Type what you have

Ingredients

• ✓ chicken stock
• butter
• all-purpose flour
• white wine
• mustard
• cayenne pepper
• heavy cream
• fontina cheese

Instructions

1. 1 Melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until flour has turned golden and begins to smell like toast, about 20 minutes. Whisk in wine, mustard, and cayenne.
2. 2 Mix heavy whipping cream into the flour-butter mixture; cook and stir until thickened, about 5 minutes. Add fontina cheese; stir until melted, about 1 minute. Transfer to a fondue pot.

By PRINCESSCOOK1

Ingredients

• ✓ chicken stock
• onion
• butter
• chicken
• garlic salt
• poultry seasoning
• black pepper
• cream cheese
• all-purpose flour
• salt
• paprika
• butter
• water

Instructions

1. 1 In a large skillet saute the onion in the butter until tender. Stir in the chicken, chicken broth, garlic salt, poultry seasoning, pepper and cream cheese. Remove from heat and set aside.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 In a large bowl mix together the flour, salt and paprika; cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms.
4. 4 On a floured surface roll out the pastry to 1/16 inch thick. Cut with a 2 1/2 inch round cookie or biscuit cutter. Reroll scraps and cut more circles until the pastry is used up.
5. 5 Mound a heaping teaspoon of filling on half of each circle. Moisten edges with water and fold pastry over filling to make a half moon shape. Press edges with a fork to seal. Prick tops with a fork for steam vents.
6. 6 Place turnovers on a baking sheet and bake at 375 degrees F (190 degrees C) for 15 to 20 minutes or until golden brown.

By Amanda Andrews

Ingredients

• ✓ chicken stock
• egg
• chicken liver
• vegetable oil
• onion
• carrot
• onion
• salt
• pepper

Instructions

1. 1 Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
2. 2 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place chicken livers on a baking sheet in a single layer and broil until the liver is no longer pink in the center and the juices run clear, about 3 minutes per side.
3. 3 Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Stir in the chopped large onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Divide into two bowls and set aside. Place carrots in the same skillet. Cook and stir until the carrots have softened, about 5 minutes.
4. 4 Place chicken livers, carrots, raw chopped onion, 1 hardboiled egg, half of the cooked onion, salt and pepper in a food processor. Process until smooth. Pour in the chicken stock and continue processing until the liver mixture is creamy and fluffy. Arrange the liver mixture in a bowl and top with the remaining cooked onion and grated hardboiled egg. Refrigerate for 4 hours before serving.

By shaindy

Ingredients

• ✓ chicken stock
• chicken
• napa cabbage
• carrot
• green onion
• green bean
• green bell pepper
• zucchini
• egg
• all-purpose flour
• soy sauce
• vegetable oil
• sesame oil

Instructions

1. 1 In a large bowl, mix chicken, cabbage, carrots, green onions, green beans, green bell pepper, and zucchini. In a separate bowl, beat together eggs, flour, chicken stock, and soy sauce. Pour batter over chicken mixture and toss to thoroughly coat.
2. 2 Mix vegetable oil and sesame oil in a skillet over medium heat. Scoop about 1/4 cup batter into skillet, enough to make a 2 1/2 inch circle. Cover and cook 4 minutes, or until the bottom is golden brown. Flip and continue cooking 4 minutes, or until cooked through. Drain on paper towels.

By Sherbg

Ingredients

• ✓ chicken stock
• iceberg lettuce
• green onion
• basil
• cilantro
• vegetable oil
• mustard
• red pepper flakes
• brown sugar
• sesame oil
• soy sauce
• ketchup
• garlic
• rice wine vinegar
• brown sugar
• ginger
• soy sauce
• green onion
• onion
• shiitake mushroom
• water chestnut
• chicken thigh

Instructions

1. 1 Combine chicken, water chestnuts, mushrooms, yellow onion, 1/3 cup green onion, 1 tablespoon soy sauce, ginger, and 2 teaspoons brown sugar together in a bowl. Pat mixture down, cover bowl with plastic wrap, and refrigerate until ready to use.
2. 2 Whisk chicken stock, vinegar, garlic, ketchup, 1 tablespoon soy sauce, sesame oil, 2 teaspoons brown sugar, pepper flakes, and dry mustard together in a bowl until glaze well-mixed.
3. 3 Heat vegetable oil in a heavy nonstick skillet over high heat. Add chicken mixture; cook and stir until chicken no longer looks raw, about 2 minutes. Add 1/2 the glaze mixture; cook and stir until chicken begins to caramelize and brown, 10 to 15 minutes.
4. 4 Reduce heat to medium-low. Pour remaining glaze into chicken mixture; cook until heated through and slightly reduced, about 3 minutes. Stir in cilantro, basil, and 1 1/2 tablespoons green onion. Transfer chicken mixture to a bowl; serve with lettuce leaves as wrappers.

By John Mitzewich

Ingredients

• ✓ chicken stock
• canola oil
• onion
• vermicelli pasta
• tomato bouillon

Instructions

1. 1 Heat oil in a large sauce pan over medium-high heat. Add onion; cook and stir 1 minute. Stir in vermicelli; cook until golden brown, about 3 minutes. Add stock and bouillon cubes; cover. Simmer until vermicelli is tender, 10 to 11 minutes.

By Amy_S

Ingredients

• ✓ chicken stock
• bell pepper
• onion
• black bean
• mexican rice
• chicken breast
• cheddar cheese
• flour tortilla

Instructions

1. 1 Pour 1/4 cup broth into a large pan with a lid; bring to a simmer. Add peppers and onions. Simmer until softened, about 3 minutes. Add black beans and simmer for an additional 2 minutes. Add remaining broth to the pan. Stir in 1 packet Knorr® Fiesta Rice™ - Mexican Rice, cover and simmer for 5 minutes. Stir often.
2. 2 Add sliced chicken and gently stir to coat the chicken with the pan sauce. Cook until rice is cooked through, another 2 to 5 minutes. Stir lightly to keep rice from sticking.
3. 3 Sprinkle cheese on warm tortillas and top with slices of chicken and rice and pepper mixture. Top with more cheese, roll them up, and enjoy!

By What's for dinner, mom?

Ingredients

• ✓ chicken stock
• tomato
• onion
• serrano chile
• garlic
• vegetable oil
• fideo pasta
• parsley
• salt
• cotija cheese

Instructions

1. 1 Combine 1/2 cup chicken stock, tomatoes, onion, serrano chile, and garlic in a blender. Blend until smooth. Strain tomato sauce into a bowl and reserve.
2. 2 Heat oil in a saucepan over medium-low heat. Add pasta; cook, stirring constantly, until lightly browned, about 4 minutes. Pour tomato sauce into the saucepan over the noodles; add parsley and remaining chicken stock. Season with salt. Bring to a boil, reduce heat, and simmer until noodles are soft, about 20 minutes. Sprinkle with Cotija cheese.

By Ainé

Ingredients

• ✓ chicken stock
• green bell pepper
• onion
• olive oil
• ground beef
• taco seasoning
• tomato
• salt
• cheddar cheese
• romaine lettuce

Instructions

1. 1 Cook and stir green bell pepper and yellow onion in a skillet over medium heat with olive oil and chicken broth until onion is translucent, about 5 minutes.
2. 2 Place ground beef in a separate skillet over medium heat. Cook and stir with taco seasoning until beef is browned and crumbly, 5 to 8 minutes. Drain excess grease.
3. 3 Sprinkle tomatoes with salt in a bowl. Place Cheddar cheese into a separate bowl.
4. 4 Fill each lettuce leaf with about 2 tablespoons beef filling; top with 1 to 2 teaspoons green pepper mixture, tomato, and about 1 1/2 tablespoons Cheddar cheese.

By asliceofpi

Ingredients

• ✓ chicken stock
• tomato
• celery
• carrot
• onion
• guajillo chile pepper
• garlic
• chicken bouillon granules
• chicken breast
• bay leaf

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place tomatoes, celery, carrot, onion, 2 guajillo peppers, and garlic in a large pot; cover with water and bring to a boil. Reduce heat to medium; simmer until vegetables are tender, 15 to 20 minutes. Drain and transfer to a blender or the bowl of a food processor.
3. 3 Add chicken stock, remaining 2 guajillo peppers, and chicken bouillon to the blender; blend until smooth.
4. 4 Place chicken in a baking dish; pour guajillo sauce over and around chicken until completely covered. Top with bay leaves.
5. 5 Bake in the preheated oven until chicken is no longer pink at the bones and the juices run clear, about 60 minutes, stirring sauce every 20 minutes. An instant-read thermometer inserted near, but not touching bones, should read 165 degrees F (74 degrees C).

By Francisco Noriega

Ingredients

• ✓ chicken stock
• corn
• couscous
• green onion
• red bell pepper
• jalapeno pepper
• olive oil
• cotija cheese
• lime
• basil
• chili-lime seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Trim and partially shuck corn by cutting off any long silk from the top and removing and discarding the outer layer of husk.
2. 2 Place corn directly on the middle rack of the preheated oven and roast for 30 minutes. Remove from the oven and let sit for 5 minutes. Remove and discard husks and silk. Slice kernels off with a knife.
3. 3 While the corn is roasting, place couscous in a heat-proof bowl with green onion, bell pepper, jalapeno, and olive oil.
4. 4 Bring chicken stock to a boil in a small saucepan. Pour boiling stock over couscous mixture and cover tightly with foil. Let sit for 5 minutes.
5. 5 Uncover and stir in roasted corn kernels, cotija cheese, lime juice, and basil. Season with chili-lime seasoning.

By Tim

Ingredients

• ✓ chicken stock
• pinto bean
• salt
• black pepper
• tomato
• dark beer
• onion
• cilantro
• jalapeno pepper
• garlic
• oregano
• bay leaf

Instructions

1. 1 Soak beans in a large pot of water, 8 hours to overnight.
2. 2 Drain beans, and refill the pot with chicken stock and enough water to cover beans with 2 inches of liquid. Season with salt and pepper. Cover, and bring to a boil. Reduce heat to medium-low, cover, and cook for 1 1/2 hours. Stir beans occasionally throughout the entire cooking process to make sure they do not burn or stick to the bottom of the pot.
3. 3 Stir tomatoes, beer, onion, cilantro, jalapeño peppers, garlic, oregano, and bay leaves into the beans. Continue to cook uncovered for 1 hour, or until beans are tender.
4. 4 With a potato masher, crush the beans slightly to thicken the bean liquid. Adjust the seasonings with salt and pepper to taste.

By KIKI810

Ingredients

• ✓ chicken stock
• chicken breast
• black bean
• corn
• fire-roasted diced tomato
• enchilada sauce
• green chile
• onion
• garlic
• salt
• cumin

Instructions

1. 1 Combine chicken breasts, black beans, chicken stock, corn, tomatoes, enchilada sauce, green chiles, onion, garlic, salt, and cumin in a multi-functional pressure cooker. Close and lock the lid. Select Stew mode and cook on high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove chicken, shred it with 2 forks, and return it to the soup.

By Gregory Chapman

Ingredients

• ✓ chicken stock
• ancho chile pepper
• pasilla chile pepper
• water
• butter
• onion
• garlic
• all-purpose flour
• oregano
• cumin
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place chile peppers in an even layer on a baking tray.
3. 3 Roast in the preheated oven until peppers are slightly toasted. When you can smell them, they're done.
4. 4 Slit peppers open, remove seeds and veins, and place in a large bowl with boiling water to cover. Let sit for 30 minutes, then remove from water, reserving water in the bowl. Scrape pulp from the insides of peppers and discard skins. (Note: The skins will give the mixture a bitter flavor.) Return pulp to water in the bowl and set aside.
5. 5 Heat butter in a large saucepan over medium heat. Sauté onion and garlic in hot butter until onion is tender, about 5 minutes. Stir in flour until well combined. Pour in stock, stirring until thickened, then add reserved pulp mixture. Mix in oregano and cumin until incorporated.
6. 6 Purée mixture in a blender or food processor until sauce is smooth. Season with salt.

By Bill Echols

Ingredients

• ✓ chicken stock
• chicken leg
• carrot
• onion
• celery
• cilantro
• garlic
• mint
• salt
• black pepper
• rice
• avocado
• serrano pepper
• lime

Instructions

1. 1 Bring stock to a boil in a large pot over high heat. Add chicken legs; return to a boil. Reduce heat, cover, and simmer for 10 minutes, skimming away foam that forms on the surface. Add carrots, onion, celery, cilantro, garlic, and mint.
2. 2 Cover pot and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes more. Remove chicken from the pot; discard skin and bones. Shred meat using 2 forks.
3. 3 Return chicken meat to the pot and season with salt and pepper. Add rice. Let chicken and rice warm up, about 5 minutes. Remove from heat and pour soup into serving bowls. Top with avocado and serrano peppers and squeeze in lime juice.

By Josefina Mijares

Ingredients

• ✓ chicken stock
• tomatillo
• green onion
• jalapeno pepper
• garlic
• cilantro
• lime
• salt
• corn tortilla
• chicken
• mozzarella cheese
• queso fresco

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Combine tomatillos, green onions, jalapeno peppers, and garlic together in a baking dish.
3. 3 Roast vegetables in the preheated oven until softened and fragrant, about 20 minutes. Remove from oven and increase oven temperature to 450 degrees F (230 degrees C)
4. 4 Pour roasted vegetables, cilantro, chicken stock, lime juice, and salt into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until a smooth salsa consistency is reached.
5. 5 Place 6 tortillas, overlapping, in the bottom of a 9x13-inch baking dish. Cover tortillas with 1/2 the chicken. Top chicken with 1/2 the mozzarella cheese and pour 1/2 the salsa over the cheese. Repeat layering process with remaining tortillas, chicken, mozzarella cheese, and salsa. Sprinkle crumbled queso fresco over the top.
6. 6 Bake in the preheated oven until bubbling, about 25 minutes.

By Ann Shriner Thomas

Ingredients

• ✓ chicken stock
• chicken thigh
• butternut squash
• onion
• paprika
• garlic
• kosher salt
• marjoram
• onion powder
• garlic powder
• oregano
• black pepper
• tomato

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Combine chicken thighs, butternut squash, onion, chicken stock, paprika, garlic, salt, marjoram, onion powder, garlic powder, oregano, and pepper in an enameled cast iron Dutch oven. Pour tomatoes on top.
3. 3 Bake, covered, in the preheated oven until chicken is tender, about 1 hour 30 minutes. Uncover and continue baking until most of the butternut squash has melted into the sauce, about 30 minutes more. Shred chicken with 2 forks.

By RusticJoyfylFood

Ingredients

• ✓ chicken stock
• chicken breast
• olive oil
• onion
• garlic
• tomatillo
• jalapeno pepper
• hot pepper sauce
• cayenne pepper
• cilantro
• sour cream
• salt
• black pepper

Instructions

1. 1 Heat oil in a large saucepan or Dutch oven over medium-high heat: add chicken and cook until browned, approximately 2 minutes per side. Remove chicken from the saucepan and set aside.
2. 2 Add onions and garlic to saucepan and sauté over medium-low heat until golden, about 2 to 3 minutes. Stir in tomatillos and jalapeño peppers. Add broth and bring to a boil; reduce heat to low, cover, and simmer for about 15 minutes.
3. 3 Puree soup in batches in a blender or food processor. Return to pot, and reheat. Add hot pepper sauce and cayenne pepper to taste.
4. 4 Shred cooked chicken; stir into soup and season to taste with salt and pepper. Add minced cilantro and ladle into bowls; top with sour cream if you like.

By Holly

Ingredients

• ✓ chicken stock
• pork loin
• adobo seasoning
• cumin
• black pepper
• paprika
• onion
• chipotle paste
• bay leaf
• fire-roasted diced tomato
• garlic
• lime
• cinnamon
• clove
• cilantro

Instructions

1. 1 Turn a large slow cooker to High. Pour chicken stock into the cooker and place pork loin in the center. Season pork with adobo, cumin, pepper, and paprika. Place onion, chipotle paste, and bay leaves in the stock around the pork. Place tomatoes and garlic on top of the pork, and squeeze limes directly over top, allowing pulp to fall into the slow cooker. Sprinkle with cinnamon and cloves.
2. 2 Use a spoon to baste stock over the pork loin, then sprinkle entire surface evenly with cilantro.
3. 3 Cover and cook on High until pork is slightly pink in the center, about 6 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Use a fork to shred pork.

By clifford

Ingredients

• ✓ chicken stock
• pasilla chile pepper
• ancho chile pepper
• guajillo chile pepper
• water
• cumin seed
• garlic
• onion
• tomato
• pork shoulder
• salt
• bay leaf
• white hominy

Instructions

1. 1 Toast the cumin in a small pot over medium-high heat until fragrant, being careful not to burn, 1 to 2 minutes. Add the pasilla chile peppers, ancho chile peppers, and guajillo chile peppers to the pot. Pour enough water into the pot to cover the peppers completely. Place the garlic cloves, onion, and tomatoes atop the chiles. Cover the pot with a lid, reduce heat to low, and simmer the mixture for 10 minutes. Remove from heat and allow the mixture to cool. Pour the cooled mixture into a blender; puree until smooth.
2. 2 Put the pork in the bottom of a slow cooker; season generously with salt. Add the bay leaves to the slow cooker and pour the pureed chile pepper mixture over the pork.
3. 3 Cook on Low for 8 to 9 hours or overnight. Skim as much fat from the surface as possible. Remove the pork to a cutting board or bowl and shred with two forks. Return the shredded pork to the slow cooker and mix with the sauce.
4. 4 Combine the shredded pork with sauce, chicken stock, and hominy in a large pot over medium heat; cook until the stock is hot, 10 to 15 minutes. Serve hot.

By Isabel

Ingredients

• ✓ chicken stock
• chicken thigh
• water
• yellow onion
• garlic
• kosher salt
• oregano
• olive oil
• onion
• chipotle pepper
• adobo sauce
• tomato
• cilantro
• cotija cheese

Instructions

1. 1 Place chicken thighs, chicken stock, water, halved onion, garlic cloves, salt, and oregano in a large pot. Bring to a simmer over high heat; reduce to medium-low and cook, stirring occasionally, for 30 minutes. Remove from heat.
2. 2 Transfer onion halves to a bowl with a slotted spoon; transfer chicken thighs to a separate bowl.
3. 3 Pour broth through a strainer into a large bowl.
4. 4 Heat olive oil in the same pot over medium heat. Add diced onions and cook until beginning to soften, about 4 minutes. Transfer strained liquid to onions. Bring mixture to a boil over high heat; turn heat to medium-low; reduce broth by about half, 15 to 20 minutes.
5. 5 Transfer reserved boiled onions to a blender. Add chipotle peppers in adobo sauce. Swirl a bit of water in the can and add to the blender. Add tomatoes. Cover blender with the lid; pulse on and off until mixture is partially blended, then blend on medium speed until smooth, 1 or 2 minutes. Transfer to pot with broth and onions.
6. 6 Increase heat to medium-high. Simmer 15 minutes or so, depending on how thick you want the sauce. Reduce heat to medium-low.
7. 7 Tear chicken into bite-size pieces and add to the pot. Cook another 10 to 15 minutes. Transfer to a serving dish; garnish with cilantro and crumbled cotija cheese.

By John Mitzewich

Ingredients

• ✓ chicken stock
• vegetable oil
• onion
• roasted red pepper
• jalapeno pepper
• garlic
• black pepper
• salt
• tomato
• heavy cream
• cilantro
• tortilla chip
• sour cream
• queso quesadilla

Instructions

1. 1 Heat vegetable oil in pressure cooker over medium heat; cook and stir onions until slightly softened, 5 to 8 minutes. Add red peppers, jalapeno peppers, garlic, black pepper, and salt; cook until garlic is fragrant and onions are softened, about 5 more minutes. Stir tomatoes into onion mixture and cook until warmed, about 1 minute.
2. 2 Transfer tomato mixture to a blender. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Transfer tomato puree back to pressure cooker.
3. 3 Stir chicken stock into tomato puree; cook and stir over high heat until just boiling, about 5 minutes. Cover and lock pressure cooker. Cook over high heat until steam begins to build and steadily escapes. Lower heat to medium-low; cook for 20 more minutes. Remove from heat; allow all the steam to naturally release. Remove lid.
4. 4 Bring soup to a boil; stir in cream and cilantro. Remove from heat. Let cool for 5 minutes.
5. 5 Crush tortilla chips into serving bowls; pour soup over tortilla chips. Top with sour cream and queso quesadilla.

By Dennis Errichiello

Ingredients

• ✓ chicken stock
• olive oil
• pork chop
• calabaza squash
• corn
• onion
• tomato
• garlic
• tomato sauce
• cumin
• salt
• black pepper
• garlic powder

Instructions

1. 1 Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Add pork chops; cook until no longer pink in center, about 4 minutes per side. Cool until easy to handle, about 5 minutes; cut into bite-sized cubes.
2. 2 Heat remaining 1 tablespoon olive oil in the same saucepan. Add cubed pork, calabaza squash, corn, onion, tomatoes, and garlic; cook until onion translucent, about 5 minutes. Stir in tomato sauce, cumin, salt, pepper, and garlic powder; stir in chicken stock and simmer, covered, until flavors combined, about 2 hours, stirring and checking periodically to see if more stock needed.

By Jenny Crocker

Ingredients

• ✓ chicken stock
• chicken breast
• cumin
• black pepper
• adobo seasoning
• lime
• tomatillo
• serrano chile
• onion
• garlic
• cilantro
• salt
• white hominy

Instructions

1. 1 Place chicken breasts in a slow cooker; cook on Low until no longer pink in the center and the juices run clear, about 4 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
2. 2 Shred chicken in a large pot; add cumin, black pepper, adobo seasoning, and lime juice and mix well.
3. 3 Place tomatillos and serrano peppers in a clear microwave-safe bag. Seal bag and pierce a few times with a knife to vent. Microwave until soft, 4 to 5 minutes.
4. 4 Put softened tomatillos, serrano peppers, onion, garlic, cilantro, and salt in a blender and blend until salsa verde is smooth.
5. 5 Mix chicken stock and hominy with shredded chicken in the large pot. Add half of the salsa verde to the shredded chicken.
6. 6 Simmer over medium heat until flavors are well-mixed, about 30 minutes.

By Valerie

Ingredients

• ✓ chicken stock
• olive oil
• onion
• garlic
• masa harina
• chicken
• black bean
• fire-roasted diced tomato
• enchilada sauce
• green chile pepper
• chipotle pepper in adobo sauce
• cumin
• garlic powder
• mexican cheese blend
• salt

Instructions

1. 1 Heat oil in a soup pot over medium to medium-high heat. Add onion and saute until tender and beginning to get some color, about 8 minutes. Add garlic and saute until fragrant, about 1 minute.
2. 2 Stir in masa harina and cook for 1 minute. Add chicken stock and stir until well blended. Add chicken, black beans, diced tomatoes with juice, enchilada sauce, chile peppers, chipotle in adobo sauce, 1 teaspoon cumin, and 1 teaspoon garlic powder. Stir until well blended and bring to a simmer. Reduce heat and simmer until heated through, about 15 minutes.
3. 3 Add Mexican cheddar, one handful at a time. As it melts into the soup, add a little more until all has been added and is incorporated. Adjust salt and other seasonings as needed.

By Rebekah Rose Hills

Ingredients

• ✓ chicken stock
• cream cheese
• half-and-half
• olive oil
• green bell pepper
• jalapeno pepper
• garlic
• rotisserie chicken
• shallot
• cayenne pepper
• salt
• black pepper
• salsa verde
• cumin
• oregano

Instructions

1. 1 Place cream cheese in a microwave-safe bowl. Microwave on high power until soft, about 20 seconds. Stir in half-and-half until combined; set aside.
2. 2 Heat oil in a large skillet over medium heat. Add bell peppers, jalapeños, and garlic; sauté until soft, 5 to 7 minutes. Stir in chicken, dried shallots, cayenne pepper, salt, and black pepper. Add cream cheese mixture, chicken stock, salsa, cumin, and oregano; bring to a boil.
3. 3 Reduce heat; simmer for 1 to 2 hours.

By lynn9980

Ingredients

• ✓ chicken stock
• red onion
• tomato
• kiwi
• lime
• cilantro
• salt
• black pepper
• sour cream
• olive oil
• poblano pepper
• ground pork
• mexican seasoning
• tomato paste
• flour tortilla

Instructions

1. 1 Mince a few slices of onion to get 1 tablespoon. Add minced onion, tomato, kiwi, juice from 2 lime wedges, 3/4 of the cilantro, salt, and pepper to a small bowl. Mix into a salsa.
2. 2 Juice 1/4 of the lime into another small bowl; mix in sour cream to make the crema.
3. 3 Heat olive oil in a large pan over medium-high heat. Add sliced onion and poblano pepper. Cook, tossing occasionally, until softened and lightly charred, 3 to 4 minutes. Add pork and Mexican seasoning. Cook until pork is browned throughout, 4 to 5 minutes. Reduce heat to medium-low. Add chicken stock, tomato paste, salt, and pepper. Cook and stir until everything is coated, 1 to 2 minutes.
4. 4 Wrap tortillas in a damp cloth and microwave for 30 seconds. Divide tortillas over plates; spread lime crema on top. Top tortillas with pork mixture and salsa. Garnish with remaining cilantro.

By taltos531

Ingredients

• ✓ chicken stock
• zucchini
• shallot
• poblano pepper
• carrot
• cumin
• salt
• chili powder
• oregano
• cayenne pepper
• grapeseed oil
• fire-roasted diced tomato
• chicken thigh
• bay leaf
• black bean
• lime

Instructions

1. 1 Place zucchini, shallots, poblano peppers, and carrots in a multi-cooker (such as Instant Pot). Add cumin, salt, chili powder, oregano, and cayenne pepper; stir well to combine. Add oil. Turn on cooker and select Saute function. Cook and stir until just slightly softened, about 5 minutes. Pour in tomatoes. Nestle chicken thighs into the mixture. Add stock and bay leaves.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Transfer chicken thighs to a plate and remove skin, bones, and any cartilage. Shred into bite-sized pieces. Add shredded chicken back to the pot. Stir in black beans and lime juice.

By voraciousgirl

Ingredients

• ✓ chicken stock
• poblano chile
• bacon
• bacon drippings
• pork loin
• onion
• garlic
• jalapeno pepper
• cilantro
• cumin
• oregano
• chile powder
• kosher salt
• clove
• red enchilada sauce
• white hominy

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Place poblanos, cut-sides-down, onto the prepared baking sheet. Broil until skins blackened and blistered, about 5 minutes. Transfer poblanos to a bowl; tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Dice poblanos; set aside.
3. 3 Cook bacon in a large pot over medium heat, stirring often, until fat renders and beginning to crisp, about 5 minutes. Drain on a paper towel-lined plate; discard all but 1 tablespoon drippings from the pot.
4. 4 Increase heat to medium-high; add pork to the pot. Cook until browned on all sides, stirring occasionally, about 5 minutes. Transfer pork to a plate; reduce heat to medium. Add onion and garlic; cook and stir until onion has softened and is beginning to brown, about 5 minutes.
5. 5 Add poblanos, jalapeños, cilantro, cumin, oregano, chile powder, salt, and cloves to the pot; cook for 1 minute. Add chicken stock, enchilada sauce, bacon, and pork; bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer for 1 hour. Stir in hominy; cover the pot. Cook until pork is very tender, about 1 hour more.

By Ken from CA

Ingredients

• ✓ chicken stock
• rice
• ground pork
• ground beef
• cilantro
• chicken bouillon granules
• garlic
• adobo sauce
• chipotle pepper
• onion
• egg
• tomatillo
• vegetable oil
• chipotle pepper
• adobo sauce
• garlic
• onion
• tomato

Instructions

1. 1 Blend tomatoes, 1 onion, 1 clove garlic, and adobo sauce in a blender or food processor until smooth.
2. 2 Heat oil in a large skillet over medium heat; cook and stir tomato mixture in hot oil until fragrant, about 10 minutes. Stir in chicken stock and continue to cook for 10 minutes more.
3. 3 Meanwhile, blend tomatillos, eggs, 1 small onion, chipotle peppers, 2 cloves garlic, chicken bouillon, and cilantro in a blender or food processor until smooth. Transfer mixture to a large bowl and add beef, pork, and rice; stir to combine. Roll meat mixture into walnut-sized balls.
4. 4 Transfer meatballs to tomato mixture; simmer until meatballs are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By MexicoKaren