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Bowl of chili with shredded cheese on top

2 Incredibly Easy Winter Soups

Nothing beats a bowl of long-simmered soup or stew in the winter. Here are some of our favorite winter stews

White Chicken Chili


  • 2 (14.5-ounce) cans white beans
  • 1 tablespoon canola oil
  • 1 medium jalapeno pepper, minced
  • 2 medium poblano peppers, chopped
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon ancho chili powder
  • 4 cups low-sodium chicken broth
  • 2 limes, juiced, plus lime wedges, for serving
  • 1 rotisserie chicken, skin removed and meat shredded
  • 1/4 cup chopped cilantro leaves
  • Sour cream, for topping
  • Tortilla chips, coarsely crushed, for topping


  1. Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
  2. Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
  3. After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.

Nutrition Facts Per Serving

Serves: 6. Calories: 288. Fat: 4 grams. Saturated fat: 1 gram. Protein: 19 grams. Carbohydrate: 48 grams. Fiber: 12 grams. Sodium: 124 milligrams.

Source: Food Network

Hearty Beef Stew


  • 1 tablespoon canola oil
  • 5 carrots
  • 1 onion
  • 5 stalks of celery
  • 10-ounce package of spinach
  • 2 cloves garlic
  • 2 pounds stew meat
  • 1/2 cup barley
  • 4 cups low sodium chicken broth
  • 1 cup red wine


  1. Dice all vegetables.
  2. Over medium heat, sauté vegetables in a large Dutch oven.
  3. In the same pot, brown stew meat, add broth and wine.
  4. Simmer for 1 hour.
  5. Add barley, then simmer for additional 20-25 minutes.

Nutrition Facts Per Serving

Serves: 6. Calories: 323. Fat: 9 grams. Saturated fat: 3 grams. Protein: 37 grams. Carbohydrate: 15 grams. Fiber: 3 grams. Sodium: 148 milligrams.

Source: Jenalee Richner, RD/LDN, McConnell Heart Health Center