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Mexican Chicken Tortilla Soup
Dinner Mexican

Mexican Chicken Tortilla Soup

Prep
15 min
Cook
70 min
Total
85 min

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

Creamy Chicken Tortilla Soup
Dinner Mexican

Creamy Chicken Tortilla Soup

5.0

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium heat; stir onion and garlic into hot oil. Sauté until onion has softened and turned translucent, about 5 minutes.
  2. 2 Add broth, condensed soup, picante sauce, chili powder, oregano, cumin, cilantro, white pepper, and bay leaf; bring to a boil. Add chicken, corn, and half-and-half; stir to combine. Cover and simmer for 30 minutes.
  3. 3 Ladle into bowls and top with tortilla strips.

By Kleebeck

Instant Pot® Mexican Chicken Soup
Dinner Mexican

Instant Pot® Mexican Chicken Soup

4.7

Prep
20 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onion, and garlic. Saute until onion is soft and translucent, 3 to 4 minutes. Add stock, chicken, beans, tomatoes, chiles, carrots, celery, salt, cumin, chili powder, oregano, and adobo sauce. Stir well. Close and lock the lid. Choose manual high pressure and set the timer for 17 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  3. 3 Remove chicken and shred using 2 forks. Return chicken to the pot. Season with lime juice and adjust salt, if necessary.
  4. 4 Ladle soup into bowls and top with tortilla strips, Cheddar cheese, sour cream, avocado, jalapeno pepper, and hot sauce.

By richgator

Instant Pot Chicken and Vegetable Tortilla Soup
Dinner Mexican

Instant Pot Chicken and Vegetable Tortilla Soup

1.0

Prep
20 min
Cook
35 min
Total
65 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function; add olive oil. Saute green chilies and onion in the oil, 3 to 4 minutes. Add carrots, celery, and garlic; saute for 3 to 4 minutes.
  2. 2 Add chicken, black beans, tomatoes, corn, enchilada sauce, chicken broth, water, potatoes, lime juice, salt, cumin, chili powder, chipotle pepper, Cajun seasoning, black pepper, and oregano. Stir well.
  3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 14 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 to 40 minutes. Unlock and remove the lid. Remove chicken and shred meat; return shredded meat to the pot. Serve with tortilla strips on top.

By Dana Souza

Dump-and-Go Instant Pot Tortilla Soup

Dump-and-Go Instant Pot Tortilla Soup

4.5

Prep
5 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Pour chicken broth, corn, black beans, chunk chicken, tomatoes with green chilies (with their juices), chili powder, seasoning salt, and garlic powder together in a multi-functional pressure cooker (such as Instant Pot®); stir to combine.
  2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and carefully open the lid.
  4. 4 Ladle the soup into serving bowls and top with tortilla strips, and shredded cheese, to taste.

By fabeveryday

Refried Bean Soup
Dinner

Refried Bean Soup

4.7

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Cook bacon in a large saucepan over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble when cool enough to handle. Leave grease in the skillet.
  2. 2 Sauté onion and celery in bacon grease over medium-high heat until tender, about 3 minutes. Stir in beans, crumbled bacon, oregano, chili powder, and garlic powder; cook until beans have softened, 3 to 5 minutes. Add chicken broth and salsa; bring to a boil. Reduce the heat, cover, and simmer until flavors have blended, about 15 minutes.
  3. 3 Garnish with cheese and cilantro. Serve with tortilla strips.

By bdweld

Huevos Rancheros Bowl
Breakfast

Huevos Rancheros Bowl

4.3

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Cook black beans and green chiles in a small saucepan over medium-low heat until warmed through, about 5 minutes.
  2. 2 Meanwhile, stir 1/3 cup cilantro, lime zest, lime juice, and 1/4 teaspoon salt into the cooked rice. Cover and keep warm until ready to serve.
  3. 3 Heat butter in a large nonstick skillet over medium heat. Add eggs to skillet. Pour enchilada sauce around yolks, slightly combining with the whites, but being careful not to break yolks. Sprinkle with remaining salt and the pepper. Cook, covered, until whites are set but yolks are still runny, about 3 minutes.
  4. 4 In 4 separate bowls layer rice, beans, and eggs. Top with more cilantro. Serve with tortilla chips.

By dinehaus

Grilled Chicken Bacon Ranch Salad
Salad American

Grilled Chicken Bacon Ranch Salad

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Remove core from each mini artisan lettuce. Place each lettuce head on a large cutting board and cut each lettuce head into bite-sized pieces, using a sharp knife. Place lettuce in a very large bowl.
  2. 2 Add chicken, tomatoes, and peppers to salad greens and sprinkle with chopped bacon. Pour in ranch dressing and toss to combine.
  3. 3 Sprinkle cubed avocado and tortilla strips over the the salad and season with pollo asado seasoning, if desired.

By thedailygourmet

Crispy Southwest Salad
Lunch American

Crispy Southwest Salad

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. 2 Cook bacon in a large skillet over medium-high heat until crisp. Drain on a paper-towel lined plate. Crumble when cool.
  3. 3 Meanwhile, spread ham, peppers, and corn in separate sections on the prepared baking sheet.
  4. 4 Bake in the preheated oven 10 minutes, tossing halfway through.
  5. 5 Layer corn in bottom of Mason jar; top with cherry tomatoes, ham, bell peppers, cheese, and mixed greens. Top with bacon and tortilla strips.
  6. 6 Serve with salsa or dressing.

By Farmland

Texan Chicken and Rice Casserole
Dinner American

Texan Chicken and Rice Casserole

4.2

Prep
10 min
Cook
11 min
Total
21 min

Instructions

  1. 1 Season chicken with seasoning blend. Heat skillet over medium-high heat and add oil. Carefully add chicken to oil; cook and stir until fully cooked and no longer pink inside, about 6 minutes. Transfer chicken to a bowl.
  2. 2 Stir vegetable blend, beans and half of the tomatoes into the same skillet. Cook until coated with oil and vegetables begin to soften, about 3 minutes. Transfer mixture to the bowl with chicken.
  3. 3 Stir together Knorr® Fiesta Sides™ - Spanish Rice and 2 cups water in the same skillet. Bring to a boil; stir. Reduce heat to low; cover and cook until rice is tender, about 7 minutes. Stir in chicken and vegetables. Cook until heated through. Season with salt and pepper.
  4. 4 Stir in remaining tomatoes and chopped cilantro. Top with chili-lime flavor tortilla strips and serve immediately.

By Jenny Aleman

Taco Salad Pizza
Dinner American

Taco Salad Pizza

4.9

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Grease a large skillet with cooking spray and place over medium-high heat. Cook ground beef in the hot skillet until browned, 5 to 7 minutes. Drain off grease. Add black beans, water, salsa, and taco seasoning; cook for about 2 minutes more.
  3. 3 Unwrap pizza and place on a baking sheet. Spread meat-bean mixture evenly over crust. Sprinkle with pepper Jack cheese.
  4. 4 Bake in the preheated oven for 10 to 12 minutes. Cool for 5 minutes.
  5. 5 While pizza is baking, stir together sour cream and hot sauce in a small bowl. Transfer to a small zip-top bag and place in the refrigerator.
  6. 6 Top pizza with lettuce, tomato, jalapeño, cilantro, and tortilla strips.
  7. 7 Snip off a corner of the zip-top bag and drizzle sour cream-hot sauce mixture over pizza.

By My Hot Southern Mess

Birria de Pollo (Chicken Birria)
Dinner American

Birria de Pollo (Chicken Birria)

4.8

Prep
30 min
Cook
40 min
Total
80 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Add chicken broth to a medium saucepan and bring to a boil over medium-high. Remove from heat and add dried chiles. Cover and let sit until chiles have softened, about 10 minutes.
  3. 3 Meanwhile, heat 2 tablespoons of the oil in a large pot or Dutch oven over medium-high. Add 3 of the onion quarters, reserving the last quarter for later use, and garlic to pan. Cook, flipping once, until charred, about 6 minutes.
  4. 4 Remove from heat (do not wipe out the pot), and transfer onion and garlic to a blender. Add chicken broth, chiles, tomatoes, vinegar, 1 teaspoon salt, cumin, oregano, pepper, and cloves. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until combined, about 1 to 2 minutes.
  5. 5 Pour through a fine mesh strainer into a large bowl.
  6. 6 Season chicken with remaining 1 teaspoon salt. Add remaining 1 tablespoon oil in to the large pot; heat over medium-high. Add chicken; cook, flipping once, until golden brown, about 3 minutes per side.
  7. 7 Pour blended chile mixture over meat chicken and top with bay leaf. Cover and cook over medium-low until chicken is cooked through, about 25 minutes.
  8. 8 Meanwhile, chop remaining onion quarter. Set aside.
  9. 9 Uncover pot, discard bay leaf, and remove chicken from chile mixture and shred. Divide shredded chicken evenly among 6 bowls, and ladle in the soup over chicken in bowls. Top with reserved chopped onion, tortilla strips, if desired, cilantro and serve with lime wedges.

By Liv Dansky