This easy Rotel Dip recipe is made with fresh ingredients for the best flavor. This classic creamy dip is made with ground beef, Rotel tomatoes, Mexican seasonings, half and half, and cheese.

If you’re looking for more game day dips, try my Cream Cheese Fruit Dip for something sweet, my Caramel Apple Dip for dessert and my Taco Dip for a dip that eats like a meal!

Made with simple ingredients, this homemade Rotel Dip still packs a punch and is such a crowd pleaser! Rotel cheese dip recipe is unique because it does not include any Velveeta cheese at all (I promise you won’t miss it!).

We love creamy, cheesy, comforting foods but I also love making food with real ingredients — and real cheese is a must here! If you’re looking for a Rotel Dip without Velveeta, you’ve come to the right place.

This classic cheese dip is the perfect appetizer for parties as it goes well with so many dishes. It’s a favorite Game Day recipe, and this stove top version only takes 20 minutes to make. Serve this flavorful dip with tortilla chips and other handy snacks.

If you want some other great Appetizer recipes check out this Buffalo Chicken Dip, this Cheesy Chicken Alfredo Dip, these Air Fryer Chicken Wings or my Classic Homemade Salsa.

Rotel Dip Ingredients Needed:

This recipe is made with simple ingredients! See the recipe card for the amounts needed.

• Ground Beef: I use lean ground beef as this gives the best beefy flavor without the unnecessary fat. If you use regular ground beef, you may want to drain it before continuing with the recipe.
• Flour: All Purpose Flour works best for this recipe. Flour binds with the any fat from the beef to thicken our dip and make it creamy.
• Taco Seasoning: You can use chili powder as an alternative. See below for homemade taco seasoning instructions.
• Half and Half: Makes the dip creamy and gives it a great consistency. You can swap for any other cream or even whole or evaporated milk. The heavier the cream, the richer the dip will be.
• Rotel Tomatoes: You need one can of Rotel tomatoes. Use the original or mild if you prefer.
• Cheese: I use cheddar cheese, but you can also use other types such as mozzarella, Monterey Jack or whatever you’ve got kicking around in your fridge!
• Salt: To enhance the flavors. You may want to reduce the added salt if your taco seasoning is quite salty.
• Tortilla Chips: These are for serving, so you can use plain, lightly salted, cheesy, or a variety of flavors for your guests to choose.

How to Make Rotel Dip:

This Rotel cheese dip just takes 20 minutes to make! See the complete recipe down in the recipe card.

1. Brown ground beef: Cook ground beef in a large skillet over medium-high heat until browned.
2. Add flour and seasoning: Add the all-purpose flour and taco seasoning and stir until no white remains.
3. Add tomatoes. Add half and half and tomatoes. Cook and stir over medium heat until thickened.
4. Add cheese and season. Stir in cheese until melted. Taste and add salt or adjust seasonings as desired. Serve.

What to Serve with Rotel Dip:

• Crackers: Try this dip with your favorite crackers! Try Triscuits, Ritz, pretzels, you name it.
• Chips: Tortilla chips are a classic side to Rotel dip. I like the lightly salted kind, but also other flavors like cool ranch or cheesy Doritos with it too.
• Bread: This dip works well on slider buns or baguette slices. Take it up a notch and toast the bread, add the dip and top with some chopped cilantro!
• Other Appetizers: Chicken Tenders, Flatbread Pizza, Mozzarella Sticks, or Tater Tots.

How to Make Rotel Dip in a Slow Cooker

This easy dip recipe can also be cooked in a slow cooker! It is super easy to do, and can make this easy recipe even easier, as there is very little prep.

Simply cook the ground beef until browned and drain the excess fat. Put all the ingredients into a slow cooker or Crock Pot, and cook on low for 2-3 hours.

Make sure to stir the mixture occasionally to melt cheese evenly. Once the cheese has melted, turn heat to a warm setting and serve.

Homemade Taco Seasoning

You can use store-bought taco seasoning, but making your own taco seasoning means you can adjust the flavor to exactly how you like it. Save time by making a big batch of this seasoning and storing it in a labeled jar to use it in other dishes! For homemade taco seasoning, mix together:

• 2 teaspoons garlic powder
• 2 teaspoons chili powder
• 1 ½ teaspoons cumin
• 1 teaspoon salt
• 1 teaspoon onion powder
• ½ teaspoon paprika
• 1 pinch of black pepper

Rotel Dip FAQs

Variations and Substitutions

• Add a little heat. Customize this dip to your preference for spiciness. Add in diced jalapeños, chili powder, or your favorite hot sauce for added heat!
• Use different kinds of cheese. Substitute some of the cheddar cheese with pepper jack cheese to add some extra heat as well.
• Swap the meat. Instead of ground beef, you can use ground sausage meat, ground turkey, shredded chicken, or even shredded turkey. It can be a useful recipe to have on hand to use up those Thanksgiving turkey leftovers!
• Substitute the half and half. Use evaporated milk, whole milk or greek yoghurt instead of half and half, but the quantities for each may vary depending on the type used.
• Fresh veggies: Add some finely diced veggies into the dip, or serve with fresh veggie sticks like carrots, celery, and cucumber.

More easy appetizer recipes you’ll love:

Appetizers

Taco Dip

Appetizers

Baked Chicken Wings

Dinner

Ham and Cheese Sliders

Dinner

Honey Lime Chicken Quesadillas

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Rotel Dip

This Rotel Dip is made with fresh ingredients for the best flavor. This classic creamy dip is made with ground beef, Rotel tomatoes, Mexican seasonings, half and half, and cheese.

Course Appetizer

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 12 servings

Calories 153cal

Author Ashley Fehr

Ingredients

• 1 lb lean ground beef
• 3 tablespoons all purpose flour
• ½ teaspoon chili powder or taco seasoning
• 1½ cups half and half (you can sub evaporated or whole milk)
• 1 can Rotel tomatoes (original or mild) 284 ml
• 3 cups shredded cheddar cheese
• salt to taste
• tortilla chips for serving

US Customary – Metric

Instructions

• Cook ground beef in a large skillet over medium-high heat until browned.
• Add flour and seasoning and stir until no white remains.
• Add half and half and tomatoes. Cook and stir over medium heat until thickened.
• Stir in cheese until melted. Taste and add salt or adjust seasonings as desired.
• Serve with tortilla chips.

Video

Notes

• Store: Keep in an airtight container in the refrigerator for up to 4 days.
• Reheat: Reheat in the microwave or on the stove top at low heat. Add in some half and half or milk if it is too thick.

Nutrition

Calories: 153cal | Carbohydrates: 5g | Protein: 16g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 221mg | Potassium: 257mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 230IU | Vitamin C: 3mg | Calcium: 164mg | Iron: 1mg

The post Homemade Rotel Dip appeared first on The Recipe Rebel.

Creamy Nacho Potato Soup is packed with flavor – it’s the perfect hearty comfort food! Made with Yukon gold potatoes, classic savory veggies, and yummy chicken broth, it’s seasoned with cumin and chili powder for a classic Mexican flavor, with sweet corn and cheddar cheese!

This spicy, creamy soup recipe was inspired by a Nacho Potato Chowder recipe I was trying to make but realized I didn’t have all the ingredients I needed. 

Sometimes the best meals come about through serendipity, and I’m so glad I rolled with it!

With the creaminess of traditional potato soup and the bold flavors of beloved Mexican recipes, this new soup offering is now one of our favorites.

Nacho Potato Soup is perfect for winter months or any occasion when you want something warm and satisfying without much work.

With only 15 minutes of prep time, it’s ready to eat in about 35 minutes!

This cheesy soup uses simple ingredients you may already have in your pantry, so give it a go!

For more amazing potato soup recipes, try my Ham and Potato Soup, Instant Pot Potato Soup Recipe, Sausage Potato Soup with Kale, Potato Leek Soup, and my Slow Cooker Cheeseburger Soup!

Ingredients Needed:

• Oil: use a neutral-flavored oil for sautéing the vegetables, like canola oil or vegetable oil. Coconut oil and olive oil are also good but will add a bit of their own flavors to the dish too.
• Chicken Broth: a low-sodium chicken broth will provide the liquid base for the soup and add a depth of flavor. If you use a salted broth, you may want to omit the added salt and season to taste before serving.
• Vegetables: use a classic savory trio of onion, celery, and carrots for this soup to add nutrients, color, and a fantastic flavor base.
• Garlic: use fresh garlic cloves for the best aromatic flavor.
• Seasoning: use a combination of chili powder, salt, cumin, and black pepper to elevate the soup’s taste, giving it that delightful spicy kick.
• Yukon Gold Potatoes: they have a great buttery texture and flavor, making the soup creamy without needing too much cream. Other potato varieties can be used, but the texture may vary.
• Salted Butter: to make the roux to help thicken the soup. Salted butter is best as it helps enhance the flavor of the soup as well.
• Flour: use all-purpose flour for the roux to thicken the soup. For a gluten-free soup, you can use a cornstarch slurry instead.
• Milk: to enhance the soup’s creaminess. If you’re lactose intolerant, almond or coconut milk can be used, though it might slightly alter the flavor.
• Frozen Corn: This adds sweetness, texture, and color to the dish. Fresh corn can also be used when in season.
• Toppings: try sharp shredded cheddar cheese and freshly chopped green onions for optional toppings to add extra flavor and texture to the soup.

How to Make Nacho Potato Soup Recipe

This recipe is quick and easy to make, and it’s so delicious! Full instructions are included in the recipe card below.

1. Sauté vegetables: Sauté onion, carrots, and celery in a Dutch oven with hot oil.
2. Add seasonings: Then add the garlic, chili powder, salt, cumin, and black pepper, and cook.

3. Add broth and potatoes: Pour in the broth, deglaze the pot, and stir in the potatoes. Cover and cook.
4. Make thickened milk: Melt the butter, whisk in the flour, then add the milk. Heat and whisk until smooth.

5. Thicken soup and add remaining ingredients: Stir in the thickened milk, corn, and cheddar cheese.
6. Garnish and serve: Garnish with additional cheese and green onions, if desired.

Easy Nacho Potato Soup FAQs

Nacho Cheese Potato Soup Recipe Variations

• Spice it up. Make this soup spicier by adding in some of your favorite hot sauce, more chili powder, chopped chilis, or red pepper flakes! 
• Garnish. Use your favorite Mexican garnishes to enhance the flavors of your meal. Try adding some fresh herbs like chopped fresh parsley, cilantro, or thyme for more flavor.
• Use other cheeses. Cheddar cheese works great in this soup, but you could use other cheeses for a different flavor. Use cheeses that melt smoothly, like Velveeta or American cheese, for that true nacho flavor. Alternatively, Monterey Jack cheese, Pepper Jack cheese, or some Parmesan cheese would work well too.
• Change up the veggies. There are lots of other veggies that would work great in this soup! Try sautéed mushrooms, peppers, zucchini, parsnips or see what’s lying around in your fridge that needs to be used.
• Make it vegetarian: swap the chicken broth for vegetable broth and you’re good to go!

Serving Suggestions

This yummy soup calls for some bread on the side to soak up the delicious soupiness at the bottom of the bowl!

Try these Buttery (Whole Wheat) Bread Machine Rolls, my No Knead Artisan Bread, or some slices of this Whole Wheat Bread with butter. 

You could also serve it with some corn chips or tortilla chips on the side for an added crunch!

Serve this creamy potato soup with some veggies on the side to add nutrients and make it a fuller meal. My Air Fryer Green Beans, Roasted Carrots, or this Cheesy Baked Asparagus would all work well!

More Delicious Soup Recipes with Potatoes

Dinner

Chicken Pot Pie Soup

Dinner

Crockpot Zuppa Toscana

Dinner

Creamy Nacho Potato Soup

Dinner

Chicken Dumpling Soup

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Creamy Nacho Potato Soup

Creamy Nacho Potato Soup is packed with flavor – it's the perfect hearty comfort food! Made with Yukon gold potatoes, classic savory veggies, and yummy chicken broth, it's seasoned with cumin and chili powder for a classic Mexican flavor, with sweet corn and cheddar cheese!

Course Soup

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 408cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 3½ cups low sodium chicken broth
• 3 large carrots (halved and sliced)
• 2 ribs celery (chopped)
• ½ medium onion (finely chopped)
• 2 cloves garlic (minced)
• 1 teaspoon chili powder
• 1 teaspoon salt
• ½ teaspoon cumin
• ⅛ teaspoon black pepper
• 6 medium Yukon gold potatoes (cut into ½" pieces)
• ¼ cup salted butter
• ¼ cup flour
• 1½ cups milk
• 2 cups frozen corn
• 1 ½ cups shredded cheddar cheese
• green onions for garnish

US Customary – Metric

Instructions

• Heat a large soup pot or Dutch oven over medium-high heat and add the oil.
• Add the carrots, celery, and onion and cook until starting to soften, about 5 minutes, stirring often.
• Add the garlic, chili powder, salt, cumin, and black pepper, and cook for 1 minute.
• Add the broth and deglaze the pot if necessary. Stir in potatoes.
• Cover and bring to a boil, then reduce heat to medium and simmer until potatoes and carrots are tender, about 10 minutes.
• Meanwhile, prepare your roux. In a large bowl (make sure it’s big enough; you don’t want it to boil over), melt butter in the microwave. Whisk in flour first, then milk.
• Heat in the microwave at 1 minute intervals (no longer), whisking each time, until thickened (it bubbles up quickly once it gets thick, so keep an eye on it in the microwave!).
• When the vegetables are tender, stir in the thickened milk, corn, and cheddar cheese.
• Garnish with additional cheese and green onions, if desired.

Video

Notes

Storage

Store: Store your Nacho Potato Soup in an airtight container, or covered in plastic wrap, in the refrigerator for 3-4 days. Allow it to cool to room temperature before storing it.

Freeze: I wouldn’t recommend freezing potato soup as potatoes can have a different texture once you defrost them. If you need to, you can store it in a freezer-safe container and freeze it for up to 2 months, but you may want to add more butter, milk, or cream to help with the texture and flavor when reheating it.

Nutrition

Calories: 408cal | Carbohydrates: 56g | Protein: 18g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 727mg | Potassium: 1245mg | Fiber: 7g | Sugar: 6g | Vitamin A: 5619IU | Vitamin C: 40mg | Calcium: 240mg | Iron: 3mg

The post Creamy Nacho Potato Soup appeared first on The Recipe Rebel.

This Cheese Quesadilla recipe is perfectly golden on the outside with oozing melted cheese, and sauteed onions and peppers on the inside! It’s a classic and one of my favorites!

Quesadillas are one of the easiest and tastiest snacks or lunches around.

We have them for all sorts of things, from an after-school snack to a quick lunch, picnics, or quick and easy dinners.

The best thing about quesadillas is that they’re versatile, but they’re also delicious!

These cheesy quesadillas are filled with mozzarella cheese as well as sautéed onions and peppers, but if you want some added protein I recommend this Chicken Quesadilla!

We love mozzarella cheese, so we’ve used that in this recipe, but you can mix it up to use whatever you like: cheddar and monterey jack or both great options!

The added onion and pepper give these a wonderful flavor, a bit of color, and some nutrients too, but feel free to experiment and make them your own.

Cook them on the stovetop, like in this recipe, or make Air Fryer Quesadillas if you prefer!

Try my Make-Ahead Breakfast Quesadillas for something a bit different for breakfast, or my Strawberry Cheesecake Quesadillas for some quesadilla magic for dessert!

You’ll love these Chicken Alfredo Quesadillas, and my Honey Lime Chicken Quesadilla too!

Ingredients Needed:

• Oil: use oil to sauté the veggies and cook the quesadillas in the pan. Canola oil or another neutral-flavored oil will work well. You could also use non-stick cooking spray.
• Vegetables: use freshly diced green and red bell peppers, as well as some red onion, to add a great savory flavor, some color, and nutrients!
• Seasoning: use a combination of chili powder and garlic powder for a spicy and savory taste.
• Cheese: use freshly grated mozzarella cheese rather than pre-shredded cheese if you can. It melts better!
• Tortillas: this recipe will work well with flour tortillas or corn tortillas, regular or gluten-free.
• Salsa and Sour Cream: I always serve quesadillas with some tomato salsa and sour cream (or plain yogurt instead of sour cream).

How to Make a Cheese Quesadilla

This is a quick and easy recipe! Full instructions are included in the recipe card below.

1. Sauté veggies: Sauté peppers and onions in a large skillet and sprinkle with chili powder and garlic powder. Remove them from the pan.
2. Add tortilla to the pan: Place two tortillas in the skillet top half of each tortilla with cheese, peppers, and more cheese.
3. Fold tortillas: Fold each tortilla over to form a semi-circle.
4. Cook: Cook until golden brown on top and the cheese is melted, flipping halfway through. Serve with sour cream and salsa.

Cheese Quesadilla FAQs

Tips and Notes

• Secure the quesadilla. You might need to secure the top part of the tortilla to the bottom bit with a toothpick or two. Do this if it’s particularly full to prevent the filling from falling out before the melted cheese secures it, or do this if you’re using less cheese.
• Block of cheese. Use a block of cheese and grate it yourself when you can. Pre-shredded cheese often has a floury substance on it that takes away from the flavor of the cheese and prevents it from melting smoothly.
• Pizza Cutter. You can cut quesadillas with a sharp knife, but it’s easiest to cut them with a pizza cutter! 

Cheese Quesadilla Variations

• Vegetables: Yes, I cheated! I added vegetables to this cheese quesadilla. You can obviously make this Cheese Quesadilla recipe with only cheese, but I promise a little bit of sautéed veg adds a big flavor.
• Cheese. Choose any cheese you love! I often have mozzarella or cheddar cheese, but a Mexican cheese blend or Monterey Jack cheese would be a great option as well.
• Protein. Add some Shredded Chicken, or a mixture of black beans and kidney beans like in my Vegetarian Chili for extra protein in these quesadillas.

Serving Suggestions

Serve your quesadillas with my Homemade Salsa, or try some Spicy Mayo or Rotel Dip with them too!

Cut your quesadillas into quarters or into eight pieces and serve them as an appetizer with Taco Dip, Mini Mexican Wonton Quiches, and Breakfast Taco Bites for a Mexican-themed party!

Cheesy quesadillas go well with Southwest Potato Salad for a picnic, or they make a great side to Mexican Baked Mac and Cheese!

More Mexican Recipes to Try

Dinner

Mexican Shepherd’s Pie

Dinner

Chicken Fajita Sheet Pan Dinner

Uncategorized

Classic Weeknight Tacos

Dinner

Slow Cooker Three Bean Beef Chili

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Cheese Quesadilla recipe – easy & flavorful!

This Cheese Quesadilla recipe is perfectly golden on the outside with oozing melted cheese, and sauteed onions and peppers on the inside! It's a classic and one of my favorites!

Course Main Course

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 305cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• ½ red bell pepper finely diced
• ½ green bell pepper finely diced
• ½ small red onion finely diced
• ½ teaspoon chili powder
• ½ teaspoon garlic powder
• 2 cups shredded mozzarella cheese
• 4 medium flour tortillas (or corn)
• salsa and sour cream for serving

US Customary – Metric

Instructions

• Heat a large skillet over medium-high heat and add oil.
• Add peppers and onions, and sprinkle with chili powder and garlic powder. Stir to coat and cook until crisp-tender, about 3-4 minutes. Remove them from the pan.
• Use a wet paper towel to wipe out the skillet (don’t burn your fingers!). Spray with nonstick spray or use a drizzle of oil.
• Place tortillas in the skillet, and top half of each tortilla with 2-3 tablespoons of cheese, peppers, and 2-3 more tablespoons of cheese. The amounts you will need will depend on the size of your tortillas and your preferences.
• Fold each tortilla over to form a semi-circle. Cook until golden brown on top and the cheese is melted, flipping halfway, about 3 minutes per side.
• Repeat until all the quesadillas are cooked. Serve with sour cream and salsa.

Notes

Storage

• Store: Store leftover quesadillas in an airtight container or tightly wrapped in plastic wrap in the refrigerator for up to 3 days. Allow them to cool to room temperature before putting them in the fridge.
• Freeze: Assemble and cook your cheese quesadillas as directed, and let them cool completely. Line the cooled quesadillas on a baking sheet and flash-freeze them until solid. Then, transfer them to an airtight container or ziplock bag and store them in the freezer for up to 2 months. Thaw and reheat in the microwave, or thaw overnight in the fridge, then warm in a skillet until heated through.

Nutrition

Calories: 305cal | Carbohydrates: 19g | Protein: 15g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 44mg | Sodium: 578mg | Potassium: 167mg | Fiber: 2g | Sugar: 3g | Vitamin A: 974IU | Vitamin C: 32mg | Calcium: 333mg | Iron: 2mg

The post Cheese Quesadilla recipe — easy & flavorful! appeared first on The Recipe Rebel.

This Instant Pot White Chicken Chili is creamy and hearty with just the right amount of spice! Loaded with lean chicken, white beans, green chiles, and corn, it’s sure to be a crowd-pleaser!

You’ll also love the best Juicy Instant Pot Chicken Breast and these Best Instant Pot Chicken Recipes!

My Instant Pot makes my life so much easier when I plan ahead – and also when I don’t! 😉

I can make amazing meals for my whole family in such a short amount of time with very little prep.

This easy Instant Pot Chicken Chili is one of those meals that comes together perfectly with minimal ingredients and absolutely no fuss!

The only thing you’re preparing is a chopped onion, and the rest is dump-and-go.

If chopping an onion is even too much prep you could buy pre-chopped onion, or skip it and use a sprinkling of onion powder instead!

I have used fresh chicken breasts here, but you can make it just as easily with frozen chicken breasts or thighs.

I love healthy chili recipes that are quick and easy to make, just like my Classic Instant Pot Beef Chili recipe!

For other busy weeknight dinner inspiration, try this great recipe for Instant Pot Honey Garlic Chicken, Pot Roast (Instant Pot Recipe), or my Super Quick Instant Pot Chicken Alfredo Pasta.

Ingredients Needed:

• Broth: use a low-sodium chicken broth so that you can better, control the saltiness of the dish. You can also use chicken stock.
• White Kidney Beans: these add some extra protein to the dish. White beans work best in this dish as the sauce and chicken are a lighter color. You can also use cannellini beans or great northern beans (or really any, but they will change the color!).
• Corn: I used canned sweet corn, but you can use fresh or frozen corn instead.
• Onion: use chopped white onion or red onion, or even onion powder to make this recipe super quick!
• Green Chiles: canned green chilis work well though you could substitute this for salsa verde or seedless minced jalapeño peppers.
• Chili Powder: use mild chili powder for chili with mild heat. Double this for a bit more heat, or use hot chili powder.
• Chicken Breasts: I have used fresh, skinless, and boneless chicken breasts for this dish. You can use chicken thighs if you want to, or even leftover shredded chicken!
• Cream Cheese: I use full-fat cream cheese, but you can use lower-fat cream cheese if you wish. Use a plain flavored one, and have it at room temperature before you begin.

How To Make White Chicken Chili in the Instant Pot

This easy recipe takes less than 30 minutes to make! For full instructions, see the recipe card below.

1. Put ingredients into Instant Pot and give it a good stir.
2. Put chicken breasts into an Instant Pot (I use a 6 quart smart wifi Instant Pot)
3. Cook. Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 10 minutes. Once the cooking time is over, allow 10 minutes for a natural release before opening the valve and removing the lid. 
4. Shred chicken. Shred the chicken and stir it into the chili.
5. Add cream cheese. Add the cream cheese to the chili with the shredded chicken.
6. Allow to melt and serve!

Serve with chips, avocado, lime wedges, salsa, cheese, jalapenos — whatever your favorite toppings are!

White Chicken Chili FAQs

How to make White Chicken Chili on the stovetop

See my original Stovetop White Chicken Chili for stovetop instructions.

Tips and Notes

• Use skinless and boneless chicken for this recipe, as it will be less greasy and easier to shred the chicken.
• This recipe works well for leftover shredded chicken (if you’ve got some Instant Pot Shredded Chicken hanging around), and it will work well for Thanksgiving turkey leftovers too!

Variations on this Instant Pot White Chicken Chili:

• Spice it up. This recipe is on the milder side of chili, which can be ideal for young kids. If you like a lot of spice, add an extra teaspoon of chili powder, a teaspoon of cayenne pepper, or add in a sliced jalapeno, or Tobasco!
• Lighten it up. Choose light cream cheese or opt to skip it out completely.
• Make it dairy-free. Skip the cream cheese in this chili recipe, and it will still be delicious! You don’t need to substitute anything in its place.
• Saute vegetables. Saute the onion in olive oil and extra vegetables like bell pepper, some mushrooms, etc. before adding the chicken and broth for extra flavor. We love this Chicken Chili as is, but feel free to experiment!
• Substitute the chicken. Swap the chicken breasts for boneless, skinless chicken thighs. You can also brown the chicken before adding the other ingredients if you desire. 
• Change the consistency. This is a thick and chunky chili, but if you want it to be thinner you can add more broth, milk, heavy cream, or a little bit of plain greek yoghurt. 

Serving Suggestions

• Serve with chips, avocado, lime wedges, Homemade Salsa, cheese, jalapenos, sour cream, green onion — whatever your favorite toppings are!
• Add a squeeze of lime juice on top for a burst of citrus.
• Alternatively, serve with rice and vegetables like Air Fryer Green Beans on the side.

More Instant Pot Dishes You’ll Love

Dinner

Easy Taco Soup recipe

Dinner

25 Best Instant Pot Soup Recipes

Dinner

Turkey Noodle Soup

Dinner

Instant Pot Potato Soup Recipe

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Instant Pot White Chicken Chili

This Instant Pot White Chicken Chili is creamy and hearty with just the right amount of spice! Loaded with lean chicken, white beans, green chiles and corn it’s sure to be a crowd pleaser! 

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 291cal

Author Ashley Fehr

Ingredients

• 2 cups low sodium chicken broth
• 540 ml canned white kidney beans drained & rinsed (19oz)
• 341 ml canned corn (12oz), drained
• 1 medium onion finely chopped
• 127 ml canned green chiles (4.3oz)
• 2-3 teaspoons chili powder (depending on your tastes)
• ¾ teaspoon salt
• 4 boneless, skinless chicken breasts
• 4 oz cream cheese room temperature
• corn starch + water (to thicken – optional)

US Customary – Metric

Instructions

• Pour in the chicken broth, and add the beans, corn, onion, green chiles, chili powder, and salt. Give it a good stir.
• Add the chicken breasts and press down into the liquid.
• Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 10 minutes. It will take 10-15 minutes to start counting down the cooking time.
• Once the cooking time is over, let the pressure release naturally for 10 minutes. Then open the valve and remove the lid.
• With two forks, either shred the chicken right in the Instant Pot or remove it to a cutting board to shred, then add the chicken back into the chili.
• Cut the cream cheese into very small pieces and add to the chili. Stir until melted and smooth. (If desired, you can stir together equal amounts corn starch and water and add to the chili to thicken further)
• Serve with tortilla or corn chips, avocado, lime wedges, salsa, cheese, jalapenos — whatever your favorite toppings are!

Video

Nutrition

Serving: 312grams | Calories: 291cal | Carbohydrates: 25g | Protein: 25g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 69mg | Sodium: 784mg | Potassium: 736mg | Fiber: 5g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 11.2mg | Calcium: 66mg | Iron: 2.2mg

The post Instant Pot White Chicken Chili Recipe appeared first on The Recipe Rebel.

This Vegetarian Chili is the ultimate hearty and healthy comfort food. Perfect for cold days, it is packed with vegetables and warm Mexican spices. Ready in just 40 minutes, this one-pot meal is perfect for a busy weeknight dinner!

Chili is the ultimate comfort food in the cooler months, and it’s a great recipe to meal prep and make ahead too!

This easy vegetarian chili recipe is packed full of vegetables and beans (it’s a great way to get the whole family to eat more veggies!).

We haven’t always eaten a lot of meatless meals, but with grocery prices rising adding more beans and legumes to our diet is such a great way to spread those dollars and they pack in a ton of nutrition and fibre.

This easy recipe is made from simple pantry staples and is one of those healthy recipes that always gets compliments.

I promise, even the meat eaters will love this plant-based meal! I love to serve it with Garlic Bread or Homemade Breadsticks for dunking.

For more delicious vegetarian dinners, try my Feta Pasta with Dill, these Veggie Bean-Filled Burritos, or this Cheesy-But-Healthy Baked Mac and Cheese!

Ingredients Needed:

• Oil: use oil to saute the vegetables – canola oil or another neutral-flavored oil is fine.
• Vegetables: we’ll be using onions, carrots, red bell pepper, zucchini, crushed tomatoes, and corn, but you can throw in almost anything you have in the fridge! Try mushrooms, sweet potatoes or spinach, too.
• Beans: for this chili, I have chosen red kidney beans and black beans, but you really can use any beans.
• Tomato Paste: this will thicken the veggie chili and add a great depth of flavor.
• Garlic: freshly minced garlic will give the best taste, but you can use garlic powder in a pinch.
• Seasonings: chili powder, cumin, and salt are classic Mexican chili flavors.
• Broth: vegetable broth will thin the chili out a bit and flavor the vegetables while they cook.
• BBQ Sauce: for an added smoky flavor that is delicious with all the mixed veggies.
• Toppings: shredded cheese, tortilla chips, cilantro, sour cream, and other chili toppings as desired.

How to Make Vegetarian Chili

Here are a few step by step photos to guide you! See the detailed recipe down in the recipe card.

1. Saute vegetables: Saute the chopped onion, carrot, red pepper, and zucchini until softened.
2. Add seasoning: Add tomato paste, minced garlic, chili powder, cumin, and salt. Stir and cook for 1 minute.
3. Add remaining ingredients: Add the crushed tomatoes, beans, corn, broth, and BBQ sauce.
4. Cook and serve: Stir and cover. Simmer on medium heat until vegetables are tender. Garnish and serve.

Vegetarian Chili FAQs

Tips and Notes

• I have used canned beans that have been rinsed and drained. To use dry beans, follow the directions on the package to cook them first.
• Chop your veggies relatively small for this chili so that the flavors blend together better.

Vegetarian Chili Variations

• Swap the beans. Use whatever types of beans you like in this chili, like pinto beans, cannellini beans, mixed chili beans, etc.
• Alternative veggies. You can change the vegetables here to suit your taste. Use red onion, celery, green bell peppers, mushrooms, or whatever other veggies you have on hand.
• Turn up the heat. Add some cayenne pepper or hot chili powder to make it spicier, or add in some green chilis or chopped jalapeno peppers.
• Seasonings. Add a bay leaf or some smoked paprika for extra flavor throughout the dish.

Serving Suggestions

• Serve with Brown Rice or baked potatoes for a more substantial meal.
• Add to wraps with salad for vegetarian burritos.
• Serve along side Garlic Bread, Homemade Bread Sticks or this Cornbread with Creamed Corn for a fuller meal.
• Serve with other veggies like these Crispy Green Beans or with this Taco Dip for some added texture.
• Garnish with fresh cilantro, finely chopped green onions, slices of avocado, tortilla chips, sour cream or greek yogurt, shredded cheese, etc.
• Add a teaspoon of lime juice to the chili in the pot, or squeeze some lime juice on top of the chili when you serve it, for a dash of sharp citrus.

More Vegetarian Dishes You’ll Love

Dinner

Garlic Parmesan Orzo Pasta recipe

Side Dishes

Scalloped Potatoes

Appetizers

Pizza Toast

Dinner

Sun Dried Tomato and Spinach Orzo recipe

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Vegetarian Chili

This Vegetarian Chili is the ultimate hearty and healthy comfort food. Perfect for cold days, it is packed with vegetables and warm Mexican spices. Ready in just 40 minutes, this one-pot meal is perfect for a busy weeknight dinner!

Course Main Course

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 333cal

Author Ashley Fehr

Ingredients

• 2 tablespoons canola oil
• 1 medium onion (chopped)
• 1 carrot (chopped)
• 1 red pepper (chopped)
• 1 small zucchini (chopped)
• 2 tablespoons tomato paste
• 1 tablespoon garlic minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• ½ teaspoon salt
• 1 can crushed tomatoes (798 ml/28 ounces)
• 1 can kidney beans (540 ml/18 ounces) drained and rinsed
• 1 can black beans (540ml/18 ounces) drained and rinsed
• 1 cup corn frozen
• 1 cup vegetable broth
• 2 tablespoons bbq sauce
• shredded cheese, tortilla chips, cilantro, sour cream, and other chili toppings as desired

US Customary – Metric

Instructions

• Place a large pot on medium-high heat, and add the oil.
• Once hot, add the chopped onion, carrot, red pepper, and zucchini to the pot. Saute for 4-5 minutes or until softened.
• Add tomato paste, minced garlic, chili powder, cumin, and salt to the pot. Cook and stir for 1 minute to let the spices get fully mixed in.
• Add crushed tomatoes, kidney beans, black beans, corn, vegetable broth, and BBQ sauce. Stir and cover. Simmer on medium heat for 15-20 minutes or until vegetables are tender.
• Garnish and serve with your favorite toppings.

Video

Notes

Vegetarian Chili Variations:

• Change the beans. Use whatever types of beans you like in this chili, like pinto beans, cannellini beans, mixed chili beans, etc.
• Alternative veggies. You can change the vegetables here to suit your taste, like using red onion, celery, green bell peppers, mushrooms, or whatever other veggies you have on hand.
• Turn up the heat. Add some cayenne pepper or hot chili powder to the mix to make it spicier, or add in some green chilis or chopped jalapeno peppers.
• Seasonings. Add a bay leaf or some smoked paprika for extra flavor throughout the dish.

Storage:

• Store: Put leftovers in an airtight container in the refrigerator for up to 4 days. Let the chili cool completely before storing it.
• Freeze: Once it has completely cooled, put it in an airtight and freezer-safe container, and freeze it for up to 3 months! Thaw completely and reheat it in the microwave or on the stovetop until piping hot.

Nutrition

Serving: 409grams | Calories: 333cal | Carbohydrates: 57g | Protein: 17g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 540mg | Potassium: 1291mg | Fiber: 17g | Sugar: 13g | Vitamin A: 3649IU | Vitamin C: 50mg | Calcium: 118mg | Iron: 6mg

The post Easy Vegetarian Chili appeared first on The Recipe Rebel.

This Chicken Tortilla Soup is a comfort food classic! This one-pot soup is loaded with all the veggies, all the flavors, corn, beans, and tender shreds of chicken. Just 10 minutes of prep needed!

If I love anything in this world, it’s taking a classic comfort food and making it into a soup. Lasagna Soup, Taco Soup, Cheeseburger Soup, Chicken Pot Pie Soup…I mean, what’s better than a cozy bowl of soup?!

This Chicken Tortilla Soup is like your favorite chicken tacos in soup form. It’s made with tender shredded chicken simmered in a rich, flavorful, tomato-y broth along with black beans, corn, veggies, and jalapeños for a kick of heat.

Top it off with homemade or store-bought tortilla strips and any of your favorite taco fixings.

Bonus: this delicious soup is made in just one pot and takes just over 30 minutes from start to finish!

Looking for more taco tuesday inspiration? Try this Chicken Enchilada Casserole or these Easy Breakfast Tacos!

Ingredients Needed:

• Oil: you’ll need a couple tablespoons of oil to sauté the veggies before making the soup. I use canola oil but you can use any oil with a high smoke point and neutral flavor.
• Veggies: we’re using a combination of red pepper, onion, and jalapeño. The jalapeno won’t make it crazy spicy, but if you like things pretty tame you can omit it.
• Tomato Paste: adds flavor depth, richness, and tomato flavor to the broth.
• Seasonings: we’re spicing up our soup with minced garlic, cumin, chili powder, and salt.
• Diced Tomatoes: no need to drain them first. The liquid goes right into the broth. I always choose low sodium when possible.
• Chicken Broth: I recommend a low sodium broth so your soup doesn’t get too salty. If you only have regular, add less with the other seasonings so you can adjust to taste later on.
• Chicken Breasts: you’ll need two boneless, skinless chicken breasts. If you’ve got leftover Shredded Chicken or Instant Pot Shredded Chicken, you can use that as well!
• Canned Corn: no need to drain the corn either. That liquid also becomes part of the broth.
• Canned Black Beans: drained and rinsed.
• Garnishes: sliced jalapeños, sour cream, cilantro, lime wedges, and tortilla trips

How to Make Chicken Tortilla Soup

This Chicken Tortilla Soup is a one-pot meal that’s ready in just over 30 minutes! Find the detailed recipe down in the recipe card.

1. Sauté the veggies: In a pot, add red pepper, onion, and jalapeño. Sauté until softened. Add the seasonings and toast for 1 minute.
2. Add liquids and chicken: add the broth and tomatoes, then add the chicken and simmer until cooked through.
3. Remove chicken and shred or chop. Stir it back in.
4. Finish and serve: Remove the chicken from the pot, shred it, then place it back into the pot. Add the corn and beans, then serve as desired.

Chicken Tortilla Soup FAQs

Tips and Notes

• Use low sodium ingredients. I recommend using low sodium diced tomatoes and low sodium chicken broth so you don’t end up with salty soup. Just add more to taste before serving!
• Wait on the tortilla strips. The tortilla strips are great because of their crunch. Make sure you add them right before serving so they don’t get soggy!
• To make your own tortilla strips, slice flour or corn tortillas into thin strips. Heat 1/2″ of oil in a shallow pan over medium-high heat, then fry for 1-2 minute per side or until golden.
• You’ll know the frying oil is ready when you insert the tip of a wooden spoon and bubbles form around the spoon.
• To save time, use store-bought rotisserie chicken or already cooked leftover shredded chicken. Just simmer it long enough to warm it!

Variations

• Use another meat. Feel free to swap the chicken breast out for turkey breast or sauté some ground beef with the veggies at the start of the recipe.
• Make it creamy. Add a splash of heavy cream or stir a scoop of sour cream directly into the pot.
• Make it vegetarian. Simply leave out the chicken and swap the chicken broth for veggie broth! Feel free to bulk it up with extra veggies if you like.

Serving Suggestions

I love to load my soup bowl up with more sliced jalapeños, sour cream, chopped cilantro, lime wedges, and tortilla strips! Don’t hold back with your toppings. Grab whatever taco toppings you love. Black olives, green chiles, shredded cheddar, and cotija cheese would all also be great options.

Looking for a simple side dish to serve alongside your Chicken Tortilla Soup? Try it with a Chicken Quesadilla, Dorito Taco Salad, or Roasted Green Beans tossed with taco seasoning.

More Chicken Soup Recipes You’ll Love

Dinner

Chicken Pot Pie Soup

Dinner

Crockpot Chicken Taco Soup

Dinner

Quick Chicken Bacon Rice Soup

Dinner

The BEST White Chicken Chili recipe

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Chicken Tortilla Soup

This Chicken Tortilla Soup is a comfort food classic! This one-pot soup is loaded with all the veggies, all the flavors, corn, beans, and tender shreds of chicken. Just 10 minutes of prep needed!

Course Soup

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 280cal

Author Ashley Fehr

Ingredients

• 2 tablespoons oil
• 1 medium red pepper (diced)
• 1 medium onion (diced)
• 1 medium jalapeno (diced)
• 2 tablespoons tomato paste
• 2 teaspoons minced garlic
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon salt
• 400 ml low sodium diced tomatoes (14 oz)
• 3 cups low sodium chicken broth
• 2 boneless, skinless chicken breasts
• 341 ml canned corn (with juice, about 12 oz)
• 1 cup canned black beans (drained and rinsed)
• sliced jalapenos, sour cream, cilantro, lime wedges and tortilla strips for garnish as desired.

US Customary – Metric

Instructions

• Heat oil in a large pot over medium-high heat. Add red pepper, onion, jalapeno, and saute over medium-high heat for 3-4 minutes or until softened.
• Add tomato paste, minced garlic, cumin, and chili powder into pot. Toast for 1 minute.
• Stir in diced tomatoes and chicken broth. Add chicken breasts and submerge in the liquid. Bring to a simmer, cover, reduce heat to medium and cook for about 15 minutes or until chicken is cooked.
• Remove chicken breasts and shred.
• Place shredded chicken back into soup. Add canned corn and rinsed black beans and heat through.
• Season to taste and serve.

Nutrition

Calories: 280cal | Carbohydrates: 29g | Protein: 20g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 36mg | Sodium: 1226mg | Potassium: 884mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1382IU | Vitamin C: 58mg | Calcium: 76mg | Iron: 3mg

The post Chicken Tortilla Soup appeared first on The Recipe Rebel.

These Bacon Wrapped Smokies are the perfect appetizer! They’re made with just 4 ingredients, take just 10 minutes to prep, and are a total crowd-pleaser at any party.

Pigs in a Blanket might be one of my all time favorite appetizers. Kids love it, adults love it…you just can’t go wrong.

A new favorite? Bacon Wrapped Smokies!

They’re like mini pigs in a blanket, but instead of crescent rolls, they’re wrapped in bacon. That smoky, salty crunch paired with the flavor of the little smokies is heightened by the addition of brown sugar and just a little chili powder.

This easy finger-food is perfect for a party and takes just 10 quick minutes to prep!

If you’re looking for more easy party foods, check out these Air Fryer Ravioli, this Taco Dip or these Baked Chicken Wings.

Ingredients Needed:

• Bacon: you’ll need 15-16 slices of thin-cut bacon. I don’t like to use thick cut bacon here because it can take a long time to crisp up.
• Little Smokies: cocktail wieners or little smokies.
• Brown Sugar: caramelizes on the outside of the bacon, which is absolutely delicious.
• Chili Powder (optional): I love to add a little chili powder in with the brown sugar for a little kick of heat.

How to Make Bacon Wrapped Smokies

1. Prep the bacon: Remove the bacon from the packaging and cut it into thirds.
2. Wrap the smokies: Wrap one piece of bacon around each smokie, then secure with a toothpick. Place onto a lined sheet pan.
3. Season: Mix together brown sugar and chili powder, then sprinkle that evenly over the smokies.
4. Bake: Bake at 350ºF until the bacon is crispy.

Bacon Wrapped Smokies FAQs

Tips and Notes

• Use thin-cut bacon. Thick-cut bacon won’t crisp as easily.
• Preheat the oven. We want the oven to be nice and hot when we put the smokies in so the bacon can start crisping right away. Soggy bacon is not the way to go.
• Line the pan. I use foil or parchment paper to line the baking sheet before adding on the smokies. This helps prevent them from sticking and the bacon from burning.
• Secure with a toothpick. We don’t want the bacon unraveling as the smokies bake.

Serving Suggestions

These Bacon Wrapped Smokies are the perfect finger food for a party! Serve them with your favorite dipping sauces and as part of a larger appetizer spread.

A few of my favorites are Air Fryer Ravioli, Ham and Cheese Sliders, and Pigs in a Blanket!

More Easy Appetizers You’ll Love

Appetizers

Boneless Chicken Wings

Dinner

Easy Stromboli

Dinner

Pizza Rolls

Side Dishes

BBQ Chicken Jalapeno Popper Cupcakes

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Bacon Wrapped Smokies

These Bacon Wrapped Smokies are the perfect appetizer! They're made with 3 ingredients and take 10 minutes to prep. A total crowd-pleaser!

Course Appetizer

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 40 smokies

Calories 92cal

Author Ashley Fehr

Ingredients

• 1 lb bacon (not thick cut – 15-16 slices_
• 1 lb cocktail wieners or little smokies (about 40)
• ½ cup brown sugar
• ½ teaspoon chili powder (optional)

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees F and line a sheet pan (10×15") with foil or parchment paper.
• Remove bacon from package and cut into thirds — you want each piece to be 3-4 inches long (you want it to wrap a little more than once around, since the bacon will shrink as it cooks).
• Wrap one piece of bacon around every smokie, secure with a toothpick, and place on the pan. Repeat until all smokies are used (extra bacon? Throw it in the freezer!).
• Combine brown sugar and chili powder if using. Sprinkle evenly over smokies in pan.
• Bake for 35-45 minutes, until bacon is crispy. Remove from the oven and let cool for at least 10 minutes before serving.

Nutrition

Serving: 1smokies | Calories: 92cal | Carbohydrates: 3g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 192mg | Potassium: 46mg | Fiber: 0.01g | Sugar: 3g | Vitamin A: 12IU | Calcium: 4mg | Iron: 0.2mg

The post Bacon Wrapped Smokies appeared first on The Recipe Rebel.

This White Chicken Chili recipe is ultra thick and creamy, with shredded chicken, white beans and corn and just the right amount of spice! Make ahead and freezer friendly, perfect for pantry cooking.

There are plenty of White Chicken Chili recipes out there, but this one takes the cake.

It’s rated 5 stars for a reason!

The fact that this White Chicken Chili recipe is ready in 30 minutes or less with mostly pantry ingredients means that I can actually get it on the table while chasing 3 kids around the house, which is pretty much how things happen these days.

Why you’ll love this white bean chicken chili recipe:

• Top-rated white chicken chili recipe: This recipe is rated 5 starts with over 300 reviews, so you know it’s a keeper!
• No pre-cooking required: we cook whole, uncooked chicken breasts right in the chili so they stay super moist and you don’t need to prep any cooked chicken.
• Made in one pot: it’s made in one pot with minimal ingredients, so it’s big flavor with little fuss!
• It is healthy, hearty, make ahead and freezer friendly: That means you can make a double or triple batch, and use it as a base to create fresh, easy meals for the family through the week.

See what people are saying!

Chicken Chili Ingredients needed:

• Chicken breasts: boneless, skinless chicken thighs will also work well! If you’ve got Shredded Chicken or Crockpot Shredded Chicken stashed away, you can use that instead.
• Chicken broth: I always use low sodium chicken broth so I can add salt to my tastes. If you are using salty broth, you may want to reduce the amount added.
• White beans: sticking with our white color theme here, white beans add texture, protein and fibre.
• Corn: add sweetness and texuture
• Green chiles: canned green chiles add a punch of flavor
• Tabasco sauce, chili powder, onion powder, salt: are what we use to season our chili. You can adjust the seasonings to your tastes!
• Cream cheese: thickens the chili and adds a deliciously creamy texture.
• Corn starch + water: to thicken further if desired.

How to Make this White Chicken Chili recipe:

1. Simmer the chicken: cook the chicken in broth until tender. This adds great flavor to the chili and you can even use frozen chicken breasts!
2. Remove the chicken and shred with two forks (or chop it with a knife).
3. Add the chicken back in with the seasonings, beans, corn and chiles.
4. Stir in cream cheese and simmer until cream cheese is melted and everything comes together.

How to make this White Chicken Chili recipe in the slow cooker:

You can easily make this White Bean Chicken Chili in the crockpot to make it even easier to fit in your day!

I do things a little differently when I make this chicken chili in the slow cooker, simply because if I’m using my slow cooker I don’t want to be babysitting it all day. I throw everything in the pot and let the chicken cook with everything else, then shred it later.

1. Throw everything in the slow cooker
2. Cook on low for 4-6 hours, until chicken is cooked through and falling apart.
3. Remove chicken breasts and shred, then stir back into the chili.
4. Serve!

How to thicken white bean chicken chili:

We thicken this creamy chicken chili with two things: cream cheese and corn starch.

The cream cheese adds a wonderful richness without making this chili heavy. If you don’t have any, that’s fine! I’ll share some other things you can add in the next section.

The corn starch is optional, but we love our chili super thick and creamy, so we like to add it. If you skip the corn starch, it will still be perfectly creamy but not quite as thick.

Another way to thicken white chicken chili if you don’t have cream cheese or corn starch, is to keep some of the white beans aside, and puree them in a blender before adding into the chili. This is a great way to make this chili dairy free!

How do you store White Chicken Chili?

Refrigerator:

Chicken Chili can be stored in the refrigerator in an airtight container for up to 4 days.

Freezer:

Chili is a great freezer meal! It can be frozen up to 3 months before using, so it’s a good idea to make a large batch and save some for another day.

How to reheat White Bean Chicken Chili:

I like to reheat this chicken chili on the stovetop or in the microwave with an extra splash of cream or broth — it keeps it from drying out!

Can I make it in the Instant Pot?

Yes! Check out my Instant Pot White Chicken Chili recipe for more details.

Can I use chicken thighs instead of chicken breasts?

Yes!

What if I have leftover shredded chicken?

Awesome! Simply skip ahead to step 2.

White Chicken Chili Variations:

• No Tabasco sauce? There are lots of ways to add spice. Try adding a pinch of red pepper flakes or a bit of cayenne pepper (start small! A little goes a long way).
• Swap the chicken breasts: Chicken thighs work great and won’t change the cook time at all. Just be sure they are boneless and skinless.
• Add in more vegetables: chili recipes are great for using up whatever vegetables you have in the fridge. For firmer vegetables (like carrots, celery, onion, peppers, etc.) I recommend sauteeing them in a bit of oil before you add the broth and chicken.

More chili recipes you’ll love:

• This Easy Vegetarian Chili is hearty and healthy, loaded with protein and fibre!
• Got leftover chili? Use it to make this BBQ Chili Cheese Biscuit Casserole
• This Instant Pot Chili is perfect when you need a dinner that’s mostly hands-off.
• Use leftover chili to make Chili Cheese Fries with these Air Fryer Frozen French Fries or Air Fryer French Fries.

Tried this recipe? Leave a comment letting me know how you liked it!

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White Bean Chicken Chili recipe

This White Chicken Chili is ultra thick and creamy, with shredded chicken, white beans and corn and just the right amount of spice! Make ahead and freezer friendly, perfect for pantry cooking.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 394cal

Author Ashley Fehr

Ingredients

• 4 boneless skinless chicken breasts (about 2 lb)
• 2 cups low sodium chicken broth
• 540 ml canned white kidney beans (19oz) drained and rinsed
• 341 ml canned corn (12oz), drained
• 127 ml canned green chiles (4.3oz)
• 1 teaspoon Tabasco Green Sauce
• 1 teaspoons chili powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• 4 oz cream cheese room temperature (125 grams)
• 1 tablespoon corn starch
• 1 tablespoon water

US Customary – Metric

Instructions

• Add chicken breasts and chicken broth to a 3-4 quart dutch oven or soup pot. Bring to a boil over medium high heat, then reduce to medium low, cover and simmer for 15 minutes or until cooked through and tender.
• Remove chicken breasts from pot and shred with two forks on a large cutting board. Place shredded chicken back in the pot with the chicken broth.
• Add beans, corn, green chiles, Tabasco sauce, chili powder, onion powder, salt and stir.
• Cut cream cheese into cubes and stir into the pot. Cover and simmer over medium heat for 10 minutes.
• Stir to melt the cream cheese. If desired, stir together corn starch and water and add to chili to thicken further.
• Serve with additional Tabasco sauce, chips, avocado, lime wedges, salsa, cheese, jalapenos — whatever your favorite toppings are!

Video

Notes

Substitutions and variations:

• Feel free to saute some vegetables (onion, peppers, etc.) in oil before adding the chicken and broth for extra flavor. We love this Chicken Chili as is, but feel free to experiment!
• You can swap the chicken breasts for boneless, skinless chicken thighs. You can also brown the chicken before adding the other ingredients if you desire. 
• This chili is pretty thick and chunky — if you prefer a thinner chili, feel free to add more broth, milk or cream. 
• If you don’t like a lot of spice, omit the Tabasco or add in just a few drops at a time.

Nutrition

Serving: 465grams | Calories: 394cal | Carbohydrates: 39g | Protein: 38g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 88mg | Sodium: 1236mg | Potassium: 1085mg | Fiber: 8g | Sugar: 4g | Vitamin A: 379IU | Vitamin C: 15mg | Calcium: 103mg | Iron: 3mg

The post The BEST White Chicken Chili recipe appeared first on The Recipe Rebel.

These Ground Turkey Tacos are made with rich, juicy, flavorful ground turkey in your favorite tortillas. Finish them off with the best taco toppings for a healthy and delicious weeknight meal!

There is probably nothing I love more than an easy dinner. One that is made with ingredients I already have, that takes next to no time to come together, and that the whole family will love.

Well, these Ground Turkey Tacos are one of those dinners!

This recipe takes just 15 minutes (yes, you read that right) and the result is incredibly flavorful and juicy ground turkey you can serve in tortillas with any of your favorite toppings.

This meal is healthy, filling, and a total hit!

Serve it with Homemade Salsa, Instant Pot Jasmine Rice and a glass of Blueberry Lemonade for your next taco Tuesday!

Ingredients Needed:

• Ground Turkey: I use 1 pound of lean ground turkey for this recipe. You can swap it for 1 lb of any ground meat, but then you won’t have turkey tacos 😉
• Onion: our aromatic flavor base for the ground turkey.
• Tomato Paste: mixed into the turkey to add moisture and rich tomato flavor.
• Garlic: fresh, finely minced garlic adds just the flavor these turkey tacos need.
• Brown Sugar: optional, but helps balance out the acidity in the tomato paste.
• Seasonings: we’re using a simple blend of chili powder, cumin, oregano, salt, paprika, and black pepper.
• Water: adds moisture and helps distribute the seasonings throughout the ground turkey.
• For Serving: tortillas (corn or flour), shredded cheddar, chopped lettuce, tomato salsa, cilantro, avocado, tomatoes, you name it!

How to Make Ground Turkey Tacos

This 15 minute dinner is loaded with flavor and made with ingredients you probably already have on hand.

1. Brown the turkey: In a large skillet, cook the turkey and onion until browned and softened.
2. Add the aromatics and seasonings: Mix in the tomato paste, garlic, brown sugar, and seasonings. Cook until combined.
3. Mix with water: A little at a time, stir in water until the mixture comes together.
4. Serve: Serve in tortillas with all of the toppings of your choice.

FAQs for Turkey Tacos

Tips and Notes

• Season to taste. You can adjust the amount of whatever seasoning you like to make the ground turkey your own. Start with less and add more to taste!
• Play with texture. We like to add enough water to make the ground turkey a little bit saucy as it mixes with the tomato paste. Feel free to add as much or as little as you like until your desired texture is reached.
• Don’t skip the brown sugar. While the added brown sugar is optional, it really does help to balance out the bitterness of the tomato paste. I recommend adding it.
• Swap the meat. Okay, I know. Then it wouldn’t be Ground Turkey Tacos. BUT this recipe works great with ground beef or ground chicken too!

Serving Suggestions

I love to serve the ground turkey in corn or flour tortillas topped with shredded cheddar cheese, finely chopped lettuce, jarred tomato salsa, and fresh cilantro, avocado, and tomatoes.

Feel free to bulk your meal up with a side of chips and salsa, Mexican rice and beans, or roasted veggies!

More Taco Recipes You’ll Love

Dinner

Instant Pot Chicken Tacos (shredded chicken tacos)

Dinner

Cheeseburger Baked Tacos

Uncategorized

Classic Weeknight Tacos

Dinner

Baked Hawaiian Chicken Tacos with Pineapple Salsa

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Ground Turkey Tacos

These Ground Turkey Tacos are made with rich, juicy, flavorful ground turkey in your favorite tortillas. Finish them off with the best taco toppings for a healthy and delicious weeknight meal!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8 tacos

Calories 171cal

Author Ashley Fehr

Ingredients

• 1 lb lean ground turkey
• 1 medium onion (finely diced)
• 2 tablespoons tomato paste
• 2 cloves garlic (finely minced)
• 1 tablespoon brown sugar (optional)
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon salt
• ½ teaspoon paprika
• ¼ teaspoon black pepper
• ½-1 cup water

For serving

• 8 corn or flour tortillas
• 1 cup shredded cheddar cheese
• 1 cup finely chopped lettuce
• ½ cup jarred tomato salsa
• fresh cilantro, avocado, tomatoes, etc. as desired for serving

US Customary – Metric

Instructions

• Cook ground turkey and onion in a large skillet over medium heat until browned.
• Stir in tomato paste, garlic, brown sugar, chili powder, cumin, oregano, salt, paprika and pepper and cook until combined.
• Add a little water at a time, stirring until combined. The combination of the tomato paste and the water will make the taco mixture a little saucy which we love. Add only as much water as you want until your desired consistency is reached.
• Serve with tortillas, lettuce, cheese, salsa, tomatoes, avocado, sour cream, and any other toppings you enjoy!

Notes

*Nutrition information includes tortillas, cheese, lettuce and salsa but no other optional toppings.

Substitutions:

• You can swap the turkey in this recipe for ground chicken, pork or beef.
• Feel free to omit or adjust any of the seasonings in this recipe to your tastes — bump up the spice or play around with it if you like! Just keep in mind all changes will affect the flavor in the end.
• Brown sugar: you do not have to use sugar but I highly recommend it as it balances out the bitterness of the tomato paste. You can use another sweetener if you prefer. 

Nutrition

Serving: 76grams | Calories: 171cal | Carbohydrates: 18g | Protein: 19g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 576mg | Potassium: 376mg | Fiber: 3g | Sugar: 4g | Vitamin A: 594IU | Vitamin C: 3mg | Calcium: 106mg | Iron: 2mg

The post Ground Turkey Tacos appeared first on The Recipe Rebel.

This Chicken Spaghetti is the perfect quick, easy, family-friendly dinner! It has spaghetti noodles, tender bites of chicken, and veggies all smothered in a chili-spiced cheddar cheese cream sauce.

If there are three things I love in this world it’s chicken, spaghetti, and cheese. So, naturally, this Chicken Spaghetti is a favorite.

I mean, tender spaghetti noodles, juicy chicken, onion, and pepper all tossed together in a rich and creamy spiced sauce made with melted cheddar cheese? Does it get any better than that? I don’t think so.

This chicken pasta dinner is a meal the whole family will love. And bonus: it’s ready in just over 30 minutes!

You’ll find no velveeta cheese, cream of chicken soup or cream of mushroom soup here! Just real ingredients in this family favorite.

Looking for more ways to make chicken spaghetti? Check out my Healthier Creamy Chicken Spaghetti Bake or my Cheesy Crockpot Chicken Spaghetti Recipe.

Ingredients Needed:

Most of what you’ll need for this recipe you probably already have in your kitchen.

• Oil: use whatever oil you have to sauté the veggies and chicken. I use canola oil because of its low smoke point and neutral flavor, but you can also use olive oil or your favorite neutral oil.
• Veggies: I use a combination of onion, red peppers, and green peppers to add some color and texture.
• Chicken Breast: you’ll need 2 boneless, skinless chicken breasts cubed into smaller chunks, or about 1 lb of chicken. If you have leftover Crockpot Shredded Chicken or rotisserie chicken, you can throw that in, too!
• Garlic: as always, use freshly minced garlic for the best flavor.
• Seasonings: I use a simple combination of salt, chili powder, and paprika for a little bit of smoky spice.
• Flour: a sprinkle of all-purpose flour helps thicken the cream sauce.
• Chicken Broth: a flavorful base for the cream sauce. I use low sodium chicken broth so I can control the saltiness of the sauce.
• Cream: or milk. You can use any kind, but keep in mind the higher the fat content, the richer the flavor.
• Cheese: I melt shredded cheddar cheese into the sauce to create a delicious creamy texture and cheesy flavor. Avoid using pre-shredded cheese as they may not melt as smoothly. Feel free to mix it up and use mozzarella or Monterey Jack cheese as well.
• Spaghetti: cooked al dente according to box instructions. You can substitute absolutely any other type of pasta! Angel hair pasta, linguine, or short pasta works just as well.

How to Make Chicken Spaghetti

This simple pasta dinner takes just 10 minutes to prep and is ready in just over half an hour! Here are a few step by step photos to help guide you — see the full step-by-step instructions in the recipe card.

1. Cook the pasta: Cook the spaghetti in salted boiling water until al dente. Drain.
2. Sauté the veggies: Heat oil in a large skillet, then add in onion and peppers. Cook until softened.
3. Add chicken and cook until no longer pink. Add the seasonings to the chicken and cook briefly.
4. Stir in the flour until no white remains. This will thicken our sauce.
5. Make the sauce: Pour in the broth and milk, then simmer until thickened before adding the cheese.
6. Assemble and serve: Stir together the sauce and the spaghetti, then serve.

FAQs

Tips and Notes

• Cube the chicken. Remember to cube the chicken breast up into smaller pieces so it cooks quickly and incorporates well into the pasta.
• Cook the pasta al dente. Pasta that’s ever so slightly underdone stands up better in the creamy sauce.
• Shred your own cheese. Pre-shredded cheeses can result in a grainy texture when melted. I recommend shredding your own for the best results.
• Use leftover/rotisserie chicken. This recipe is a great way to use any leftover shredded chicken, Instant Pot Shredded Chicken or leftover Baked Chicken Breast you have around.

Variations

• Add other veggies. Feel free to sauté other veggies with the onion and pepper. Try mushrooms, peas, carrots, broccoli florets, zucchini, you name it! If you want to up the spice, try adding diced canned green chiles or rotel tomatoes (just drain the tomatoes first!).
• Lighten it up. Heavy cream has the richest flavor, but you can make the sauce with any type of milk you like to lighten it up a bit.
• Make it vegetarian. Just leave out the chicken and use vegetable broth!
• Use another pasta shape. Okay, then it won’t be chicken spaghetti but it totally works.
• Try other meat. I know. Then it won’t be chicken spaghetti. BUT this pasta dish works great with other types of meat as well. Try leftover turkey, diced ham, or cooked ground beef. You could also top it off with some cooked and crumbled bacon!

Serving Suggestions

You can serve this cheesy Chicken Spaghetti on its own or or bulk the meal up even more with a side dish. Try Roasted Vegetables, Roasted Green Beans, Garlic Bread or Breadsticks, or a simple green salad.

More Chicken Pasta Recipes

Dinner

Instant Pot Italian Chicken Pasta

Dinner

Chicken Pesto Pasta

Dinner

One Pot Chicken Fajita Pasta

Dinner

Instant Pot Chicken Alfredo Pasta

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Chicken Spaghetti

This Chicken Spaghetti is the perfect quick, easy, family-friendly dinner! It's made up of spaghetti noodles, tender bites of chicken, and veggies all smothered in a chili-spiced cheddar cheese cream sauce.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 5 servings

Calories 496cal

Author Ashley Fehr

Ingredients

• 2 tablespoons oil
• 1 small onion (chopped)
• ½ red pepper
• ½ green pepper
• 2 boneless skinless chicken breasts (about 1 lb – cubed)
• 1 tablespoon freshly minced garlic
• ¾ teaspoon salt
• ½ teaspoon chili powder
• ½ teaspoon paprika
• 3 tablespoons all purpose flour
• 1½ cups low sodium chicken broth
• 1 cup milk or cream (any will do! Higher fat will have a richer flavor)
• 1 cup shredded cheddar cheese
• 375 grams spaghetti (about ¾ pound)

US Customary – Metric

Instructions

• Cook spaghetti noodles in a large pot of boiling salted water until al dente. Drain.
• Meanwhile, heat a large skillet over medium-high heat and add the oil.
• Add onions and peppers, cooking and stirring until softened, about 3-4 minutes.
• Add chicken breast cubes and cook until white on the outside (they don't necessarily need to brown.
• Stir in garlic, salt, chili powder and paprika and cook 1 minute.
• Add flour and stir until no white remains.
• Stir in broth and milk and bring to a simmer. Reduce heat to medium and cook and simmer until thickened. Stir in shredded cheese and pour over cooked pasta.

Video

Notes

Tips:

• Cube the chicken. Remember to cube the chicken breast up into smaller pieces so it cooks quickly and incorporates well into the pasta.
• Cook the pasta al dente. Pasta that’s ever so slightly underdone stands up better in the creamy sauce.
• Shred your own cheese. Pre-shredded cheeses can result in a grainy texture when melted. I recommend shredding your own for the best results.
• Use leftover/rotisserie chicken. This recipe is a great way to use any leftover shredded chicken, Instant Pot Shredded Chicken or leftover Baked Chicken Breast you have around.

 

Variations:

• Make this recipe vegetarian by omitting the chicken and using vegetable broth.
• You can swap boneless chicken thighs for the chicken breasts.
• Any kind of milk or cream will work but more fat will equal a richer sauce.

 

Storage:

Leftovers will last in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. To reheat, warm on the stove with a splash of broth or cream until heated through.

To freeze, place leftover spaghetti in freezer-safe baking dishes (as large or as small as you want!). Cover with plastic wrap and foil or a tight-fitting lid.

I recommend thawing completely before reheating to avoid having mushy pasta. Add a splash of water, broth or cream and reheat in the oven or on the stove, covered.

Nutrition

Serving: 401grams | Calories: 496cal | Carbohydrates: 67g | Protein: 29g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 590mg | Potassium: 574mg | Fiber: 3g | Sugar: 6g | Vitamin A: 636IU | Vitamin C: 28mg | Calcium: 184mg | Iron: 2mg

The post Chicken Spaghetti appeared first on The Recipe Rebel.