How’s the weather behaving where you are? Hopefully better than the politics. I hope it’s warm and beautiful and the buds are out, maybe even blooming. It hasn’t quite gotten spring-like around here yet, which is why I’m sharing this post today for Five Best Homemade Soup Recipes.

So Jon and I were up in Quebec City this past weekend. It’s such a beautiful city, have you ever visited? This was our first time. The view above is from the top deck of the ferry looking back across the icy St. Lawrence River at Old Quebec City. You can see the imposing Chateau de Frontenac beyond the wall on the hill. (I’ll post more about our visit to Quebec City this coming weekend.) We stayed in the old walled part of the city. So much history. And they’d just gotten a big snowfall, maybe a foot the day before we arrived. The temperatures were low. Very low. In fact, one morning it was -15° when we woke up. Now that’s some serious soup weather and I had that on my mind as we traipsed all over the city, bundled to the max. I was thinking about soup, crepes, beignets and hot coffee!

So we arrived home in New Hampshire and it’s still cold here, but not nearly as frigid as it was five and a half hours north in Quebec City. So tonight I’m making soup and it got me thinking that we still have some soup weather left. So I’m sharing Five Best Homemade Soup Recipes today for those of you still experiencing the winter temps.

Simon Pearce Restaurant is located in an 1800’s mill in Quechee, VT, and where I first tasted Simon Pearce Vermont Cheddar Soup. Such a flavorful cheddar cheese soup, the recipe is world famous.

Melt butter in a large stockpot. Saute garlic and onion, then add flour to make a roux. Stir in chicken stock and season with fresh thyme and spices. Add grated Cabot sharp cheddar cheese, cream and half and half. While this isn’t a diet recipe, Simon Pearce Vermont Cheddar Soup is the ideal creamy main dish soup for a satisfying cold weather New England lunch or supper. Recipe here: Simon Pearce Vermont Cheddar Soup

Arroz Caldo is chicken rice soup, a staple in the Philippines. (And our house too.) The key to the excellent flavor of this Arroz Caldo is fresh ginger. The name Arroz Caldo literally means “rice porridge” or “rice soup.” This is a quick, nourishing meal if you’re sick or to boost your immunities. It’s so flavorful and my entire family prefers it to a traditional chicken and rice soup. Aromatic, pungent and spicy, ginger has many health benefits including anti-oxidant and anti-inflammatory properties. Recipe here: Arroz Caldo

Chicken Enchilada Soup has to be one of the most satisfying and flavorful soup recipes in my recipe box. It’s also the one I’ve passed on most through the years. Chicken Enchilada Soup is a warm and comforting, mildly spicy soup perfect for cold days. It’s a knockoff recipe of the Chili’s Restaurant Chicken Enchilada Soup.

The base of this soup is made from Mexican corn flour (masa harina). It definitely has that Mexican flavor. It’s the cumin. And garlic. And onions. Mmmmmm. How ’bout that cheese? Ooooo! It just gets better and better. I’ve never met anyone who didn’t love this soup. This is a main dish soup, great with crusty bread and a salad. I often double this recipe for parties and group events. Recipe here: Chicken Enchilada Soup

Everyone loves Ham and Cheese Soup and it’s so easy to make. Even the littlest kids don’t realize it’s chock full of veggies: onions, celery, potatoes and carrots. (And we sure don’t tell ’em!) Recipe here: Ham & Cheese Soup

Bursting with flavor, Hearty Italian Sausage Soup makes a great meal all by itself. The Italian sausage flavors this soup beautifully. But the secret ingredient? Parmesan cheese. It ties the tomatoes and sausage together beautifully. This thick and chunky soup is perfect for frigid winter nights and will have your family coming back for seconds. It’s what’s for dinner! Recipe here: Hearty Italian Sausage Soup

So grab a spoon and enjoy these Five Best Homemade Soup Recipes . I hope that spring arrives wherever you are very soon. (My wish for me too!)

You may also like: New England Corn Chowder

The post Five Best Homemade Soup Recipes appeared first on Through Her Looking Glass.

Chicken Enchilada Soup has to be one of the most satisfying and flavorful soup recipes in my recipe box. It’s also the one I’ve passed on most through the years. Chicken Enchilada Soup is perfect for these frigid days we’re having. Wish I could say I wrote the recipe, but I didn’t. And I don’t know who did. This recipe came to me by way of my Aunt M. many years ago. (We all thank you Aunt M!) It’s supposedly the knockoff recipe of the Chili’s Restaurant Chicken Enchilada Soup. I don’t know if that’s true. (If you make this soup and have had Chili’s Chicken Enchilada Soup, do let me know if it’s comparable.)

The base of this soup is made from Mexican corn flour (masa harina). It definitely has that Mexican flavor. It’s the cumin. And garlic. And onions. Mmmmmm. How ’bout that cheese? Ooooo! It just gets better and better. I’ve never met anyone who didn’t love this soup. This is a main dish soup, great with crusty bread and a salad. I often double this recipe for parties and group events.

Chicken Enchilada Soup: easy to make, company worthy. You’ll spend lots of time passing out this recipe. (Or just send ’em here!)

Let’s talk soup today. If you’ve tasted this Chicken Enchilada Soup, please weigh in (no scales involved!) Let folks around the country know how you like it.

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Chicken Enchilada Soup

Spicy Mexican chicken and cheese soup. Thick, hearty and satisfying. The Mexican corn flour base sets this soup apart. Easy to make!

Course Soup

Cuisine Mexican

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 8

Author Allie Taylor

Ingredients

• 1/4 cup vegetable oil
• 1/8 cup chicken bouillon granules or bouillon cubes
• 1 1/2 cups diced yellow onion
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 - 2 cloves garlic
• 1/4 teaspoon cayenne pepper
• 1 cup masa harina Mexican corn flour
• 2 quarts 8 cups water
• 1 cup stewed tomatoes
• 1 1/2 pounds cooked shredded chicken
• 4 ounces American or Velveeta cheese cheddar would be good too!

Instructions

• Place oil, bouillon, onion and spices in large soup pot.
• Saute until onions are soft and clear, about 5 minutes.
• Add garlic.
• Separately, place 1 quart water in blender.
• Add in masa harina and briefly blend together.
• Add masa harina mixture to the soup pot along with remaining quart of water.
• Bring to a boil, carefully stirring, as the masa harina likes to stick to the bottom.
• Boil for several minutes.
• Add in the tomatoes.
• Add cheese and stir 'til it melts.
• Add in shredded chicken.
• Heat thoroughly and serve.

Notes

Use a rotisserie chicken to save time.

Masa harina (Mexican corn flour) can be found in most grocery stores in the Mexican section.

Hint: this soup tastes even better the second day. The garlic mingles making it even more flavorful.

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