1. Spinach Artichoke Dip Soup
Your favorite hot dip recipe now comes in healthy soup and stew form. Yes, you have our full permission to eat it by the big bowl! Canned artichokes and frozen spinach make this easy, affordable, and nutritious any time of year. A little cream cheese cranks up the decadence factor for maximum flavor. No one will believe you when you let them know that each serving has just 182 calories and 13 grams of carbs. Toss in some shredded chicken to make it a heartier meal.
Ingredients
- ½ of a lemon
- 1 tablespoon butter
- 1 cup chopped onion
- 2 cloves garlic, minced
- 2 cup vegetable broth or reduced-sodium chicken broth
- 1 cup half-and-half
- ¼ teaspoon salt
- ⅛ teaspoon crushed red pepper
- 1 14 ounce can artichoke hearts, drained and chopped
- 1 10 ounce pkg. frozen chopped spinach, thawed and well-drained
- ½ of an 8-oz. pkg. cream cheese, cut up and softened
- Rye bread cubes, toasted (optional)
Directions
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Remove 1 tsp. zest and squeeze 1 1/2 Tbsp. juice from lemon half. In a large saucepan melt butter over medium heat. Add onion and garlic; cook 4 to 5 minutes or until tender, stirring occasionally. Add broth, half-and-half, salt, and crushed red pepper.
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Bring to boiling. Add artichoke hearts, spinach, and cream cheese. Cook and stir until cheese is melted and mixture is creamy. Stir in lemon zest and juice. If desired, top servings with toasted bread cubes.
Serving tips
Serve as a starter soup, stir in shredded chicken, or serve in a bread bowl.
2. Spicy White Chili
On a crisp fall day, cozy up with a warm, well-balanced white chicken chili made flavorful with green chiles, Monterey Jack cheese, and a dash of cayenne pepper. By swapping traditional ground beef for chicken in this healthy soup recipe, you’ll save both fat and calories. One BH&G home cook declares this is “One of the easiest soups you can make. A real crowd pleaser. SO GOOD!”
Ingredients
- 2 cup chopped onions
- 4 cloves garlic, minced
- 2 tablespoon olive oil
- 1 4.5 ounce can diced green chiles
- 3 teaspoon chili powder
- 1 teaspoon dried oregano, crushed
- ⅛ teaspoon cayenne pepper
- 3 15 ounce can white kidney beans, rinsed and drained
- 2 14.5 ounce can reduced-sodium chicken broth
- 5 cup cubed cooked turkey or chicken
- 4 ounce Monterey Jack cheese with jalapeño peppers, shredded
Directions
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In a Dutch oven cook onions and garlic in hot oil over medium-high heat for 5 to 6 minutes, stirring often, until tender. Stir in green chiles, chili powder, oregano, and cayenne pepper; cook for 1 minute. Mash one can of the beans. Add all beans and broth to ingredients in Dutch oven. Bring to simmering. Cook, covered, for 10 minutes.
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Stir in the turkey; cook about 10 minutes, until heated. Stir in cheese until melted.
