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“Sensational Fall Soups” is sponsored by The Produce Box”. Although I was supplied products and/or compensated for writing this post, all thoughts and opinions are my own.

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!

Sensational Fall Soups

Planning meals for the week has become a regular occurrence for us since my husband has been unemployed. 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 week was pretty jam packed between soccer practice, dance, robotics, soccer games, and media events, so I needed to choose recipes that would be quick and easy to make. With the lower temps forecasted I decided to pull out my “Sweater Weather” recipes and chose a few yummy soups to make.

Although these soup recipes are already pretty simple, buying diced veggies and chicken tenders from The Produce Box help make the prepwork even faster. Simply dump everything in an electric pressure cooker, crock pot, or stock pot, and walk away until finished.

Sensational Fall Soups

What is The Produce Box, you ask?

The Produce BoxThe Produce Box is a fantastic service in North Carolina that provides boxes of fresh produce, meats, dairy, and bakery items from local farmers and other small business owners directly to your door.

Each week there is a different selection, depending on what’s available and in season, and unlike a CSA, you choose exactly what, and how much, you want to purchase. It’s like a farmer’s market brought right to your door. (Want to become a member? Check it out here! Use my referral link and we will both receive a $10 credit!)

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, 30-minute Chicken Tortilla Soup.

Sensational Fall Soups

Chicken Fajita Soup

Instant Pot Chicken Fajita Soup

Place 1 quart of broth* in your pressure cooker and add all of the other ingredients.

Instant Pot Chicken Fajita Soup

Seal and cook with the vent closed for 25 minutes.

Instant Pot Chicken Fajita Soup

Serve with your favorite toppings and enjoy!

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.

Instant Pot Chicken Fajita Soup

Instant Pot Chicken Fajita Soup
Yield: 10 servings

Chicken Fajita Soup

Prep Time: 5 minutes
Total Time: 5 minutes

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 diced tomatoes and green chiles (I used no salt added)
  • 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

Instructions

Pressure Cooker Directions:
  1. Place 1 quart of broth* in your pressure cooker and add all of the other ingredients. 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.)
  2. Let the pressure release on its own before opening the top.
  3. Using a fork shred the chicken (no need to remove from the pot unless you want to).
  4. Transfer soup to a large bowl, tureen, or other container and add the rest of the hot broth.
  5. Serve with your favorite toppings and enjoy!
Stovetop Directions:
  1. Place all of the ingredients in a large pot, cook over a medium heat until chicken is cooked.
  2. Remove the chicken breasts and shred, then return to the pot.
  3. Serve with your favorite toppings and enjoy!
Slow Cooker Directions:
  1. Place all of the ingredients in your slow cooker and cook on high for 4 to 6 hours. Continue from step 2 above.

Notes

*This depends on the size of your pressure cooker. I have a smaller pressure cooker so I used 1 quart of broth while cooking and then added in a second quart of hot broth after the soup was finished.

Nutrition Information:

Serving Size:

1 cup

Amount Per Serving: Calories: 301Total Fat: 2.6gSaturated Fat: 1.9gTrans Fat: 0gUnsaturated Fat: 0.7gSodium: 738mgCarbohydrates: 6.1gFiber: 1.2gSugar: 3.9gProtein: 65.9g

Here is another very flavorful and hearty fall soup, perfect for the cooler weather.

Chinese 5-spice Beef Soup

Chinese Five Spice Beef Soup

Chinese Five Spice Beef Soup
Yield: 4-6 servings

Chinese 5-Spice Beef Soup

Prep Time: 10 minutes
Total Time: 10 minutes

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
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 1 tablespoon Chinese five-spice powder
  • 3 cups beef broth
  • 2 tablespoons soy sauce
  • 12 ounces sweet potato, diced
  • 1 red pepper, diced
  • 1 yellow or orange pepper, diced (you can substitute a green pepper to cut down the sweetness)
  • 2 carrots, peeled and diced
  • Cooked rice or rice noodles, optional

Instructions

  1. Cut the beef into cubes, discarding excess fat. Sprinkle meat with half of the minced garlic and ginger, salt and pepper, stir to combine well.
  2. 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.
  3. 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.
  4. Serve on it's own, over cooked rice or rice noodles.
  5. Enjoy!

And finally, one of my favorite go-to recipes, 30-min Tortilla Soup. You can also cook this in the pressure cooker or crock pot, just be sure to swap out the roasted chicken for cubed, raw chicken breast.

30-Minute Tortilla Soup
Yield: 8 Cups

30-Minute Tortilla Soup

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

It's even better the 2nd day!

Ingredients

  • 32 ozs low salt chicken broth, or chicken stock*
  • 32 ozs water*
  • 4 tablespoons Better Than Bouillon® All-Natural Reduced Sodium Chicken Base*
  • 2-10 oz can Rotel with liquid (I used the mild kind so my kids would eat it)
  • 2 cups shredded cooked roasted chicken, more or less to taste*
  • 2-15 oz cans black beans, well-drained
  • 2 tablespoons tomato paste
  • 1-1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder (not onion salt)
  • 1 teaspoon McCormick's Perfect Pinch Roasted Garlic and Bell Pepper seasoning
  • 1/2 teaspoon La Costena diced chipotle peppers in sauce
  • 1 cup frozen sweet corn
  • 2 tablespoons minced jalapenos (or to taste)
  • 4 corn tortillas, cut into strips

Garnishes

  • Ripe avocado, sliced
  • Tortilla strips or chips
  • Shredded or crumbled cheese
  • Sour cream

Instructions

Stovetop Directions:

  1. Dump everything EXCEPT garnishes into a large stock pot, cover and cook to a boil for at least 15 minutes.
  2. If you prefer a thicker broth, add 2 TBSP cornstarch to about 1/3 cup cold water, stir until well mixed and then add to boiling soup, repeat as necessary to desired thickness.
  3. When you are ready to serve, ladle the soup into bowls, then top with avocado, tortilla strips, shredded or crumbled cheese, and sour cream, if desired.
  4. Enjoy!
Pressure Cooker Directions:
*(replace roasted chicken with cubed, raw chicken breast)
  1. Place 1 quart of broth* in your pressure cooker and add all of the other ingredients except the garnishes. 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.)
  2. Let the pressure release on its own before opening the top.
  3. Transfer soup to a large bowl, tureen, or other container and add the rest of the hot broth.
  4. Using two forks shred the chicken.
  5. When you are ready to serve, ladle the soup into bowls, then top with avocado, tortilla strips, shredded or crumbled cheese, and sour cream, if desired.
Slow Cooker Directions:
*(replace roasted chicken with cubed, raw chicken breast)
  1. Place all of the ingredients except the garnishes in your slow cooker and cook on high for 3 to 6 hours. Continue from step 4 in the pressure cooker instructions above.

Notes

*I had several people ask why I used both broth AND Chicken base... I find it gives the soup a richer, more robust flavor, since the chicken isn't cooking in the broth for hours like a typical chicken soup. You can substitute 8 cups water and 8 tablespoons of the chicken base or 64 oz of chicken stock, whatever you have on hand.

I hope you enjoy these delicious soups! What are some of your favorite soup recipes for the colder weather?