Stay Warm with Moore’s Soup & Chili Recipes
In these cold winter months, there’s nothing better than cozying up with a warm bowl of soup or chili. Whether you’re a fan of cheesy, spicy or hearty, Moore’s has a recipe you’re sure to love! While the ingredient list is extensive, each element works together to create a robust, complex flavor, and each recipe requires just 30 minutes or less to cook on the stove. And, the great thing about soup and chili is that once you prepare a batch, you can freeze it and save it for later or reheat and enjoy it throughout the week!
Not only will these recipes please your family, but they are also perfect for entertaining and serving guests. Do you have a chili cook-off or soup potluck coming up? Moore’s Original Chili, Cheesy Potato Soup, Buffalo Chicken Chili and Spicy Habanero Southwest Soup are all classic crowd-pleasers. Serve them up with a side of cornbread or a grilled cheese for a comforting and flavorful meal. For even more recipes, check out the Moore’s Soups and Stews Pinterest Board
1 onion, diced
1 T light olive oil
2 T flour
2 Pounds of white potatoes, peeled and cut in 1 inch cubes
1 tsp paprika
3 cups vegetable broth
2 T Moore's Original Marinade
4 cups shredded sharp cheddar cheese
2 cups whole milk
1 tsp salt
½ tsp pepper
Garnish as desired
Fresh scallions (green onions)
Heat oil in skillet over medium-high heat.
Cook onions in skillet until lightly browned (about 10-12 minutes).
Add flour to skillet and cook for 1-2 minutes more.
Coat potatoes with paprika.
Add potatoes to skillet and cook for 1-2 minutes.
Add vegetable broth and Moore's Marinade to skillet and bring to a boil.
Reduce heat to medium low and continue to cook covered for 10-15 minutes or until potatoes are tender.
With a potato masher, coarsely mash potatoes.
Stir in milk and cheese.
Continue to mix for 2-3 minutes, until cheese is melted.
Remove from heat.
Add salt and pepper to taste.
Garnish with desired toppings.
2 lbs. ground beef
1 cup Moore's Original Marinade
1 cup onions, chopped
3/4 cup green peppers, chopped
1 clove garlic, minced
1 (16oz.) can kidney beans, drained
1 (16oz.) can whole tomatoes, drained and chopped
1 (16oz.) can tomato sauce
1 (4oz.) can green chilis
2 Tbsp. chili powder
2 tsp. cumin
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried basil
Shredded cheddar, sour cream, crackers or cornbread (optional)
½ Cup red onion, chopped
½ Cup green bell pepper
½ Cup red bell pepper
5 Ears of corn
6 Cans of tomato puree, 10 oz each
1 ½ Cups Moore’s Spicy Habanero Wing & Hot Sauce
4 Tablespoons butter
2 Tablespoons olive oil
2 Cups prepared chicken, chopped
8 oz. Sour cream
Pull the outer corn husks down the ear to the base, and strip away silk from each ear by hand. Cut off base of corn, removing the husks and silk. Roast corn over your stove top or grill, for 15 to 20 minutes, turning every 5 minutes, or until the kernels are tender. Remove kernels from the cob.
Sautee red onion, green bell pepper and red bell pepper in olive oil over medium heat until slightly tender.
In a large pot, add the corn, red onion, green bell pepper, red bell pepper, chicken, tomato paste, Moore’s Spicy Habanero Wing & Hot Sauce and butter. Simmer over low heat for 30 minutes, stirring occasionally.
Serve and garnish with sour cream, tortilla strips and cilantro.
2 lb. ground chicken
1 tbsp. olive oil
1 can black beans drained and rinsed
1 can chili beans undrained
2 8 oz. cans or 1 16oz can of tomato sauce
2 tbsp. tomato paste
2 cups chicken stock
1 cup Moore's Buffalo Wing Sauce
2 tbsp. chili powder
1 tsp cumin
1 tbsp. garlic powder
3 tbsp. dried minced onion flakes
Brown meat in a Dutch oven with olive oil over medium heat, stirring until meat crumbles and is no longer pink.
Drain any fat. Return meat to Dutch oven.
Add remaining ingredients and bring to a boil.
Reduce heat and simmer 25-30 minutes.
Garnish with sour cream, cheese, and Fritos - if desired.