an immersion blender, leaving some chunks.
6. Reduce heat to low and stir in the cheddar a handful at a time until melted. Serve with crusty bread.

Tip: Shred your own cheese. Pre-shredded cheese has anti-caking agents that can make the soup grainy.