National Soup Month: Top Picks in Fishers

January is National Soup Month and with the snowy weather and freezing temperatures, there is truly no better time to warm up with a bowl of this beloved comfort food. We asked our community for their favorite local soups and soup recipes, so you can cozy up and enjoy a bowl this winter.

Our favorite soups come from Eddy’s Neighborhood Bar & Grill at the marina in Geist. Their soups are delicious! They have different varieties and we have never had one we didn’t love. We especially love the Chicken Florentine!

-Ken Kreiger & Jo Biggers, Owners of Spavia Fishers

My favorite is the Ale & Cheddar Soup from 101 Beer Kitchen. What’s better than beer & cheese? This soup is so delicious and just perfect for cold times, and the toppings of Crostini and pork croutons are just the right finishing touch!

-Abby Hake, Fishers Ambassador

This Crockpot Buffalo Chicken Chili is a family favorite in our house. I also add a can of drained black beans. It’s quick, easy, and delicious!

-Amy Crell, Volunteer Coordinator at the City of Fishers

My favorite local soup is Sahm’s Clam Chowder. Living in DC in the 70’s and 80’s, I used to take my family to Ogunquit, Maine to vacation. Having a bowl of chowder always reminds me of those days sitting at Barnacle Billy’s eating clam chowder and a lobster roll.

-Tom Rich, President of Fishers Arts Council

I love Four Day Ray’s scratch kitchen. All fresh ingredients make the Stout My Onion Soup my favorite!

-Tracy Gritter, Owner of Gallery 116

My favorite is 1933 Lounge’s Navy Bean Soup. The way they purée a portion of the soups ingredients and add it back in, makes it a hearty cold weather treat!

-Mike Flockenhaus, Fishers Resident

My favorite is the Spicy Chicken & Gorgonzola Soup from Pearl Street Pizzeria. I love how they combine the bacon and chicken in their homemade creamy broth. A great soup to enjoy any time of the year!

-Curt Tappendorf, Owner of Schoolhouse 7 Café  

My favorite is my Gram’s Beef & Veggie Soup. I’m pretty sure that I’ve been eating it since I could have solid foods. It’s loaded with carrots, potatoes, turnips, cabbage, peas, tomatoes, and big, hearty chunks of beef (when Grams didn’t pick them all out for herself). It’s the absolute perfect soup for winter weather.

-Elizabeth Creakbaum, Brand Coordinator at the City of Fishers

I love eating soup in the winter, and this homemade Spicy Chicken Tortilla soup recipe has evolved over the years to include lots of yummy veggies, grilled then shredded chicken, and just the right amount of spice! It’s still a bit too spicy for my kiddos, but my husband and I enjoy the leftovers for lunch!

-Angela Castelli, Owner of Roman & Leo

I have worked at FORUM Credit Union, a Fishers-based credit union, for almost 6 years. Each year, around the Superbowl, we host a “Soup-er Bowl” soup competition. I have entered a soup each year and finally won the 2020 title! The soup I entered earlier this year was a Creamy Green Chicken Enchilada soup which was a spin on the traditional red chicken enchilada or tortilla soup. Every time I make this soup, it reminds me of the 2020 Soup-er Bowl and how lucky I am to work for such a great Fishers-based organization that supports our community as well as many other charities each year.

-Ryan Sunderman, Fishers Resident

 

Creamy Green Enchilada Chicken Soup Recipe

Ingredients:

• 2.5 lbs boneless, skinless chicken breasts or thighs

• 28 oz can green enchilada sauce
• 24 oz chicken broth
• 1 cup half and half
• 2 cup Monterey Jack cheese
• 4 oz cream cheese, cubed and at room temperature
• 4 oz green salsa (salsa verde)
• Salt and pepper to taste
• Optional Garnish: avocado, green onion, sour cream, cilantro

Instructions:

• Step One: In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on Low 6 to 8 hours.
• Step Two: Remove chicken and shred.
• Step Three: In a small bowl mix I or 2 ladles of soup with half and half. Stir, then add to slow cooker.
• Step Four: Add chicken, jack cheese, cream cheese, and green salsa. Turn crackpot to warm and stir until cheeses are melted. Add hot sauce or additional salsa to taste. Enjoy!