The Editors of Southern Living - SOUTHERN LIVING Best Soups & Stews: 112 Hearty One-Pot Meals

Southern Living Soups & Stews ON THE COVER Soup's on! There's no better way to warm up than with our own . PHOTOGRAPHED BY GREG DUPREE FOOD STYLING BY CATHERINE CROWELL STEELE PROP STYLING BY CLAIRE SPOLLEN EDITOR IN CHIEF SID EVANS EDITOR, SPECIAL EDITIONS JESSICA S. THUSTON ART DIRECTOR CLAIRE CORMANY MANAGING EDITOR CAITLIN MURPHREE MILLER ASSISTANT MANAGING EDITOR RACHEL P. ELLIS CONTRIBUTING DESIGNER JENNIE MCCLAIN SHANNON COPY CHIEF JULIE GILLIS EDITORIAL FELLOWS SHELBY DAVIDSON, CAROLINE ROGERS eISBN: 978-0-84875-462-4 Copyright 2017 Time Inc. Books Published by Time Inc. Books, 225 Liberty Street New York, NY 10281 All rights reserved.

No part of this book may be reproduced in any form or by any electronic or mechanical means, including information storage and retrieval systems, without permission in writing from the publisher, except by a reviewer, who may quote brief passages in a review. SOUTHERN LIVING is a trademark of Time Inc. Lifestyle Group, registered in the U.S. and other countries. CHICKEN & TURKEY Rotisserie chicken is the star of many of these soups, making them 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 (10-oz.) can cream of mushroom soup 1 (10-oz.) can cream of chicken soup 5 cups chicken broth 1 (1- to 2-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 -inch strips and halved Kosher salt Garnish: shredded cheese Melt butter in a large Dutch oven over medium-high. chili powder 8 (6-inch) fajita-size corn tortillas, cut into -inch strips and halved Kosher salt Garnish: shredded cheese Melt butter in a large Dutch oven over medium-high.

Add onions and peppers, and saut 6 to 7 minutes or until tender. Add garlic, and saut 1 minute. Stir in diced tomatoes, cream of mushroom soup, and cream of chicken soup; combine thoroughly. Stir in broth and next 4 ingredients. 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. SOULFUL CHICKEN SOUP No dish is quite as soothing as a hearty bowl of chicken noodle soup. SOULFUL CHICKEN SOUP No dish is quite as soothing as a hearty bowl of chicken noodle soup.

Slow cookers couldnt 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 arent mushy and overcooked, dont 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 -inch pieces (1 cups) 1 celery root, cut into -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 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 Place chicken and next 11 ingredients in a 6-quart slow cooker. fresh lemon juice 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. 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 jalapeo 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 1 Tbsp. table salt 1 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 Saut onion and jalapeo pepper in hot oil in a Dutch oven over medium-high 5 to 6 minutes. Add garlic, and saut 1 to 2 minutes. Stir in broth and next 8 ingredients. Bring to a boil; reduce heat, and simmer 40 minutes. 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. olive oil, divided 6 cups chicken broth 1 (15.5-oz.) can diced tomatoes 1 tsp. dried Italian seasoning tsp. dried crushed red pepper 4 (6- to 8-oz.) skinned and boned chicken breasts tsp. salt 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 Saut first 4 ingredients in 2 tablespoons hot oil in a large Dutch oven over medium-high 3 to 5 minutes or until tender. refrigerated cheese-filled tortellini Freshly grated Parmesan cheese Saut 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. 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. 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. 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 tsp. pepper 1 (15.5-oz.) can cannellini beans, drained Cook chicken in hot oil in a medium skillet over medium-high 4 minutes or until browned, stirring often. pepper 1 (15.5-oz.) can cannellini beans, drained Cook chicken in hot oil in a medium skillet over medium-high 4 minutes or until browned, stirring often.