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Soups for Chilly Nights

Soups for Chilly Nights
Chilly fall temperatures call for cozy soup nights! Taking some of our favorite comfort soup recipes and adding #MooreFlavor with our top-notch sauces is just what the doctor ordered. Our Mediterranean-inspired Harissa Hot Sauce is the perfect addition to make your Chicken Noodle Soup extraordinary. Made with real habanero peppers, our Spicy Habanero Wing & Hot Sauce is just the ingredient to blend the all flavors of chili seamlessly together to give you an exceptional bite.  No matter what you’re craving, these soups will warm you from the inside out!  
Looking for something on the milder side? Check out Moore’s Savory Soups
2 cartons chicken broth
1 rotisserie chicken, skin removed and shredded
1 can black beans
1 can lima beans
1 can great northern beans
2 cans corn
2 cans peas
1/3 cup Moore's Harissa Hot Sauce
24 oz. bag sea island red peas
Salt and pepper to taste
  1. Combine all ingredients in large pot and bring to a boil.
  2. Reduce heat and let simmer until desired thickness is achieved. At least two hours is recommended.
  3. Add salt and pepper to taste, and serve as is, or over pasta.
1 Yellow Onion sautéed 
1 stick of Butter
1 Cubano Pepper diced
1 can Diced Tomatoes
1 can Dark Red Kidney Beans
1 can Pinto Beans (both with juice)
2-4 oz Moore's Jalapeño Hot Sauce
1 can Tomato Sauce
1 tbs Chili Powder
1 tsp Cumin
2 tsp Salt
1 tsp Black Pepper
  1. In a large pot over medium heat, stir in ingredients. 
  2. Bring chili to a boil then reduce heat and let simmer 20 minutes.
  3. Taste for seasoning and season with salt and pepper, if necessary.
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
Tortilla Strips
  1. 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.
  2. Sautee red onion, green bell pepper and red bell pepper in olive oil over medium heat until slightly tender.
  3. 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.
  4. Serve and garnish with sour cream, tortilla strips and cilantro.
2 lbs. ground beef
1/4 cup Moore's Spicy Habanero Wing and Hot Sauce
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
Toppings: Shredded cheddar, sour cream, chives, crackers or cornbread (optional)
  1. Brown ground beef.
  2. Add Moore's Original Marinade and simmer for 10 minutes.   Drain.
  3. Add onions, peppers, and garlic to beef.  Sauté for 10 minutes or until veggies are soft.
  4. Transfer beef mixture to a large pot and add beans, tomatoes, tomato sauce, chilis, chili powder, cumin, salt, pepper and basil.  Stir to combine.
  5. Bring to a boil then simmer, stirring occasionally.  
  6. Add Moore's Spicy Habanero Wing and Hot Sauce to taste (up to 1/4 cup or just a drizzle if you prefer a milder taste).
  7. Serve in bowls and top with desired toppings.