I’m a sucker for a good soup, and I’ll be honest, as summer comes to a close and the evenings turn cooler, I’m ready to take a break from the grill and throw some ingredients into a soup pot instead.

Anyone with me?

I thought I would put ALL of my favorite soup recipes (they’re literally on rotation in my household all winter long!) in one place. And, as always, they’re gluten-free and dairy-free! Here you go…

1. Chicken Verde Soup

   — Hands down favorite in our house. Simply cook 1 diced yellow onion in olive oil with 3 cloves garlic and 2 4oz. cans of green chiles. Once onion is translucent, add 1 lb. meal prepped chicken along with 1 tsp. sea salt, 1/2 tsp. cumin, 1/2 tsp. oregano, and 1 cup salsa verde, along with 1 carton low-sodium chicken broth. Bring to boil and simmer for 20 minutes.

2. Turkey Chili

   — Heat olive oil in pot and add 1 yellow onion and 2 diced peppers: one green and one red. Once onion is translucent, add 2 cloves garlic. Next, add 1 lb. lean ground turkey, 2 cans chili beans, 1 can tomatoes, 1 Tbsp. chili powder, 1/2 tsp. sea salt, 2 tsp. crushed red pepper, and 1 cup red wine. Bring to a boil and simmer for 20 minutes, then serve. Note: This recipe is a Fixate recipe.

3. Garden Veggie Soup with Stew Meat

   — Cook 1 lb. grass-fed stew meat in soup pot. Add 1 diced yellow onion with 1 Tbsp. olive oil and cook until onion is translucent. Add 3 cloves of garlic, 1 cup diced carrots, 1/2 cup diced celery, and 1 cup frozen green beans. Once vegetables soften, add 1 carton low-sodium vegetable broth, followed by 1 cup chopped tomatoes and 1/2 cup frozen corn kernels, along with 1/2 tsp. sea salt and 1/2 tsp. black pepper. Boil and simmer 20-30 minutes until veggies are tender. Add 2 tsp. lemon juice, stir, and serve.

4. GF/DF Chicken Noodles

   — Cook 1 diced yellow onion in olive oil in soup pot. Once translucent, add 1 cup diced carrots and 1 cup diced celery. Sprinkle with 1/2 tsp. sea salt. Once veggies are tender, add 1 carton low-sodium chicken broth, 1 lb. pulled rotisserie chicken, and 1 tsp. oregano. Bring to boil and add 1 cup brown rice/quinoa noodles of choice and boil until noodles are cooked through.

5. Tortilla Soup

   — Add these ingredients to the crockpot and stir:
   1 can black beans

   1 can chili beans

   1 can tomato sauce

   1 can corn (optional)

   1 can diced tomatoes with green chiles

   Taco seasoning mix (I make my own but you could buy a packet. Watch out for high sodium!)
   Top with 3 boneless chicken breasts.

   Pour in 1 cup water.

   Cook on Low 5 hours. Then, remove chicken to shred and return to pot, cooking 1 more hour.
   Top with sliced avocado or tortilla strips. Or both.
    

   Enjoy, friends!

xoxo,

Jenny