Type what you have

Ingredients

• ✓ chicken bouillon
• spaghetti
• green bell pepper
• water
• garlic
• butter
• sour cream
• mozzarella cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
2. 2 Combine bell peppers, water, chicken bouillon, and garlic in a medium pot. Bring to a boil, reduce heat, and cook until peppers are soft, 7 to 10 minutes. Remove from heat and let cool for a few minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a 9x13-inch baking dish with butter.
4. 4 Fill blender halfway with the pepper-broth mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with any remaining mixture. Stir in sour cream.
5. 5 Line the bottom of the baking dish with a layer of the spaghetti. Spread a portion of the pepper puree on top and add a layer of mozzarella cheese. Repeat layering spaghetti, pepper puree, and cheese until all ingredients are used up.
6. 6 Bake in the preheated oven until cheese is melted, about 20 minutes.

By ENJERUDD

Ingredients

• ✓ chicken bouillon
• olive oil
• rice
• onion
• salt
• cumin
• black pepper
• water
• tomato sauce
• serrano pepper

Instructions

1. 1 Heat oil in a saucepan over medium heat. Cook and stir rice and onion in the hot oil until browned, about 5 minutes; season with salt, cumin, and pepper. Pour water over the rice mixture. Stir tomato sauce and chicken bouillon into the water. Increase heat to medium-high, place a cover on the saucepan, and bring to a boil. Add serrano chile pepper and continue cooking at a boil for 10 minutes. Reduce heat to medium-low until the rice is tender and the water is absorbed, 15 to 20 minutes more.

By viv85e

Ingredients

• ✓ chicken bouillon
• chicken leg quarter
• water
• garlic
• salt
• garlic powder
• carrot
• potato
• zucchini
• chayote
• onion
• cilantro

Instructions

1. 1 Gather the ingredients.
2. 2 Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic, salt, and garlic powder.
3. 3 Cover and bring to a boil over high heat. Reduce to a simmer and cook until chicken meat falls off the bones, 1 to 2 hours.
4. 4 Stir in chicken bouillon cube until dissolved; add carrots, potatoes, zucchini, chayote, and white onion. Reduce heat to medium-low and simmer until carrots and potatoes are tender, 45 minutes to 1 hour.
5. 5 Stir chopped cilantro into soup. Simmer for 5 minutes.
6. 6 Serve hot and enjoy!

By jackampamplanasmommy

Ingredients

• ✓ chicken bouillon
• bacon
• water
• tomatillo
• serrano chile pepper
• garlic
• flank steak
• pinto bean
• onion
• cilantro
• black pepper
• lime

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble bacon and set aside.
2. 2 Combine water, tomatillos, serrano peppers, and garlic in a small saucepan over medium-high heat; bring to a boil, cover, and simmer for 10 minutes. Remove from heat and allow to cool. Transfer contents to a blender; blend until smooth and set aside. (You can skip the simmering step and blend raw tomatillos, peppers, and garlic with water and a few pieces of browned flank steak if you like.)
3. 3 Place a nonstick skillet over medium-high heat; cook and stir flank steak in the hot skillet until completely browned. Pour tomatillo mixture over beef and bring to a boil. Stir in chicken bouillon and reduce heat to medium. Cover the skillet and simmer until tender, 30 minutes to 1 hour.
4. 4 Meanwhile, heat pinto beans in a saucepan over medium heat until warm; reduce heat to low to keep warm until needed.
5. 5 Stir bacon and pinto beans into flank steak mixture; divide mixture between 6 bowls. Garnish each with onion, cilantro, black pepper, and a lime wedge.

By gem

Ingredients

• ✓ chicken bouillon
• lentil
• water
• chorizo
• bacon
• tomato
• tomatillo
• onion
• garlic
• water
• cilantro
• cumin
• cotija cheese
• sour cream

Instructions

1. 1 Place rinsed lentils into a large pot. Add bouillon cube and pour in enough water to cover by 2 inches. Bring to a simmer, then cook until lentils are just tender, about 20 minutes.
2. 2 Meanwhile, heat a large skillet over medium-high heat. Add chorizo and cook, stirring occasionally, until brown, 10 to 15 minutes. Transfer to a plate.
3. 3 Add bacon to the skillet and lightly fry until cooked but still soft, about 5 minutes. Transfer to a cutting board and chop; leave drippings in the pan.
4. 4 Cook tomato, tomatillo, onion, and garlic in bacon drippings until soft, about 5 minutes. Stir in 1/2 cup water and cilantro; transfer mixture to a blender. Holding the lid of the blender down with a folded kitchen towel, carefully start the blender; use a few quick pulses to get the mixture moving, then leave it on to purée until smooth.
5. 5 Add the puréed vegetables, chorizo, bacon, and cumin to the lentil-broth mixture. Cook and stir over medium heat until hot, about 5 minutes.
6. 6 Ladle soup into bowls. Top with cotija cheese and sour cream.

By Sherbear1

Ingredients

• ✓ chicken bouillon
• vegetable oil
• long grain white rice
• chicken broth
• tomato
• onion
• green bell pepper
• jalapeno pepper
• cilantro
• garlic
• cumin
• salt
• pepper

Instructions

1. 1 Heat oil in a medium saucepan over medium heat. Add rice; cook and stir for 3 minutes. Pour in chicken broth and bring to a boil.
2. 2 Stir in tomato, onion, bell pepper, and jalapeño. Add cilantro, bouillon, garlic, cumin, salt, and pepper; bring to a boil. Cover, reduce the heat to low, and simmer until rice is tender and all liquid has been absorbed, about 20 minutes.

By ALANASMOM

Ingredients

• ✓ chicken bouillon
• guajillo chile
• ancho chile
• salt
• chicken thigh
• garlic
• tomato
• oil
• onion
• oregano
• paprika
• corn
• chicken broth
• tortilla strip

Instructions

1. 1 Place guajillo chile peppers, ancho chile pepper, and a pinch of salt in a small saucepan. Cover with water and bring to a boil. Cook over medium-low heat until peppers have softened, about 10 minutes. Turn off heat, drain peppers, and set aside to cool.
2. 2 Combine chicken, garlic, and a generous pinch of salt in a large saucepan. Cover with water and bring to a boil. Cook over medium-high heat until meat is tender and can be easily pulled apart with a fork, about 10 minutes. Transfer chicken to a plate and shred with 2 forks when cool enough to handle. Strain broth into a bowl and set aside to use in the soup.
3. 3 Combine diced tomatoes and cooled chile peppers in a blender; blend until smooth.
4. 4 Heat 1 tablespoon oil in a cast iron soup pot over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add oregano and paprika; saute until onion starts to brown, 10 to 12 minutes. Make a well in the center of the onions and add remaining 2 tablespoons oil. Add pureed tomato-chile pepper mixture to the hot oil; it should sizzle. Stir sauce to combine with onions and cook until heated through, about 3 minutes.
5. 5 Add shredded chicken to the pot and stir until completely coated in sauce; simmer for 3 minutes. Stir in reserved chicken broth, corn, and chicken bouillon until combined and bring to a boil. Reduce heat and simmer until flavors have blended, about 10 minutes, adding additional chicken broth if soup is too thick.
6. 6 Ladle soup into bowls and top with tortilla strips.

By Chef Dra

Ingredients

• ✓ chicken bouillon
• spaghetti squash
• olive oil
• green bell pepper
• onion
• garlic
• ground turkey
• black bean
• sun-dried tomato
• tomato sauce
• chili powder
• garlic powder
• seasoned salt
• cumin
• red pepper flakes

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place spaghetti squash halves, cut sides down, on a baking sheet.
3. 3 Bake in the preheated oven until flesh is tender and easily shreds when punctured with a fork, 20 to 30 minutes. Carefully shred flesh with a fork until it resembles spaghetti.
4. 4 Heat olive oil in a skillet over medium heat; cook and stir bell peppers, onion, and garlic in the hot oil until slightly tender, 3 to 5 minutes. Add ground turkey to vegetable mixture; cook and stir until browned and crumbly, 5 to 7 minutes; drain and discard grease.
5. 5 Mix black beans, sun-dried tomatoes, tomato sauce, chicken bouillon, chili powder, garlic powder, seasoned salt, cumin, and red pepper flakes into ground turkey mixture; cook until heated through and flavors have blended, about 10 minutes.
6. 6 Spoon spaghetti squash onto each plate; top with ground turkey mixture.

By Emily

Ingredients

• ✓ chicken bouillon
• jalapeno pepper
• tomatillo
• yellow onion
• garlic
• cumin
• water
• vegetable oil
• cilantro
• vegetable oil
• corn tortilla
• queso fresco
• lettuce
• red onion
• sour cream

Instructions

1. 1 Place jalapeno peppers, tomatillos, yellow onion, garlic, and cumin in a blender; pour in enough water to cover the vegetables. Blend until liquified, about 1 minute.
2. 2 Heat 1/3 cup vegetable oil in a skillet over medium-high heat just until oil has begun to warm, about 30 seconds; pour the blended jalapeno mixture into the oil. Stir in chicken bouillon cubes and cilantro. Reduce heat to medium and cook sauce for 30 minutes, stirring occasionally. Remove green sauce from heat and allow to stand while you complete remaining steps.
3. 3 Heat 1 cup vegetable oil in a skillet over medium heat. Using a tongs, place each tortilla into the hot oil and fry for a few seconds on each side. Tortillas will be pliable; do not overcook.
4. 4 Immerse the fried tortilla into the green sauce to coat; place tortilla on a serving plate. Sprinkle tortilla with about 2 teaspoons shredded queso fresco cheese and roll into a thin enchilada. It's easiest if one person is frying tortillas while another person dips in sauce, fills with cheese, and rolls the tortillas.
5. 5 Place enchiladas onto serving plates; spoon with remaining green sauce and sprinkle with remaining queso fresco cheese. Spread shredded lettuce over the enchiladas and sprinkle with chopped red onion. Top servings with a tablespoon of sour cream.

By red5

Ingredients

• ✓ chicken bouillon
• chicken
• water
• celery
• bay leaf
• onion
• garlic
• salt
• black pepper
• almond
• sesame seed
• olive oil
• guero chile pepper
• jalapeno pepper
• black olive
• caper

Instructions

1. 1 In a large saucepan, combine chicken, water, celery, bay leaf, onion, and garlic. Season with salt and pepper. Cook until chicken is cooked through and tender. Strain, reserving the broth. Skin and bone the chicken; set the meat aside.
2. 2 Toast the sesame seeds lightly in a skillet, stirring constantly, until they are fragrant. In a food processor or blender, puree the sesame seeds and almonds with1 cup of the reserved chicken broth.
3. 3 Heat oil in a skillet over medium low heat. Add the blended sesame seed and almond mixture, and cook for 5 to 8 minutes, or until thickened. Stir in 1 to 2 cups reserved chicken broth and chicken bouillon. Simmer for 5 minutes. Stir in the chopped peppers, olives, capers, and chicken. Simmer for 10 minutes, and serve hot.

By Malcolm Colcleugh

Ingredients

• ✓ chicken bouillon
• chicken
• water
• celery
• garlic
• onion
• tomato
• red bell pepper
• cumin
• cayenne pepper
• white pepper
• corn kernel
• green onion
• cilantro
• white rice
• salt

Instructions

1. 1 Place chicken and water in a stockpot, and add onion, celery, and garlic. Cover, and bring to a boil. Reduce heat, and simmer until chicken is tender, about 45 minutes.
2. 2 Remove chicken from broth, and set aside to cool. Skim off fat. Smash cooked garlic cloves against side of pot. Add undrained tomatoes, cumin, cayenne pepper, white pepper, and bouillon cube to the broth. Cover, and simmer 30 minutes.
3. 3 Add corn, green onion, and cilantro. Simmer 10 minutes longer.
4. 4 Skin and bone chicken, then dice or shred into bite-size pieces. Add chicken to soup along with cooked rice. Heat through. Season with salt to taste. Ladle into bowls, and garnish with cheese and tortilla chips.

By GARNIE

Ingredients

• ✓ chicken bouillon
• monterey jack cheese
• avocado
• chicken breast
• green pea
• chicken broth
• celery
• carrot
• vegetable oil
• black pepper
• garlic
• adobo sauce
• chipotle pepper
• onion
• tomato
• white rice
• water

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and keep warm.
2. 2 While the rice is cooking, place tomatoes into a pot and cover with water; bring to a boil. Cook until tomatoes are soft but not falling apart, 5 to 8 minutes. Drain and let cool briefly.
3. 3 Peel tomatoes and discard skins. Place tomatoes into a blender with onion, chipotle peppers in adobo sauce, garlic, and black pepper; blend until smooth. Strain mixture and discard any solids.
4. 4 Heat oil in a saucepan over medium-high heat. Add carrots and celery; sauté until lightly browned, about 5 minutes. Pour in blended tomato sauce, then add chicken broth and bouillon. Cook and stir until carrot and celery are soft, 10 to 15 minutes. Add peas and chicken; cook until heated through, about 3 minutes.
5. 5 Spoon rice into bowls and ladle soup over top. Garnish with avocado slices and Monterey Jack cheese.

By Hilda

Ingredients

• ✓ chicken bouillon
• tilapia fillet
• pea
• tomato paste
• water
• basil
• saffron
• thyme
• bay leaf
• tomato
• garlic
• black pepper
• salt
• orange bell pepper
• yellow bell pepper
• onion
• cauliflower rice
• chicken breast
• chorizo sausage

Instructions

1. 1 Place a paella pan over medium-high heat. Add chorizo and cook, stirring to break up any chunks, until browned and crumbly, about 5 minutes. Add chicken; cook and stir until no longer pink in the center and the juices run clear. Transfer chicken and sausage to a plate, leaving drippings in the pan.
2. 2 Reduce the heat to medium and add 2 cups of cauliflower rice. Cook and stir until cauliflower is browned slightly, about 5 minutes. Add onion, bell pepper, salt, and pepper. Stir in garlic and cook until fragrant, about 2 minutes.
3. 3 Pour canned tomatoes into the pan. Add bay leaves, thyme, saffron, and basil; mix well. Return sausage and chicken back to the pan. Stir in water, tomato paste, and bouillon until well combined. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 15 minutes.
4. 4 Remove the lid and fold in peas and remaining 1 cup cauliflower rice. Place frozen tilapia fillets on top of paella mixture; cover and steam for another 10 minutes. Remove the lid and check for doneness. Gently break apart fillets with a wooden spoon and stir to incorporate chunks of fish into paella.
5. 5 Place the paella pan in the center of the table and serve.

By Diana71

Ingredients

• ✓ chicken bouillon
• pepper
• salt
• cumin
• chili powder
• cilantro
• hot pepper sauce
• lime juice
• garlic powder
• white chicken
• cream of chicken soup
• tomato
• green chili
• tomato
• chickpea
• black bean
• hominy
• banana pepper
• onion
• water

Instructions

1. 1 Bring the water to a boil in a large pot; stir the bouillon cubes into the water until dissolved. Add the onion, banana pepper, hominy, black beans, garbanzo beans, diced tomatoes with chiles, diced tomatoes, chicken soup, chicken, garlic powder, lime juice, hot pepper sauce, cilantro, chili powder, cumin, salt, and pepper; stir. Reduce heat to medium and cook the soup until the onions are soft and opaque, about 20 minutes.

By ShannyBanany

Ingredients

• ✓ chicken bouillon
• sour cream
• chili bean
• corn
• chili powder
• tomato soup
• tomato
• tomato
• salsa
• garlic
• onion
• olive oil
• onion powder
• parsley
• garlic powder
• black pepper
• salt
• chicken breast
• water

Instructions

1. 1 In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
2. 2 In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

By AUNTTAF

Ingredients

• ✓ chicken bouillon
• water
• olive oil
• onion
• jalapeno pepper
• green chile
• salt
• cilantro
• mexican-style seasoning blend
• cumin
• basil
• oregano
• garlic powder
• garlic and herb seasoning blend
• chile powder
• paprika
• mustard powder
• black pepper
• chicken breast
• lime
• orange
• garlic

Instructions

1. 1 Dissolve chicken bouillon in boiling water.
2. 2 Heat oil in a saute pan over medium heat. Add onion; cook and stir until translucent and browned, about 5 minutes. Add jalapenos and cook until softened, about 5 minutes. Add green chiles; cook for 3 minutes more.
3. 3 Mix salt, cilantro, Mexican seasoning, cumin, basil, oregano, garlic powder, seasoning blend, chile powder, paprika, mustard powder, and black pepper together in a bowl.
4. 4 Trim chicken as needed. Coat all sides with the seasoning blend.
5. 5 Place onion mixture in a slow cooker. Add chicken broth, juice and zest from the limes and orange, and garlic cloves. Place chicken on top. Cover and cook on Low until chicken is no longer pink inside and very tender, 4 to 6 hours.

By Chef Dan J

Ingredients

• ✓ chicken bouillon
• sour cream
• tomato
• tortilla chip
• green chile
• tomato
• corn
• black bean
• chicken
• cheddar cheese
• all-purpose flour
• butter
• milk
• water
• cooking spray
• garlic powder
• black pepper
• paprika
• onion powder
• cumin
• chili powder

Instructions

1. 1 Combine chili powder, ground cumin, onion powder, paprika, pepper, and garlic in a small bowl and set aside.
2. 2 Preheat oven to 350 degrees F (175 degrees C) and spray an 11x7-inch baking dish with cooking spray.
3. 3 Place water and bouillon cube in a microwave-safe container and microwave on high for 2 minutes; stir until bouillon cube is dissolved. Cool slightly, add milk, and set aside.
4. 4 Melt butter in a small saucepan over medium heat until bubbly, about 2 minutes. Stir in flour and cook, stirring constantly, about 2 minutes. When flour and butter are bubbly and thickened, gradually stir in milk-bouillon mixture. Cook, stirring, until the mixture boils and thickens, 3 to 5 minutes. Remove from heat and stir in 1 1/2 cups Cheddar cheese.
5. 5 Combine chicken, black beans, corn, tomatoes, and spice mixture in a bowl; mix well. Pour in cheese sauce and stir again. Pour casserole ingredients into the prepared baking dish.
6. 6 Bake in the preheated oven for 25 minutes. Sprinkle crumbled tortilla chips over the casserole, return to the oven, and bake until casserole is bubbly and set, about 10 more minutes.
7. 7 Remove from the oven and allow to cool, about 10 minutes. Sprinkle reserved Cheddar cheese and chopped tomatoes evenly on top of the casserole, then add dollops of sour cream.

By Bibi

Ingredients

• ✓ chicken bouillon
• jalapeno pepper
• cheddar cheese
• cilantro
• tomato
• sweet corn
• lime
• water
• orange juice
• avocado
• garlic
• red onion
• olive oil
• lime
• jerk seasoning
• chicken breast
• black pepper
• salt
• garlic
• olive oil
• lemon juice

Instructions

1. 1 Combine lemon juice, 1 tablespoon olive oil, and 1 clove garlic in a bowl. Season marinade with salt and pepper, keeping in mind that you will also use jerk seasoning on the chicken later.
2. 2 Pound chicken with the flat side of a meat mallet or a rolling pin until about 1/2 inch thick, being careful not to pierce the meat. Put chicken in a gallon-sized resealable plastic bag and add marinade. Squish bag to coat chicken; marinate in the fridge for at least 3 hours, ideally overnight for the fullest flavor.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate. Sprinkle chicken with jerk seasoning and place on grill. Grill chicken breasts until cooked through and juices run clear, about 4 minutes on each side. Brush with juice of 1 lime immediately after coming off the grill. Cool slightly and shred. Cover and keep warm.
4. 4 Heat 2 tablespoons olive oil in a large nonstick pan over medium heat until fragrant. Add onion and 3 cloves garlic. Cook until garlic is lightly browned and fragrant and onion is soft and translucent, about 5 minutes. Reduce heat to low and add 3 avocados. Saute just until avocados are warm and edges are slightly browned. Pour in orange juice and cook for 2 minutes, stirring once. Remove from heat.
5. 5 Combine hot water and chicken bouillon to make a broth. Pour into a blender. Add avocado mixture and juice of 2 limes; blend until smooth. Pour into bowls and serve with the shredded chicken, sweet corn, tomatoes, remaining avocado, cilantro, Cheddar cheese, and jalapeno.

By YoMama2005

Ingredients

• ✓ chicken bouillon
• monterey jack cheese
• flour tortilla
• oil
• pepper
• salt
• sour cream
• water
• all-purpose flour
• butter
• garlic
• onion
• green chili
• cayenne pepper
• onion powder
• garlic powder
• black pepper
• cumin
• salt
• chili powder
• water
• chicken breast

Instructions

1. 1 Place the chicken breasts into a large saucepan. Pour in the water, and season with chili powder, 1/2 teaspoon salt, cumin, 1/4 teaspoon black pepper, garlic powder, onion powder, and cayenne pepper. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 15 minutes.
2. 2 After 15 minutes, stir in 4 ounces of green chiles, onion, and garlic; continue simmering until the liquid has reduced to 1 cup. Reserve remaining 3 ounces of chopped green chilies.
3. 3 Remove the chicken, shred with two forks, and return to the onion mixture.
4. 4 Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the flour, and cook for 1 minute. Whisk in the water and bouillon cube until the water has thickened and the bouillon cube has dissolved, about 4 minutes. Whisk in reserved 3 ounces of green chilies and the sour cream; season to taste with salt and pepper. Keep warm.
5. 5 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
6. 6 Place a tortilla onto your work surface, then spoon about 1/3 cup of the chicken filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Sprinkle about 1 ounce of the Monterey Jack cheese over the filling.
7. 7 Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the chimichanga up to the top edge, forming a tight cylinder; secure the ends with wooden toothpicks. Repeat with the remaining ingredients.
8. 8 Cook the chimichangas, 2 at a time, in the hot oil until they are crisp and golden brown on both sides, about 1 minute per side.
9. 9 Drain on a paper towel-lined plate, and remove toothpicks.
10. 10 Top with sour cream sauce to serve.

By SSTRAWDER

Ingredients

• ✓ chicken bouillon
• cilantro
• avocado
• lemon
• green cabbage
• zucchini
• celery
• carrot
• potato
• cumin
• black pepper
• garlic powder
• onion powder
• oregano
• seasoned salt
• cilantro
• white rice
• tomato sauce
• egg
• ground beef
• oregano
• garlic
• onion
• tomato sauce
• water

Instructions

1. 1 Pour water into a large stockpot over high heat. Stir in 3 cups tomato sauce, yellow onion, chicken bouillon, garlic, and 1 tablespoon dried oregano. Bring broth to a slow boil.
2. 2 Combine ground beef, eggs, 1/2 cup tomato sauce, white rice, 1/4 cup cilantro, seasoned salt, 1 tablespoon dried oregano, onion powder, garlic powder, black pepper, and cumin in a large bowl. Squeeze mixture with your hands until thoroughly mixed.
3. 3 Scoop 1/4 cup of beef mixture and form in a ball. Lower gently into boiling broth. Repeat with remaining beef mixture.
4. 4 Stir potatoes, carrots, and celery into the broth. Cover and simmer until meatballs and potatoes are tender, about 30 minutes. Stir in zucchini and cabbage. Cover and simmer until cabbage is tender, about 10 minutes.
5. 5 Serve with a squeeze of lemon juice and garnish with avocado and 1/4 cup cilantro.

By SpiceUpYourLife

Ingredients

• ✓ chicken bouillon
• cilantro
• jalapeno pepper
• lime
• avocado
• sour cream
• monterey jack cheese
• avocado oil
• corn tortilla
• chicken
• black pepper
• salt
• chili powder
• coriander
• cumin
• chicken broth
• garlic
• cilantro
• onion
• fire-roasted diced tomato
• pumpkin
• green chile
• tomato

Instructions

1. 1 Place diced tomatoes with chiles, pumpkin, fire-roasted tomatoes, onion, cilantro, and garlic into the bowl of a food processor and puree until texture is uniformly smooth, 1 to 3 minutes.
2. 2 Pour pureed mixture into a 6-quart pot and add chicken broth, bouillon, cumin, coriander, chili powder, salt, and pepper. Bring to a boil over medium heat and continue to boil, stirring occasionally, 4 to 5 minutes. Reduce heat, cover, and let simmer, 45 to 60 minutes. Add chicken and simmer for 30 minutes more.
3. 3 Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line half sheet baking pans with parchment paper.
4. 4 Brush each tortilla with oil on each side, slice into 1/2-inch pieces, and spread onto the prepared baking sheets in a single layer.
5. 5 Bake in the preheated oven until lightly browned and crispy, about 10 minutes.
6. 6 Ladle soup into bowls, garnish with tortilla strips and Monterey Jack cheese. Top with sour cream, avocado, lime, jalapeno, and cilantro as desired.

By Bibi

Ingredients

• ✓ chicken bouillon
• water
• white rice

Instructions

1. 1 In a saucepan bring water to a boil. Add rice and bouillon and stir. Reduce heat, cover and simmer for 20 minutes. Mix well before serving.

By Jennifer Riggs

Ingredients

• ✓ chicken bouillon
• water
• cornstarch
• water

Instructions

1. 1 In a microwave safe dish heat water and bouillon on high, stirring occasionally until just boiling.
2. 2 In a small bowl combine the cornstarch and cold water and mix together; stir into the hot broth and cook on medium for about 1 minute, or until thick, stirring at 30 second intervals.

By Denyse

Ingredients

• ✓ chicken bouillon
• chicken
• all-purpose flour
• egg
• salt

Instructions

1. 1 Fill a large pot with water, and add whole chicken. Bring to a boil, and then reduce heat. Simmer until tender, about 1 to 2 hours.
2. 2 Remove chicken from broth, and set aside to cool. Reserve broth. When cool enough to handle, remove meat from bones; cut into bite size pieces. Discard skin and bones.
3. 3 In a medium bowl, stir together flour and salt. Break one egg into flour, and stir with fork till stiff. Continue adding eggs one at a time until all are incorporated. The dough should be very stiff.
4. 4 Bring broth to a boil. Add bouillon cubes; stir until cubes have dissolved.
5. 5 Using a fork and knife, pick up dough on fork. Hold over boiling broth, and cut off small pieces into broth until all the dough has been used. Stir, cover, and simmer for 20 minutes.
6. 6 Add chicken meat, and stir. Serve hot.

By Lana Walker

Ingredients

• ✓ chicken bouillon
• bacon
• onion
• green bean

Instructions

1. 1 Heat a saucepan over medium heat, and add the bacon pieces. Fry for a few minutes, then add the onions. Cook and stir until the onions are tender, about 5 minutes. Pour in the green beans, and crumble in the bouillon cube. Stir to blend, then simmer for about 15 minutes. If you wish to simmer longer, add more water to keep the beans from scorching.

By Jennifer Bootz Evans

Ingredients

• ✓ chicken bouillon
• onion
• butter

Instructions

1. 1 Gather all ingredients. Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Peel outer layer off onions. Slice a small section off of one end of each onion, and make a small hole in the center. Fill the center of each onion with a bouillon cube and 2 tablespoons butter.
3. 3 Replace the top of the onion, and wrap in aluminum foil.
4. 4 Place onions on preheated grill over indirect heat, and close the lid. Cook until tender, about 1 hour.
5. 5 Remove the tops, and cut into bite size chunks. Place in a serving dish with all the juices from the foil.

By Linda Smith

Ingredients

• ✓ chicken bouillon
• turnip
• water
• butter
• white sugar

Instructions

1. 1 Place turnips, water, and bouillon into a large skillet over medium heat; simmer until water has evaporated and turnips are tender, about 15 minutes.
2. 2 Stir butter into turnips until melted, then sprinkle with sugar. Gently simmer, stirring occasionally, until butter and sugar cook into a brown, sticky coating on turnips, about 10 minutes. Serve hot.

By Lynn Pennec

Ingredients

• ✓ chicken bouillon
• butter
• orzo pasta
• long-grain white rice
• water

Instructions

1. 1 In a large heavy saucepan, melt butter over medium heat; add orzo and brown until golden.
2. 2 Add rice, bouillon, and water; bring to a boil, cover and lower heat to medium-low.
3. 3 Simmer for about 20 to 25 minutes or until all water is absorbed; serve.

By CCrane

Ingredients

• ✓ chicken bouillon
• water
• zucchini
• cream cheese

Instructions

1. 1 Stir water, zucchini, and bouillon cubes together in a stockpot; bring to a boil. Reduce the heat to medium, then cover and simmer, stirring occasionally, until zucchini is tender, about 20 minutes.
2. 2 Carefully drop cream cheese into the stockpot. Cook and stir until melted, about 5 minutes. Blend soup with an immersion blender until smooth.

By Jilly Bean

Ingredients

• ✓ chicken bouillon
• water
• white rice
• onion
• butter
• water
• chicken thigh
• italian seasoning

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Dissolve bouillon in 1 tablespoon of water.
2. 2 Combine rice, onion, and butter in a medium bowl. Stir in bouillon mixture and 2 cups water. Mix well and pour into a 9x13-inch baking dish.
3. 3 Place thighs on top of rice mixture and season with Italian seasoning. Bake in the preheated oven until thighs are no longer pink at the bone and the juices run clear, about 35 to 45 minutes depending on the size of the thighs.

By Carol B