Hearty Soups Recipes
Thick, filling hearty soup recipes — stews, chowders, bean soups, and one-bowl meals for cold-weather comfort.
★ Fan Favorite
Fan FavoriteChicken Tortilla Soup
Unintentionally healthy, but purposely good. This soup is jam packed with veggies and protein in a silky and spicy broth. It is just asking to be your favorite. Hungry yet?
Samantha RobertsonIngredients
- 1 pound Chicken Breast (Boneless/Skinless)
- 1 Onion (medium)
- 1 Red Bell Pepper; chopped
- 4 Garlic Cloves
- 2 tsp Chili Powder
- 2 tsp Ground Cumin
- 2 tbsp Chicken Bouillon
- 1/2 tsp Smoked Paprika
- 1/2 tsp Dried Oregano
- 1/2 tsp Kosher Salt
- 1/4 tsp Black Pepper
- 2 cans Rotel
- 1 can Fire Roasted Tomatoes (not drained)
- 1 can Black Beans (rinsed and drained)
- 1/2 can Corn
- 6 cup Chicken Broth
- Cilantro (garnish)
Instructions
- 1Over medium high heat, add olive oil to the bottom of a large soup pot.
- 2Add onions and bell pepper to pot, and cover with lid until onions are almost translucent and peppers are soft.
- 3Stir in minced garlic, sauté 30 seconds.
- 4Add chicken broth, rotel, tomatoes, black beans, corn and chicken breast to pot.
- 5Cover Soup and bring to a boil then reduce to a simmer over medium low.
- 6Simmer for 20-25 minutes OR just until the chicken is tender enough to shred. Remove chicken and let rest 5 minutes, then shred.
- 7Add chicken back to pot along with lime juice and cilantro. Taste and season with additional kosher salt/lime juice to taste.
- 8Stir in additional chicken broth if you would like a less chunky soup.
- 9Top individual servings with desired amount of Tortilla strips and garnishes. We used cilantro, sour cream, and Tortilla strips!
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Open in Pepper →Why Hearty Soups Are the Most Satisfying Meals You Can Make
A hearty soup is more meal than side — it has enough body, protein, and substance to stand completely on its own. The difference between a broth soup and a hearty soup comes down to what goes in: beans and legumes for creaminess, potatoes and root vegetables for bulk, and enough protein to make it a complete meal.
The best hearty soups improve with time. Make a big pot on a Sunday and it will be even better by Tuesday, as the flavors meld and deepen in the refrigerator.
Tried, tested, and loved by countless home cooks, these recipes represent the hearty, comforting soups that have become staples for the Pepper community.
Quick Tips
- 1
Build Flavor with a Fond
Brown your meat or vegetables in the pot before adding liquid. That golden crust stuck to the bottom dissolves into the broth and gives your soup a deep, roasted flavor no shortcut can replicate.
- 2
Add Beans Late, Not Early
If using canned beans, add them in the last 15–20 minutes. Simmering them too long turns them mushy and makes the broth starchy and thick in a bad way.
- 3
Season at the End
Hearty soups reduce and concentrate as they cook, so salt added early can turn the finished soup too salty. Taste and adjust seasoning in the last 10 minutes.
- 4
Use a Parmesan Rind
Toss a Parmesan rind into bean soups, minestrone, or any broth-based hearty soup. It melts slowly and adds a savory, umami richness that makes the whole pot taste more complex.
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