Warm Up with The Pioneer Woman’s Best Soups and Stews

Turn the flavours of Italian chicken Parmesan into a cozy soup. This hearty soup has chunks of chicken in every bite. Top with shaved Parmesan and serve alongside crusty Italian bread for a satisfying meal.

When kale, beans and tomatoes come together, you know it’s for something good. In this case, it’s an oregano and garlic filled soup that you can make from your pantry.

Grilling the shrimp not only adds more smoky flavour to this Tex-Mex soup, it ensures the plump little crustaceans remain firm and juicy in this veggie-filled bean soup.

There’s not a tomato in sight in Ree Drummond’s chicken chili recipe, which uses whole chicken breasts, cooked and then shredded to give heft to the finished dish. Whole milk and masa add creaminess, but if you’re looking for more richness, garnish with additional sour cream.

This hearty chili is thickened with masa, a ground corn flour, making a tasty, stick to your ribs stew that is guaranteed to feed a crowd.

Sweet potato soup gets a kick with a wonderful mix of cumin, chili power and diced jalapenos. The best part is that this recipe freezes well, meaning you can make a big batch now and enjoy it all winter long.