Fall For These Three Fall Soups

Fall began yesterday! I am super excited because it’s my favorite season of the year I may be a little biased, since my birthday fall in this season. Nevertheless, there are so many reasons to love fall (outside of pumpkin spiced everything). A few of my favorite things about fall are soup, bisque, and chili! I just had to share my excitement with you all, so here are a few of my favorite recipes! 

Chicken Foot(less) Soup

First up is a soup I loved growing up. Whenever one of my Jamaican elders would make this with a chicken foot, I would cringe. The soup is amazing, but I couldn’t get over the little foot floating in the bottom of my bowl. I think grandmothers purposefully hid the feet in the bottom of the bowl. Once I got past that, I loved the chunks of pumpkin and huge dumplings that I would find in the soup. It warmed me up so well and put me right to sleep. I think you’ll love it, too…especially because this version doesn’t require chicken feet.


1/2 lb Bone-in chicken thigh meat
Half of an onion
4 Cloves of garlic
1 Sprig of thyme
1 Scallion/green onion
1 Scotch bonnet/habanero pepper
3 carrots
1/4 lb pumpkin meat
2 cups of flour
1/2 a teaspoon of salt
1/2 a teaspoon of black pepper
1 liter of chicken stock

-Chop carrots, scallion, thyme and pumpkin. Dice the onion and crush the garlic.
-Set the stock to simmer. Add crushed garlic, let it simmer for 5 mins.
-Add the chicken thighs after 5 mins and boil for an additional 10 mins.
-In a bowl, mix flour and a pinch of salt with water until it has the consistency of dough.
-Pinch off a small ball of the dough and roll it in your hands to make a ball. Press the ball into a patty (hamburger shape). Add the dumpling to the pot, repeat until you run out of dough.
-Add scallion, onion, thyme, pumpkin and carrots. Stir the mixture and let it boil for 5 mins.
-Add the scotch bonnet pepper (leave the pepper whole, unless you want to unleash hell in your pot) salt and black pepper. Cover and continue to simmer.
-Stir occasionally until the chicken and all vegetables are thoroughly cooked.

Once the soup is done, serve with at least one dumpling in each bowl. It’s a must! If you want to make things really interesting, cut a few ears of corn in half and add them to the pot. Let them boil down with the other vegetables.

Tomato Bisque and Grilled Cheese

Who doesn’t like a creamy, tangy tomato bisque? I remember having some with my husband on the day we got engaged. It was a VERY COLD day in late fall. We were in NYC waiting for the Rockefeller tree lighting show to begin. We got hungry, so we popped into a little cafe. The bisque was so good that I was sad when I finished it. I’ve never had any that good (maybe nostalgia has something to do with it), but this recipe is a pretty good contender.


2 tablespoons olive oil
1 medium onion, minced
1 medium carrot, minced
1 celery stalk, minced
2 garlic cloves, minced
3 tablespoons all-purpose flour
4 cups chicken stock
Two cans diced fire-roasted tomatoes, drained
3 tablespoons tomato paste
2 teaspoons sugar
1/2 cup sour cream
Kosher salt to taste
Freshly ground rainbow pepper to taste

-In a medium saucepan, heat 2 tablespoons of the olive oil.
-Add the chopped onion, carrot, celery and garlic. Cover and cook over moderately high heat, stirring occasionally until the vegetables are just beginning to brown.
-Sprinkle the flour over the vegetables and stir over low heat until the flour is fully incorporated.
-Add the chicken stock, tomatoes, tomato paste and sugar and bring to a boil.
-Loosely cover and cook the soup over moderate heat, stirring occasionally until the vegetables are tender.
-Transfer half of the soup to a blender and puree until smooth.
-Return the puree to the saucepan.
-Add the sour cream and cook until the soup is heated throughout.
-Enhance the flavor of the soup by adding salt and rainbow pepper.

Ladle the soup into bowls and serve with smoked gouda grilled cheese on sourdough bread.

Five Minute Chicken Tortilla Soup

Okay, this recipe came from a college situation that probably inspired “Chopped” on Food Network. After procrastinating with grocery shopping, I was forced to make a meal out of what I had on hand. I had a couple of cans of black beans, leftover pico de gallo, chicken breasts, a big bag of rice, and canned corn. What started out as an accident has evolved into a family favorite! The best part is that it takes all of 5-7 minutes to prep.

1 lb Chicken tenderloins
2 tablespoons olive oil
1-2 cups of water
2 cups of fresh pico de gallo (Some grocery stores sell it pre-made)
1 Jar of your favorite salsa
1 Can of whole corn kernels, drained
2 Cans of black beans
2 Tablespoons Adobo seasoning
1 Tablespoon freshly ground rainbow pepper
Kosher salt to taste
Shredded Mexican blend cheese
Sour Cream
Tortilla strips

-Season chicken with Adobo, salt, and pepper.
-Heat olive oil in a skillet on medium-high heat.
-Add chicken to skillet and cook until done.
-In a pot, add pico de gallo, salsa, corn, beans, and 1-2 cups of water. Bring to a boil.
-Once soup has reached boiling, add chicken and reduce heat.
-Simmer soup for 15 minutes covered.
Serve soup with tortilla strips, a dollop of sour cream and sprinkles of cheese. If you don’t want to eat it as a soup, serve over a bowl of rice.


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