This meat-free Mushroom Bean Soup is hearty, healthy and packed with flavor. Even better, you can make it on the stove, in a slow cooker, or using an Instant Pot and it can be a freezer meal.

During the cooler months, we love hearty soups like vegetarian pasta fagioli and minestrone soup!

My mom used to make this mushroom bean soup for years. Her trick is to add a can of organic cream of mushroom soup and grate carrots very finely, so the soup gets a nice yellow color.

If you love mushrooms, this is the best bean and mushroom soup to cozy up to this winter. It’s savory and earthy with lots of mushrooms, hearty beans, and a sprinkle of fresh dill.

Why You’ll Love This Recipe

• One pot meal: Another delicious one pot meal for your recipe book, because you can never have too many!
• Affordable: Filled with budget-friendly ingredients, homemade soups are light on the wallet and freezer-friendly for when you need something quick and healthy.
• Hearty and flavorful: White bean mushroom soup is packed with protein and fresh veggies. The aromatics and fresh herbs lend to the amazing smell and taste, it’s so delicious!
• Can cook 3 ways: You have so many cooking options for this bean soup – stovetop, slow cooker, and Instant Pot so no matter what your schedule allows, you can enjoy a hot bowl.
• It’s also a freezer meal: If you’re meal prep obsessed like me, this soup recipe is for you! Just grab it out of your freezer and cook in your Instant Pot or slow cooker.

Ingredients for Mushroom Bean Soup

This mushroom bean soup recipe is brimming with simple ingredients.

• Mushrooms: I used white mushrooms because that’s all my grocery store had. Thinly sliced brown mushrooms would be the best.
• Onion: Finely chopped yellow or white onions add extra umami flavor to healthy soup recipes.
• Garlic: Freshly minced garlic sautéed with the onion enhances aromatics and flavor.
• Oil: You’ll need a splash of oil for frying, I used avocado oil.
• Vegetables: Chop up 3 celery stalks, and grate 2 medium sized carrots.
• Organic cream of mushroom soup: I use Pacific foods brand. If you can’t find organic cream of mushroom soup, look for a brand with no preservatives and artificial flavors. Or see FAQs for a substitute.
• Beans: Use 3 cans of low sodium cannellini beans or white navy beans, rinsed and drained. If you have dried beans on hand, check out how to cook dried beans.
• Vegetable broth: You can use store-bought low sodium broth or homemade vegetable stock.
• Spices: Salt and pepper to taste.
• Herbs: I added bay leaves for an extra layer of flavor, then garnished with fresh dill. Fresh parsley is also a great choice.

How to Make White Bean and Mushrooms Soup

With minimal prep time and some simmering, this mushroom and bean soup is ready in 35 minutes!

There is recipe card below with full instructions for all cooking methods.

• Cook the mushrooms: Preheat a large pot on medium-high heat. Once hot, add oil and mushrooms and cook until golden brown, about 7-8 minutes. Transfer mushrooms to a large bowl.
• Sauté vegetables: Add remaining oil, onion, garlic, carrots, and celery to the same pot and reduce heat to medium. Sauté veggies for 5 minutes, stir in the cream of mushroom soup and cook for 30 seconds.
• Combine: Add mushrooms back in along with beans, broth, salt, pepper, and bay leaves. Stir to combine, cover, and bring to a boil. Then simmer soup on low heat for 20 minutes.
• Garnish and serve: Turn off heat and add dill. I let my white bean soup rest for 5 minutes so the flavors deepen. Then adjust seasonings to taste and serve.

Tips for Best Results

Here are some easy tips for making the best bean soup with mushrooms.

• Use brown mushrooms: For more flavor, use brown mushrooms or portobello mushrooms.
• To clean mushrooms: You can wipe them with damp paper towel. I like to break the rules of cooking and give them a quick rinse with cold water and scrub dirt off with a knife. They brown in a large pot just fine after this wash.
• Use bean broth, if you have it: Bean broth makes a rich, flavorful base for soups and stews. If you have any leftover broth from cooking dried beans, I highly recommend using it!

Variations

• If using dried mushrooms: Dried chanterelles or dried porcini mushrooms should be soaked for 30 minutes in a bowl with cold water. Don’t sauté them first. Instead, add to the pot with the beans and use the soaking liquid to replace some of vegetable broth.
• Other vegetables to add: Make it your own and sauté red or green bell pepper with the other veggies. Or add cubed parsnips, potatoes or sweet potatoes to the pot.
• Extra seasonings at the end: Add a pat of butter after cooking for extra depth of flavor. You can sauté veggies with butter as well. I also like to add freshly grated or minced clove of garlic at the end. Grated garlic will be more flavorful than minced though.

What to Serve with Bean Mushroom Soup?

Mushroom bean soup is a cozy meal on its own. I’ll add some homemade sourdough croutons on top if I have some, or serve crusty bread on the side.

Of course, you can never go wrong with soup and grilled cheese sandwich, or soup and salad combo. This simple butter lettuce salad or lemon kale salad are the perfect pairing.

Mushrooms are a delicious addition to my healthy green bean casserole, so naturally garlic green beans make a delicious side.

How to Make a Freezer Meal

• Before freezing (slow cooker): Preheat large skillet on medium heat and add 1 tablespoon of olive oil. Add onion, carrots, celery and garlic and sauté for 5 minutes, stirring occasionally. Transfer to a resealable gallon size freezer bag. Then cook mushrooms until golden brown. Add to the same bag with other ingredients, except broth, to freeze.
• Instant Pot: In a gallon size Ziploc bag, add all ingredients, except broth. Let as much air out as possible, seal and freeze for up to 3 months. Cook from frozen with 7-8 cups of broth on High pressure for 5 minutes with 20 minutes of Natural Release.
• Slow cooker: Cook from frozen with 7-8 cups of broth for 4 hours on High or 7-8 hours on Low.
• After cooking: Add dill, stir and serve hot.

Check out my full list of 20 healthy freezer meals. I’m obsessed!

How to Store and Reheat

Store: Let soup cool, transfer to an airtight container, and refrigerate for up to 5 days.

Freeze: Once cooled, freeze in an airtight container for up to 3 months.

Reheat: To reheat the soup, I like to do place desired amount of soup in a small pot and simmer on the stove on low heat until heated through. Of course, you can always reheat soup in microwave in individual bowls for 2-3 minutes.

FAQs

More Mushroom Recipes to Try

• Healthy mushroom stroganoff
• Lentil and mushroom casserole
• Stuffed parmesan mushrooms
• Broccoli mushroom stir fry
• Spaghetti squash quiche with mushrooms
• Parmesan mushroom appetizers

More Soup Recipes to Try

• Slow cooker lentil soup
• Vegetable soup recipe
• Russian cabbage soup

Print

Bean and Mushroom Soup

Meat-free Mushroom Bean Soup is hearty, healthy and packed with flavor. You can make it on the stove, in a slow cooker or in an Instant Pot.

Course Soup and Stew

Cuisine North American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 226kcal

Author Olena Osipov

Equipment

• Large pot
• Box grater

Ingredients

• 1.5 pounds brown or white mushrooms sliced
• 1 large onion finely chopped
• 3 large garlic cloves minced
• 2 medium carrots finely grated
• 3 large celery stalks diced
• 2 tablespoons oil for frying
• 11 ounces can organic cream of mushroom soup I used Pacific Foods
• 3 14 ounces cans cannellini or white navy beans low sodium, rinsed & drained
• 7 cups vegetable broth low sodium
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 bay leaves
• 1/3 cup dill or parsley finely chopped

US Customary – Metric

Instructions

On the Stove

• Preheat large heavy bottom pot on medium-high heat and add 1 tablespoon of oil. Add mushrooms and cook for 7-8 minutes or until golden brown, stirring occasionally. Transfer to a large bowl and set aside.
• Reduce heat to medium. Add remaining 1 tablespoon of oil, onion, garlic, carrots and celery. Sauté for 5 minutes, stirring occasionally. Add cream of mushroom soup, stir and cook for another 30 seconds.
• Return sauteed mushrooms to the pot along with beans, broth, salt, pepper and bay leaves. Stir, cover and bring soup to a boil. Reduce heat to low and simmer soup for 20 minutes.
• Turn off heat, add dill and let soup stand for 5 minutes, if you have time. Adjust any seasonings to taste and serve hot.

In Slow Cooker

• Saute mushrooms and veggies separately in a skillet. Then add all ingredients to a large slow cooker, cover and cook on Low heat for 4-6 hours or on High heat for 2-3 hours.

In Instant Pot

• Add all ingredients in the order listed above, skipping oil. You don't have to saute the veggies because food cooked under pressure comes out more flavorful, but you can, if you wish. Cook soup on High pressure for 5 minutes with 20 minutes natural pressure release, then release remaining pressure.

Notes

• Store: Refrigerate soup in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.
• You can use 2 cups of dried beans with Instant Pot version and pressure cook for 30 minutes.
• If you can’t find organic cream of mushroom soup, look for a brand with no preservatives and artificial flavors.

Nutrition

Serving: 1.5cups | Calories: 226kcal | Carbohydrates: 34g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 577mg | Fiber: 9g | Sugar: 3g

The post Mushroom Bean Soup appeared first on iFoodReal.com.

Mediterranean Ground Turkey Stew made simply with cannellini beans, kale, olives and fresh herbs in a savory tomato broth. Delicious light stew recipe without potatoes!

A big bowl of ground turkey stew always hits the spot on a chilly day. And while most traditional stews use plenty of potatoes, I left them out to create a lighter version with tender cannellini beans. It’s unique but so good!

It’s one of our favorite ground turkey recipes I’ve been making since 2014. I took some new photos, added a bit more beans, kept the flavors pretty much the same, and we still love it!

Why You’ll Love This Recipe

• Lighter: All the comfort without the extra carbs, ground turkey and no potatoes make this dish light, delicious, and nourishing.
• Scrumptious flavors: Sweet pieces of turkey meat, soft white beans, chewy kale, tangy olives in a savory tomato broth. It’s a unique stew!
• Quick and easy: This one pot meal is ready in just 40 minutes and cleaning is a breeze.
• Perfect for meal prep: Stew with ground turkey continues to taste delicious days after you make it. The older it is, the better it gets. Just like wine!
• Versatile: Make it stovetop or in your slow cooker, pop it in the freezer for a quick dinner, and you can add almost anything to the pot. All that and you’ve got a healthy dinner recipe that’s easy, versatile, and budget friendly.

Ingredients for Ground Turkey Stew

This ground turkey stew recipe is filled with Mediterranean flavors and made with wholesome, simple ingredients.

• Onion and garlic: Finely chopped onion and freshly minced garlic add aromatics and flavor.
• Oil: Extra virgin olive oil for sautéing.
• Ground turkey: Extra lean ground turkey is a lighter, tasty replacement for ground beef.
• Diced tomatoes: They add chunks of tomato and flavor. I am using a can of low sodium tomatoes, if yours is not low sodium then use less salt.
• Cannellini beans: This creamy white bean adds protein, flavor, and texture. You’ll need 2 cans of low sodium cannellini beans, rinsed and drained. Also cooking dried beans at home is very easy and saves money.
• Chicken broth: Choose low sodium chicken broth to prevent a salty stew.
• Kale: I prefer to use green kale because it adds more volume, but dinosaur (lacinato) kale works.
• Olives: Any pitted olives. I use stuffed with garlic green olives because that’s what I had on hand.
• Italian seasoning: You can make your own or use a store-bought package.
• Other seasoning: Salt, pepper, and bay leaves.
• Lemon juice: A splash of lemon juice adds bright flavor.
• Fresh herbs: I used equal parts of fresh basil and fresh parsley.

How to Make Stew with Ground Turkey

Here’s an overview of how to make the easiest stovetop ground turkey stew, it practically cooks itself.

There is a full recipe card below.

• Sauté onion and garlic: Start by preheating a large Dutch oven on medium heat. Add oil, onion, and garlic then sauté until onions are translucent, about 5 minutes.
• Cook ground turkey: In the same pot, cook ground turkey for 4-5 minutes. Use a spatula or wooden spoon to stir and break the meat into small pieces.
• Season turkey: Add Italian seasoning and cook for 30 seconds.
• Make the broth: Pour in the diced tomatoes, beans, and chicken broth. Sprinkle with salt and pepper, add bay leaves, then stir and bring to a boil.

• Simmer: Once the stew comes to a boil, reduce heat to low, cover, and let it simmer for 20 minutes.
• Add remaining ingredients: Turn off heat and add kale, olives and lemon juice. Give it a stir, cover, and allow it to rest until the kale is wilted.
• Garnish: Add basil and parsley, stir again and let it stand for 5-10 minutes to let flavors “marry” each other.
• Serve: Remove bay leaves and snuggle up with a hot bowl of stew.

Tips for Best Results

Follow these easy tips and everyone will rave how great this unique stew is.

• Be sure to remove kale stems: The stems are tough and chewy, it’s best to de-stem the leaves or buy pre-chopped kale.
• Rinse and drain the beans: Too much liquid will thin your stew, and both flavor and texture improves when canned beans are rinsed and drained.
• Break ground turkey into small pieces: Smaller chunks of ground turkey will incorporate evenly throughout the dish.
• If you don’t have a Dutch oven: Use a heavy bottom pot with a tight fitting lid.

Variations

Here are some optional variations and add-ins you could try:

• Use different ground meat: Tweak the recipe by using ground chicken or ground pork. You could also try ground beef.
• Try other beans: Substitute cannellini beans with white navy beans, Great Northern beans, or butter beans. If you’re out of white beans, red kidney beans would also work.
• Swap the broth: Use vegetable broth instead of chicken broth, or beef broth if trying ground beef.
• Change up the tomatoes: Fire roasted tomatoes would give the stew a smoky taste.
• Use leftover holiday turkey: Toss in some shredded turkey at the same time as adding the kale and olives.
• Add tomato paste: This will add another layer of flavor. Add 3 tablespoons of tomato paste, and mix with cooked ground turkey.
• Play around with consistency: Add some other veggies for a thicker stew. For a looser stew, add more broth and fewer beans.

Can I Make This Stew Vegetarian?

Yes, just omit ground turkey. There are already two cans of beans, but you can always add tofu crumbles or any vegetarian meat substitute and sauté it with onions.

Be sure to use vegetable broth as well.

How Do I Serve Mediterranean Turkey Stew?

I enjoyed it with chopped fresh tomatoes on top and a slice of toasted sourdough bread spread with butter. Any crusty bread like a baguette would be great to soak up the juices. I even say it’s a must!

You can also sprinkle crumbled feta cheese or goat cheese, and freshly grated Parmesan cheese on top of stew in each individual bowl.

Could also serve with a simple spring mix salad or butter lettuce salad for a soup and salad combo.

How to Store and Reheat

Store: Leftovers can be stored in an airtight container and refrigerated for 5 days.

Freeze: You can freeze it for up to 3 months in an airtight container. Kale might be a bit more limpy once thawed but it’s not that bad.

Reheat: The best way to reheat your turkey stew is on the stove on low heat while covered.

FAQs

More Stew Recipes to Try

• Lamb stew recipe
• Easy chicken stew recipe
• Chicken chickpea stew

More Ground Turkey Recipes to Try

• Ground turkey taco soup
• Ground turkey and zucchini skillet
• Ground turkey and potato skillet
• Ground turkey quinoa casserole
• Ground turkey and broccoli pasta

Print

Ground Turkey Stew

Mediterranean Ground Turkey Stew with cannellini beans, kale, olives and fresh herbs in a savory tomato broth. Delicious light stew!

Course Soup and Stew

Cuisine Mediterranean

Diet Gluten Free

Prep Time 12 minutes minutes

Cook Time 30 minutes minutes

Total Time 42 minutes minutes

Servings 6 servings

Calories 182kcal

Author Olena Osipov

Equipment

• Dutch oven

Ingredients

• 1 large onion finely chopped
• 5 large garlic cloves minced
• 1 tablespoon olive oil extra virgin
• 1 pound ground turkey extra lean
• 1 teaspoon Italian seasoning
• 14 ounces can diced tomatoes low sodium
• 2 14 ounces cans cannellini beans low sodium, rinsed & drained
• 1 cup chicken broth low sodium
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 bay leaves
• 4 cups kale coarsely chopped & packed
• 3/4 cup olives pitted and sliced in halves
• 1/2 lemon juice of
• 1/2 cup basil finely chopped
• 1/2 cup parsley finely chopped

US Customary – Metric

Instructions

• Preheat dutch oven or large heavy bottom pot on medium heat and add olive oil. Add onion and garlic, saute for 5 minutes or until translucent, stirring occasionally.
• Add ground turkey and cook for 4-5 minutes, breaking into pieces and constantly stirring with a spatula. Add Italian seasoning and cook for 30 more seconds.
• Add diced tomatoes, beans, chicken broth, salt, pepper and bay leaves, then stir and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes.
• Turn off the heat and add kale, olives and lemon juice, then stir. Cover and let stew stand for a few minutes or until kale is wilted.
• Add basil and parsley, stir again and it's best to let the flavors "marry" each other for 5-10 minutes. Discard the bay leaves and serve stew hot.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Reheat on a stovetop covered on low.

Nutrition

Serving: 1.5cups | Calories: 182kcal | Carbohydrates: 10g | Protein: 21g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 547mg | Fiber: 4g | Sugar: 3g

The post Mediterranean Ground Turkey Stew appeared first on iFoodReal.com.

Hearty Chicken Chickpea Stew with tender chicken, chickpeas, and vegetables infused in a tahini flavored broth. Make it stove top, Instant Pot, or slow cooker, it’s the perfect meal to warm you up.

Love stew? Try this chicken stew or for hands off dinner make this chicken stew in slow cooker.

I always-always tell people when asked how I manage to cook healthy while raising 2 kids and running a business, that the key to success is to cook big pots of soup and stew, stir fries and other types of throw together one pot meals.

This chicken chickpea stew recipe is easy and flavor packed with tons of protein and fiber. Delicious, comforting, and filling, it’s everything a stew should be!

Why You’ll Love This Recipe

• Budget-friendly: Healthy meals like this chicken and chickpea stew are affordable because many times anything can go in that pot.
• Easy: They are quick because chop-chop and simmer, it doesn’t have to be perfect.
• Leftovers: And because it makes a big batch, you open the fridge or freezer and leftovers are staring at you!
• Healthy: When it comes to healthy chicken recipes, a colorful stew will keep you super satisfied. It’s filled with wholesome ingredients and includes a medley of protein, fiber, vitamins, and minerals.

Ingredients for Chicken Chickpea Stew

This chicken chickpea stew is great, using the simplest ingredients you could only imagine. See substitutions in FAQ’s.

• Boneless and skinless chicken breast: Just a pound to make meat more of a side rather than main ingredient.
• Tomatoes: You can use fresh cubed tomatoes or canned diced tomatoes. Another option is fire roasted tomatoes to add a smoky flare or kick up the heat with Rotel.
• Quinoa: Uncooked and any color you have on hand.
• Chickpeas: Low fat and a great source of protein, you can use canned chickpeas or Instant Pot chickpeas.
• Tahini paste: That 1/2 cup of tahini changes everything for this stew!
• Onion and garlic: Aromatics include diced onion and minced garlic, use fresh garlic for best flavor.
• Oil: Use a high smoke oil like olive oil or avocado oil for sautéing.
• Bell peppers: Chop 2 pounds of any color you like, I like orange, yellow, and red peppers for their sweeter taste but green peppers work great too. If you’d like to add more veggies I recommend celery, carrots, and potatoes. You could also stir in some fresh spinach towards the end.
• Chicken broth: I recommend low-sodium chicken broth or homemade chicken broth.
• Herbs and spices: Salt, pepper, bay leaves, fresh parsley or basil.

How to Make Chicken Chickpea Stew

Here’s a quick overview how to make easy one-pot chickpea stew on the stove.

There’s a full recipe card below along with instructions for making this hearty stew in the Instant Pot or slow cooker.

• Sauté aromatics: Heat a large Dutch oven on low heat, add oil and swirl to coat. Add onion and garlic and cook for 5 minutes.
• Add vegetables and chicken: Increase to medium heat and add bell peppers to the pot, cook for 5 minutes while stirring occasionally. Next, add cubed chicken and cook for 5 more minutes.
• Combine remaining ingredients: Add tomatoes, quinoa, chickpeas, chicken broth, salt, pepper, bay leaves, and stir.
• Simmer: Cover with lid and cook on low for 20 minutes.

Tips for Best Results

Here are my pro tips to making a flavorful stew.

• Use chicken thighs: If you prefer dark meat feel free to use boneless skinless chicken thighs.
• Where to find tahini: You can find it in any supermarket, most grocery stores where I live have tahini paste. For sure, health food stores will carry it. You could also use ground up sesame paste.
• No need to rinse quinoa: Quinoa comes pre-washed and will get stuck in a mesh strainer. I did not find this stew bitter but some readers have, so rinse if you wish.
• Add other spices: Cater to your taste buds, add fragrance and flavor with spices like chili powder, smoked paprika, red pepper flakes, turmeric, coriander, or ground cumin. You can also add fresh cilantro if you like its strong taste.

What to Serve Chickpea Stew with?

A crisp simple lettuce salad, massaged kale salad, or healthy broccoli salad pairs perfectly with this tender stew along with bread, pita, or naan to soak up the rich sauce.

How to Store

Store: Transfer leftovers to an airtight container, pop in the refrigerator, and enjoy within 5 days.

Freeze: Once cooked and cooled completely, store in an airtight container and keep in the freezer for up to 3 months. Reheat on a stovetop covered on low.

How to Make a Freezer Meal

• Before freezing (slow cooker): Preheat large skillet on low heat, swirl a bit of oil to coat and add onion and garlic. Cook for 5 minutes, stirring occasionally. Increase heat to medium, add pepper and cook for 5 more minutes, stirring occasionally. Transfer to a gallon size resealable plastic bag with other ingredients (minus tahini and herbs) to freeze.
• Instant Pot: Freeze all ingredients (minus chicken broth, tahini and herbs) in a gallon size resealable plastic bag. Cook from frozen with 2 cups chicken broth on High pressure for 20 minutes. Quick release.
• Slow cooker: Thaw in the fridge for 24 hours before cooking. Cook with 2 cups chicken broth on Low for 8 hours or on High for 4 hours.
• After cooking: Add tahini and herbs, stir and let stand for a couple minutes.

Check out my full list of 20 healthy freezer meals. I’m obsessed!

FAQs

More Stew Recipes to Try

• Healthy white chicken chili
• Ground turkey stew
• Instant Pot beef stew
• Ratatouille

More Chickpea Recipes to Try

• Chickpea avocado salad
• Chickpea tuna salad
• Garlic hummus
• Mediterranean chickpea salad
• Sweet potato hummus

Print

Chicken Chickpea Stew

Quick Chicken and Chickpea Stew Recipe with tomatoes cooked on a stove, in slow cooker or Instant Pot. Plus how to turn into a healthy freezer meal instructions for busy families. So good!

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 8 minutes minutes

Cook Time 45 minutes minutes

Total Time 53 minutes minutes

Servings 8 servings

Calories 391kcal

Author Olena Osipov

Equipment

• Dutch oven

Ingredients

• 1 large onion finely chopped
• 3 large garlic cloves minced
• 2 pounds bell peppers seeded and coarsely chopped
• 1 pound boneless & skinless chicken breasts cubed
• Oil for frying
• 1 pound tomatoes cubed or 28 oz can diced tomatoes
• 1 cup quinoa uncooked
• 2 x 14 ounces cans chickpeas rinsed & drained
• 2 cups chicken broth low sodium
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 3 bay leaves
• 1/2 cup tahini paste
• 1/2 cup fresh parsley or basil finely chopped

US Customary – Metric

Instructions

Stovetop

• Preheat large dutch oven on low heat, swirl a bit of oil to coat and add onion and garlic. Cook for 5 minutes, stirring occasionally. Increase heat to medium, add bell peppers and cook for 5 more minutes, stirring occasionally. Add chicken, cook 5 more minutes, stirring occasionally.
• Add tomatoes, quinoa, chickpeas, broth, salt, pepper and bay leaves. Stir, cover and cook on low for 20 minutes.

Instant Pot

• Add ingredients in exact order listed: onion, garlic, bell pepper, chicken, quinoa, chickpeas, broth, salt, pepper, bay leaves and tomatoes. Do not stir.
• Pressure cook on High for 20 minutes and afterwards release pressure with Quick Release method.

Slow Cooker

• Preheat large dutch oven on low heat, swirl a bit of oil to coat and add onion and garlic. Cook for 5 minutes, stirring occasionally. Increase heat to medium, add pepper and cook for 5 more minutes, stirring occasionally.
• Transfer to a large slow cooker along with chicken, tomatoes, quinoa, chickpeas, broth, salt, pepper, bay leaves and stir. Cover and cook for 4 hours on High or 8 hours on Low.
• Last Step for All Methods: Turn off heat. Add tahini and herbs, stir and let stew stand for a couple minutes.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
• You might need to add less salt if beans and broth you are using are not low sodium or salt free (for example, my cooked beans are unsalted).

Nutrition

Serving: 1.5cups | Calories: 391kcal | Carbohydrates: 45g | Protein: 26g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 641mg | Fiber: 11g | Sugar: 7g

The post Chicken Chickpea Stew appeared first on iFoodReal.com.

Healthy Chicken Tortilla Soup is made with tender chicken, crispy tortilla strips, veggies, and herbs in a deliciously spiced broth. An easy, healthy soup that combines so many fresh Mexican flavors!

We love having Mexican soups at our house. This Instant Pot chicken tortilla soup and ground turkey taco soup is another winner!

This healthy chicken tortilla soup is an easy one pot meal. It’s a great dinner idea on a busy weekday and even better as leftovers the next day.

Whether you serve this healthy soup recipe on its own or with a side of Mexican street corn salad, the anticipation of that first spoonful is something you will look forward to again and again!

Ingredients for Healthy Chicken Tortilla Soup

To make this version of chicken tortilla soup recipe, you will need very simple ingredients. The list might seem long but many are fridge and pantry staples.

• Chicken: Can use either boneless skinless chicken breasts or chicken thighs.
• Black beans: Low sodium black beans, rinsed and drained. You can use canned beans, Instant Pot black beans or here is a guide how to cook dried beans at home.
• Corn: Canned corn, frozen corn or fresh corn will work. Also leftover Instant Pot corn on the cob or crockpot corn on the cob are great options too and eliminate food waste.
• Tomato sauce: Low sodium tomato sauce from a can. If using regular and not low sodium sauce, add less salt. Save salting the soup step till the very end.
• Chicken broth: Low sodium chicken stock or chicken broth. Just like with tomato sauce, if you use regular one, add salt at the every end of cooking, to taste.
• Tortillas: Corn tortillas, cut into thin strips, to make tortilla strips for topping. Corn tortillas are more thick and hearty than wheat tortillas. You can also use store-bought tortilla strips.
• Seasonings: Smoked paprika, cumin, chili powder, salt, cayenne pepper.
• Oil: Whatever cooking oil you have on hand for frying veggies and tortillas. I use avocado oil, olive oil is always a good choice too.
• Garlic: Fresh garlic cloves, minced.
• Garnishes: Fresh cilantro, lime, red onion, and avocado.

How to Make Healthy Chicken Tortilla Soup

Here is a quick overview how to make healthy chicken tortilla soup in one pot. Find instructions how to make homemade tortilla strips right down below. Full recipe card is located at the end of this post as well.

• Saute the aromatics and chicken: Preheat large Dutch oven or heavy bottom pot on medium heat. Add a bit of oil and saute minced garlic in it for 30 seconds. Stir often as it burns quickly. Add chicken, smoked paprika, cumin, chili powder, salt, and cayenne pepper to the pot and cook until slightly brown. Stir a few times.
• Add remaining ingredients: Pour chicken broth, tomato sauce, corn, and black beans into the pot. Stir, then cover and bring to a boil.
• Cook the soup: Reduce heat to low and simmer chicken tortilla soup to allow the flavors to blend nicely. About 20 minutes is all it takes.
• Shred the chicken: Remove chicken breasts onto a plate to shred with two forks. Chicken should be nice and tender and fall apart easily. Return the shredded chicken back to the pot. Stir to combine and serve hot with optional garnishes.

How to Make Homemade Tortilla Strips

If you have time, I highly recommend to make your own tortillas strips at home because it’s so easy. They come out more authentic, flavorful and healthier than store-bought tortilla strips.

You can make them first in same Dutch oven or heavy bottom pot you will be cooking soup in, before cooking the soup.

All you have to do is cut corn tortillas into thin strips.

Then heat the pot on medium heat and add 1 tablespoon of oil. Add tortilla strips and cook them until golden brown. Stir often to avoid burning. Then set aside on a plate.

Tips for Best Results

• Adjust heat and smokiness to your taste: Instead of smoked paprika and cayenne you can use 2 tablespoons of chipotle in adobo sauce or taco seasoning. Although this is mild spicy soup you can always adjust your seasonings to your taste preferences.
• This recipe is versatile: Keep in mind that it’s one of most forgiving soups and you can use whatever ingredients you have on hand. Please see Variations section below.
• To thicken the soup: Mix 3 tablespoons of soup liquid with 2 tablespoons of cornstarch to make a slurry. Then add it to the pot and simmer for a few minutes until soup has thickened.
• Make it creamy: You can make creamy chicken tortilla soup by adding some cubed cream cheese or sour cream at the end. For healthier option, add Greek yogurt but do so off the heat, so it won’t curdle. I also recommend to mix a small amount of soup with yogurt in a bowl first and then add to the pot.

Variations

• Chicken: Any part of the chicken works! Chicken thighs and chicken breasts are great and boneless is more convenient, but you could also use chicken drumsticks and cook them a bit longer. You can also use leftover shredded rotisserie chicken.
• Black beans: Substitute pinto beans instead.
• Roasted corn: I use frozen corn, no need to thaw. Canned corn works as well. If you’re taking niblets right off the cob, try roasting your corn first. The charred smokiness from the roasted corn will add another layer of flavor.
• Tomato sauce: Passata or crushed tomatoes will work. It’s generally the same as tomato sauce. You can also use diced tomatoes pulsed in a blender. Rotel might be something else to try!
• Broth: If you don’t have any chicken broth, feel free to use water and more spices to taste. I have done this many times.
• Diced green chilies: Always a welcome addition in Mexican dishes.
• Best tortillas: I recommend using corn tortillas rather than wheat. You can also use tortilla chips, crushed right in the soup to thicken it, or a basket of chips on the side for munching and dipping.

Favorite Toppings for Chicken Tortilla Soup

When it comes to serving any of Mexican recipes, I like to use what I have on hand for toppings. Use what you like but make sure not to forget the tortilla strips! They make this soup taste next level.

Here are a few of our other favorites:

• Lime: Freshly squeezed lime juice adds a nice zesty flavor to the soup.
• Cilantro: I love cilantro and it’s a must for me in all of Mexican dishes.
• Jalapeno: Add chopped jalapeno with seeds to each bowl for extra heat.
• Avocado: Diced avocado at the end or a dollop of easy guacamole makes this soup more creamy while still dairy-free.
• Yogurt: A dollop of Greek yogurt or sour cream makes this soup wonderfully creamy.
• Cheese: Shredded Mexican cheese, Tex-Mex cheese or sharp cheddar cheese will melt in the soup and make it uber delicious.
• Tortilla strips: Chicken tortilla soup is not a tortilla soup without tortilla strips. They are amazing crunch! You can also add crushed tortilla chips.

How to Store and Reheat

Store: Refrigerate soup leftovers in an airtight container or right in the pot for up to 5 days. It’s one of those soup recipes that gets even better with each day.

Freeze: Freeze in airtight containers, portioned out for easy thawing and reheating, if you wish. This soup is fantastic for meal prep! Freeze it for up to 3 months. Thaw in the fridge overnight and then your soup is ready to reheat.

Reheat: To reheat the soup, ladle desired amount into a small pot and simmer on low heat covered. It should take about 5-10 minutes.

FAQs

More Soup Recipes to Try

• Healthy white chicken chili
• Chicken lemon orzo soup
• Mexican vegetable soup recipe
• Healthy chicken noodle soup
• Chicken vegetable soup

You may also love these 65 healthy chicken recipes!

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Healthy Chicken Tortilla Soup

Healthy Chicken Tortilla Soup with tender chicken, beans, and crispy tortilla strips in delicious spiced broth. One pot meal perfect for busy weeknights!

Course Soup and Stew

Cuisine Mexican

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 8 servings

Calories 346kcal

Author Olena Osipov

Equipment

• Dutch oven

Ingredients

• 9 corn tortillas cut into thin strips
• 4 garlic cloves minced
• 2 lbs chicken breasts or chicken thighs boneless & skinless
• 2 tbsp oil divided
• 1/2 tsp smoked paprika
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp salt
• Pinch of cayenne
• 5 cups chicken broth low sodium
• 2 x 14 oz cans tomato sauce low sodium
• 2 cups corn fresh or frozen
• 14 oz can black beans low sodium, rinsed & drained
• Cilantro, lime, red onion and avocado for garnish

US Customary – Metric

Instructions

• Preheat Dutch oven or large pot on medium heat and swirl 1 tablespoon of oil to coat. Add tortilla strips and cook until golden brown, stirring often. Remove onto a plate and set aside.
• Add remaining 1 tablespoon of oil and garlic, saute for 30 seconds, stirring frequently.
• Add chicken, smoked paprika, cumin, chili powder, salt and cayenne. Cook for 5 minutes or until browned a bit, stirring a few times.
• Add broth, tomato sauce, corn and black beans. Stir, cover and bring to a boil. Reduce heat to low and simmer for 20 minutes.
• Open the lid, remove chicken onto a plate, shred with 2 forks and return back to the pot.
• Stir and serve hot with tortilla strips and garnishes.

Video

Notes

• Store: Refrigerate in an airtight container or right in the pot for up to 5 days. Reheat by simmering on low heat in a small stove pot. Shouldn’t take more than 5-7 minutes.
• Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.

Nutrition

Serving: 1.75cups | Calories: 346kcal | Carbohydrates: 31g | Protein: 30g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 678mg | Fiber: 6g | Sugar: 5g

The post Healthy Chicken Tortilla Soup appeared first on iFoodReal.com.

This wholesome soup is a delicious cross between meaty stuffed peppers and tomato soup that the entire family will love!

As the weather starts to cool, I love turning family favorites into hearty, warming soups and stews that warm you to the bones and fill up your belly. And this healthy stuffed bell pepper soup is at the top of mine and my family’s list!

Why You’ll Love This Recipe

• Easy and versatile: Cook on the stovetop, Instant Pot or slow cooker (please see FAQs below). 
• One pot meal: No extra pots and bowls to wash.
• Budget-friendly: Made with pantry staples you probably already have on hand!
• Nourishing and immune-boosting: Tender rice, veggies, ground meat and herbs provide fat, fiber and protein. Loaded with vegetables high in both antioxidants and vitamin C, A, and E.
• A crowd pleaser: Even veggie-hating children gobble up this delicious soup. It is also naturally gluten-free and dairy-free which means you can serve it to a crowd.
• Freezer and meal-prep friendly: A big batch of soup means you can save some for later.

Ingredients for Stuffed Bell Pepper Soup

While the list may look a little long, this stuffed pepper soup is primarily made of pantry staples and easy-to-find ingredients.

• Protein: You can use ground turkey, ground beef or ground chicken. I usually use ground turkey for a lower fat, lower cholesterol and lower calorie option.
• Aromatics: You’ll need yellow onion, garlic cloves and a few bay leaves. 
• Vegetables: All you need is celery and bell peppers. You can use a combination of green, yellow, orange or red bell peppers. Note that green bell peppers aren’t as sweet and are slightly bitter.
• Rice: White rice or brown rice works in this soup recipe although brown rice requires longer cooking time.
• Seasonings: I used a combination of dried thyme, oregano, salt and ground black pepper.
• Tomatoes: Unstuffed pepper soup requires a can of diced tomatoes plus some low sodium tomato sauce.
• Broth: Feel free to use vegetable broth, chicken broth, beef broth, or even water.
• Sweetener: A little honey or maple syrup will help balance the acidity in the tomato products.
• Vinegar: Just a teaspoon of white vinegar adds depth to the flavor of the soup. Alternatively, you can add a little lemon juice or Worcestershire sauce. 
• Herbs: Finely chopped fresh parsley or fresh dill will add even more flavor as garnish.
• Oil: Use any neutral cooking oil like olive oil or avocado oil.

How to Make Stuffed Bell Pepper Soup

Here is a quick breakdown how to make stuffed pepper soup. There is full recipe card below.

We saute veggies, meat and cook the rice all in one pot. I use my beloved 6-quart Dutch oven.

• Sear the meat: Heat a large pot over high heat with a swirl of oil. Add diced onion, fresh garlic and ground meat. Saute for 5 minutes, stirring often and breaking the meat down into smaller pieces.
• Saute the vegetables: Then add bell pepper, celery, rice, and spices. Saute for a further 3 minutes, stirring occasionally.

• Add the broth ingredients: Add diced tomatoes, tomato sauce, broth, sweetener, vinegar, and bay leaves. Stir well and bring to a boil.
• Allow the soup to simmer: Once boiling, reduce heat to low, cover pot with a lid and simmer soup for 20 minutes with white rice or for 40 minutes if using brown rice. After ensure rice is tender. If not, simmer covered for a few more minutes.

Tips for Best Results

• If you decide to use ground beef: Choose a lean beef option like 90% lean ground beef whenever possible. I recommend to drain the fat after browning it.
• If you would like to cook rice separately: Some people prefer to cook and store rice separately and only add to the soup bowls when serving. That way, it won’t become mushy while sitting in the broth. Also reduce broth in the soup by about 2 cups then.
• Using leftover rice or meat: You can use leftover cooked rice or ground beef in this soup. You can still add the meat at the beginning and add rice in the last few minutes, just enough to warm up in the broth. However, I still recommend simmering the soup broth for 30-40 minutes for the best flavor. 
• Don’t take simmering shortcuts: Even when using leftover rice or meat, I don’t recommend reducing the cook time to below 35-40 minutes for the best flavor. If you do it much less, the tomatoes will taste overly acidic and overpower entire dish.
• If you don’t have any low sodium products: If you use regular canned diced tomatoes and tomato sauce, I recommend to skip adding any extra salt until the very end. Then season to taste.
• Fresh herbs: Add the fresh herbs to the pot right before serving. Otherwise, they will “cook”.

Variations

• Spice: If you’d like to add a hint of heat to this unstuffed bell pepper soup, I recommend adding either a little chili powder, red pepper flakes or even hot sauce to taste. You can also add some canned diced chilies for an extra heat kick.
• Seasoning: Swap out Italian herbs for taco seasoning.
• Lower carb: Use cauliflower rice in place of regular rice. No need to pre-cook it, just add at the end and hot soup broth will soften it within minutes.
• Other vegetables: Beef up this soup more with extra veggies like fresh or frozen peas, frozen or canned corn, canned beans etc. at the every end of cook time.
• Lemon: You can serve this stuffed pepper soup with lemon wedges to add some bright flavor to the soup like we do in lemon chicken orzo soup.
• Cumin: A pinch of cumin adds a wonderful extra layer of flavor.

What to Serve with Stuffed Bell Pepper Soup?

We like to serve stuffed pepper soup topped with more chopped fresh herbs, a dollop of sour cream or plain yogurt in each individual bowl. And with a few slices of toasted rye bread, whole wheat bread or sourdough bread.

You could also sprinkle each hot bowl with a bit of mozzarella cheese and it will melt into it. Delicious!

As for side dishes, I don’t think you need anything heavy to go with it as it’s a meal on its own. But here are a few ideas if you are serving a crowd:

• Side salad: Stuffed pepper soup pairs well with a simple green side salad like this simple butter lettuce salad or lemony kale salad.
• Bread with dip: Any crusty bread or flatbread like naan can be served with olive oil dip. Or serve with garlic bread or even cornbread.

How to Store and Reheat

Make ahead: Truth is that majority of soup recipes, especially my beloved borscht, taste even better on day 2 and 3 after the flavors have had some time to meld. So feel free to prepare it in advance!

Store: Allow soup to cool and then store in an airtight container in the refrigerator for up to 5 days.

Freeze: Cool soup completely before transferring to airtight containers or Ziplock bags. Freezing in portions is also great for meal prep. Freeze soup for up to 3 months. You can allow soup to thaw in the fridge or add it to a small covered saucepan over low heat to thaw and reheat.

Reheat: To reheat stuffed pepper soup, I recommend adding your desired amount to a small saucepan or heating in the microwave.

FAQs

More Stuffed Pepper Recipes

• Mexican stuffed peppers
• Ground chicken stuffed peppers
• Instant Pot stuffed peppers
• Instant Pot stuffed pepper soup
• Cream cheese stuffed mini peppers
• Goat cheese stuffed mini peppers

More Soup Recipes to Try

• Chicken wild rice soup
• Minestrone soup
• Instant Pot minestrone soup
• Instant Pot taco soup

Alternately, browse 35 healthy soups recipes and 45 healthy ground turkey recipes!

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Stuffed Bell Pepper Soup

Stuffed Bell Pepper Soup is everything you love about stuffed peppers in a fuss-free warming bowl of soup. One pot meal ready in 50 minutes!

Course Soup and Stew

Cuisine Ukrainian

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 249kcal

Author Olena Osipov

Equipment

• Dutch oven

Ingredients

• 1 pound ground beef , turkey or chicken
• 1 large onion diced
• 2 large garlic cloves minced
• 4 large bell peppers chopped
• 2 large celery stalks diced
• 1 cup white rice or brown rice rinsed & drained
• 2 tablespoons oil
• 1 1/2 teaspoons thyme dried
• 1 1/2 teaspoons oregano dried
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 28 ounces diced tomatoes low sodium
• 14 ounces can tomato sauce low sodium
• 8 cups chicken broth or vegetable broth low sodium
• 1 tablespoon honey or maple syrup
• 1 teaspoon vinegar
• 3 bay leaves
• 1/4 cup parsley or dill finely chopped

US Customary – Metric

Instructions

• Preheat large Dutch oven or pot on high heat, swirl oil to coat and add onion, garlic and ground meat. Saute for 5 minutes, stirring often and breaking meat into pieces.
• Add bell pepper, celery, rice, thyme, oregano, salt and pepper. Saute for 3 more minutes, stirring occasionally.
• Add diced tomatoes, tomato sauce, broth, maple syrup, vinegar, bay leaves and bring to a boil covered. Reduce heat to low and simmer covered for 20 minutes with white rice and 40 minutes if using brown rice.
• Stir and adjust any seasonings to taste. If you have time, let stuffed pepper soup sit covered for 5 minutes.
• Add dill or parsley, stir and serve hot with a dollop of plain yogurt and slice of toasted bread.

Notes

• Store: Refrigerate for up to 5 days. Reheat by simmering on low desired amount of soup in a small pot.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
• Peppers: Green bell pepper tastes less sweet than orange, yellow or red. I love its addition, if you have it on hand. Mix as you wish or go even all one colour peppers.
• Ground beef : If using ground beef, I recommend to drain the fat. Do so in a city collected compost or garbage to prevent clogging your pipes.
• Not low sodium: If your canned tomatoes and broth are not low sodium, do not add salt and adjust to taste at the end.
• Herbs: Add fresh herbs right before serving to the pot. Otherwise, they will “cook”.
• Slow cooker: Saute ground meat until broken into small pieces on the stove. Then add all ingredients to a crock pot and cook on Low for 8 hours or on High for 4 hours.
• Instant Pot: To make soup in Instant Pot, saute meat first, then add remaining ingredients and cook on High pressure for 15 minutes with Quick Release.

 

Nutrition

Serving: 1.5cups | Calories: 249kcal | Carbohydrates: 32g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 577mg | Fiber: 4g | Sugar: 8g

The post Stuffed Bell Pepper Soup appeared first on iFoodReal.com.

Creamy Crockpot White Chicken Chili with tender chicken breasts, hearty beans, and pantry staples. It’s healthier comfort food with 10 minutes of prep!

White chicken chili is one of our favorite slow cooker recipes!

Why You’ll Love This Recipe

• You asked: While I have my uber popular stovetop healthy white chicken chili recipe and Instant Pot white chicken chili, you have been asking for the slow cooker version.
• Family-friendly: Crockpot white chicken chili is not too spicy. It’s rich and creamy and kids love it, even picky eaters!
• Filling: This hearty chili is high in protein and fiber, filled with shredded chicken, tender beans, sweet corn, and a creamy broth. As tasty as it is, you may be too full for seconds.
• Easy and healthy: One of the easiest healthy chili recipes, slow cooker white chicken chili falls in the “dump-and-go category”, and it’s gluten free!

Ingredients for Crockpot White Chicken Chili

Filled with simple ingredients, this crockpot white chicken chili recipe is creamy, flavorful, and loaded with textures.

• Aromatics: Onion and fresh garlic add flavor to the entire dish.
• Oil: Used to sauté the onion and garlic. My go-to is avocado oil, but olive oil works well too.
• Spices: Cumin, oregano, chili powder, salt and pepper. White chicken chili in crockpot is highly customizable, so you can make this blend as spicy as you like.
• Chicken: You’ll need 3 large boneless skinless chicken breasts. They cook quickly in the slow cooker and are easy to shred.
• Cannellini beans: These white beans have a tender, fluffy texture with a slightly nutty flavor. You can substitute with navy beans or great Northern beans, just be sure to grab a can that’s low in sodium or no added salt. Also here is detailed tutorial how to cook dried beans on the stove.
• Diced green chilies: One can of green chilies adds a touch of heat and lots of flavor to crockpot chicken chili.
• Corn: This family favorite vegetable adds color and a bit of sweetness. Feel free to use whatever you have on hand – fresh, frozen, leftover Instant Pot corn on the cob, or crockpot corn on the cob.
• Chicken broth: I recommend low sodium chicken broth or chicken stock.
• Cream cheese: Cubed cream cheese helps thicken white chili while adding creaminess.
• Fresh cilantro: We add finely chopped cilantro towards the end to enhance the flavor.
• Lime juice: A squeeze of fresh lime juice is the perfect finishing touch.
• Optional: I love adding a dollop of yogurt on top along with tortilla chips and diced avocado on the side.

How to Make White Chicken Chili in Crockpot

Follow these easy steps and you’ll be filling your bowl with crockpot white chicken chili in just 3 hours. I use 7 quart Crock Pot.

There is a full recipe card below.

• Sauté onion and garlic: Preheat large non-stick skillet on medium-high heat, add oil and swirl to coat. Then add garlic and onion, and sauté for 3 minutes. Stir occasionally to prevent burning.
• Fill slow cooker: Season onion and garlic with cumin, oregano, chili powder, salt and pepper, cook for 30 seconds while stirring. Remove from heat and transfer to the bottom of a large slow cooker. Then top with chicken, beans, green chilies, corn and chicken broth.
• Cook: Cover and cook white chicken chili in crockpot for 3 hours on high heat, or 6 hours on low heat.
• Shred the chicken: Turn off heat and shred chicken using 2 forks. I shred my chicken breasts right in the crockpot, but you can set them on a cutting board, shred, and return to the crockpot. 

• Add finishing touches: Add cream cheese, lime juice and cilantro. Stir until well combined, cover, and let chili sit in the warm crockpot for 5 minutes.
• Serve: Serve warm in a big bowl with your favorite toppings like tortilla chips, shredded cheddar cheese, more cilantro, and lime.

Tips for Best Results

Here’s my advice on how to make the best homemade slow cooker white chicken chili.

• Don’t overcook: All slow cookers vary, so it’s best to know your slow cooker and don’t cook this chili too long. The chicken can become tough and corn can burn.
• Adjust to taste: Soup and stew recipes are very forgiving, make this chili your own and adjust seasonings and ingredients to your liking.
• Shred chicken in crockpot: Letting the chicken rest for 5 minutes before shredding helps keep the juices inside. By shredding the chicken in crockpot lets you keep all that juice and flavor in the chili, plus save washing another bowl.
• Rotisserie chicken: Shred rotisserie chicken, add to crockpot, and cook for 2 hours on high or 4 hours on low. The chicken won’t be as moist, so you might have to add more chicken broth.
• You don’t have to sauté veggies with spices: It does add more flavor but if you are short on time or don’t want to, you can skip this step.

Variations

• Make dairy-free chili: Omit cream cheese, remove 1 cup beans, mash and return to slow cooker. Your chili will be dairy free and naturally creamy.
• Use yogurt instead of cream cheese: For a healthier chili with more protein, sub 1/2 cup Greek yogurt and omit cream cheese.
• Make it more spicy: The spice level “as is” is mild. If you would like more heat, add 1/8-1/4 teaspoon cayenne pepper, diced jalapeno with seeds when cooking, or add hot sauce to the bowl after serving.
• Chicken thighs: Boneless skinless chicken thighs can add a bit more flavor and they’re easy to shred.
• Protein swap: Shredded pork or turkey are delicious substitutions for this recipe.

What to Serve with Crockpot White Chicken Chili?

• Freshly baked almond flour cornbread.
• Fresh cilantro and lime wedges.
• Tortilla chips for dunking or tortilla strips for crunch.
• A spoonful of sour cream or Greek yogurt with green onion.
• Fresh or pickled jalapenos.
• Shredded cheddar cheese, Monterey jack cheese, or crumbled cotija cheese.

Can I Make It Ahead of Time?

Absolutely! White chicken chili can be made ahead of time and stored in the fridge for up to 5 days. Reheat in the microwave and you’ve got a quick and healthy dinner perfect for busy weeknights.

If you’re looking for healthy freezer meals, this one checks the box. Cook, cool, and freeze for up to 3 months.

Or make a freezer pack by adding all ingredients to a large freezer bag, remove air, and lay flat in the freezer. Thaw in the fridge for one day, then slow cook as per recipe.

How to Store and Reheat

Store: Let chili cool, transfer to an airtight container, and keep in the refrigerator for up to 5 days.

Freeze: Once it’s completely cooled, freeze in an airtight container for up to 3 months.

Reheat: Let white chicken chili thaw in the fridge overnight, then reheat on the stove top in a small pot while covered on low heat.

FAQs

More Chili Recipes to Try

• Buffalo chicken chili
• Ground chicken chili
• Healthy turkey chili
• Instant Pot turkey chili
• Instant Pot beef chili
• White bean pumpkin turkey chili

More Crockpot Recipes

• Crockpot shredded chicken
• Crockpot chicken noodle soup
• Crockpot butter chicken
• Crockpot chicken thighs

Print

Crockpot White Chicken Chili

Creamy Crockpot White Chicken Chili with tender chicken breasts, hearty beans, and pantry staples. It’s comfort food with 10 minutes of prep!

Course Soup and Stew

Cuisine Mexican

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 3 hours hours 5 minutes minutes

Total Time 3 hours hours 15 minutes minutes

Servings 8 servings

Calories 207kcal

Author Olena Osipov

Equipment

• Slow cooker

Ingredients

• 1 medium onion chopped
• 2 large garlic cloves minced
• 1 tablespoon oil I use avocado oil
• 1 teaspoon cumin ground
• 1 teaspoon oregano dried
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1.5 pounds boneless skinless chicken breasts 3 large
• 2 x 15 oz cans cannellini beans drained and rinsed
• 4 ounces can diced green chiles
• 2 cups corn frozen or cooked
• 1 cup chicken broth low sodium
• 3 ounces cream cheese cubed
• 1/2 cup cilantro finely chopped
• 1 lime juice of
• Tortilla chips, avocado, yogurt for serving

US Customary – Metric

Instructions

• Preheat large non-stick skillet on medium-high heat and swirl oil to coat. Add garlic and onion, sauté for 3 minutes, stirring occasionally.
• Add cumin, oregano, chili powder, salt and pepper and cook for 30 seconds, stirring constantly. Then transfer to a large slow cooker along with chicken, beans, green chilies, corn and chicken broth.
• Cover with a lid and cook on High heat for 3 hours or on Low for 6 hours.
• Turn off heat and shred chicken with 2 forks right in the pot or remove it on a cutting board and shred. Then add cream cheese, cilantro and lime juice. Stir, cover and let chili sit for 5 minutes.
• Serve warm with your favorite toppings like tortilla chips, cheese, more cilantro and lime.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw in the fridge overnight, reheat on a stovetop covered on low.

Nutrition

Serving: 1.5cups | Calories: 207kcal | Carbohydrates: 13g | Protein: 21g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 349mg | Fiber: 2g | Sugar: 3g

The post Crockpot White Chicken Chili appeared first on iFoodReal.com.

Meal prep 5, 10, 15 or 20 Healthy Freezer Meals with a grocery list and how-to video. It takes 2 hours, most recipes need no pre-cooking, and after you just cook your freezer meal in Instant Pot or slow cooker.

Busy? Expecting mom? New mom? Working a lot? A parent? A human who needs a little help? You need healthy freezer meals in your life! Everyone does!

We combined 4 unique meal preps consisting of 5 freezer meals each, that you can cook in your Instant Pot or slow cooker from frozen!

I started doing freezer meal prep many years ago. Then I went on a business trip and left a few frozen meals for my husband. He kept raving and raving about how easy and tasty each dinner was. He was truly blown away how my easy freezer meals really made his cooking easy. And last time I heard my husband rave like this was about his new truck!

Why You Will Love Making Healthy Freezer Meals

• Save time: You can batch cook 5 recipes in just 2 hours! That’s 5 dinners, all weeknight dinners are taken care of.
• Eat healthy: Healthy dinners made with real food.
• Pick your cooking method: Cook from frozen in Instant Pot or slow cooker (except thaw meat ones first – food safety).
• Save money: Healthy freezer meals are cost effective because you don’t eat out or buy pre-made food.

How to Make Healthy Freezer Meals

Here is a detailed video how I make 5 healthy freezer meals at once. Below I have detailed instruction with photos. Each freezer meal recipe is located below that.

Print recipes and shopping list: Pick Healthy Freezer Meal Prep #1, #2, #3 or all 4 out of 4 freezer meal preps below.

Each meal prep contains 5 recipes with freezing instructions and complete shopping list – click button below each title. That’s total of 20 recipes in this freezer meals post.

I found it takes about 2 hours to meal prep 5 recipes and is the most feasible time for a busy mom. After that, I am tired, but you can do 10 recipes at a time, if you wish.

Gather ingredients: Gather meat, vegetables, cans and sauce jars, and grains on a counter. No spices yet. Label gallon size Ziploc bags with instructions.

Prep meat, veggies and cans: Cut meat, peel vegetables (do not chop yet) and open cans.

Start assembling freezer meals: Fill each bag with tomato products first (if recipe has any and if cooking in Instant Pot), then meat, and stand up right.

Chop vegetables: Chop basic veggies like carrots, celery, onion, garlic, potato etc. for each recipe individually. Then place on top of meat (if any) in each bag. It helps to keep measuring simple.

Add dry ingredients: Measure and add grains, beans and any other dry ingredients.

Add liquids: Add liquids from cans and jars like diced tomatoes or tomato sauce, coconut milk, tomato paste and hot sauce.

Add spices: Pull out spices, measure them out and add to each freezer meal bag.

Prepare bags for freezing: Let out as much air as possible and seal tightly each bag.

Freeze the freezer meals: Stand bags upright and and freeze like that. Round shape is the best. I usually tie 2 corners with a rubber band or a big clip to shape the bag.

What Are the Best Containers for Freezer Meals?

Here are my recommendations for containers for healthy freezer meals in my order of preference.

• Reusable 1 gallon silicone bags: My preferred method and they work!
• Gallon size storage bags: It’s my second choice. It is true you cannot recycle bags in your curbside blue box and that’s the only downside with using them. So, I usually wash, dry and re-use them for other freezer meals or raw meat only.
• Plastic containers: You will need large containers, preferably rounded shape to fit easy into Instant Pot or slow cooker. A good option since they are reusable.
• Glass containers: These are heavy, pricey and will fit only smaller recipes like Instant Pot white chicken chili. Look for large round 7 cup containers.

Tips for Best Results

Here are my top tips for the best healthy freezer meal prep from the first try!

• Container size. Pick your container with the amount of ingredients in the recipe in mind. “Will they fit to freeze?” And the size of your preferred cooking appliance in mind. “Will my frozen meal fit into Instant Pot or slow cooker?”
• Round shape is the best. With both slow cooker and Instant Pot. Use round containers or place filled bags in round bucket and freeze until shape forms.
• Thaw for 2 minutes. Place your freezer meal in a container in a sink or large bowl with hot water and let defrost for 2-5 minutes to help slide out easily. You can also let it thaw longer and break frozen food into a few pieces, if necessary.
• “Scrape” the walls. If any spices left on the walls of a container and recipe calls for water, rinse container with it and then add to cook.
• Appliance to use. To cook healthy freezer meals, you need to own at least 6 quart or 8 quart Instant Pot, or large slow cooker.
• Cook from frozen. For all Instant Pot and vegetarian slow cooker freezer meal recipes.
• Tomatoes go on top in Instant Pot. If cooking freezer meal in the Instant Pot and it contains anything tomato, make sure they are on top. Otherwise it will burn.
• Meat in slow cooker. For slow cooker freezer meals with meat you have to thaw freezer meal in the fridge for 24 hours before slow cooking.

FAQs

Healthy Freezer Meal Prep #1

Buffalo Chicken Chili

INGREDIENTS TO FREEZE:

• 5 garlic cloves, minced
• 1 large onion, chopped
• 3 large carrots, chopped
• 3 large celery stalks, chopped
• 2 x 15 oz cans cannellini beans, low sodium, drained & rinsed
• 1/2 cup Frank’s red hot sauce
• 2 tbsp maple syrup or honey
• 1 tbsp cumin
• 1 tbsp chili powder
• 1 tbsp smoked paprika
• 2 lbs chicken breasts, skinless & boneless
• 28 oz can diced tomatoes, low sodium

INGREDIENTS TO SERVE:

• 1/2 cup blue cheese crumbles or cream cheese
• Cilantro and/or green onion
• Lime
• Tortilla chips

• INSTANT POT: Pressure cook with 1 cup broth on High from frozen for 30 minutes with Quick Release.

• SLOW COOKER: Sauté onion, garlic, carrots and celery before freezing with other ingredients. Thaw in the fridge for 24 hours (food safety thing), then add to a large slow cooker with 1 cup broth and cook for 4 hours on High or 8 hours on Low.
• AFTER COOKING: Remove chicken and shred with 2 forks. Return to the pot.

CONTAINER LABEL

Instant Pot – 30 mins, QR OR Slow Cooker – Thaw 24 hrs. Low 8 hrs, High 4 hrs. Before – 1 cup broth. After – shred chicken.

Green Lentil Curry

INGREDIENTS TO FREEZE:

• 1 large onion, finely chopped
• 6 garlic cloves, crushed
• 1 tsp coconut oil
• 1 tsp turmeric
• 1/2 tsp coriander, ground
• 1 tsp curry powder
• 1 tsp cumin
• 1 1/4 tsp salt
• 14 oz can coconut milk, full fat
• 6 oz can tomato paste
• 2 cups green lentils, uncooked & rinsed

INGREDIENTS TO SERVE:

• Cilantro and/or green onion
• Greek yogurt
• Avocado

• BEFORE FREEZING (SLOW COOKER): Pan fry onion and garlic with spices sauteed for 30 seconds at the end. Transfer to a gallon size Ziploc bag with remaining ingredients.
• BEFORE COOKING: Add 3 cups of water.
• INSTANT POT: Cook from frozen on High pressure for 25 minutes with Quick Release.
• SLOW COOKER: Cook from frozen on Low for 9 hours or on High for 5 hours.

CONTAINER LABEL

Instant Pot – 25 mins, QR OR Slow Cooker – Low 9 hrs, High 5 hrs. Before – 3 cups water.

Butter Chicken

INGREDIENTS TO FREEZE:

• 1 large onion, chopped
• 4 large garlic cloves, minced
• 2 inch ginger root, minced
• 1 tbsp curry powder
• 1 tbsp garam masala
• 1 tsp chili powder
• 1 1/4 tsp salt
• 1/2 tsp freshly ground black pepper
• 14 oz can coconut milk, full fat
• 6 oz can tomato paste
• 2 tbsp maple syrup
• 3 – 3.5 lbs chicken drumsticks or thighs

INGREDIENTS TO FINISH & SERVE:

• 2 tbsp butter
• 1/4 cup cold water
• 4 tbsp cornstarch
• Brown rice
• Cilantro

• BEFORE FREEZING: Swoosh it all around with your hands to make chicken breasts separated with other ingredients.
• BEFORE COOKING: Add 2 cups water.
• INSTANT POT: Cook from frozen on High pressure for 30 minutes with Quick Release.
• SLOW COOKER: Thaw in the fridge for 24 hours before cooking. Cook on Low for 8 hours or on High for 4 hours.
• AFTER COOKING: Open the lid, add butter and press Sauté (cancel Keep Warm if it’s on). In a small bowl, whisk water and cornstarch with a fork. Pour over chicken and stir gently. Cook for a few minutes until sauce has thickened a bit. Serve with cilantro over a bed of brown rice and with naan/pita bread.

CONTAINER LABEL

Instant Pot – 30 mins, QR OR Slow Cooker – Thaw 24 hrs. Low 8 hrs, High 4 hrs. Before – 2 cups water. After – 2 tbsp butter, 1/4 cup cold water +4 tbsp cornstarch, Saute until thick.

Lentil Soup

INGREDIENTS TO FREEZE:

For 6 quart Instant Pot. For 8 quart, check the recipe.

• 1 medium onion, chopped
• 2 large carrots, chopped
• 2 small celery, chopped
• 2 cups green lentils, rinsed & drained
• 1 1/2 tsp cumin
• 1 1/2 tsp oregano
• 1 tsp salt
• Ground black pepper, to taste
• 2 bay leaves
• 28 oz can diced or crushed tomatoes, low sodium

INGREDIENTS TO SERVE:

• 11 oz box of spinach
• 1 large garlic clove, grated
• Parmesan cheese, for serving

• BEFORE COOKING: Add 2 bouillon cubes + 10 cups water or 10 cups low sodium veggie stock.
• INSTANT POT: Cook from frozen on High pressure for 20 minutes with Quick Release.

• SLOW COOKER: Cook from frozen on Low for 10 hours or on High for 5 hours.
• AFTER COOKING: Add spinach and garlic. Stir and serve hot garnished with Parmesan cheese.

CONTAINER LABEL

Instant Pot – 20 mins, QR OR Slow Cooker – Low 10 hrs, High 5 hrs. Before – 10 cups broth. After – 1 box spinach and 1 grated garlic.

Healthy Chicken Wild Rice Soup

INGREDIENTS TO FREEZE:

• 1.5 lbs any chicken pieces
• 1 large onion, finely chopped
• 2 large garlic cloves, minced
• 2 large carrots, coarsely chopped
• 3 large celery stalks, diced
• 2 large potatoes, diced
• 1/2 cup dried mushrooms or 1 cup fresh, sliced
• 1 1/2 cups wild rice
• 1 tbsp mustard
• 2 tsp garlic powder
• 1/2 tsp thyme, dried
• 2 1/4 tsp salt
• Ground black pepper, to taste

INGREDIENTS TO FINISH & SERVE:

• 2 cups whole milk
• Small bunch parsley, finely chopped

• BEFORE COOKING: Add 9 cups water or low sodium chicken broth.
• INSTANT POT: Cook from frozen on High pressure for 35 minutes. Quick Release.
• SLOW COOKER: Thaw in the fridge for 24 hours before cooking. Cook on Low for 10 hours or on High for 6 hours.
• AFTER COOKING: Remove chicken and shred with 2 forks. Blend a bit with an immersion blender until desired consistency. Add chicken and parsley. Stir and serve hot.

CONTAINER LABEL

Instant Pot – 35 mins, QR OR Slow Cooker – Thaw 24 hrs. Low 10 hrs, High 6 hrs. Before – 9 cups water/broth. After – shred chicken, puree soup, 1 small bunch parsley.

I also have Instant Pot chicken wild rice soup you can freeze.

Healthy Freezer Meal Prep #2

Thai Chicken Soup

INGREDIENTS TO FREEZE:

• 1.5 lbs chicken breasts, boneless & skinless
• 5 large sweet potatoes, skin on & cubed
• 1 large onion, chopped
• 14 oz can coconut milk, full fat
• 6 oz can tomato paste, low sodium
• 2 tbsp fish sauce
• 1 tbsp maple syrup
• 1 tbsp red curry paste
• 1/4 tsp salt
• 3 kaffir lime leaves (optional)

INGREDIENTS TO FINISH & SERVE:

• 1 cup peanuts, chopped
• 2 limes, juice of
• 1 bunch cilantro, finely chopped
• 1-2 bell peppers, chopped (optional)

• BEFORE COOKING: Add 6 cups water or low sodium broth.
• INSTANT POT: Cook from frozen on High pressure for 20 minutes, wait 10 minutes and do Quick Release.
• SLOW COOKER: Thaw in the fridge for 24 hours before cooking. Cook on Low for 6 hours or on High for 3 hours.
• AFTER COOKING: Remove chicken and shred with 2 forks. Using an immersion blender, puree soup right inside the pot. Return chicken back to the pot along with peanuts, lime juice, cilantro and bell peppers (optional). Stir and serve hot.

CONTAINER LABEL

Instant Pot – 20 mins, 10 mins NPR, after QR OR Slow Cooker – Low 6 hrs, High 3 hrs. Before – 6 cups water. After – shred chicken and puree soup, 1 bunch cilantro, 2 limes, 1 cup peanuts.

Crispy Coconut Chicken

INGREDIENTS TO FREEZE:

• 1.5 lbs boneless & skinless chicken breasts
• 1 egg, large
• 2/3 cup long or short coconut flakes, unsweetened
• 1/4 cup any flour (I used whole wheat)
• 1/2 tsp garlic powder
• 1/2 tsp salt
• Ground black pepper, to taste

• HOW TO FREEZE: Cut chicken breasts into 1 inch wide strips. Dip both sides of each chicken tender into an egg wash, then coat in coconut flakes, flour, garlic powder, salt and pepper mixture. Freeze coated but uncooked fingers on a baking sheet for a few hours, then transfer to a Ziplock bag and freeze for up to 3 months.
• BEFORE COOKING: Spray chicken fingers with cooking spray.
• OVEN: Bake from frozen at 425 degrees F for 30-35 minutes, possibly turning in the middle (depends on the oven – just keep an eye on them).

CONTAINER LABEL

Bake frozen at 425 F for 30+ mins (maybe turn).

Chicken Chickpea Stew

INGREDIENTS TO FREEZE:

• 1 large onion, finely chopped
• 3 large garlic cloves, minced
• 2 lbs bell peppers, seeded and coarsely chopped
• 1 lb boneless & skinless chicken breasts, cubed
• 1 lb tomatoes cubed or 28 oz can diced tomatoes
• 1 cup quinoa, uncooked
• 2 x 14 oz cans chickpeas, rinsed & drained
• 1 1/2 tsp salt
• Ground black pepper, to taste
• 3 bay leaves

INGREDIENTS TO FINISH & SERVE:

• 1/2 cup tahini paste
• 1/2 cup fresh parsley or basil, finely chopped

• BEFORE FREEZING (SLOW COOKER): Preheat large skillet on low heat, swirl a bit of oil to coat and add onion and garlic. Cook for 5 minutes, stirring occasionally. Increase heat to medium, add pepper and cook for 5 more minutes, stirring occasionally. Transfer to the bag with other ingredients to freeze.
• BEFORE COOKING: Add 2 cups water or any low sodium broth.
• INSTANT POT: Cook on High pressure from frozen for 20 minutes. Quick release.
• SLOW COOKER: Thaw in the fridge for 24 hours before cooking. Cook on Low for 8 hours or on High for 4 hours.
• AFTER COOKING: Add tahini and herbs, stir and let stand for a couple minutes.

CONTAINER LABEL

Instant Pot – 20 mins, QR OR Slow Cooker – Low 8 hrs, High 4 hrs. Before: 2 cups water. After: 1/2 cup tahini, 1/2 cup parsley.

Vegetarian Quesadillas

INGREDIENTS TO FREEZE:

• 8 whole wheat large 8” tortillas
• 14 oz can black beans, rinsed & drained
• 1 cup corn
• 1 large bell pepper, diced
• 1/3 cup cilantro, finely chopped
• 1/3 cup red onion, minced
• 2 tsp cumin
• Pinch of salt
• 2 2/3 cups cheese that melts well, shredded (cheddar, mozzarella)

• HOW TO FREEZE: For each quesadilla, assemble and then wrap in plastic wrap as tightly as possible without compromising its shape. Lay flat in a gallon size Ziploc bag, squeeze as much air out as possible, seal and freeze for up to 3 months.
• OVEN: Bake from frozen in preheated to 350 degrees F oven for 25-30 minutes.
• PANINI PRESS: Grill from frozen until ready.

CONTAINER LABEL

Bake – 25-30 mins at 350 F or Panini Press.

Bean Mushroom Soup

INGREDIENTS TO FREEZE:

• 1 large onion, finely chopped
• 2 medium carrots, finely grated
• 3 large celery stalks, diced
• 1.5 lbs white or brown mushrooms, sliced
• 1 can 11 oz organic cream of mushroom soup (I used Pacific Foods)
• 3 x 14 oz cans white navy beans, drained & rinsed
• 3 large garlic cloves, crushed
• 1 1/4 tsp salt
• Ground black pepper, to taste
• 3 bay leaves

INGREDIENTS TO FINISH & SERVE:

• 1/3 cup dill or parsley, chopped (for garnish)
• 2 tbsp butter or extra virgin olive oil

• BEFORE FREEZING (SLOW COOKER): Preheat medium skillet on low – medium heat and add 1 tbsp olive oil. Add mushrooms and cook until golden brown, stirring occasionally. Transfer to a large resealable bag. Add onion, carrots, celery and garlic; sauté for 5 minutes, stirring occasionally. Transfer to the bag along with other ingredients to freeze.
• BEFORE COOKING: Add 7-8 cups low sodium vegetable broth.
• INSTANT POT: Cook from frozen on High pressure for 5 minutes. 20 minutes Natural Release.
• SLOW COOKER: Cook from frozen with 7-8 cups of low sodium vegetable broth for 4 hours on High or 6-8 hours on Low.
• AFTER COOKING: Add dill or parsley, stir and serve hot.

CONTAINER LABEL

Instant Pot – 15 mins, QR OR Slow Cooker – Low 6-8 hrs, High 4 hrs. Before: 8 cups water. After: Add 2 tbsp olive oil/butter, dill/parsley.

Healthy Freezer Meal Prep #3

Turkey Taco Soup

INGREDIENTS TO FREEZE:

• 1 lb ground turkey
• 2 x 15 oz cans tomato sauce, low sodium
• 2 x 15 oz cans low sodium red kidney or pinto beans, drained & rinsed
• 2 cups corn frozen or canned (drained)
• 1 1/2 tbsp taco seasoning
• 2 tbsp onion powder or flakes
• 1 tbsp garlic powder
• 1 tsp maple syrup or honey
• 1 tsp salt
• Ground black pepper, to taste

INGREDIENTS TO FINISH & SERVE:

• 1/2 small bunch cilantro, finely chopped
• Yogurt, cheese, lime and tortilla chips

• BEFORE FREEZING: Preheat medium skillet on low – medium heat and add 1 tbsp olive oil. Saute meat until small pieces. Transfer to the bag with other ingredients to freeze.
• BEFORE COOKING: Add 3 cups water or low sodium broth.
• INSTANT POT: Cook from frozen for 20-30 mins on High pressure. Quick release.
• SLOW COOKER: Cook on Low for 8 hours or on High for 4 hours.
• AFTER COOKING: Add cilantro. Stir and serve hot with yogurt, cheese, lime and tortilla chips.

CONTAINER LABEL

Instant Pot – 20-30 mins, QR OR Slow Cooker – Low 8 hrs, High 4 hrs. Before: 3 cups water. After: Add cilantro.

White Chicken Chili

INGREDIENTS TO FREEZE:

• 1 lb (2 large) chicken breasts, boneless and skinless
• 1 small onion, diced
• 2 x 15 oz cans cannellini white or great Northern beans, drained and rinsed
• 2 cups corn, fresh or frozen
• 4 oz can diced green chiles
• 1 tsp cumin
• 2 tsp chili powder
• 1 tsp garlic powder
• 3/4 tsp salt
• Ground black pepper, to taste

INGREDIENTS TO FINISH & SERVE:

• 1/2 cup plain Greek yogurt fat 2%+ (or sour cream)
• 2 oz cream cheese
• 1 lime, juice of
• Small bunch of cilantro, finely chopped
• Tortilla chips, avocado, more yogurt, limes, for serving

• BEFORE COOKING: Add 1 cup water or low sodium chicken broth.
• INSTANT POT: Cook from frozen on High pressure for 20 minutes. Natural Release for 10 mins, Quick release after.
• SLOW COOKER: Thaw in the fridge for 24 hours (food safety thing), then add to a large slow cooker and cook for 4 hours on High or 8 hours on Low.
• AFTER COOKING: Remove chicken and shred with 2 forks. Return to the pot along with cilantro, 1/2 cup yogurt, cream cheese and lime juice. Stir well.

CONTAINER LABEL

Instant Pot – 25 mins, NPR 10 mins, after QR OR Slow Cooker – Low 8 hrs, High 4 hrs. Before: 1 cup water. After: Shred chicken, add cilantro, 1/2 cup yogurt, 2 oz cream cheese, lime juice.

Almond Crusted Chicken

INGREDIENTS TO FREEZE:

• 1.5 lbs chicken breasts (3 large) or tenderloins, boneless & skinless
• 1 1/4 cups ground almonds (almond flour or almond meal)
• 1 tbsp garlic or onion powder/granules
• 1 tsp oregano or basil, dried
• 3/4 tsp salt
• 1/8 tsp ground black pepper
• 2 large eggs

• HOW TO FREEZE: Cut chicken into 1/2 inch thick strips lengthwise and pound to make tender. Dip each strip into an egg mixture, then coat completely in almond, garlic powder, oregano, salt and pepper mixture. Freeze coated but uncooked fingers on a baking sheet for a few hours, then transfer to a Ziplock bag and freeze for up to 3 months.
• OVEN: Bake from frozen at 450 degrees F for 30-35 minutes, turning once.

CONTAINER LABEL

Bake frozen for 30-35 mins at 450 F.

Ground Turkey Tacos

INGREDIENTS TO FREEZE:

• 1 lb ground turkey, 93% lean
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp taco seasoning, low sodium
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp cumin ground
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• Ground black pepper, to taste
• 3 oz tomato paste, low sodium
• 1 tsp any sugar (I used maple syrup)

INGREDIENTS TO FINISH & SERVE:

• 2 tbsp cornstarch
• 10 corn or whole wheat flour tortillas
• Avocado, tomatoes, lettuce, cotija cheese, red onion and lime

• BEFORE FREEZING (SLOW COOKER): Preheat medium skillet on low – medium heat and add 1 tbsp olive oil. Add onion, garlic, taco seasoning, onion powder, garlic powder, cumin, smoked paprika, cayenne pepper, salt and pepper, and saute for 3 minutes, stirring occasionally. Add ground turkey and saute for 5 minutes, stirring and breaking into small pieces with spatula often. Transfer to the bag with other ingredients to freeze, and swoosh things around to mix tomato paste with turkey to prevent burning.
• BEFORE COOKING: Add Slow Cooker – 1 1/4 cups, Instant Pot – 1/2 cup low sodium chicken or veggie broth.
• INSTANT POT: Cook from frozen on High pressure for 12 minutes. Quick release.
• SLOW COOKER: Cook from frozen for 3 hours on High or 6 hours on Low.
• AFTER COOKING: Whisk 2 tbsp cold water with 2 tbsp cornstarch and add to Slow Cooker/Instant Pot. Press High heat or Saute, stir and cook (covered in slow cooker) until taco meat has thickened.

CONTAINER LABEL

Instant Pot – 12 mins, QR OR Slow Cooker – Low 6 hrs, High 3 hrs. Before: Slow Cooker – 1 1/4 cups, Instant Pot – 1/2 cup broth. After: 2 tbsp cornstarch +2 tbsp cold water, cook to thicken.

Instant Pot Rice and Beans

INGREDIENTS TO FREEZE:

• 2 cups brown rice, rinsed
• 1 cup dried black beans, rinsed
• 1 large onion, chopped
• 1 1/2 tbsp cumin
• 1 tbsp garlic powder
• 2 tsp chili powder
• 1 1/4 tsp salt
• 28 oz can diced tomatoes, low sodium

INGREDIENTS TO FINISH & SERVE:

• 1 bunch cilantro, chopped
• Hot sauce, optional

• BEFORE COOKING: Add Slow Cooker – 2 cups, Instant Pot – 4 cups water or low sodium broth.
• INSTANT POT: Cook from frozen on High pressure for 22 minutes. Quick release.
• SLOW COOKER: Use 2 X 14 oz cans of beans (rinsed & drained) instead of dried. Cook from frozen for 4-5 hours on Low. Check after 4 hours, stir and if needed add 1/4 cup of water more.
• AFTER COOKING: Add cilantro. Stir and serve hot.

CONTAINER LABEL

Instant Pot – 22 mins, QR OR Slow Cooker – Low 4-5 hrs. Before: Slow Cooker – 2 cups, Instant Pot – 4 cups. After: Add cilantro.

Healthy Freezer Meal Prep #4

Chicken Burritos

ADD TO COOK IN INSTANT POT:

• 1 1/2 cups brown rice, rinsed & drained
• 1 cup dried black beans, rinsed & drained
• 2-3 large chicken breasts, boneless & skinless
• 2 tbsp taco seasoning, low sodium
• 1 tbsp cumin
• 1 tbsp garlic powder
• 1 tsp salt
• 3 cups water or low sodium broth

INGREDIENTS TO WRAP:

• 1 cup salsa
• 2 cups corn, frozen or cooked
• 1 bunch cilantro, chopped
• 1 bunch green onion, chopped
• 12 oz any soft cheese, shredded
• 2 cups green or red cabbage, thinly shredded
• 17 large whole wheat tortillas

• TO COOK IN INSTANT POT: Add all Ingredients to Cook and Cook on High pressure for 20 minutes with Quick Release after.
• STOVETOP: This recipe is not meant for a slow cooker. For stovetop version, please check original chicken burrito recipe.
• AFTER COOKING: Shred chicken using 2 forks right in the pressure cooker and add remaining Ingredients to Finish (except tortillas).
• TO WRAP & FREEZE: Tear 17 sheets of aluminum foil. Place tortilla on top of foil, add 3/4 cup of filling below the center and near to the edge closer to you. Top with some shredded cabbage and cheese. Fold up the bottom to almost cover the filling, then fold up the edges, roll up tightly and then roll again in foil. Freeze for up to 3 months. 
• TO REHEAT: Thaw overnight in the fridge. Bake at 450 F degrees for 20-25 minutes or broil for 10-15 minutes. You can also warm burritos up in a microwave without tin foil – 2-5 minutes.

CONTAINER LABEL

Bake at 450 F – 20-25 mins, broil for 10-15 mins, microwave no foil – 2-5 mins.

Ground Turkey Pasta Bake

INGREDIENTS TO ASSEMBLE AND FREEZE:

• 1 lb ground turkey, extra lean
• 3 cups (10 oz) whole wheat penne/fusilli pasta, uncooked
• 4 – 5 cups kale stems, removed & chopped
• 1 large onion, finely chopped
• 4 large garlic cloves, minced
• 1 tbsp olive oil, extra virgin
• 1 tbsp oregano, dried
• 1 tsp rosemary, dried
• 1 tsp basil, dried
• Pinch of red pepper flakes
• 1/2 tsp salt
• Ground black pepper, to taste
• 28 oz tomato sauce, low sodium
• 1 tbsp honey or maple syrup
• 1 tbsp balsamic vinegar
• 1 cup pasta water
• 2 cups 6 oz mozzarella cheese, shredded & divided
• 1/3 cup Italian parsley, chopped
• Cooking spray

• TO ASSEMBLE: Cook pasta in a pot. In a skillet, saute onion and garlic 3 minutes, stirring occasionally. Saute oregano, rosemary, basil, pinch of red pepper flakes, salt and pepper for 30 seconds, stirring a few times. Add ground turkey and cook for another 5-7 minutes, breaking meat into pieces and stirring occasionally. Add tomato sauce, honey, balsamic vinegar and pasta water. Stir, bring to a boil and simmer for 2 minutes. Add kale and stir to combine. Now add cooked pasta and stir to combine more.
• TO WRAP & FREEZE: Transfer half of the mixture in previously prepared baking dish and sprinkle with 1 cup cheese. Add remaining pasta meat mixture and sprinkle with remaining 1 cup cheese. Wrap tightly with plastic and aluminum foil on top.
• TO COOK: When ready to eat, remove from the freezer and warm up on a counter for 30 minutes to prevent dish from shattering in the oven. Bake from frozen in preheated 350 degrees F oven for 40 minutes.

CONTAINER LABEL

Counter – 30 mins, bake frozen at 350 F – 40 mins.

Healthy Black Bean Burgers

INGREDIENTS TO FREEZE:

• 1 cup white or brown rice, cooked (measured after)
• 2 x 14 oz cans low sodium black beans, drained & rinsed
• 2 large eggs 
• 3/4 cup grated zucchini, liquid squeezed out (measured after)
• 1 medium onion, minced or pureed
• 2 large garlic cloves, minced or grated
• 1 cup oat flour for GF version or whole grain breadcrumbs
• 1 1/4 tsp salt
• 1 tsp cumin
• 1 tsp chili pepper in adobo sauce, minced

• TO ASSEMBLE: Cook rice as per package instructions. In the meanwhile, in a large bowl, add beans and mash with a masher until coarse puree with some bean chunks forms. Add eggs, zucchini, onion, garlic, oat flour, salt, cumin, pepper in adobo, and mix with spatula very well.
• TO FREEZE: Scoop 1/2 cup for smaller or 3/4 cup mixture for larger burgers and form into a patty. Lay patties on a baking sheet lined with parchment paper, freeze completely and transfer to a large Ziploc bag.
• TO COOK: Cook from frozen on preheated large non-stick ceramic or well-seasoned cast iron skillet on low – medium heat with 1-2 tbsp of oil, for 7-9 minutes per side.

CONTAINER LABEL

Pan fry frozen with oil – 7-9 mins/side.

Turkey Chili

INGREDIENTS TO FREEZE:

• 1 lb ground turkey
• 1 large onion, diced
• 3 large garlic cloves, minced
• 1 bell pepper, diced
• 1 1/2 cups corn, canned or frozen
• 14 oz can low sodium red kidney beans, rinsed and drained
• 14 oz can low sodium cannellini or navy beans, rinsed and drained
• 14 oz can low sodium pinto beans or black eyed peas, rinsed and drained
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp oregano, dried
• 1/2 tsp paprika
• 3/4 tsp salt
• 28 oz can diced tomatoes, low sodium
• 6 oz can tomato paste, low sodium

INGREDIENTS TO SERVE:

• Green onion cilantro, cheese, plain yogurt (for toppings)

• BEFORE FREEZING: Cook ground turkey until small pieces for 5 minutes, stirring constantly. Transfer to a Ziploc bag with other ingredients (for Instant Pot add tomato products right after meat).
• BEFORE COOKING: Add 1 cup water or low sodium broth.
• INSTANT POT: Cook from frozen on High pressure for 20 minutes. Quick release.
• SLOW COOKER: Cook from frozen for 4 hours on High or 8 hours on Low.

CONTAINER LABEL

Instant Pot – 20 mins, QR OR Slow Cooker – Low 8 hrs, High 4 hrs. Before: 1 cup water/broth.

Quinoa Falafel

INGREDIENTS TO FREEZE:

• 2 cups quinoa, dry
• 2 14 oz cans low sodium chickpeas, drained & rinsed
• 1 medium onion, coarsely chopped
• 8 garlic cloves, large
• 2 cups parsley, packed
• 4 tsp cumin, ground
• 2 tsp coriander, ground
• 4 tbsp sesame oil
• 2 tbsp cornstarch
• 3 tsp salt
• 1/2 cup water

INGREDIENTS TO FINISH & SERVE:

Tahini sauce:

• 1 cup tahini
• 1 cup water
• 2 lemons, juice of
• 1 garlic clove, large
• 1 tsp salt

• 14 whole wheat pitas for serving
• 1 long English cucumber, thinly sliced for serving
• 3 tomatoes, thinly sliced for serving

• TO ASSEMBLE: Cook quinoa as per package instructions. In the meanwhile, in a large food processor, add chickpeas, onion, garlic, parsley, cumin, coriander, sesame oil, cornstarch, salt, water and blend until semi-smooth. In a large bowl, combine cooked quinoa and blended mixture, mix with spatula very well.
• TO FREEZE: Using small scoop, scoop falafel mixture, packing it tightly, roll into golf size balls (helps to dip hands in water in between) and place on prepared baking sheets about 1 inch apart. Freeze completely and transfer balls to a large Ziploc bag.
• TO COOK: Spray with cooking spray, bake from frozen in 450 F degrees oven for 35 minutes or until golden brown and crispy, turning once.

CONTAINER LABEL

Spray before baking, bake frozen at 450 F for 35 mins, turn once.

This healthy freezer meals post started with just 5 recipes 3 years ago and now it grew to 20. Everyone loves them! So, if you have any suggestions, ideas or comments, please drop them below in the Comments section. We read and respond to all.

Happy healthy freezer meals prepping, everyone!

Print

20 Easy Healthy Freezer Meals: Lentil Soup

Meal prep 5, 10, 15 or 20 Healthy Freezer Meals with a grocery list and how-to video. It takes 2 hours, most recipes need no pre-cooking, and after you just cook your freezer meal in Instant Pot or slow cooker.

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 2 hours hours

Cook Time 30 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 20 freezer meals

Calories 85kcal

Author Olena Osipov

Equipment

• Silicone bags
• Glass container

Ingredients

Ingredients to freeze:

• 1 medium onion chopped
• 2 large carrots chopped
• 2 small celery chopped
• 2 cups green lentils rinsed & drained
• 1 1/2 tsp cumin
• 1 1/2 tsp oregano
• 1 tsp salt
• Ground black pepper to taste
• 2 bay leaves
• 28 oz can diced or crushed tomatoes low sodium

Ingredients to finish and serve:

• 11 oz box of spinach fresh or frozen
• 1 large garlic clove grated
• Parmesan cheese for serving

US Customary – Metric

Instructions

• Before cooking: Add 2 bouillon cubes + 10 cups water or 10 cups low sodium veggie stock.
• Instant Pot: Cook from frozen for 20 minutes with Quick Release.
• Slow Cooker: Cook from frozen on Low for 10 hours or on High for 5 hours.
• After cooking: Add spinach and garlic. Stir and serve hot garnished with Parmesan cheese.

Video

Notes

Container label: Instant Pot – 20 mins, QR OR Slow Cooker – Low 10 hrs, High 5 hrs. Before – 10 cups broth. After – 1 box spinach and 1 grated garlic.

Nutrition

Calories: 85kcal | Carbohydrates: 15g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 145mg | Fiber: 7g | Sugar: 2g

The post 20 Easy Healthy Freezer Meals (Instant Pot or Crock Pot) appeared first on iFoodReal.com.

Other favorite ways we like to serve lamb are braised lamb shanks and boneless leg of lamb.

I am a huge fan of lamb! A luscious meat with a sweet, tender, juicy flavor. It’s often reserved for special occasions, but like beef stew in Instant Pot, this lamb stew recipe is a cold season staple in our house.

Easy to make in a Dutch oven, Instant Pot, or slow cooker, this warm bowl of melt-in-your mouth lamb stew is a classic comfort meal your entire family will enjoy.

What Lamb Is Best for Stewing?

Boneless leg of lamb or boneless lamb shoulder work best for stewing. You’ll want to remove the mesh, trim any fat and tough tissues before cutting the meat.

The lamb shoulder is the most tender part of the lamb, and both the shoulder and leg cuts have a lot of connective tissues and fat, making them perfect for slow cooking methods. The meat will turn out super tender, and juicy!

Other Ingredients and Notes

This recipe for lamb stew is full of wholesome, simple ingredients. The list may seem long, but after 10 minutes of prep, let it simmer for a delicious dish with layers of flavor.

• Boneless lamb shoulder: 2-3 pounds with excess fat trimmed and cut into 1.5 inch pieces.
• Potatoes: Baby potatoes will keep their shape better and don’t need to be cut, keeping the prep time down. Yellow potatoes, red potatoes, and Yukon gold potatoes can also be used. Russet potatoes are good if you like more of a hearty stew.
• Other veggies: Carrots, celery, onion, and brown mushrooms add body to this nourishing meal.
• Oil and Garlic: Olive oil and minced garlic are used for sautéing.
• Spices and herbs: The rustic blend of dried oregano, dried thyme, salt, ground black pepper, and bay leaves add aroma and flavor.
• Tomato paste and beef broth: Adds a rich flavor to the gravy-like broth. Try to use low sodium for both. If yours are not, add less salt.
• Red wine: Any good red wine like cabernet sauvignon, shiraz, malbec or merlot will work.
• Worcestershire sauce: A secret ingredient for extra savory flavor. In a pinch, you can substitute soy sauce.

How to Make Lamb Stew Recipe

Follow these step-by-step instructions to make the best lamb stew recipe. So easy and delicious, you’ll want to warm up with it all winter long!

I highly recommend a heavy ceramic or cast iron Dutch oven. It retains the heat well and works best for the stewing cooking method.

• Season the lamb: Preheat your large Dutch oven on medium-high heat and add 1 tablespoon of olive oil. Meanwhile, season lamb chunks with 1/2 teaspoon salt and 1/2 teaspoon ground black pepper.
• Sear the lamb: Working in batches, add half the lamb to the pot and cook until golden brown, for about 7 minutes stirring a few times. Then transfer to a large plate and repeat with the remaining lamb. This step is worth the effort, the caramelized edges add so much taste!
• Sauté the vegetables: To the pot, add the remaining 1 tablespoon of olive oil. Then add onion, celery and minced garlic. Sauté until translucent, stirring occasionally. Sprinkle in the oregano and thyme and sauté for another 30 seconds, stirring constantly. 
• Combine tomato paste and mushrooms: Add tomato paste and stir with vegetables until incorporated. This step helps give it a smooth consistency. Add mushrooms and stir.

• Make the broth and add the lamb: Add beef broth, red wine, Worcestershire sauce, bay leaves, and remaining salt and black pepper to the pot. Then add the previously browned lamb and stir.
• Let it simmer: Cover pot with the lid and bring to a boil. Reduce heat to low and simmer for 1.5 hours or until lamb is fork tender.
• Add remaining vegetables: Add potatoes and carrots to the Dutch oven. Stir and simmer for about 25 minutes or until potatoes are fork tender.
• Rest the stew: Turn the burner off and let the lamb stew sit in the pot covered for about 10 minutes. Serve hot, garnished with fresh parsley if you wish.

Tips for Best Results and Variations

Here are a few tips on how to make this lamb stew recipe with fall-apart lamb, and tender hearty vegetables in a rustic broth.

• Thaw frozen lamb prior to cooking: You can use frozen lamb but you must let it thaw before cooking. When your meat is completely thawed it will cook evenly. If it’s frozen, the outside will cook much earlier than the inside.
• Do not overcook the stew: Low and slow is key for this lamb stew recipe, or any stew recipe. While it’s nice to let it simmer, too much time will result in dry meat and mushy vegetables.
• Add other vegetables: Stew is perfect for variations and add-ins. Turnips, parsnips, and rutabaga are great additions. You can even add sweet potatoes, I recommend cutting them in larger pieces so they don’t get overcooked. Stir in some frozen green peas at the end, they’ll thaw in the hot stew.
• Use beer instead of red wine: Cooking with beer instead of wine will give the stew an earthier flavor. Guinness is popular in an Irish stew but you can use any type of beer.

Can I Make Lamb Stew in Instant Pot?

Yes! Making this lamb stew recipe in the Instant Pot is just as easy with less time. Follow the method we use for Instant Pot beef stew. Essentially, you want to brown the meat on sauté, then pressure cook for 30 minutes with natural release.

Can I Make Lamb Stew in Crockpot?

Similar to my crockpot chicken stew, sauté lamb chunks in a skillet, then your veggies. Cook on Low heat for 6-8 hours or on High heat for 3-4 hours.

What to Serve with Lamb Stew?

This comforting stew recipe is packed with flavor and makes enough to serve a crowd. It’s hearty, healthy, and a satisfying meal on its own.

With a house full of growing children, sometimes we need a little extra for those healthy appetites. We like to pair our stew with oven roasted asparagus, cucumber salad or creamy cucumber salad.

I’ve also been known for omitting the baby potatoes and whipping up healthy mashed potatoes for an extremely comforting meal.

Having a basket of crusty bread, or Irish soda bread is perfect for sopping up the remaining gravy.

How to Store and Reheat

Store: Store any lamb stew leftovers in an airtight container for up to 5 days in the refrigerator.

Freeze: I personally do not freeze stew because I do not like the texture of thawed potatoes. However, you can freeze it in an airtight, freezer-safe container or resealable silicone bag for up to 3 months. Make sure to thaw in the fridge overnight or on the counter for 6 hours before reheating.

Reheat: Reheat desired amount by simmering in small pot on low heat.

FAQs

More Stew Recipes

• Chicken stew
• Chicken chickpea stew
• Ground turkey stew

More Lamb Recipes to Try

• Fried lamb chops
• Air fryer lamb chops
• Lamb loin chops
• Leg of lamb recipe

Print

Lamb Stew Recipe

Easy Lamb Stew Recipe with fall-apart lamb and hearty vegetables slowly cooked in a delicious rustic broth.

Course Main Course

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 2 hours hours 10 minutes minutes

Total Time 2 hours hours 20 minutes minutes

Servings 8 servings

Calories 274kcal

Author Olena Osipov

Equipment

• Dutch oven

Ingredients

• 2-3 pounds boneless lamb shoulder trimmed of excess fat
• 2 pounds baby potatoes
• 2 large carrots cut in large chunks
• 3 large celery stalks chopped
• 1 large onion chopped
• 3 large garlic cloves minced
• 2 tablespoons olive oil extra virgin
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 teaspoon salt divided
• 1 teaspoon ground black pepper divided
• 3 ounces tomato paste low sodium
• 8 ounces brown mushrooms
• 3 cups beef broth low sodium
• 3/4 cup red wine
• 1 tablespoon Worcestershire sauce
• 3 bay leaves

US Customary – Metric

Instructions

• Preheat large Dutch oven on medium-high heat and add 1 tablespoon of olive oil. Season lamb with 1/2 teaspoon salt and 1/2 teaspoon ground black pepper. Add half of the lamb to the pot and cook until golden brown, for about 7 minutes and stirring just a few times. Transfer to a large plate and repeat with remaining lamb.
• Add remaining 1 tablespoon of olive oil and add onion, celery and garlic. Saute until translucent, stirring occasionally. Then add oregano and thyme, and saute for another 30 seconds, stirring constantly. Add tomato paste and stir with vegetables until incorporated. Add mushrooms.
• Add beef broth, red wine, Worcestershire sauce, bay leaves, remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper, previously browned lamb and stir.
• Cover pot with a lid and bring to a boil. Then reduce heat to low and simmer lamb stew for 1.5 hours or until lamb is fork tender.
• Add potatoes and carrots, stir and simmer for 25 minutes or until potatoes are fork tender.
• Turn off heat and let lamb stew stand in a pot covered for about 10 minutes. Serve hot, garnished with parsley if you wish, and a slice of Irish soda bread.

Notes

• Store: Refrigerate in an airtight container for up to 5 days. Reheat desired amount by simmering in small pot on low heat.
• Freeze: You can freeze the stew but I personally do not like thawed potatoes texture. Freeze in an airtight container or resealable silicone bags  for up to 3 months. Thaw in the fridge overnight or on the counter for 6 hours.

Nutrition

Serving: 2cups | Calories: 274kcal | Carbohydrates: 28g | Protein: 19g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 421mg | Fiber: 4g | Sugar: 5g

The post Lamb Stew Recipe appeared first on iFoodReal.com.

This classic vegetable soup recipe and beef vegetable soup recipe are our other family favorites.

A hot bowl of chicken vegetable soup recipe is everything at the end of long day! Low in saturated fat and cholesterol, chock full of vitamins and minerals it not only nourishes the body but soothes the mind.

Why You Will Love This Recipe

We love soups a lot! Here are just a few reasons why I think you and your family will love this chicken vegetable soup.

• Easy to make: Comes together in one pot on the stove but can also be prepared in a Crockpot or Instant Pot.
• Veggie loaded: You couldn’t ask for a more veggie-loaded nutrient dense soup.
• Versatile: Vegetable chicken soup is easily modified for your favorite veggies or whatever you have on hand.
• Budget friendly and time saving: Affordable ingredients and a big pot of soup makes for mindless meals all week.

Ingredients and Notes

Dig out a large soup pot and get ready to make this nutritious chicken vegetable soup recipe with some simple ingredients.

• Chicken breasts: Boneless skinless chicken breasts diced into bite-sized pieces. You can also use bone-in chicken, if that’s what you have on hand.
• Garlic: Fresh minced garlic is the most flavorful.
• Vegetables: I used zucchini, potatoes, onions, green beans, carrots, and celery for a veggie-rich soup. You can also use frozen mixed vegetables.
• Diced tomatoes: Low sodium diced tomatoes create the base for a good vegetable soup. If you don’t have any in the pantry, you can cut up fresh tomatoes or use tomato sauce. Tomato sauce will make for a more red soup.
• Chicken broth: Low sodium chicken broth is also used as a base for this chicken vegetable soup recipe.
• Seasonings: I add ground cumin, dried oregano, dried rosemary, bay leaf, salt and pepper.
• Butter and olive oil: Sauteing vegetables in butter and olive oil adds extra flavor to the soup.
• Dill: Fresh dill adds a lot of aromatic flavor to the soup. If you don’t have any dill you can substitute fresh parsley, fresh basil or green onions.

How to Make Chicken Vegetable Soup Recipe

Here is how to make chicken vegetable soup recipe in just 4 straightforward steps.

• Saute the mirepoix: Melt the butter and olive oil in a large Dutch oven or pot over medium heat. Add onion, garlic, carrots, and celery and saute until translucent.
• Add spices and veggies: Now you want to quickly saute dried oregano and rosemary, cumin, salt, and pepper to allow spices release their oils. Then add chicken and vegetables like potatoes, green beans, zucchini, corn and diced tomatoes to cook in chicken stock with bay leaves.
• Cook chicken and vegetable soup: Stir the ingredients well making sure nothing is stuck to the bottom of the pot and cover it. Cook for 25 minutes or until the potatoes are fork tender.
• Final seasoning step: Turn off the heat and add the fresh dill. Allow flavors to marry each other for 5 minutes while sitting. Now taste the soup and adjust any seasonings to taste.

What Else to Add to Chicken Vegetable Soup?

There are a few things you can add to this chicken vegetable soup recipe to make it heartier.

• Add beans: Any kind of canned beans or cooked dried beans like red kidney beans, cannellini beans or black beans will work. Just use whatever you have in your pantry.
• To make the soup more kid-friendly: Add their favorite pasta shape like I did in this chicken noodle vegetable soup or lemon chicken orzo soup. Cheese filled pasta like tortellini will also be great. Or gnocchi.
• For a gluten free chicken noodle soup: Make sure to choose a gluten free pasta.
• Add rice or quinoa: Cooked brown rice, white rice or wild rice will also make for a wholesome soup. Quinoa also adds both a protein and fiber boost to the soup, you can add it raw during last 10 minutes of cooking.

Tips for Best Results and Variations

Here are a few tips to ensure the absolute best-tasting chicken vegetable soup recipe:

• Sear the chicken: Searing the chicken locks in flavor and makes it nice and juicy.
• Use chicken thighs for more flavor: Dark meat adds more flavor than white meat. Cook the soup with the bones to impart even more flavor and then remove them before serving.
• Leftover or rotisserie chicken: Don’t let already cooked chicken go to waste. Throw it into the pot.
• Frozen vegetables: Keep a stash of frozen vegetables on hand just in case you don’t have any fresh in the fridge. You might have to add more broth with some veggies.
• Thicken the soup: If you prefer a thicker chicken and vegetable soup, make a slurry with 2 tablespoons cold water and 2-3 tablespoons cornstarch and add it at the end of cooking.
• Make it creamy: Looking for a creamier soup? Add up to 1/4 cup of heavy cream or whole milk at the end of cooking if you can tolerate dairy.
• Add some leafy greens: Throw in some greens like kale or spinach for even more vegetables and a thicker soup.
• Squeeze lemon juice: Squeeze fresh lemon juice into the finished vegetable chicken soup to help balance all the flavors.

Serving Recommendations

Make it a meal! Serve chicken vegetable soup with some cornbread or garlic bread rolls on a side and you’re all set.

We enjoy eating this soup in a deep soup bowl with a drizzle of olive oil and some freshly grated Parmesan cheese on top. And with a salad like tomato cucumber lettuce salad or healthy caesar salad.

This soup travels well so go ahead and send it to school in a thermos with some crusty bread and cheese on the side.

How to Store, Freeze and Reheat

Store: Store chicken veggie soup in an airtight container in the fridge for up to 5 days.

Freeze: Allow the soup to cool and then transfer it to an airtight container, leaving some room for expansion, and place in the freezer for up to 3 months.

Reheat: Thaw overnight in the fridge and reheat in a pot on the stove top. Alternatively reheat in serving bowl in the microwave.

FAQs

More Soup Recipes to Try

• Healthy chicken tortilla soup
• Minestrone soup
• Chicken noodle soup
• Lemon chicken orzo soup

Print

Chicken Vegetable Soup Recipe

Chicken Vegetable Soup Recipe with chunky vegetables, tender chicken and thick, rich broth. It's the chicken soup that eats like a meal!

Course Soup and Stew

Cuisine North American

Diet Low Calorie

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 284kcal

Author Olena Osipov

Equipment

• Dutch oven
• Measuring tools
• Measuring cups

Ingredients

• 3 boneless skinless chicken breasts cubed into 1 inch pieces
• 1 medium onion finely chopped
• 3 large garlic cloves minced
• 2 large carrots finely chopped
• 3 large celery stalks finely chopped
• 2 large potatoes chopped
• 2 cups green beans trimmed and chopped
• 1 medium zucchini chopped
• 1 cup corn fresh or frozen (optional)
• 14 ounces can diced tomatoes low sodium
• 7 cups chicken stock low sodium
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons butter unsalted
• 1 tablespoon olive oil extra virgin
• 1/4 cup dill finely chopped
• 3 bay leaves

US Customary – Metric

Instructions

• Preheat large dutch oven or large pot on medium heat and add butter to melt and olive oil. Add onion, garlic, carrots, celery and saute for 4 minutes, stirring occasionally.
• Add oregano, rosemary, cumin, salt, pepper and cook for 30 more seconds, stirring frequently.
• Add chicken, potatoes, green beans, zucchini, corn, diced tomatoes, chicken stock and bay leaves.
• Stir, cover and bring to a boil. Reduce heat to low and simmer soup for 25 minutes or until potato is fork tender.
• Turn off heat and add dill. Stir and let soup sit for 5 minutes. Taste and adjust any seasonings to taste. Serve hot.

Notes

• Store: Refrigerate soup in an airtight container for up to 5 days.
• Freeze: Cool, transfer to an airtight container, leaving some room for expansion, and freeze for up to 3 months.
• Reheat: On the stove on low heat, thawed or frozen it just takes longer.
• Frozen and other vegetables: Use any your favorites. You might have to add more broth with some veggies.
• Adjust sodium: Add less salt and do so in the end if not using low sodium broth and tomatoes.
• Tomato sauce: Use for more red vegetable soup instead of diced tomatoes.

Nutrition

Serving: 2cups | Calories: 284kcal | Carbohydrates: 31g | Protein: 26g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 482mg | Fiber: 5g | Sugar: 6g

The post Chicken Vegetable Soup Recipe appeared first on iFoodReal.com.

This sirloin tip roast in slow cooker and rump roast in crock pot are other family favorite, one-pot meals perfect for busy weeknights.

Slow cooker eye of round roast is a classic dinner that’s here to stay. A flavorful cut of meat complimented with carrots, potatoes, and onions. So tender and juicy!

Growing up roasts were always served on special occasions. My mom always cooked hers in the oven like this eye of round roast recipe. I love my slow cooker and this eye of round roast in crockpot is a mouthwatering, delicious meal guaranteed to get rave reviews.

This easy slow cooker recipe is perfect for any special occasion or an amazing Sunday meal you can enjoy effortlessly with plenty of leftovers to start your week.

Ingredients and Notes

To make eye of round roast in slow cooker you will need very simple, traditional ingredients. The list may seem long, but you most likely have these on hand.

• Eye of round roast: I used a 3-4 lbs eye of round roast fully thawed with fat trimmed, and twine removed.
• Seasoning: I created this pot roast seasoning mix specifically for this slow cooker eye of round roast recipe. It’s rich in flavor and only takes 5 minutes to make! You can also use your favorite seasoning blend.
• Onion: Yellow onion, white onion or red onion will all add a nice flavor to the au jus and much tastier than any onion soup mix.
• Vegetables: Carrots, celery, and baby potatoes. I used 2 lbs of baby potatoes because I feel they hold their shape better. You could use Yukon gold potatoes cut into big cubes, or russet potatoes but be prepared for a more mushy consistency.
• Beef broth: Low sodium broth steams everything in the cooker. If you want lots of gravy with this crockpot eye of round roast recipe, add a bit more.
• Apple cider vinegar: Essential for that sweet and savory taste. You can also use balsamic vinegar, white wine vinegar or red wine vinegar.
• Worcestershire sauce: Adds so much flavor. If you do not have any on hand, I recommend using 1 tablespoon of soy sauce instead. You can also substitute ACV with same amount of balsamic vinegar and omit Worcestershire sauce.
• Unsalted butter: If you have salted butter, add less salt.
• Bay leaves: Add tons of flavor and deepen the other existing flavors. I do not recommend skipping this ingredient, but if you do not have any fresh thyme or fresh oregano would be best substitutes.
• Oil: I use extra-virgin olive oil which has a higher smoke point for searing the roast. You can also use avocado oil or vegetable oil.

How to Cook Eye of Round Roast in Crock Pot

Here is a detailed overview of how to cook the best eye of round roast in crockpot. This recipe requires just 10 minutes of prep, then cooked low and slow for a tender fall-apart roast every time.

I use this Crock Pot to test and cook all of my slow cooker recipes.

• Season the roast: Place roast on a large plate and sprinkle 3 tablespoons of pot roast seasoning on every side, pressing it into the meat and using up all the seasoning from the bottom of the plate.
• Sear the roast: Preheat a large non-stick skillet on medium-high heat. Once hot, add olive oil and sear the roast for 45 seconds per side or until golden crust forms.

• Add vegetables and roast: First you want to spread onion, carrots, and celery to the bottom of your slow cooker. Lay your fresh roast on top of the vegetables. Make sure to remove the twine to give meat the chance to become tender. If you forgot, it’s OK but remember next time.
• Add potatoes, and broth: Spread baby potatoes and bay leaves around each side and pour your beef broth, apple cider vinegar and Worcestershire sauce on top.
• Add butter and seasoning: Sprinkle the potatoes with remaining 1 tablespoon of seasoning and top with cubes of butter. No need to stir, the butter will melt enhancing the flavor of the au jus.
• Cook the roast: Place the lid on and cook on low for 10 hours or on high for 5 hours.
• Shred or slice: After slow cooking eye of round roast the juicy meat easily pulls apart. Shred with two forks right in the slow cooker or slice on a cutting board.
• Serve: Serve hot with the vegetables and au jus. See other serving options below.

How Long to Cook Eye of Round Roast in Slow Cooker?

Cooking time may vary based on the size of your roast and the size of your crock pot as well. As a rule of thumb, a medium to large roast that’s 3-4 pounds will be tender after 8-10 hours on low heat. A smaller roast around 2 pounds, should be ready in 7-8 hours.

I cooked this 3-4 pounds roast for 5 hours on high and it was great! Either low heat or high heat are good, so you can enjoy this family favorite meal any day of the week.

Tips for Best Crockpot Eye of Round Roast

Here are my top tips for this eye of round roast in slow cooker to ensure you end up with the best tasting roast!

• Be sure to trim most of the fat: From the roast, otherwise your gravy will be too rich. Some roasts come with fat and some are already trimmed.
• Cook roast fat side up: Whatever fat is left put it side up so it moistens the beef as it cooks.
• Don’t skip searing the roast: This step helps create a crust to lock in the juices keeping the meat tender. It also adds a depth of caramelized flavor that will make it even more delicious.
• Cut vegetables into large chunks: If using large carrots and potatoes, I recommend cutting them into 3-4 inch pieces to prevent them from falling apart during the long cook time.
• Slice roast or shred it: Eye of round is super lean and best served when shredded or cut across the grain. I recommend cutting into 1/4 inch to 1/2 inch thick slices.
• Thaw your eye of round roast: Make sure to fully thaw your roast before cooking. This will ensure it cooks evenly and safely.
• Use 1 tablespoon of seasoning per 1 pound of meat: If your roast is smaller or larger, use this calculation for best results.

Serving Recommendations

This slow cooker eye of round roast recipe is a hearty dish on its own but also incredibly versatile. If you want to add something extra, a healthy Caesar salad, your favorite warm bread or garlic bread are great additions.

Get creative and add more veggies. Mushrooms, turnip, rutabaga, and parsnips would all be delicious in this pot roast recipe.

When the comfort mood strikes I like to skip the baby potatoes, serve it with some creamy mashed potatoes and pour the savory au jus on top.

You can cut up the tender beef for sandwiches, leaving the vegetables for a side dish. A great kid-friendly option is beef dip and air fryer french fries. The au jus is perfect for dipping!

Make a true gravy. Remove the cooked roast and veggies. In a separate bowl, mix 2 tablespoons cornstarch with equal parts cold water. Pour cornstarch mixture in the crockpot with the liquid, stir and heat until the juices have thickened. Repeat if needed.

Any pot roast dinner leftovers can be used in a delicious beef stew or beef soup.

How to Store and Reheat

What’s great about this one-pot meal is that it can last up to 4 days.

Store: Let slow cooker eye of round roast cool down to room temperature. Transfer to an airtight container and place in the refrigerator for 3-4 days.

Reheat: Dish out the desired amount and reheat in microwave. To reheat on the stove, simply simmer in a small saucepan on low heat for 3-4 minutes or until warmed through.

Freeze: Add roast to an airtight container, leaving room for expansion, and place in freezer for up to 3 months. I personally do not like the texture of potatoes once thawed. However, I know many people are OK with freezing cooked potatoes.

FAQs

More Delicious Roast Recipes to Try

• Instant Pot pot roast recipe
• Sirloin tip roast recipe

Print

Eye of Round Roast in Slow Cooker

Slow Cooker Eye of Round Roast recipe includes tender beef and vegetables cooked in delicious au jus sauce. You'll love coming home to this!

Course Main Course

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 8 hours hours 10 minutes minutes

Total Time 8 hours hours 20 minutes minutes

Servings 8

Calories 395kcal

Author Olena Osipov

Equipment

• Slow cooker

Ingredients

• 3-4 pounds eye of round roast fat trimmed and twine removed
• 4 tablespoons pot roast seasoning divided
• 1 large yellow onion coarsely chopped
• 2 cups carrots cut in large chunks
• 1 cup celery cut in large chunks
• 2 pounds baby potatoes
• 1 cup beef broth low sodium
• 3 tablespoons apple cider vinegar
• 2 tablespoons worcestershire sauce
• 2 tablespoons unsalted butter cubed
• 4 bay leaves
• 1 tablespoon olive oil

US Customary – Metric

Instructions

• Place roast on a large plate and sprinkle with 3 tablespoons of pot roast seasoning on all sides, pressing it into the meat and using up all the seasoning from the bottom of the plate.
• Preheat large non-stick skillet on medium heat and add olive oil. Sear roast for 45 seconds per side or until just golden crust forms.
• At the bottom of large slow cooker, spread onion, carrots, celery and add roast on top. Spread baby potatoes and bay leaves around it and pour beef broth, apple cider vinegar and Worcestershire sauce on top of them. Then sprinkle potatoes with remaining 1 tablespoon seasoning and top with cubes of butter.
• Close the lid and cook on Low for 10 hours or until meat is tender and easily pulls apart with a fork or on high heat for 5 hours.
• After shred meat with two forks right in the slow cooker or slice on a cutting board. Stir and serve with the vegetables and au jus.

Notes

Store: Let the cooked dish cool down to room temperature, then transfer to an airtight container and refrigerate for up to 3-4 days.

Freeze: I do not like the texture of potatoes once thawed. However, I know many people are OK with freezing cooked potatoes. Freeze roast in an airtight container with some room for expansion for up to 3 months. Then defrost in the fridge overnight.

Nutrition

Serving: 2cups | Calories: 395kcal | Carbohydrates: 26g | Protein: 41g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 113mg | Sodium: 505mg | Fiber: 4g | Sugar: 4g

The post Slow Cooker Eye of Round Roast appeared first on iFoodReal.com.