Our preferred Healthy Soups

Though nothing can beat cuddling up with a hot bowlful on a frosty night, soups aren't only game for the winter months. These healthy recipes will become staples all year long. The best part? We have included selections that take advantage of each season's bountiful produce and seasonal spices.

Chili-Spiced Chicken Soup with Stoplight Peppers and Avocado Relish

Ingredients

SPICE BLEND:

2 1/2 teaspoons chili powder

2 teaspoons ground cumin

1 1/2 teaspoons ground coriander

1 teaspoon dried oregano

1 teaspoon cracked black pepper

1/2 teaspoon kosher salt

SOUP:

1 tablespoon canola oil, divided 

1 1/4 pounds skinless, boneless chicken breasts, cut into 1/2-inch-wide strips

2 cups chopped sweet onion

1 cup chopped red bell pepper 

1 cup chopped green bell pepper

1 cup chopped yellow bell pepper 

1 tablespoon minced garlic

1/2 teaspoon salt

2 cups fresh corn kernels

1 (32-ounce) carton fat-free, less-sodium chicken broth 

1 (28-ounce) can fire-roasted crushed tomatoes, un-drained

2 tablespoons fresh lime juice

RELISH:

1/2 cup chopped fresh cilantro

1/3 cup chopped green onions

1 teaspoon grated lime rind

3 ounces ques fresco, crumbled

1 diced peeled avocado 

Cilantro sprigs (optional)

Preparation

1. To prepare spice blend, combine first 6 ingredients in a small bowl.

2. To prepare soup, heat 2 teaspoons oil in a large nonstick saucepan over medium-high heat. Add chicken; sprinkle 1 1/2 tablespoons spice blend over chicken. Sauté 8 minutes or until done; cool. Chop chicken; set aside.

3. Heat remaining 1 teaspoon oil in pan over medium-high heat; add onion, bell peppers, garlic, and 1/2 teaspoon salt. Sprinkle vegetable mixture with remaining spice blend; sauté 8 minutes or until vegetables are tender. Stir in chicken, corn, broth, and tomatoes; bring to a boil. Reduce heat; simmer 15 minutes. Add lime juice.

4. To prepare relish, combine chopped cilantro and next 4 ingredients (through avocado).

5. Ladle 1 1/4 cups soup into bowls; top with 1/4 cup relish. Garnish with cilantro sprigs, if desired.

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Springfield Chili

Ingredients

1 bacon slice, finely chopped 

2 1/4 cups finely chopped onion, divided (about 2 medium) 

2 garlic cloves, minced

1 pound coarsely ground turkey breast 

1/2 pound coarsely ground sirloin 

1 (12-ounce) can beer (such as Budweiser) 

3 tablespoons chili powder

1 teaspoon Worcestershire sauce

1/2 teaspoon kosher salt

1/4 teaspoon ground cumin

1 (14 1/2-ounce) can diced tomatoes, un-drained 

1 (8-ounce) can no-salt-added tomato sauce 

1 (15-ounce) can pinto beans, rinsed and drained

1/2 cup (2 ounces) reduced-fat shredded cheddar cheese 

Oyster crackers (optional)

Preparation

1. Cook bacon in a large Dutch oven over medium heat 5 minutes or until browned. Stir in 2 cups onion; cover and cook until onion is tender (about 5 minutes). Uncover and stir in garlic; cook for 1 minute.

2. Increase heat to medium-high; add turkey and sirloin to pan. Cook 5 minutes or until browned, stirring to crumble. Add beer; cook until liquid is reduced to 1/3 cup (about 7 minutes). Stir in chili powder and next 5 ingredients (through tomato sauce). Cover, reduce heat, and simmer 30 minutes or until mixture thickens. Stir in beans; cook 10 minutes or until thoroughly heated. Ladle 1 cup chili into each of 6 bowls. Top each serving with 4 teaspoons cheese and 2 teaspoons onion. Serve with crackers, if desired.

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Spiced Pepper Relish

Ingredients

3 1/2 cups shredded onion (about 2 large) 

3 cups shredded red bell pepper (about 4 medium)

2 cups sugar 

1 cup white wine vinegar

1/2 cup water

1 teaspoon salt

1 teaspoon crushed red pepper

Preparation

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 35 minutes or until thick, stirring frequently. Cool; pour into airtight containers.

Note: Refrigerate Spiced Pepper Relish in airtight containers up to one month.