Two Easy Soup Recipes to Warm Up Your Winter

February 3, 2017

Classic Chicken Enchilada and Lasagna Soup 

Us Mid-Westerners know not to be fooled by a few 40 degree days. It’s still winter here and we won’t be grilling anytime soon!

To fight the winter blues and warm up our bellies, I’m sharing with you some fresh spins on classic recipes by turning my favorite dishes into delectable soups. Before you say "I can't make soup", let me tell you YES YOU CAN! Contrary to popular belief, as long as you have the right recipe, soups are incredibly easy to make. 




Enchilada Night is one of my favorites. I love chicken enchiladas and have a crafted my own recipe to follow but some times I like to change things up! This easy (and cheesy) chicken enchilada soup is sure to make the biggest fans of Mexican cuisine smile.


Enchilada Soup pairs well with bright and clean, citrus-flavored beverages, like Sprite and Mello Yello, that echo the fresh and bold flavors found in Mexican and Latin cuisine, such as tomato, lime, peppers, cilantro, and garlic.

BONUS: If you’re a huge fan of DASANI Sparkling like I am, try mixing up this refreshing Classic Margarita Mocktail! It's goes perfect with this soup as well as any dish with Mexican or Latin roots. 




Lasagna Soup is my favorite soup to make in the winter, well, really all year long - it’s that good! It’s a fresh take on the most classic Italian dish and with a combination of cheese and noodles, you really can’t go wrong. Just like the enchilada soup, you can cook this dish up in one pot. Can't beat that! 


Tomato based Italian foods pair well with full-bodied cola, both earthy and lightly sweetened, that stand up to the robust flavors of rich tomato sauces, braised meats, and hearty pastas. The subtle fizz of carbonation refreshes and cleanses the palate allowing you to enjoy every bite!

Both of these recipes are sure to be staples in your household come winter time. Try them out and let us know what you think!


Soup Footer.png




·2 tbsp vegetable oil 
·1 cup diced white onion (about 1 small white onion)
·2 cloves garlic, minced 
·1/2 cup corn flour (can use regular flour if that’s what you have, corn flour adds an extra authenticity) 
·3 cups chicken stock 
·2 cups cooked, shredded chicken 
·1 1/4 cups (or 1 10-ounce can) red enchilada sauce,
·1 (14-ounce) can black beans, rinsed and drained 
·1 (14-ounce) can roasted diced tomatoes, with juices
·1 (4-ounce) can chopped green chiles 
·1/2 tsp ground cumin 
·8 ounces sharp cheddar cheese, freshly grated 
·1 tsp salt, or more/less to taste 
·optional toppings: tortilla chips/strips, diced/sliced avocado, grated cheese, sour cream, chopped fresh cilantro, and/or pico de gallo


1. Heat the oil in a large pot over medium-high heat. (To save time, peel and dice the onion for the minute or so that the oil heats.) Add the onion and saute for 5 minutes, or until cooked and translucent. Add the garlic and saute for an additional minute until fragrant. Stir in the corn flour and cook for an additional minute. 
2. Pour in half of the chicken stock, and stir until completely combined. Add in the remainder of the chicken stock, and stir to combine. Immediately add in the chicken, enchilada sauce, black beans, tomatoes, green chilies, salt and cumin, and stir until combined. 
3. Continue stirring occasionally until the mixture reaches a simmer. Reduce heat to medium-low and let it simmer for 3 minutes, stirring occasionally so that the soup does not stick to the bottom of the pan. 
4. Stir in the cheese, one handful at a time, until combined. Season the soup to taste with salt. 
5. Serve the soup warm with desired toppings. Enjoy




·1 lb lean ground beef, turkey, or Italian sausage 
·2 tsp minced garlic 
·2 (14.5 oz) cans fire roasted diced tomatoes, undrained 
·1 jar (24 oz) marinara sauce 
·2 cups reduced sodium beef or chicken broth 
·1 tsp Italian Seasoning 
·2 cups lasagna noodles, broken into small pieces (can also use elbow noodles) 
·1 cup mozzarella cheese, shredded Ricotta Topping 
·½ cup ricotta cheese 
·1 cup Italian blend cheese, shredded 
·Salt & pepper 


1. Boil the broken lasagna noodles per package directions. Set aside. 
2. In a Dutch oven cook the ground beef until browned. Stir in the minced garlic and cook for about 1 minute. 
3. Pour in the diced tomatoes and their liquid. Simmer for about 2 minutes.
4. Pour in the marinara sauce and beef broth. Stir in the Italian seasoning and drained pasta. 
5. Let the soup simmer for about minutes. 
6. About 5 minutes before serving spoon in the ricotta topping, and top with shredded mozzarella cheese. Cover for about 3-5 minutes to let cheese melt. 
7. Serve hot with garlic rounds. Enjoy!


Looking for more cooking inspiration? We've got your covered! Sign up to receive recipes and cooking tips straight to your phone! PLUS subscribers have a chance to win our monthly Coca-Cola Recipe Basket!


Powered by