Type what you have

Ingredients

• ✓ chicken bouillon cube
• sour cream
• cilantro
• green onion
• monterey jack cheese
• cheddar cheese
• corn tortilla chip
• cilantro
• sour cream
• black bean
• corn
• parsley
• salsa
• tomato soup
• tomato
• turkey
• water
• oregano
• cumin
• chili powder
• garlic
• onion
• olive oil

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add onion; cook until begins to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano; cook, stirring, for 1 minute.
2. 2 Stir in water, turkey, diced tomatoes, tomato soup, salsa, bouillon cubes, and parsley. Bring to a boil, then reduce heat, and simmer until bouillon cubes dissolve, 5 minutes. Stir in corn, black beans, 1/2 cup sour cream, and 1/4 cup cilantro; simmer 20 to 30 minutes.
3. 3 Serve soup with crushed tortilla chips, cheese, green onion, 1/2 cup cilantro, and 1/2 cup sour cream.

By SSTRAWDER

Ingredients

• ✓ chicken bouillon cube
• elbow macaroni
• half and half
• chipotle pepper
• adobo sauce
• garlic
• onion powder
• black pepper
• corn starch
• monterey jack cheese
• pepper jack cheese
• pepper jack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish or 13x9-inch pan.
2. 2 Blend 2 cups half and half, chipotle pepper, bouillon cubes, and garlic in a blender or food processor until well-blended. Pour into a large saucepan; add onion powder, black pepper, remaining 2 cups of half and half, and corn starch. Stirring constantly, bring to a boil; boil and stir until very thick, about 1 minute. Remove from heat.
3. 3 Gradually stir in cheeses until melted. Add cooked pasta and stir until blended. Pour mixture into the prepared dish and sprinkle with desired topping.
4. 4 Bake until browned and bubbly around edges, 25 to 30 minutes.

By ARGO, KARO and FLEISCHMANN'S

Ingredients

• ✓ chicken bouillon cube
• potato
• milk
• butter
• cooking oil
• pork sausage
• onion
• beef gravy
• oregano

Instructions

1. 1 Place potatoes into a large pan and add enough water to cover. Bring to a boil and cook until tender, about 20 minutes. Drain, leaving potatoes in the pan.
2. 2 Stir bouillon cubes into warm milk until dissolved. Stir milk mixture and melted butter into potatoes. Mash potatoes until smooth and creamy.
3. 3 Heat oil in a large skillet over medium-high heat. Prick sausages in a few places with a fork. Cook sausages in hot oil, turning often, until golden brown and juices run clear, 12 to 15 minutes, depending on thickness. Remove sausages from the skillet and drain on a paper towel-lined plate.
4. 4 Add onion rings to the same skillet. Cook and stir over medium heat until rings are golden but still crisp, about 5 minutes.
5. 5 Meanwhile, heat gravy in a small pot over medium heat.
6. 6 Scoop mashed potatoes onto a large serving plate. Arrange sausages over potatoes; top with onion rings, drizzle with warm gravy, and sprinkle with oregano.

By Amystar79

Ingredients

• ✓ chicken bouillon cube
• olive oil
• onion
• garlic
• celery
• red potato
• cherry tomato
• carrot
• chicken breast
• coconut milk
• fish sauce
• water
• pea
• red curry paste
• brown sugar

Instructions

1. 1 Heat olive oil in the pot of an electric pressure cooker (such as Instant Pot®) on 'Saute' mode. Add onion and garlic; saute until soft, about 3 minutes. Add celery and cook until bright green, about 2 minutes longer. Add potatoes, cherry tomatoes, and carrots. Stir to combine.
2. 2 Place chicken slices on top of the sauteed vegetables. Pour coconut milk over chicken. Add fish sauce and allow liquid to come to a boil, about 5 minutes. Mix in water, frozen peas, curry paste, brown sugar, and crushed bouillon cubes.
3. 3 Place lid on the pot and lock in place. Bring to high pressure according to manufacturer's instructions; cook for 12 minutes. Release pressure through natural-release method, about 20 minutes.

By Diana71

Ingredients

• ✓ chicken bouillon cube
• vegetable oil
• peanut oil
• egg
• water
• all-purpose flour
• chicken breast
• water
• cornstarch
• oyster sauce
• white pepper
• cashew
• green onion

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Preheat the oven to 200 degrees F (95 degrees C).
3. 3 Beat egg and 2 tablespoons water in a bowl.
4. 4 Measure flour into a separate bowl.
5. 5 Dip chicken cubes in egg mixture; remove. Roll chicken in flour until completely coated.
6. 6 Carefully place small batches of coated chicken into hot oil using a slotted spoon. Fry until chicken is golden brown and center is no longer pink, 6 to 8 minutes. Remove with a slotted spoon.
7. 7 Arrange cooked chicken on a baking sheet and place in preheated oven to keep warm while continuing to fry remaining chicken.
8. 8 Whisk 3 cups water, cornstarch, chicken bouillon cubes, oyster sauce, and white pepper together in a saucepan; simmer over medium heat until thickened, about 5 minutes.
9. 9 Pour sauce over cooked chicken to serve. Sprinkle cashews and green onions over each serving.

By Perri Pender

Ingredients

• ✓ chicken bouillon cube
• ancho chili
• egg
• shrimp powder
• vegetable oil
• onion
• water
• garlic
• nopales
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Soak ancho chilies in a large bowl of warm water until tender, about 20 minutes. Drain and set aside.
3. 3 Whisk beaten eggs and shrimp powder together in a medium bowl until well combined.
4. 4 Heat oil in a large skillet over medium heat; pour egg mixture into small 2-inch circles in hot oil. Fry until golden brown, about 3 minutes per side. Transfer fried egg patties to a plate. Repeat with remaining egg mixture.
5. 5 Blend ancho chilies, onion, water, and garlic in a blender until smooth. Add more water if needed to make a soup consistency.
6. 6 Pour mixture into a large pot over medium heat; add chicken bouillon and fried egg patties. Cook and stir until bouillon is dissolved, about 5 minutes.
7. 7 Add nopales, reduce heat to low, and cook until soup is heated through, about 5 minutes.
8. 8 Garnish with cilantro to serve.

By Sherbear1

Ingredients

• ✓ chicken bouillon cube
• chicken broth
• water
• chicken tender
• olive oil
• garlic
• cumin
• salt
• black pepper
• onion
• chicken broth
• rice
• chili powder
• avocado
• cilantro

Instructions

1. 1 Gather the ingredients.
2. 2 Combine 6 cups chicken broth, water, chicken tenders, chicken bouillon cubes, olive oil, granulated garlic, cumin, salt, and pepper in a large pot; bring to a boil.
3. 3 Reduce heat, cover pot, and simmer until chicken is cooked through, about 25 minutes. Gently shred chicken using two forks. Add onion to broth and simmer for about 5 more minutes.
4. 4 Bring 2 cups chicken broth, rice, and chili powder to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 25 minutes.
5. 5 Spoon rice into each serving bowl and pour soup over rice. Garnish with avocado slices and cilantro.

By Beth Alberts

Ingredients

• ✓ chicken bouillon cube
• potato
• onion
• celery
• carrot
• cauliflower
• water
• worcestershire sauce
• black pepper
• garlic
• processed cheese
• parmesan cheese
• cheddar monterey jack cheese blend
• dark beer

Instructions

1. 1 Place the potatoes, onions, celery, carrots, and cauliflower in a food processor; puree until smooth. Combine the vegetable mixture, water, bouillon cubes, Worcestershire sauce, pepper, and garlic in a large pot over medium heat. Cook until the the liquid reduces to about 1/2 its original volume, about 90 minutes. Add the processed cheese, Parmesan cheese, Cheddar-Monterey Jack cheese, and beer; heat until the cheese is completely melted. Serve immediately.

By EMMALA