2 Soup Recipes From CatwithaK Cooks! - Stamford Moms

In a winter dinner rut? There’s nothing like a new recipe for a bowl of soup to warm up after a long day!

That’s why we’re thrilled that Kathleen (Kat) Ashmore is sharing two soup recipes with us! She recently launched the CatwithaK Cooks food blog with a focus on healthy recipes that are family-friendly—aka meals they’ll want to eat and you’ll feel good about serving. Check out her recipes below!

Creamy Chicken Tortilla Soup

Soup Serves 4


28 oz. pureed tomatoes
6 cups chicken or vegetable stock
4 oz. canned green chiles
1 Tablespoon tomato paste
1⁄2 cup unsweetened full-fat coconut mi9lk 1⁄4 cup extra virgin olive oil
1 large yellow onion, diced
4 cloves garlic, minced 2-3cupscookedchicken,shredded `
2⁄3 cup black beans, cooked (optional)
1 Tablespoon ground cumin
1 teaspoon paprika
1 teaspoon ground coriander
Kosher salt
Fresh cracked black pepper

To serve:

1 jalapeno, sliced thin
5-10 tortilla chips
1 avocado, halved and sliced thin 1 lime, cut into wedges
1⁄3 cup fresh cilantro, chopped


  1. In a large pot set over medium heat, add olive oil to warm. When hot, add onion, garlic, and 1⁄2 teaspoon salt. Cook for 5-7 minutes until translucent. Add a few cracks of black pepper, cumin, paprika, coriander, and tomato paste and cook for 1-2 minutes to toast the spices.
  2. Add in the stock, tomato puree, chiles, and 1 teaspoon salt and bring to a boil. Reduce to a simmer and cook for 20-25 minutes. Taste for salt and add more if needed. Off the heat, add in the coconut milk and stir.
  3. Using an immersion blender or standing blender, blend the soup for 1-2 minutes until very smooth. Transfer back to the pot and add in the chicken and black beans.
  4. Cook for 2-3 minutes more on the heat to fully incorporate the flavors.
    To serve, ladle soup into shallow bowls and top with the jalapeno, tortilla chips, avocado, and cilantro and serve with a squeeze of lime. Enjoy!

Creamy Sweet Potato, Corn, and Kale Chowder

Soup serves 4 – 6


3 cup sweet potato, peeled and cut in 1-inch dice
1 ½ cups fresh or frozen corn
1 yellow onion, diced
3 celery ribs, diced
2 large carrots, peeled and diced
2 cups kale, chopped
3 garlic cloves, minced
3 sprigs fresh thyme
Pinch ground nutmeg
1 bay leaf
6 cups vegetable stock (homemade or low-sodium)
1 cup full fat coconut milk (or heavy cream)
Kosher salt and cracked pepper, to taste
Olive oil, for cooking


  1. 2 Tablespoons roasted pumpkin seeds, for garnish Heat 2 Tablespoons of olive oil In a large stock pot set over medium-low heat.
  2. Add the onion, garlic, celery, and carrot along with a big pinch of salt and a few turns of cracked pepper and cook, stirring, until softened (3-5 minutes).
  3. Add nutmeg, leaves from sprigs of thyme, and bay leaf and give it a quick stir.
  4. Stir in the sweet potato and corn, another pinch of salt, then the vegetable stock and bring to a boil.
  5. Reduce to a simmer and cook for 15-20 minutes until the potatoes are fork tender.
  6. Add the kale and cream and simmer for another 5 minutes.
  7. Taste, adjust seasoning if needed.
  8. Remove the bay leaf and spoon into shallow bowls, topping with the roasted pepitas for serving.

This post originally appeared on The Local Moms Network

Join The Stamford Moms Network Community

Stay up-to-date with what is happening in-and-around the Stamford community with local events, community highlights, and exclusive deals.