I’m so excited that fall has FINALLY found its way to North Carolina. I was over the hot weather back in May, lol. (So NOT a hot weather gal.) It’s time to break out the sweaters, scarves, hot drinks, and Sensational Fall Soups!
Planning meals for the week has become a regular occurrence for us since my husband was laid off due to COVID-19 (like millions of others). It not only saves money, but it makes afternoons much easier because I don’t have to think too much about what to make for dinner.
My weeks are pretty jam packed with work and free Uber service for my kids, so I like to choose recipes that are quick and easy to make. I also like to make use of my Instant Pot whenever I can. Do you have one? They are amazing!
Here are three of my favorite quick and easy fall soups–a Chicken Fajita Soup that is not only “Souper” (see what I did there, lol) flavorful but also low-fat, low-carb, high-protein, and very filling, a Chinese 5-Spice Beef Soup with Rice Noodles, and my go-to favorite, 20-min Instant Pot Chicken Tortilla Soup (you can find even more soup recipes here).
Sensational Fall
Soups
Chicken Fajita Soup
This Chicken Fajita Soup is delicious, fast and easy to make, and easily customized to your own tastes depending on your spice tolerance. I hope you enjoy it as much as my family did.
Chicken Fajita Soup
This flavourful, easy to make Chicken Fajita Soup is a new family favorite. It takes minimal effort with practically no prep work! And BONUS this is a low-carb, low-fat, high protein dish! Serve with your favorite tex-mex accoutrements such as avocado, crispy tortilla strips, crumbled Queso Fresco, shredded cheese, sour cream or Crema, lime wedges, grilled corn on the cob, and/or chopped cilantro.
Ingredients
- 1-1/2 lbs chicken tenderloins or boneless skinless chicken breasts (I used semi-frozen chicken tenderloins)
- 2 quarts low-salt chicken broth *see note below for pressure cooker*
- 1 10-ounce can no salt diced tomatoes and green chiles
- 1 teaspoon minced dehydrated onion--you may use 1/4 cup medium chopped onion, I just don't like them
- 4 oz chopped celery, about 2 medium stalks
- 4 oz chopped red pepper, about 1 medium pepper
- 4 oz chopped green pepper, about 1 medium pepper
- 1/2 tablespoon fresh jalapeno (about a 1/2 of a medium jalapeno), chopped and seeded (This can be adjusted depending on how spicy you want your soup. I like spicy. You can substitute pickled jalapenos for a less spicy version, or omit all together.)
- 1 tsp fresh ground black pepper
- 1 tsp salt free garlic and herb seasoning
- 3/4 tsp ground chipotle pepper
- 1/4 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon chili powder
Instructions
- Place 2 quarts of broth in your pressure cooker and add all of the other ingredients. Seal, and cook on manual high pressure for 25 minutes.
- Let the pressure release on its own before opening the top.
- Using a fork shred the chicken (no need to remove from the pot unless you want to)..
- Serve with your favorite toppings and enjoy!
- Place all of the ingredients in a large pot, cook over a medium heat until chicken is cooked.
- Remove the chicken breasts and shred, then return to the pot.
- Serve with your favorite toppings and enjoy!
- Place all of the ingredients in your slow cooker and cook on high for 4 to 6 hours. Continue from step 3 above.
Notes
You can substitute the tomatoes and green chiles for a 14.5 oz can of fire roasted tomatoes and a small can of green chiles. if you prefer.
Try adding a can of black beans for extra protein and flavor.
Nutrition Information:
Yield:
10Serving Size:
1 cupAmount Per Serving: Calories: 223Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 87mgSodium: 150mgCarbohydrates: 8gNet Carbohydrates: 0gFiber: 2gSugar: 3gSugar Alcohols: 0gProtein: 37g
This information is provided as a courtesy and is an estimate only.
Here is another very flavorful and hearty fall soup, perfect for the cooler weather.
Chinese 5-spice Beef Soup
Chinese 5-Spice Beef Soup
This Chinese 5-Spice Beef Soup is flavor packed and hearty. Perfect for those cold nights by the fire.
Ingredients
- 4 cloves garlic, minced
- 1 1/2 tablespoons fresh ginger, minced
- 1 1/2 pounds beef rib-eye, fat trimmed off
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil
- 1 tablespoon Chinese five-spice powder
- 3 cups low salt beef broth
- 2 teaspoons low salt soy sauce
- 12 ounces sweet potato, diced
- 1 red pepper, diced (you can substitute a green pepper to cut down the sweetness)
- 1 yellow pepper, diced
- 1 orange pepper, diced
- 2 carrots, peeled and diced
Instructions
- Mix the minced garlic and giver together.
- Cut the beef into cubes, discarding excess fat. Sprinkle meat with half of the minced garlic and ginger, and pepper, stir to combine.
- Heat oil in a large pot over high heat and lightly brown the beef, but do not cook through.
- With a slotted spoon, transfer meat to the pressure cooker, crock pot, or stock pot. For extra flavor deglaze the pan and pour into the pot. Add remaining ingredients.
- If using a pressure cooker, seal and cook with the vent closed for 25 minutes. (On my older electric pressure cooker I have five settings, Rice, Meat, Veggie, Soup, Stew. Then I can add extra time to each setting. I used the meat setting for 25 minutes.) Crock Pot: cook on low for about 6 hours or on high for about 3 hours. Stovetop: cook until veggies are soft and broth is flavorful. About 1 hour to 90 minutes.
- Taste and add salt, as needed.
- Serve on it's own, over cooked rice or rice noodles.
- Enjoy!
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 280Total Fat: 14.6gSaturated Fat: 6.5gTrans Fat: 0gUnsaturated Fat: 8.1gCholesterol: 38mgSodium: 344mgCarbohydrates: 22.5gFiber: 3.7gSugar: 7.3gProtein: 13.7g
This information is provided as a courtesy and is an estimate only.
And finally, one of my favorite go-to recipes,
20-min Instant Pot Chicken Tortilla Soup
20-minute Instant Pot Chicken Tortilla Soup
This flavorful chicken tortilla soup can be on the table in just 20 minutes! It's wholesome, delicious, and something even my pickiest eater loves.
Super easy to customize, too! Don't eat meat? Swap out the chicken for tofu or just leave it out completely and switch to vegetable broth. Like it spicy? Add more jalapeno or add some hot sauce (I like it spicy but not all my kids do, so I add it to my bowl.).
Ingredients
- 1/2 to 1 tablespoon canola oil (just enough to cover the bottom of your pressure cooker)
- 1 tablespoon Penzeys Roasted Garlic powder*
- 2 tablespoons Penzeys Salsa & Pico seasoning*
- 1 teaspoon dehydrated minced onions (or 1/3 minced fresh onion)
- 2 tablespoons Tajin Clasico Seasoning, with Lime
- 2 tablespoons salt-free Mrs Dash Southwest Chipotle seasoning blend
- 1 tablespoon ground cumin
- 1 teaspoon smoked hot paprika
- 1 tablespoon Chicken Knorr Granulated Bouillon
- 1/2 teaspoon pepper
- 1 teaspoon salt (or to taste if using no salt broth)
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- One 32-ounce carton of unsalted or reduced-sodium chicken broth
- One 15-ounce can black beans, drained and rinsed
- One 14-ounce can ROTEL fire roasted diced tomatoes & green chilies, undrained
- 1 cup frozen corn
- 1 cup mixed peppers (I used red, orange, and 1 small fresh jalapeno--add more if you like it spicy)
- 6 corn tortillas cut in half and then roughly chopped into strips
- Optional: 1/4 cup minced fresh cilantro (I'm team "cilantro tastes like soap" so I didn't add it.)
Instructions
- Select the saute setting on your electric pressure cooker. Add oil to the bottom of pan and swirl around to cover completely. If you are using fresh onions, saute in the canola oil for about 7 minutes, until tender. Otherwise, add all the spices except the fresh cilantro (if using) into the pot and stir. Add a small amount of the chicken broth (1/4-1/2 cup), mix well, then add in the chicken. Stir to coat thoroughly.
- When the chicken begins to brown add the remaining ingredients, except optional toppings. Stir.
- Lock lid and make sure the pressure-release valve is set to closed. Set to high pressure and cook for 4 minutes. Allow pressure to naturally release for 4 minutes, then quick-release any remaining pressure. (You can let it naturally release all the way if you aren't in a hurry.)
- If desired, stir in chopped cilantro.
- Serve with optional toppings.
Notes
You may substitute 3 minced garlic cloves for the Penzeys roasted garlic and 1 cup salsa for the Penzeys Salsa & Pico seasoning.
If using frozen chicken: add all ingredients (except chicken, cilantro, and toppings) into the instant pot stir, then add the frozen chicken breasts. Lock lid and make sure the pressure-release valve is set to closed. Set to high pressure-cook for 8 minutes. Allow pressure to naturally release for 8 minutes, then quick-release any remaining pressure.
This can easily be made in a slow cooker or on the stovetop. Simply add all the ingredients into the pot and simmer until the chicken is fully cooked.
Nutrition Information:
Serving Size:
1 cupAmount Per Serving: Calories: 313Total Fat: 17.1gSaturated Fat: 2.1gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 84mgSodium: 800mgCarbohydrates: 28.7gFiber: 6gSugar: 2.9gProtein: 30.7g
I hope you enjoy these delicious soups!
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