Tuesday, January 10, 2017

3TV Phoenix: Turn Your Favorite Weekend Meals into Easy Weeknight Soups

Chicken Alfredo Soup

Well, the holidays are over, school's back in session, sports are starting back up and our normal, busy lives are back in full swing.  WAAAAAAHHH!!!!

It's back to weekend warrior meals and quick, easy fixes for the weeknights.  These are a few of my favorite weekend meals that usually take time to cook, layer, bake, etc. But I turned them into rich, hearty comfort food soups, that work PERFECTLY as a cure for the weeknight woes!

Green Chile Chicken Enchilada Soup

Prep Time: 10 mins. / Cook Time: 30 mins. / Servings:  6-8

Green Chile Enchilada Soup

  • 2 cans (15.5 oz. each) white kidney beans (aka Cannellini beans)
  • 32 oz. low-sodium chicken broth
  • 16 oz. Del Real Shredded Chicken
  • 1 medium green pepper, chopped
  • 6 green onions, chopped
  • 3 cloves garlic, pressed or minced
  • 6 corn tortillas, cut in half, then sliced into 1/2” strips
  • 28 oz. green chile enchilada sauce (I use Las Palmas)


  1. In a large pot, combine the beans, chicken broth, shredded chicken, green pepper, onion, garlic and enchilada sauce.  Stir to combine, bring to a boil, then reduce to a low simmer. Continue to cook for about 20 minutes, stirring occasionally, until veggies are soft and flavors are combined.  
  2. Stir in the tortilla strips and cook for another 10 minutes. Allow to cool before serving. Optional toppings include: sour cream, sliced avocado, chopped fresh cilantro, lime wedges, crumbled queso fresco, or crispy tortilla strips!

Italian Sausage Lasagna Soup

Prep Time:10 minutes / Cook Time: 30 minutes / Servings: 6-8

Italian Sausage Lasagna Soup

  • 1 lb. Sweet Italian sausage, crumbled
  • 1/2 medium green bell pepper, chopped
  • 1/2 medium white or yellow onion, chopped
  • 8 oz. sliced baby bella mushrooms
  • 1 cup red wine
  • 32 oz. beef broth
  • 1/4 cup light brown sugar
  • 6-8 large lasagna noodles
  • 24oz. jar marinara sauce
  • 2 cloves garlic, minced or pressed
  • 1 tbsp. chopped fresh rosemary
  • 8 oz. ricotta cheese
  • salt and pepper
  • chopped fresh basil leaves (for garnish)


  1. In a large dutch oven, add the sausage, chopped peppers, garlic, rosemary, onions and mushrooms.    Cook on medium heat for 7-10 minutes until the sausage browns and the veggies are soft.   Season with salt and pepper to taste.
  2. Pour in the red wine and beef broth and deglaze the bottom of the pot.  Stir in the marinara sauce and brown sugar. 
  3. Break up the lasagna noodles into large and small pieces, add to the pot and bring the soup to a boil.  Reduce to a simmer and stir occasionally until the noodles are soft.
  4. Allow to cool for about 5 minutes before serving.  Serve with a dollop of ricotta cheese and garnish with fresh basil.

Chicken Alfredo Soup

Prep Time: 5 minutes / Cook Time: 20 minutes / Servings: 6-8

Chicken Alfredo Soup

  • 24 oz. Alfredo Sauce
  • 32 oz. chicken broth
  • 1 lb. chicken breast cubes
  • 2 tbsp. olive oil
  • 8 oz. penne noodles
  • 2 cloves garlic, minced or pressed
  • 2 cups shredded Italian cheese blend
  • 2 cups broccoli florets
  • 8 oz. cooked bacon crumbles
  • salt and pepper
  1. Heat the olive oil in a large pot and add the chicken.  Brown the chicken on all sides and stir in the Alfredo sauce and chicken broth.  Bring to a boil and stir in the penne noodles.
  2. Reduce heat to a simmer and cook until noodles are soft.  Season with salt and pepper to taste and stir in 1 cup of the shredded cheese.  
  3. Allow the soup to cool for about 5 minutes before serving.  Garnish with broccoli florets, bacon crumbles and the remaining shredded cheese.

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