SOUTHERN LIVING Best Soups & Stews: 112 Hearty One-Pot Meals

By The Editors of Southern Living

112 hearty one-pot meals-including slow-cooker soups!

As the temperature begins to fall, our appetites turn toward hearty soups and stews! This versatile Collector's Edition from Southern Living features 112 delicious, satisfying recipes with a Southern twist-from classics including West Texas Chili and Creole Seafood Jambalaya, to new favorites such as Loaded Potato Soup, Pressure Cooker Red Beans, and Smoked Pork-Banana Pepper Soup. Every recipe features beautiful full-color photographs and step-by-step directions for hearty one-pot meals, plus tips and tricks for getting the best results fast-all from the experts in the Southern Living Test Kitchen. You'll please your family and impress your friends with these Southern dishes, including several super-speedy selections that get a head start with a rotisserie chicken, as well as easy-to-make slow-cooker soups sure to soothe you at the end of the day.

• Language: English
• Publisher: Liberty Street
• Release date: Jan 6, 2017
• ISBN: 9780848754624

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CHICKEN & TURKEY

Rotisserie chicken is the star of many of these soups, making them a cinch to prepare. But they'll taste like they've been simmering all day!

KING RANCH CHICKEN SOUP

This restaurant-style Tex-Mex dish is both rich and a cinch to prepare.

2 Tbsp. butter

1 cup chopped yellow onion

1 cup chopped green bell pepper

1 garlic clove, minced

2 (10-oz.) cans diced tomatoes and green chiles

1 (10¾-oz.) can cream of mushroom soup

1 (10¾-oz.) can cream of chicken soup

5 cups chicken broth

1 (1½- to 2½-lb.) whole rotisserie chicken, skin removed and meat shredded

1 tsp. dried oregano

1 tsp. ground cumin

1 tsp. chili powder

8 (6-inch) fajita-size corn tortillas, cut into ½-inch strips and halved

Kosher salt

Garnish: shredded cheese

1. Melt butter in a large Dutch oven over medium-high. Add onions and peppers, and sauté 6 to 7 minutes or until tender. Add garlic, and sauté 1 minute. Stir in diced tomatoes, cream of mushroom soup, and cream of chicken soup; combine thoroughly. Stir in broth and next 4 ingredients.

2. Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 5 minutes. Stir in tortilla strips, and simmer 2 more minutes. Add salt to taste.

Note: We tested with Swanson 100% Natural Chicken Broth.

MAKES about 4 qt. ACTIVE 35 min. TOTAL 35 min.

SOULFUL CHICKEN SOUP

No dish is quite as soothing as a hearty bowl of chicken noodle soup. Slow cookers couldn’t have made the road to comfort any easier: Simply toss in the ingredients, switch on, and then walk away. We love old-fashioned, wide egg noodles for this recipe. To make sure they aren’t mushy and overcooked, don’t leave them in the slow cooker any longer than 10 minutes.

2 lb. bone-in chicken thighs, skinned and trimmed

3 medium carrots, cut into ½-inch pieces (1¼ cups)

1 celery root, cut into ½-inch pieces (2 cups)

1 medium leek, white and light green parts only, cleaned, chopped

2 garlic cloves, peeled and smashed

2 fresh thyme sprigs

2 fresh sage sprigs

1 fresh rosemary sprig

1 bay leaf

1½ tsp. table salt

1 tsp. freshly ground black pepper

8 cups chicken broth

2 cups wide egg noodles

3 Tbsp. finely chopped fresh parsley

1 Tbsp. fresh lemon juice

1. Place chicken and next 11 ingredients in a 6-quart slow cooker. Cover and cook on LOW 6 hours or until chicken and vegetables are tender and chicken separates from bone.

2. Remove chicken from slow cooker. Dice meat, discarding bones. Return meat to slow cooker. Stir in noodles and parsley. Cover and cook on HIGH 15 to 20 minutes or until noodles are tender. Stir in lemon juice. Serve immediately, and garnish with any leftover chopped fresh parsley.

Note: We tested with Swanson 100% Natural Chicken Broth.

MAKES 11 cups ACTIVE 20 min. TOTAL 8 hours, 20 min.

SMOKED CHICKEN TORTILLA SOUP

Everyone in Texas has a particular version of tortilla soup. This rendition uses smoked chicken to add extra depth of flavor. New Mexico chile powder is a single-chile powder made from grinding dried New Mexico chiles and should not be confused with chili powder, which is a seasoning blend.

1 large onion, diced

1 large jalapeño pepper, seeded and chopped

3 Tbsp. olive oil

3 garlic cloves, chopped

8 cups chicken broth

1 (15.25-oz.) can whole kernel corn, drained*

1 (15-oz.) can black beans, drained

1 (14.5-oz.) can fire-roasted diced tomatoes

1 (14.5-oz.) can diced tomatoes with chiles

3 Tbsp. ground cumin

1½ Tbsp. New Mexico chile powder

1½ tsp. table salt

1 tsp. Worcestershire sauce

5 cups rotisserie chicken (from 2 rotisserie chickens)

Toppings: tortilla strips, fresh cilantro, avocado slices, lime slices, crumbled queso fresco

1. Sauté onion and jalapeño pepper in hot oil in a Dutch oven over medium-high 5 to 6 minutes. Add garlic, and sauté 1 to 2 minutes.

2. Stir in broth and next 8 ingredients. Bring to a boil; reduce heat, and simmer 40 minutes.

3. Remove from heat, and stir in chicken. Let stand 10 minutes before serving. Serve with desired toppings.

*3 to 4 ears fresh corn may be substituted for canned corn. Remove husks, and cut kernels from cobs.

SERVES 8 to 10 ACTIVE 25 min. TOTAL 1 hour, 20 min.

SOUTHERN ITALIAN CHICKEN SOUP

1 large onion, diced

1 celery rib, thinly sliced

2 carrots, chopped

1 garlic clove, minced

3 Tbsp. olive oil, divided

6 cups chicken broth

1 (15.5-oz.) can diced tomatoes

1 tsp. dried Italian seasoning

¼ tsp. dried crushed red pepper

4 (6- to 8-oz.) skinned and boned chicken breasts

½ tsp. salt

½ tsp. black pepper

2 cups sliced fresh okra

1 (15.5-oz.) can black-eyed peas, drained and rinsed

1 (9-oz.) pkg. refrigerated cheese-filled tortellini

Freshly grated Parmesan cheese

1. Sauté first 4 ingredients in 2 tablespoons hot oil in a large Dutch oven over medium-high 3 to 5 minutes or until tender. Stir in broth and next 3 ingredients; bring to a boil, stirring occasionally. Reduce heat to medium, and simmer, stirring occasionally, 10 minutes.

2. Meanwhile, sprinkle chicken with salt and black pepper. Cook in remaining 1 tablespoon hot oil in a large nonstick skillet over medium-high 5 minutes on each side or until lightly browned. Cool slightly (about 5 minutes); cut into 1-inch pieces.

3. Add sliced fresh okra, black-eyed peas, and chicken to Dutch oven. Simmer, stirring occasionally, 10 minutes or until okra is tender. Add cheese-filled tortellini, and cook, stirring occasionally, 3 minutes or until tortellini is done. Serve with freshly grated Parmesan cheese.

SERVES 8 ACTIVE 45 min. TOTAL 50 min.

SPICY CHICKEN CHILI VERDE

1 lb. skinned and boned chicken thighs, cut into 1-inch pieces

1 Tbsp. vegetable oil

1 (8-oz.) container refrigerated prechopped onion

1 Tbsp. jarred minced garlic

2 cups chicken broth

1 cup salsa verde

1 cup frozen whole kernel corn

1 tsp. ground cumin

1 tsp. hot sauce

½ tsp. pepper

1 (15.5-oz.) can cannellini beans, drained

1. Cook chicken in hot oil in a medium skillet over medium-high 4 minutes or until browned, stirring often. Transfer chicken to a 4-quart slow cooker. Add onion and garlic to drippings in skillet; sauté until vegetables are tender. Add broth, stirring to loosen particles from bottom of skillet. Add broth mixture to chicken in slow cooker. Stir in salsa and next 4 ingredients. Cover and cook on LOW 10 hours.

2. Add beans. Mash beans in soup with a potato masher or back of a spoon until desired consistency.

SERVES 6 ACTIVE 10 min. TOTAL 10 hours, 10 min.

QUICK TURKEY CHILI

Don’t let the long list of ingredients deter you; chances are you’ll have most of them on hand already.

1 medium onion, chopped

1 Tbsp. vegetable oil

2 garlic cloves, chopped

1 lb. ground turkey

2 Tbsp. chili powder

2 tsp. ground cumin

3 Tbsp. tomato paste

1 (28-oz.) can diced tomatoes

1 (16-oz.) can kidney beans, drained and rinsed

1 cup chicken broth

1 cup beer*

1 tsp. salt

½ tsp. pepper

¼ cup chopped fresh cilantro

Garnish: sour cream

1. Sauté chopped onion in hot oil in a large Dutch oven over medium-high 5 minutes or until tender; add garlic, and sauté 1 minute.

2. Add ground turkey, chili powder, and cumin, and cook, stirring often, 8 minutes or until meat crumbles and is no longer pink. Stir in 3 tablespoons tomato paste, and cook 2 minutes. Add diced tomatoes, kidney beans, 1 cup chicken broth, 1 cup beer, 1 teaspoon salt, and ½ teaspoon pepper. Bring mixture to a boil; cover, reduce heat to low, and simmer, stirring occasionally, 30 minutes. Stir in chopped fresh cilantro. Garnish, if desired.

*Chicken broth may be substituted.

SERVES 6 to 8 ACTIVE 31 min. TOTAL 1 hour, 6 min.

SMOKED CHICKEN CORN CHOWDER

The natural sweetness and versatility of corn add flavor to just about anything. This chowder is great for any season—use fresh corn