Soup Recipes for a Fall Day

Who doesn't love a bowl of hot soup on a cold fall day? These recipes are easy to make and will leave you with leftovers for the upcoming week. You can even freeze your leftover soup to have a quick meal ready to go in a couple of weeks.

Chicken Tortilla Soup
Ingredients:

• 1 tablespoon olive oil
• 3/4 pound of chicken (cut into bite size pieces)
• 1/8 teaspoon cayenne pepper (optional)
• 1 tablespoon garlic
• 20 ounces cream of chicken soup (I use campbell's healthy request)
• 8 ounces water
• 2 cups salsa
• 16 ounces low-sodium chicken broth

Directions:
In a large pot, heat olive oil over low-medium heat. Add the chicken and cayenne pepper, and cook 5 minutes. Add garlic, stir and cook 2 more minutes. Add the remaining ingredients, stir and bring to a boil. Reduce to a simmer, cover, and cook for 30 minutes. Serve with a pinch of cheddar cheese if desired.

Turbo Fire Chili
Ingredients:

• 1 lb lean ground turkey
• 1/2 cup diced tomatoes
• 8oz whole kernel corn, canned
• 1/2 onion, diced
• 2 garlic cloves
• 8oz black beans, canned
• 8oz pinto, chili, or kidney beans, canned
• 1tbsp tomato paste
• 1 pkg Lawrey's Chili seasoning
• 4 oz low-fat shredded cheddar cheese (optional)

Directions:
Brown turkey. Drain and discard any fat. Place all ingredients except cheese into a slow cooker. Cook for 4 hours on low, or 2 hours on high. Top with 1 oz. cheese, if desired. *If you don't have a slow cooker, you can cook it on the stovetop at a simmer for 2 hours.*