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Tomatillo and Chicken Soup
Lunch American

Tomatillo and Chicken Soup

5.0

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Heat oil in a deep skillet over medium heat. Add onion and cook until it begins to turn translucent, about 4 minutes. Stir in tomatillos, garlic, and jalapeno pepper; cook about 1 minute.
  2. 2 Add chicken broth, green chiles, cilantro, cumin, coriander, salt, and pepper; bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Add chicken and simmer for 5 more minutes.
  3. 3 Remove from the heat and stir in Monterey Jack cheese and crema.

By Bibi

Chicken-Stuffed Poblano Peppers
Lunch American

Chicken-Stuffed Poblano Peppers

4.9

Prep
Cook
Total
35 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Position a rack in the center position of the oven and line a baking sheet with aluminum foil.
  2. 2 Place halved peppers, cut-side down, on the prepared baking sheet (leave stems on) and drizzle evenly with 1 tablespoon olive oil. Season inside and outside of peppers with 1/2 teaspoon salt.
  3. 3 Bake in the preheated oven until peppers are almost tender and starting to brown, about 15 minutes.
  4. 4 Meanwhile, heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until soft and translucent, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes and cook, stirring occasionally, until most of the liquid has evaporated, about 4 minutes. Add beans and stir until heated through, about 1 minute.
  5. 5 Remove onion mixture from heat. Add cream cheese and stir until melted, about 2 minutes. Stir in chicken, 1/2 cup each pepper jack and white Cheddar, and season with remaining 1/2 teaspoon salt.
  6. 6 Spoon about 1/2 to 2/3 cup chicken mixture into each pepper half (depending on size of the pepper).
  7. 7 Mix together corn chips and remaining 1 cup each pepper jack and white Cheddar in a small bowl. Top peppers evenly with cheese-chip mixture (it's okay if cheese spills onto the baking sheet).
  8. 8 Bake until the cheese has melted and peppers are tender, about 8 minutes. Without removing peppers, turn oven to broil and broil until cheese is starting to brown in spots, about 3 minutes.
  9. 9 Remove from oven and let cool slightly, about 5 minutes. Place 2 stuffed peppers and any cheese that has melted onto the baking sheet, onto each of 4 serving plates and garnish with cilantro. Serve with lime wedges. Recipe developed by Marianne Williams

By Andrea Lobas

Quick Beef Taquitos
Lunch Mexican

Quick Beef Taquitos

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine roast beef with gravy, pepper Jack cheese, and green chiles in a large bowl. Use a fork to break up beef and mix well. Set aside.
  2. 2 Heat oil in a large skillet over medium-high heat. Fry tortillas in hot oil just long enough to soften, 2 to 3 seconds; drain on a paper towel-lined plate.
  3. 3 Working in batches, spoon beef mixture onto tortillas, making a line down the middle of tortilla. Roll tortilla around filling and place in a frying pan with the edge of rolled tortilla facing the bottom of the pan. Cook over medium heat until tortillas are completely browned, 5 to 8 minutes per side. Drain on paper towels before serving.

By TRACEY

Green Chile Chicken Enchilada Soup
Lunch

Green Chile Chicken Enchilada Soup

4.7

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Combine chicken broth, enchilada sauce, condensed soup, and sour cream in a large pot. Whisk until well combined. Add green chiles and Cheddar-Monterey Jack cheese. Blend with an immersion blender to desired consistency. Add chicken.
  2. 2 Heat over medium-low heat until cheese is melted and soup is heated through, at least 30 minutes.

By VenturaMama77

Spruced-Up Slow Cooker Minestrone Soup
Lunch

Spruced-Up Slow Cooker Minestrone Soup

5.0

Prep
5 min
Cook
250 min
Total
255 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to a slow cooker.
  2. 2 Add pinto beans, minestrone soup, corn, green beans, diced tomatoes, and diced tomatoes and green chiles. Stir and close the lid.
  3. 3 Cook on Low for 6 to 8 hours or on High for 4 hours.

By crandolph

Creamy Taco Roll-Ups
Lunch

Creamy Taco Roll-Ups

4.7

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Beat cream cheese, sour cream, salsa, hot sauce, and taco seasoning together with an electric mixer in a bowl until smooth. Fold in green chiles, black olives, and green onions.
  2. 2 Spread a thin layer of cream cheese mixture onto each flour tortilla. Roll up each tortilla. Chill for 30 minutes; cut into bite-sized slices to serve.

By Laurenluvs17

Slow Cooker Cheesy Chicken Enchilada Soup
Lunch

Slow Cooker Cheesy Chicken Enchilada Soup

4.0

Prep
15 min
Cook
195 min
Total
210 min

Instructions

  1. 1 Place chicken in the bottom of a slow cooker. Add chili beans, black beans, tomatoes and green chiles, enchilada sauce, chicken broth, corn, chili powder, seasoning salt, paprika, cumin, and pepper.
  2. 2 Cover and cook until chicken can easily be shredded with a fork, on Low for 5 to 8 hours or on High for 3 to 5 hours.
  3. 3 Cube the cream cheese (needs to be soft) and place in the slow cooker. Let sit for a few minutes and then whisk to break up any chunks. Cook on High until cream cheese melts. Enjoy!
  4. 4 Place cubes of cream cheese into the slow cooker. Let sit for a few minutes, then whisk to break up any chunks. Cook on High until cream cheese melts, 15 to 30 minutes.

By D Taylor

Make-Ahead Lunch Wraps
Lunch Mexican

Make-Ahead Lunch Wraps

4.6

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine rice and water in a saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 35 to 40 minutes, or until tender. Remove from the heat and let and cool.
  3. 3 Meanwhile, rinse black beans and pinto beans in a colander or strainer. Transfer beans to a large bowl. Mix in corn and diced tomatoes with green chiles, then mix in cooled rice and pepper Jack cheese.
  4. 4 Divide mixture evenly among tortillas and roll up.
  5. 5 Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat as needed in the microwave for lunch or snacks.
  6. 6 Enjoy.

By Melissa Pietrosanti

Slow Cooker Taco Turkey Soup
Lunch

Slow Cooker Taco Turkey Soup

4.0

Prep
10 min
Cook
490 min
Total
500 min

Instructions

  1. 1 Heat oil in a skillet over medium heat. Add turkey, onion, and chile pepper; cook and stir until turkey is crumbly and no longer pink, 5 to 7 minutes. Transfer mixture (do not drain) to a slow cooker.
  2. 2 Add water, chili beans, black beans, corn, tomatoes, tomatoes and green chiles, tomato sauce, cumin, seasoned salt, seasoned pepper, oregano, and salt-free seasoning blend to the slow cooker. Stir well to blend. Cover and cook on Low for 8 hours.

By Sophia Hargreaves

Extra Cheesy Chicken Enchilada Soup
Lunch Mexican

Extra Cheesy Chicken Enchilada Soup

Prep
15 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, select Saute function. When oil is hot, add onion and cook until soft and translucent, about 5 minutes. Add chicken; cook and stir until browned, about 5 minutes. Add beans, diced tomatoes and green chiles, corn, and chicken broth.
  2. 2 Beat enchilada sauce and cream cheese in a bowl until smooth. Pour into the Instant Pot® but do not stir. Hit Cancel.
  3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
  4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
  5. 5 Ladle soup into bowls and top with Monterey Jack cheese.

By thedailygourmet

Creamy Taco Soup
Lunch Mexican

Creamy Taco Soup

4.9

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Stir ground beef, onion, and garlic together in a large pot on medium heat until beef is brown and crumbly, and onion is translucent, 5 to 7 minutes. Drain; discard grease.
  2. 2 Stir in cumin and chili powder; cook for 2 to 3 minutes more. Add cream cheese to the pot; stir until melted, and no chunks remain. Stir in beef broth, diced tomatoes and juices, green chiles, cream, and salt.
  3. 3 Reduce heat to medium and cook until heated through, about 30 minutes; do not boil or mixture may curdle.

By SandyR

Slow Cooker Taco Soup with Ranch Dressing Mix
Lunch Mexican

Slow Cooker Taco Soup with Ranch Dressing Mix

4.7

Prep
10 min
Cook
310 min
Total
320 min

Instructions

  1. 1 Heat a large skillet over medium-high heat; cook and stir beef until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Transfer beef to a slow cooker and sprinkle with taco seasoning mix and ranch dressing mix.
  2. 2 Add corn, black beans, diced tomatoes, and green chiles, all with their liquid, to the slow cooker. Stir black olives, onion, bell pepper, and tomato juice into ground beef mixture.
  3. 3 Cook on Low until vegetables are completely tender, about 5 hours.

By MICHMEIG

Instant Pot Cheesy Chicken Enchilada Soup
Lunch Mexican

Instant Pot Cheesy Chicken Enchilada Soup

4.8

Prep
10 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Drain canned chicken and save 1 cup broth.
  2. 2 Combine chicken and broth with black beans, corn, enchilada sauce, diced tomatoes and green chiles, cream cheese, and onion in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select Soup function according to manufacturer's instructions; set timer for 20 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.
  4. 4 Stir well and serve. Top with mozzarella, tortilla chips, and green onions.

By Gary Michael Hess

Chicken Tortilla Soup in the Instant Pot
Lunch Mexican

Chicken Tortilla Soup in the Instant Pot

4.7

Prep
15 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Combine chicken broth, diced tomatoes and chiles, chicken, black beans, enchilada sauce, corn, onion, garlic, cumin, salt, pepper, and chili powder in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select the Poultry setting according to the manufacturer's instructions; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release the pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Unlock and remove the lid.
  3. 3 Remove chicken and shred with two forks. Return chicken to soup. Ladle into individual bowls and top with crushed tortilla chips.

By Penny Momma

Creamy Chicken Tortilla Soup with RO*TEL
Lunch Mexican

Creamy Chicken Tortilla Soup with RO*TEL

5.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine chicken, broth, corn, pinto beans, both cans of diced tomatoes, condensed soup, cilantro, chili powder, garlic, and cumin in a large stockpot over medium heat. Cook until heated through and flavors meld, at least 20 minutes.
  2. 2 Ladle into bowls and top with crushed tortilla chips, cheese, and sour cream.

By CaliTexan

Chicken Tomatillo Soup
Lunch Mexican

Chicken Tomatillo Soup

4.7

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Heat oil in a Dutch oven over medium heat. Add onion and cook until translucent, about 5 minutes. Add Hatch chiles and garlic; cook until fragrant, about 1 minute. Add tomatillos, broth, and diced tomatoes and green chiles; bring to a boil.
  2. 2 Reduce heat and cook until vegetables are tender, 10 to 15 minutes. Puree with an immersion blender until smooth.
  3. 3 Add chicken, pinto beans, corn, taco seasoning, chicken base, and cumin and return to a boil. Reduce heat and simmer for 20 minutes. Season with salt and pepper and serve.

By Yoly

Cold Southwestern Bow Tie Pasta
Lunch Mexican

Cold Southwestern Bow Tie Pasta

4.0

Prep
20 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook the bow tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
  2. 2 Whisk olive oil, lime juice, cilantro, garlic powder, cumin, ground chile pepper, cayenne pepper, salt, and black pepper together in a large bowl. Stir corn, black beans, diced tomatoes and green chiles, and green onions into the dressing to coat. Gently mix avocados into bean mixture; fold bow tie pasta into the salad. Cover salad with plastic wrap and refrigerate 30 minutes before serving.

By veithk

Spicy Albondigas
Lunch Mexican

Spicy Albondigas

4.8

Prep
30 min
Cook
85 min
Total
115 min

Instructions

  1. 1 Make the meatballs: Mix ground beef, uncooked rice, bread crumbs, egg, cumin, garlic powder, and salt together in a large bowl until well combined.
  2. 2 Start the soup: Bring chicken broth to a boil in a large stockpot over medium heat.
  3. 3 Meanwhile, form 1 1/2-tablespoon portions of the beef mixture into 1-inch meatballs.
  4. 4 When chicken broth is boiling, reduce the heat to a simmer. Drop in meatballs and simmer until cooked through, about 20 minutes.
  5. 5 Add diced tomatoes, tomato sauce, and diced chiles; stir in carrots, celery, onion, cilantro, cumin, oregano, and garlic powder. Simmer soup until vegetables are cooked and flavors are blended, about 1 hour.

By Punky

Easy Bake Brisket
Dinner American

Easy Bake Brisket

4.4

Prep
15 min
Cook
180 min
Total
195 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Place the beef brisket in a baking dish. In a bowl, mix the onion soup mix, diced tomatoes and green chiles, tomato sauce, and garlic powder. Pour over the brisket.
  3. 3 Loosely cover the brisket with foil. Bake 3 hours in the preheated oven, or to an internal temperature of at least 145 degrees F (63 degrees C).

By Stephkp1

Simple Refried Bean Dip
Appetizer American

Simple Refried Bean Dip

4.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine refried beans, pinto beans, diced tomatoes and green chiles, and salt in a microwave-safe bowl. Microwave on high for 4 1/2 to 5 minutes.
  2. 2 Remove from the microwave and stir until pinto beans are slightly mashed. Sprinkle Cheddar cheese on top and serve immediately.

By Ericuh

Scalloped Potatoes with Green Chiles
Side Dish American

Scalloped Potatoes with Green Chiles

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Coat a round, glass pie pan with olive oil cooking spray.
  2. 2 Slice the potatoes finely using a mandoline and set aside.
  3. 3 Empty both cans of green chiles into a bowl and pulse with an immersion blender. Mix in cream and butter; season with salt and pepper.
  4. 4 Layer the bottom of the prepared pan with potatoes and spoon over some of the cream mixture. Continue layering until you are out of potatoes. Pour the remaining cream mixture over the top.
  5. 5 Bake in the preheated oven until tortilla is set, about 1 hour and 15 minutes. Let cool, slice, and serve.

By MollyGrr

Hoosier Corn Queso Dip
Appetizer American

Hoosier Corn Queso Dip

4.3

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F.
  2. 2 Mix all ingredients, except cilantro, in a large bowl until well blended. Spoon into a lightly greased 1 1/2- to 2-quart baking dish.
  3. 3 Bake 20 minutes or until heated through. Sprinkle with cilantro. Serve with corn chips or tortilla chips.

By McCormick Spice

Southwest Chicken Casserole
Dinner American

Southwest Chicken Casserole

4.1

Prep
Cook
Total

Instructions

  1. 1 In a large bowl, combine the chicken, chiles, soup, cheese, onions, salt, pepper and water and pour the mixture into a microwave safe 9x13 inch casserole dish.
  2. 2 Add the rice. The mixture should be the consistency of soupy pancake batter.
  3. 3 Cover the dish with a lid or plastic wrap and microwave for about 15 minutes (depending on the microwave). Serve with mexicorn and green salad if desired.

By AJINAZ

Christmas Green Chile Egg Casserole
Breakfast American

Christmas Green Chile Egg Casserole

4.7

Prep
10 min
Cook
65 min
Total
85 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat oven to 400 degrees F (200 degrees C). Set butter in a 6x10-inch casserole dish; place dish in the preheating oven until butter is melted.
  3. 3 Mix cottage cheese, Jack cheese, green chiles, eggs, flour, baking powder, and salt in a large bowl using an electric hand mixer. Pour mixture into the melted butter in the casserole dish.
  4. 4 Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C); bake until middle of casserole is set, about 50 more minutes. Allow to stand for 10 minutes before serving.

By SarahAnn

Taco Dip Casserole
Dinner American

Taco Dip Casserole

5.0

Prep
10 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray an 8- or 9-inch square pan with cooking spray.
  2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in water and taco seasoning mix and bring to a boil. Reduce heat and simmer, stirring occasionally, for 5 minutes.
  3. 3 Transfer ground beef to the prepared pan. Layer with diced tomatoes and green chiles, taco sauce, warm refried beans, sour cream, and Mexican cheese.
  4. 4 Cook, uncovered, in the preheated oven for 20 minutes. Let sit for 10 minutes before serving.

By BobbiB

Instant Pot® Southwest Quinoa
Dinner American

Instant Pot® Southwest Quinoa

5.0

Prep
5 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Spray the inner pot of a multi-functional pressure cooker (such as Instant Pot®) with cooking spray. Add rinsed quinoa, diced tomatoes with green chiles with their juices, chicken broth, seasoned salt, chili powder, and garlic powder to the pot and stir gently. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow about 10 minutes for pressure to build.
  2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  3. 3 Drizzle juice of 1 lime over quinoa, fluff with a fork, and serve.

By fabeveryday

Southern Style Beef Stew
Dinner American

Southern Style Beef Stew

4.5

Prep
10 min
Cook
90 min
Total
100 min

Instructions

  1. 1 Melt butter in a Dutch oven over medium-high heat. Add beef; quickly brown on all sides. Add stewed tomatoes, tomatoes with chiles, okra, lima beans, and corn. Bring to a boil, then reduce heat to medium; simmer for 1 hour.
  2. 2 Add potatoes; simmer until beef is very tender, about 30 minutes more.

By KIMMYKIM1

Beef Chili Five Ways
Dinner American

Beef Chili Five Ways

4.4

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
  2. 2 Stir in beans, broth, tomatoes and chili powder; bring to a boil. Reduce heat; cover and simmer 20 minutes to develop flavors, stirring occasionally. Garnish with toppings, as desired.

By Beef It's What's for Dinner

Chile Verde Quiche
Breakfast American

Chile Verde Quiche

4.6

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Spray a pie plate with cooking spray.
  2. 2 Cut chiles lengthwise into strips. Line strips over the bottom of pie plate to form a crust, placing pointed ends toward the center.
  3. 3 Beat eggs in a bowl and mix in onions, cream, garlic salt, cumin, and pepper. Fold in Cheddar cheese. Layer tomatoes over the chile 'crust,' and pour egg mixture on top.
  4. 4 Bake in the preheated oven until quiche is set, 30 to 35 minutes.

By divamoses