It’s raining in LA. TIME TO THROW A PARTY and make some Instant Pot Chicken Tortilla Soup!
A soup party, that is.
I love tortilla soup. I am embarrassed to admit that my intro to tortilla soup wasn’t the most authentic experience. It was quite the opposite. It was when I worked at Alexander’s/Houstons and would steal little bowls of it and eat it in the back while I sat on boxes of napkins. I wasn’t the best employee, if I’m being totally honest, but I was about to graduate high school and felt like my whole world was going to change so I had a super “whatever” attitude.
When I went to make this, I wasn’t going after a super traditional version, though I did want to know the history. I found this article in the LA Times that speaks a bit about the history of tortilla soup. It’s super interesting a worth a read.
I had a dream that I directed a documentary about La Croix. I honestly have no idea what prompted this insane dream. Yes, I love that sparkling water but for it to appear in my dreams as my next creative venture is a bit weird. But maybe they have an exciting backstory—who knows!
Anyway, I know that everyone is screaming FALL at the top of their lungs (especially Michael’s Craft Store. I mean they had autumnal wreathes in July). And yes, maybe I caved and ordered a slice of pumpkin loaf at Starbucks like two days ago, however, I am a huge advocate for stretching each season until the last very bit.
Tomatoes are pretty much at their best toward the end of summer. They are juicy and delicious AND the best part is that it’s not super hot in Los Angeles right now so a bowl of soup isn’t totally out of the realm of possibility.
While this soup does take a bit of time due to the tomatoes roasting, it’s super hands-off. The tomatoes roast in the oven with the hatch chiles. And then it’s just blended all up with a bit of cooked onion and garlic. One more trip to a pot to simmer and that’s it.
Today we are talking all about this recipe for the best pumpkin chili AND, if you’re looking for one with a cornbread topping, look no further! Before we dive into this pumpkin variety, here is my favorite Vegan Chili made in an Instant Pot–I love it!
Fall is right around the corner and I’m counting down the days because your girl is ready for autumn leaves, long sleeves, comfort, coziness and lots of pumpkin. I am ready. I’m currently writing a super diligent list of fall activities to-do; I’ll share it with you all soon! I’m thinking we can tackle it together.
While pie was one of the first sweet dishes I wanted to nail; chili was one of the first savory dishes I wanted to perfect. I have lots of opinions about chili. Here they are:
Chili Needs the Perfect Consistency
It can’t be too thin or else it’s watery and a bit blah. And too thick, it’ll simply be too heavy. You want it just right. I like my chili cohesive and married. Adding pumpkin to the chili gives it a perfect thickness.
This pumpkin chili is so rich and delicious. And it comes together in under 30 minutes. It’s the easiest, breeziest weeknight meal made a million times easier with this Digital Pressure Cooker/Instant Pot.
(This post is sponsored by the Martha Stewart Collection, created for Macy’s. Thank you for supporting the sponsors that keep A Cozy Kitchen cozy!)
I know I’ve been writing autumn love letters since like mid-September, but if I’m being completely honest with you, Los Angeles doesn’t even really begin to hint at fall until November. But now it’s November and I’m freezing! And I love it. My fluffy socks are on at all times, my favorite soft sweaters are out of storage and all I’ve wanted to do is break in the new kitchen with some cozy foods. The kitchen is almost completed and I was finally able to cook our first meal in it!
Since there are some things that need to happen (like trim, a coupe light, etc), I figured I’d start light with a little dinner party for four. I wanted to serve cozy food that wasn’t fussy.
For this post, I teamed up with Macy’s and Martha Stewart. The Martha Stewart Collection’s harvest dinnerware is SO pretty. I absolutely love these hatchcross, grey plates, along with the marbled pink plates. They are gorgeous. And I love the shape of Martha’s Enameled Cast Iron cookware . The handle shapes are sleek and simple and the colors are lovely! Check out the whole Martha Stewart Collection.
I used the small 2-quart white Enameled Cast Iron pot to make the best cozy dish ever.
This was the perfect size for four people. At the bottom is a vegan chili with a fluffy cheddar cornbread on top. I like to think of it like cornbread and chili all in one!
The vegan chili is spicy, made with kidney beans, and loaded with delicious things like diced onion, mushrooms, red bell pepper and lots of spices.
The cornbread on top is inspired by fluffier cornbread cake. It isn’t dry at all and it’s so soft and delicious.
It may seem like a small portion for four people but it’s so filling that it’s actually perfect. Especially when paired with a snappy, refreshing salad AND with dessert.
For dessert, I used the 6-quart Enameled Cast Iron pot (in beautiful white) to fry up apple cider churros and they were SO good.
This Broccoli Cheddar Soup is full of comforting flavors and vegetables. It’s milk based so it’s not too heavy but is still plenty rich. Flavored with cheddar cheese and topped with homemade baby biscuits makes it the perfect meal to beat a cold wintery day.
Hello from psycho, busy land.
I feel like the holidays are my G-O time. It is cozy season after all and it’s really the time when I feel like I have to post all the recipes that I’ve been collecting in my little summer-hating brain.
This recipe has been on my to-make list for A LONG TIME. How can I have a blog about cozy food and not have a single recipe for broccoli cheddar soup?!?!
This soup is inspired by Panera broccoli cheddar soup but not sponsored by them because they don’t know who I am. But let me tell you, your girl loves Panera.
This soup is surprisingly not very heavy. Yes it has cheese it but it mostly consists of broccoli and chicken broth.
I turned my very flakey biscuits into mini-biscuits because WHY NOT! Think of them like croutons or oyster crackers.
The kitchen is on its last leg. Like, subway tile is supposed to go in this weekend and I’m SOOOO PUMPED. I’m at that place where I am ready for it to be over and for me to use the gorgeous fridge that’s sitting in the dining room.
How to Make Broccoli Cheddar Soup:
Cook the veggies. Add all the veggies to a pot with olive oil and cook until softened.
Make a Roux. Melt some butter and add flour. Cook for a minute or so.
Add the milk and cheese. Slowly add the milk and cook until it thickens up. Add the cheddar and mix until melted.
Add chicken stock and heat up. Just for about 12 minutes to get all the flavors to marry.
Serve! In a big bowl, topped with baby biscuits.
Can you freeze broccoli cheddar soup?
You can, just cool and transfer to a freezer safe container and freeze, however I think this is a soup that’s best fresh, or eaten within a couple days. Frozen foods with milk tend to reheat a little differently.
Tips and Tricks:
If you wanted to add more protein to the recipe you can add shredded or grilled chicken (store-bought rotisserie chicken would make it super easy).
You can use any cheese! Cheddar makes this taste most like the classic but if you wanted to switch up the flavor you could use pepper jack or an extra shard white cheddar.
What to eat with broccoli cheddar soup?
Baby biscuits! I’ve got the instructions below but they’re the perfect addition to a creamy soup. Think ultra oyster crackers.
You can also cook rice and serve alongside for people to mix in if they want.
Lastly you can also go full copycat panera broccoli cheddar soup and serve this with a nice fresh baguette.
This Broccoli Cheddar Soup is full of comforting flavors and vegetables. It's milk based so it's not too heavy but is still plenty rich. Flavored with cheddar cheese and topped with homemade baby biscuits makes it the perfect meal to beat a cold wintery day.
1/2yellow onion, peeled and roughly chopped
1carrot, peeled and diced
1ribs celery, diced
1/2head of broccoli, florets removed and chopped
2cupsgrated cheddar cheese + a bit more for the topping
3cupschicken or vegetable stock
Mini Biscuits, for topping
To a medium pot, set over medium heat, add the olive oil. When warm, add the onion, carrot, celery and broccoli. Add a few pinches of salt and cook for about 5 minutes, until very soft.
Using a spatula, scoot the veggies to the side of the pot and then add the butter; cook until it’s melted, about 1 minute. Add the flour and mix until the flour is all coated in the fat. Cook for a minute.
Next, pour in the milk and mix the whole thing together. Bring the milk mixture to a gentle simmer until the roux has thickened. Next add the cheddar cheese and mix until melted. Lastly, pour in the chicken broth. Bring the soup to a gentle simmer and cover the pot to cook for about 10 to 12 minutes. This will just marry all the flavors together.
Just before serving, give it a taste and adjust the salt. It’ll definitely need some; I added about 1 1/2 teaspoon. I also added a ton of black pepper. Divide amongst bowls and serve them with mini biscuits or regular size ones!