Talk Of The Town


New Soup Recipes for the Fall Season

Posted at 11:41 AM, Oct 07, 2020
and last updated 2020-10-07 12:41:59-04

Ann Cox Eastes from Kroger shared recipes for two fall soups. (see recipes below) For more recipe ideas, visit


1 (28-oz) can green enchilada sauce

1 (32-oz) carton chicken stock or chicken broth

¾-1 c green salsa (salsa verde)

1 (8-oz) pkg cream cheese or reduced fat cream cheese, softened

2 ½-3 c shredded Monterey Jack cheese, cheddar or Simple Truth Organic Mexican Style

Blended Shredded Cheese

1 ½-2 c cooked and chopped or shredded chicken

Salt and pepper to taste

¼ c Sour Cream

chopped cilantro

Combine enchilada sauce, chicken broth and green salsa in a large, heavy saucepan. Cook over medium heat until mixture becomes hot and almost to a boil. Whisk in cream cheese, continually stirring until mixed and melted. Add Monterey Jack cheese, whisking until melted. Add chicken and cook over medium-low heat, making sure the cheese has melted. Season soup with salt and pepper if desired. Top each serving with a dollop of sour cream and chopped cilantro for garnish. Yield: 4-6 servings ** For additional spice add cumin or hot sauce.


½ c chopped onion

2 T Extra Virgin Olive Oil

1 T fresh chopped sage or 1 t dried, minced sage

4 c Chicken Stock or chicken broth

3 c butternut squash, peeled and chopped

1 (8-oz) pkg cream cheese or reduced fat cream cheese, softened

½ c croutons

¼ c bacon crumbles

Saute onions and sage (if using fresh) in olive oil in a large, heavy saucepan. Add chicken broth, squash and dried sage if using instead of fresh. Bring to a boil and simmer until squash is cooked (about 30-45 minutes). Place soup in a blender or food processor with softened cream cheese and puree until smooth; season with salt and pepper if desired. Sprinkle hot soup with croutons and bacon. Yield: 4-6 servings