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 easy Beef Enchiladas recipe is so packed with flavor, it’s always a hit with my family! Made with lean ground beef, onions, peppers, homemade red enchilada sauce, Monterey Jack cheese, and all the classic flavors you love in Mexican food, they’re healthy AND comforting. 

Of course, I love my classic Easy Chicken Enchiladas with shredded chicken. 

For a bit of a change, we make these easy ground beef enchiladas, and they always go so quickly!

The sauce I’ve used is based on my Easy Enchilada Sauce, so check that post out for more info and ideas on how to use it for other things, too. 

These beef enchiladas means dinner for the whole family is ready in just one hour, so it’s great for busy weeknights. 

This easy dinner recipe is also great for making ahead, as you can freeze your enchiladas before or after baking.

If you love Mexican food like we do, check out my Chicken Enchilada Casserole, Slow Cooker Three Bean Beef Chili, and this Mexican Shepherd’s Pie. 

Ingredients Needed:

• Tomatoes: use canned crushed tomatoes with no added salt for the base of the sauce. You want smooth crushed tomatoes — not chunky.
• Seasoning: a combination of garlic powder, cumin, onion powder, dried oregano, salt, and chipotle powder (or smoked paprika) is all you need for this enchilada sauce. 
• Brown Sugar: this helps to balance out the spices.
• Beef: use lean ground beef for the best flavor. You can also sub in ground turkey or chicken.
• Veggies: onions and green bell peppers add a great savory flavor to the meat mixture. Feel free to experiment and add in extra if you prefer!
• Black Beans: adds protein and a great texture to the enchilada filling. 
• Tortillas: use flour or corn tortillas, or gluten-free tortillas if you prefer. If you’re using corn tortillas, you may want to warm them before rolling.
• Cheese: Monterey Jack cheese is great in these enchiladas, but you can use your favorite kind.
• Garnish: pico de gallo salsa, sour cream, cilantro, lime wedges, or chopped green onions for garnish as desired.

How to Make Beef Enchiladas

This recipe is easy to make! Full instructions are included in the recipe card below.

1. Make enchilada sauce: Combine tomatoes, water, garlic, cumin, onion powder, oregano, salt, and chipotle powder. Taste and adjust to your preferences, adding some brown sugar if needed.
2. Cook beef and veg: Cook the ground beef until browned, along with the onion and peppers, until the vegetables have softened.
3. Add sauce and beans: Stir in some of the enchilada sauce and the black beans.
4. Assemble enchiladas: Divide the beef mixture and some of the cheese between the tortillas and roll them up tightly.
5. Put in dish: Spread some sauce onto the bottom of the casserole dish. Place the enchiladas in the dish.
6. Add sauce: Top with sauce and remaining cheese and bake.

Beef Enchiladas FAQs

Tips and Notes

• Cheese. Try buying a block of cheese that you can grate yourself for the best flavor. Pre-shredded cheese tends to be coated in a floury substance and doesn’t melt as well.
• Onions. I tend to use a white onion here, but you can use a red onion for a slightly milder flavor if you prefer. 
• Yield. This recipe will make 8 enchiladas, you can increase the yield by adding veggies, rice, or more proteins into the filling, or you can double up the recipe and bake two batches!

Beef Enchiladas Variations

• Mix up the meat. These enchiladas would be delicious with ground pork, ground turkey, or shredded chicken.
• Add protein. Use more meat for each of the enchiladas to get more protein, or add more beans like pinto beans, refried beans, white beans, or even lentils. 
• Vegetarian. Make vegetarian enchiladas by omitting the meat and just using beans, veggies, and rice for the filling. 
• Rice. Make the beef filling go further by adding some cooked rice to it. 
• Spice it up. Add some more spice by using cayenne pepper, hot sauce, red pepper flakes, or diced jalapenos in the enchiladas.

Serving Suggestions

These Beef Enchiladas are a great one-dish meal, filled with protein, nutrients, and great flavor. 

We always like to have a bit of something extra on the side though, so try my Air Fryer Green Beans, Corn on the Cob, or Air Fryer Broccoli for more color and nutrients. 

Serve some rice on the side, if you haven’t added any to the enchiladas. Any rice will work well, like my Instant Pot Brown Rice, Instant Pot Jasmine Rice, or Mexican rice for more flavor. 

More Mexican-Inspired Recipes to Try

Dinner

Easy Taco Soup recipe

Breakfast

Breakfast Taco Bites

Dinner

Slow Cooker Chicken Tacos Recipe

Dinner

Mango Salsa Chicken and Rice

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Beef Enchiladas recipe

This easy Beef Enchiladas recipe is so packed with flavor, they're always a hit with my family! Made with lean ground beef, onions, peppers, homemade red enchilada sauce, Monterey Jack cheese, and all the classic flavors you love in Mexican food, they're healthy AND comforting. 

Course Main Course

Cuisine American, Mexican

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 enchiladas

Calories 374cal

Author Ashley Fehr

Ingredients

Enchilada Sauce

• 28 oz canned crushed tomatoes 798 ml, no salt added
• ½ cup water
• 1 tablespoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon chipotle powder you can substitute smoked paprika
• brown sugar

Beef Enchiladas

• 1 lb lean ground beef
• 1 medium onion (diced)
• 1 green bell pepper (diced)
• 1 cup black beans (rinsed and drained)
• 8 medium flour or corn tortillas ( about 7" in diameter)
• 3 cups shredded Monterey Jack cheese
• pico de gallo salsa, sour cream, cilantro, lime wedges for garnish as desired

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and lightly grease a 9×13″ baking dish.
• In a medium bowl, stir together all ingredients for enchilada sauce: tomatoes, water, garlic, cumin, onion powder, oregano, salt, and chipotle powder. Taste and adjust to your preferences. Add 1 teaspoon of brown sugar to balance the acidity of the tomatoes if needed.
• Add ground beef, onion and peppers to a large skillet over medium-heat. Cook, stirring often, until beef is browned and vegetables have softened. Stir in ¾ cup enchilada sauce and beans.
• Assemble the enchiladas: Spread 1 cup of sauce at the bottom of the casserole dish.
• Microwave tortillas for 30 seconds or until warm. This makes them more pliable.
• Divide the beef mixture and half of the cheese between 8 tortillas and roll up tightly. Place in prepared pan.
• Top with sauce (you may not use it all — use as much as you like!) and remaining cheese.
• Bake for 20-25 minutes until cheese is melted and sauce is bubbly.
• Top with preferred garnishes and serve.

Notes

Ingredients and Substitutions:

• Enchilada sauce: you can substitute the homemade enchilada sauce with roughly 3-4 cups of store-bought sauce.
• Ground beef: if you use regular ground beef, you may want to use a paper towel to absorb some of the fat in the pan before adding the enchilada sauce. You can also swap the beef for ground pork, chicken or turkey if you prefer. 
• Beans: you can omit the beans if you don’t like them, but I find you don’t really notice them once everything is cooked together, and they add a ton of protein and fibre!
• Tortillas: I use flour tortillas but corn tortillas would make this recipe easily gluten-free. 
• Cheese: I love Monterey Jack in enchiladas but you can also use Mozzarella or Cheddar if that’s what you have on hand.

Storage:

• Store: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven covered in foil or in the microwave.
• Freeze: Freeze beef enchiladas in a freezer bag or a freezer-safe container for up to 1 month. Defrost thoroughly in the refrigerator and heat through in the microwave or oven until piping hot.

 

Nutrition

Calories: 374cal | Carbohydrates: 26g | Protein: 27g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 940mg | Potassium: 630mg | Fiber: 4g | Sugar: 7g | Vitamin A: 639IU | Vitamin C: 22mg | Calcium: 413mg | Iron: 4mg

The post Beef Enchiladas recipe appeared first on The Recipe Rebel.

This Easy Chicken Enchiladas recipe is one we’ve used time and time again to make the BEST chicken enchiladas. Made with tender chicken cooked in enchilada sauce with onions and peppers, corn or flour tortillas and plenty of cheese.

These Chicken Enchiladas are a classic Mexican-inspired dish made with shredded chicken and a homemade (no cook!) red enchilada sauce.

This is one of our favorite go-to recipes for an easy weeknight dinner.

You can customize this recipe by spicing it up, with your own meat and vegetable choices, and using any toppings you like. It’s always a hit!

We love Mexican food, and some of our other favorite recipes are this Slow Cooker Three Bean Beef Chili, my Mexican Shepherd’s Pie, and this Dorito Taco Salad. I’ll never claim to recreate authentic Mexican dishes, but I love being inspired by the spices and ingredients and making these dishes my own.

This Chicken Enchilada Casserole is a deconstructed version of these chicken enchiladas you’ll also love! If you prefer beef over chicken, try my Beef Enchiladas recipe.

Check out this list of Easy One Pot Meals You’ll Actually Want To Eat for more weeknight dinner ideas!

Ingredients Needed:

Enchilada Sauce

• Tomatoes: canned crushed tomatoes are perfect for making enchilada sauce, be sure to use ones with no added salt, so you can control the saltiness of the sauce. You’re looking for smooth crushed tomatoes (no chunks) or a plain tomato sauce.
• Seasoning: use garlic powder, cumin, onion powder, dried oregano, kosher salt, and chipotle powder for a flavorful sauce. You can add a pinch of cinnamon if you prefer.
• Sugar: use brown sugar to balance the acidity of the tomatoes in the sauce if needed. You can use honey if you prefer.

Chicken Enchiladas

• Oil: use olive oil, canola oil, or vegetable oil to sauté the vegetables.
• Onion: adds a great savory flavor base for this dish.
• Pepper: a green bell pepper will add some color and a burst of freshness to these enchiladas, but you can use a yellow or red pepper if you prefer.
• Chicken: use boneless chicken breast to make the shredded chicken. Boneless, skinless chicken thighs also work well!
• Tortillas: we normally use flour tortillas because we prefer them, but corn tortillas are a more traditional choice. Make sure they’re about 7″ in diameter, or that they fit well in the pan you are using.
• Cheese: use a block of Monterey Jack cheese that you shred yourself for the best flavor (and stretchy cheese!). You can swap this for Mozzarella in a pinch.
• Garnish: use pico de gallo salsa, sour cream, chopped green onions, fresh cilantro, or freshly cut lime wedges for garnish.

How to Make Chicken Enchiladas

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

1. Sauté: Sauté onion and peppers until softened.
2. Add chicken and sauce: Add chicken breasts and enchilada sauce, and cook.
3. Shred chicken: Remove chicken from pan and shred it, then stir it back into the skillet.
4. Assemble enchiladas: Make up the tortillas with chicken and cheese.
5. Add to dish: Roll the enchiladas up and put them into the dish with sauce at the bottom.
6. Add sauce and cook: Top with sauce and remaining cheese, cook and serve with your favorite toppings!

Chicken Enchilada Recipe FAQs

Tips and Notes

• Tortillas. Yellow corn tortillas or flour tortillas will work great, although corn tortillas tend to be a little more finicky to work with.
• Sauce: This recipe makes 4 cups of enchilada sauce. To save time you can also use about 4 cups of prepared enchilada sauce.

Chicken Enchiladas Variations

• Meat. Try using a different meat for enchiladas, like my Instant Pot Pulled Pork.
• Vegetables. Swap the bell peppers and onions with other vegetables you enjoy, or add to them. Simply saute whatever you would like to use in the pan before adding the sauce and chicken. This is a great time to add beans as well!
• Beans. Refried beans and black beans are a great way to add more protein to these enchiladas.
• Chicken. Boneless, skinless chicken thighs work great as well. You can also substitute this for prepared Shredded Chicken or Crockpot Shredded Chicken if you have some on hand!
• Cheese. Use cheddar cheese, Colby Jack, or a Mexican cheese blend for different flavors.
• Add heat. Make these enchiladas to your preferred spice level, by adding in some cayenne pepper, green chilis, jalapenos, red pepper flakes, or hot sauce to the chicken when cooking it, or to the wraps as you assemble them.

Serving Suggestions

These Chicken Enchiladas are filling and delicious all on their own but served with some sides they can go a bit further and add some variety.

Serve with some vegetable side dishes for added nutrients, like Air Fryer Broccoli, Corn on the Cob, or Air Fryer Green Beans.

You can also serve enchiladas with carby sides like Instant Pot Brown Rice, Garlic Bread, or even Homemade Crescent Rolls.

More Mexican-Inspired Dinner Ideas

Dinner

Easy Taco Soup recipe

Dinner

Slow Cooker Chicken Tacos Recipe

Dinner

Mango Salsa Chicken and Rice

Dinner

Taco Casserole — 9 ingredients & 30 minutes!

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Easy Chicken Enchiladas

This Easy Chicken Enchiladas recipe has been a long time coming to this blog, but it's one we've used time and time again to make the BEST chicken enchiladas. Our whole family loves them, we never have leftovers, and they're also super easy to make.

Course Main Course

Cuisine American, Mexican

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4 servings

Calories 681cal

Author Ashley Fehr

Ingredients

Enchilada Sauce*

• 28 oz canned crushed tomatoes 798 ml, no salt added
• 1 cup water
• 1 tablespoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon chipotle powder you can substitute smoked paprika
• brown sugar

Chicken Enchiladas

• 1 tablespoon oil
• 1 medium onion diced
• 1 green bell pepper diced
• 2 boneless skinless chicken breasts about 1 lb
• 8 medium flour or corn tortillas about 7" in diameter
• 3 cups shredded Monterey Jack cheese
• Garnish pico de gallo salsa, sour cream, cilantro, lime wedges

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and lightly grease a 9×13″ baking dish.
• In a medium bowl, stir together all ingredients for enchilada sauce: tomatoes, water, garlic, cumin, onion powder, oregano, salt, and chipotle powder. Taste and adjust to your preferences add 1 teaspoon of brown sugar to balance the acidity of the tomatoes if needed.
• Heat a little oil in a medium skillet over medium-high heat.
• Add onion and peppers and cook, stirring often, until softened. Add chicken breasts and 1 cup of enchilada sauce.
• Cover, reduce heat to medium-low, and simmer until chicken is cooked through, about 10-15 minutes (it should reach an internal temperature of 165 degrees F).
• Remove chicken from pan and shred with two forks. Stir the chicken back into the skillet with the vegetables.
• Assemble the enchiladas: Spread 1 cup of sauce at the bottom of the casserole dish.
• Microwave tortillas for 30 seconds or until warm. This makes them more pliable.
• Divide the chicken mixture and half of the cheese between 8 tortillas and roll up tightly. Place in prepared pan.
• Top with sauce (you may not use it all — use as much as you like!) and remaining cheese.
• Bake for 20-25 minutes until cheese is melted and sauce is bubbly.
• Top with preferred garnishes and serve.

Video

Notes

*Sauce: This recipe makes 4 cups of enchilada sauce. To save time you can also use about 4 cups of prepared enchilada sauce.

• Store: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven covered in foil, or in the microwave.
• Freeze: Freeze chicken enchiladas in a freezer bag or a freezer-safe container for up to 1 month. Defrost thoroughly in the refrigerator and heat through in the microwave or oven until piping hot.

 

Nutrition

Serving: 381grams | Calories: 681cal | Carbohydrates: 50g | Protein: 42g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 112mg | Sodium: 1869mg | Potassium: 1052mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1295IU | Vitamin C: 45mg | Calcium: 817mg | Iron: 6mg

The post Easy Chicken Enchiladas appeared first on The Recipe Rebel.

This easy Enchilada Sauce recipe is perfect for last-minute dinner times. It’s a no-cook recipe, so you can mix your ingredients and go! Quickly store a jar of sauce in the refrigerator, or mix it straight into your enchiladas!

This is our favorite homemade enchilada sauce recipe, and it’s way better than the canned stuff!

We make all sorts of enchiladas around here. We love beef enchiladas but sometimes make them with pulled pork or shredded chicken too (like these tasty Easy Chicken Enchiladas!).

Whatever meat or filling you choose, you can’t beat a homemade sauce made with basic pantry staples.

This is a bit different from other from-scratch recipes as there is no cooking involved at all. It’s an easy recipe – simply put all the ingredients in a bowl and stir!

The sauce will cook through when it is heated in the dish, melding the flavors together and saving you time and energy!

If you love Mexican food, try some of our other favorite recipes like this Classic Three Bean Chili, this Easy Taco Soup, and my delicious Sheet Pan Fajitas.

We also like Cordon Bleu Chicken Enchiladas, which are made with Alfredo sauce instead of tomato sauce for a creamy enchilada dinner.

Finish it off with my Strawberry S’mores Enchiladas for dessert!

Ingredients Needed:

• Tomatoes: use canned crushed tomatoes for this sauce, with no added salt. Plain, unseasoned tomato sauce will work as well.
• Water: simply thins out our sauce to our desired consistency. You could swap for chicken or vegetable broth for added flavor.
• Seasonings: garlic powder, onion powder, dried oregano, and kosher salt will make a flavorful enchilada sauce.
• Spices: use cumin and chipotle powder (or smoked paprika), as well as ground cinnamon for an added warm flavor. Add in some cayenne pepper too for a spicy sauce.
• Sugar: brown sugar will help to balance the acidity of the tomatoes if needed.

How to Make Enchilada Sauce

This easy red enchilada sauce is quick to make. You’ll find the full recipe in the recipe card below.

• Combine ingredients: Add the following ingredients to a bowl and stir: tomatoes, water, garlic, cumin, onion powder, oregano, salt, and chipotle chili powder.
• Add sugar: Add brown sugar to taste. Add additional spices here if wanting.
• Use: Use sauce straight away, or store it for later.

Enchilada Sauce FAQs

Tips and Notes

• Simmer the sauce on the stove to bring the flavors together before using it if you prefer.
• As this sauce doesn’t require any cooking, I tend to make it as and when I need it. It is a super simple recipe to double or triple for a big batch, and it will last up to 2 weeks in the fridge!

Enchilada Sauce Variations

• Make a green enchilada sauce. Use chopped green chilis and jalapeños instead of canned tomatoes as the base and adjust seasonings to taste.
• Spices and seasonings: Make this recipe your own by adjusting the seasonings to your preference. You can taste as you go.
• Add some heat. Adding red pepper flakes, chili powder, or finely chopped jalapeños depending on your desired spice level.
• Fresh ingredients. Use fresh garlic that you have minced yourself if you prefer.
• Tomatoes: canned crushed tomatoes are my shortcut here, as many recipes use a mixture of tomato paste and water thickened with flour. Use 3 tablespoons of tomato puree paste and 2 additional cups of water or low-sodium vegetable broth. Add a cornstarch slurry to the mix, and cook it on the stovetop or in the microwave to thicken it.

Serving Suggestions

Use this red enchilada sauce in your enchilada recipes using any meat. You can also use it in recipes that call for a tomato salsa sauce, like my delicious Stuffed Pepper Casserole, this Chicken Taco Soup, or my Crockpot Salsa Chicken.

More Sauce and Condiment Recipes You’ll Love

Condiments and Sauces

Easy Homemade Cheese Sauce recipe

Condiments and Sauces

Pineapple Brown Sugar BBQ Sauce

Condiments and Sauces

Mango Salsa

Appetizers

Homemade Salsa Recipe

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Easy Enchilada Sauce Recipe

This easy Enchilada Sauce recipe is perfect for last-minute dinner times. It’s a no-cook recipe, so you can mix your ingredients and go! Quickly store a jar of sauce in the refrigerator, or mix it straight into your enchiladas!

Course Sauces and Condiments

Cuisine Mexican

Diet Gluten Free

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8 servings

Calories 38cal

Author Ashley Fehr

Ingredients

• 28 oz canned crushed tomatoes 798 ml no salt added
• 1 cup water
• 1 tablespoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon chipotle powder or smoked paprika
• 1 pinch ground cinnamon optional
• 1 pinch cayenne pepper optional – if you prefer it spicy
• 1 teaspoon brown sugar optional – to balance flavors

US Customary – Metric

Instructions

• In a medium bowl, stir together all ingredients for enchilada sauce: tomatoes, water, garlic, cumin, onion powder, oregano, salt, and chipotle powder.
• Taste and adjust to your preferences add 1 teaspoon of brown sugar to balance the acidity of the tomatoes if needed. Feel free to add additional spices to suit your tastes.
• *You can simmer this sauce on the stove on medium heat to bring the flavors together if you prefer — I simply add it to whatever dish I'm cooking and it heats through during the cooking process.

Notes

Ingredient substitutions:

• Tomatoes: canned crushed tomatoes are my shortcut here, as many recipes use a mixture of tomato paste and water thickened with flour. If you don’t have canned crushed tomatoes, you can use 3 tablespoons of tomato paste and 2 additional cups of water or vegetable broth. You will also need to add a cornstarch slurry and cook it on the stovetop or in the microwave to thicken it.
• Spices and seasonings: this recipe is an easy one to make your own! Feel free to adjust the amounts of the seasonings to suit your tastes. You can taste as you go.

Storage:

• Store: Store enchilada sauce in an airtight container in the refrigerator for up to 2 weeks.
• Freeze: Freeze this sauce for up to 6 months in a freezer-safe container. If freezing it in bags, lie the bags flat to save space – it will also thaw quicker this way.

 

Nutrition

Calories: 38cal | Carbohydrates: 9g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 426mg | Potassium: 316mg | Fiber: 2g | Sugar: 4g | Vitamin A: 263IU | Vitamin C: 9mg | Calcium: 44mg | Iron: 2mg

The post Easy Enchilada Sauce appeared first on The Recipe Rebel.

This delicious Chicken Enchilada Casserole is made by layering juicy shredded chicken, homemade red enchilada sauce, corn tortillas, and loads of melty cheese!

With this quick and easy recipe, you can have dinner on the table for the whole family in less than an hour!

See more of my favorite Chicken Casserole Recipes here!

Chicken Enchilada Casserole is the ultimate easy one-dish recipe when you’re craving chicken enchiladas. Our family is always up for Mexican dishes, and this is one of our favorites.

You can customize this recipe by adding some heat or choosing your favorite toppings. It’s a great recipe for adding more veggies to meals for the kids!

Casserole recipes are so great for making a filling meal on a busy weeknight or for prepping meals ahead of time. This easy chicken enchilada casserole also freezes well AND you can make it ahead of time, so it really ticks all my boxes!

If you prefer them rolled traditionally, check out my Easy Chicken Enchiladas recipe!

For other easy Mexican one-dish recipes check out my Taco Casserole, my Mexican Shepherd’s Pie, this super quick Dorito Taco Salad, and my Classic Three Bean Chili!

Ingredients Needed:

Homemade Enchilada Sauce

• Canned tomatoes: they will make the base of the red enchilada sauce, I use canned tomatoes with no added salt.
• Seasoning: garlic powder and onion powder add depth of flavor, while cumin, dried oregano, salt, and chipotle powder bring the Mexican flavors. You can use smoked paprika instead of chipotle powder if you have it on hand instead.
• Sugar: brown sugar will balance out the acidity of the tomatoes

Chicken Enchilada Casserole

• Oil: you’ll need some to lightly grease the casserole dish, and some to sauté the vegetables. You can use canola oil, olive oil, or vegetable oil.
• Yellow onion and green bell pepper: onion and bell peppers are staples in my Mexican cooking, feel free to use red onions or red bell peppers if you prefer. This is also a great place to bump up the veggies! Feel free to add in whatever you’ve got in the fridge.
• Chicken: I use boneless, skinless, chicken breasts here as they are the easiest to shred without having bones in the way – you can use leftover shredded chicken or turkey if you have it!
• Tortillas: flour or corn tortillas will work well, use whichever you prefer.
• Cheese: I use shredded Monterey Jack cheese, but you could also use a Mexican cheese mix or even mozzarella.
• Garnish: pico de gallo, salsa, sour cream, fresh cilantro, fresh parsley, chopped green onions, lime wedges, etc. for garnish as desired.

How to Make Chicken Enchilada Casserole

This Chicken Enchilada Casserole is easy to make! Full instructions are included in the recipe card below.

1. Make red enchilada sauce: Stir together the ingredients for enchilada sauce. Season to taste, and add brown sugar to balance the acidity of the tomatoes if needed.
2. Sauté vegetables and cook chicken: Cook vegetables in oil until softened, then add chicken and enchilada sauce and simmer until cooked through. This adds tons of flavor to the chicken!
3. Shred chicken: Remove chicken from the pan and shred with two forks. Stir the chicken back into the skillet with the vegetables.
4. Assemble the casserole: Start with some sauce at the bottom of the baking dish. Layer tortillas, sauce, chicken, cheese.
5. Finish layers. Repeat this layering 3 times, finishing with the last chicken layer. Top with any remaining cheese.
6. Bake and serve: Bake for 20-25 minutes. Broil if desired, and garnish before serving if desired.

Chicken Enchilada Casserole FAQs

Tips and Notes

• Use leftover meat. This recipe is great for leftover shredded chicken or turkey. Simply cook the sauce with the vegetables for a few minutes, then add the meat to heat through and continue with the recipe as normal. Check out some more shredded chicken recipes here.
• Make this casserole ahead of time. This recipe is so great for making ahead. You can make the casserole up until the baking point and store it in the refrigerator for up to 1 day. Simply take it out of the fridge and have it at room temperature for 30 minutes before baking it as per the instructions below.
• Saving time. Use store bought red enchilada sauce, or pre-shredded cooked chicken if you prefer.

Chicken Enchilada Casserole Variations

• Add more veggies. Casseroles are a great way to add more veggies to mealtimes. Add sweet corn, extra peppers, spinach, celery, or zucchini to make it even more filling and nutritious.
• Add protein. You can add protein to this casserole by adding black beans or red kidney beans.
• Use different flavored tomatoes. I use canned tomatoes with no added salt, but you could use tomatoes with green chiles, or tomatoes with lime juice and cilantro for an added citrus flavor.
• Add heat. Spice it up by adding in some diced jalapenos, chili powder, or hot sauce.

Serving Suggestions

While chicken enchilada casserole is quite filling, you can make it into a fuller meal or make it go further by adding some side dishes. Tortilla chips are always a great side to Mexican dishes. Serve your tortilla chips with my Homemade Salsa Recipe or even in this fresh Taco Dip!

Bread is a great side dish for casseroles too. Try my Garlic Bread, Garlic & Herb Dinner Rolls, or these Homemade Breadsticks.

Alternatively, you can make Loaded Enchilada Fries, by adding spoons of this casserole on top of my Air Fryer French Fries! If you love loaded fries, then try my Loaded Nacho Fries too!

More One-Pot Dinner Recipes To Try

Dinner

Perfect Instant Pot Pot Roast Recipe (the BEST gravy!)

Dinner

Slow Cooker Baked Ziti Recipe

Dinner

Instant Pot Swedish Meatballs and Noodles

Pasta

BEST Hamburger Helper Recipe

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Chicken Enchilada Casserole

This delicious Chicken Enchilada Casserole is made by layering juicy shredded chicken, homemade red enchilada sauce, corn tortillas, and loads of melty cheese!

Course Main Course

Cuisine American, Mexican

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 433cal

Author Ashley Fehr

Ingredients

Enchilada Sauce*

• 28 oz canned crushed tomatoes (798 ml) no salt added
• 1 cup water
• 1 tabelspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon chipotle powder (you can sub smoked paprika)
• brown sugar

Chicken Enchilada Casserole

• 1 tablespoon oil
• 1 medium onion (diced)
• 1 green bell pepper (diced)
• 3 boneless skinless chicken breasts (about 1.5-2 lb)
• 10 medium flour or corn tortillas
• 4 cups shredded Monterey Jack cheese
• pico de gallo, salsa, sour cream, cilantro, lime wedges, etc for garnish as desired

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and lightly grease a 9×13" baking dish.
• In a medium bowl, stir together all ingredients for enchilada sauce: tomatoes, water, garlic, cumin, onion powder, oregano, salt and chipotle powder. Taste and adjust to your preferences add 1 teaspoon brown sugar to balance the acidity of the tomatoes if needed.
• Heat oil in a medium skillet over medium-high heat.
• Add onion and peppers and cook, stirring often, until softened. Add chicken breasts and 1 cup enchilada sauce.
• Cover, reduce heat to medium-low and simmer until chicken is cooked through, about 10-15 minutes (it should reach an internal temperature of 165 degrees F).
• Remove chicken from pan and shred with two forks. Stir chicken back into the skillet with the vegetables.
• Assemble the casserole: Spread ½ cup sauce in the bottom of the baking dish.
• Cut tortillas in half and lay in baking dish so that they cover the bottom (I used 3 on the first layer, and 4 on the next two layers. Do what works for you!).
• Top with ⅓ of the sauce, ⅓ of the chicken, and 1⅓ cup of cheese. Repeat 3 times, using enough tortillas to create a complete layer and topping with ⅓ of the sauce, ⅓ of the chicken and 1⅓ cup of cheese until finished.
• Bake for 20-25 minutes or until heated through. Broil if desired to brown the cheese further.
• Serve with optional garnishes as desired.

Video

Notes

*This recipe makes 4 cups enchilada sauce. To save time you can also use about 4 cups prepared enchilada sauce

Nutrition

Serving: 271grams | Calories: 433cal | Carbohydrates: 29g | Protein: 28g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 1091mg | Potassium: 600mg | Fiber: 4g | Sugar: 7g | Vitamin A: 760IU | Vitamin C: 23mg | Calcium: 526mg | Iron: 4mg

The post Chicken Enchilada Casserole 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 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

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These Slow Cooker Chicken Tacos are an easy, healthy, weeknight dinner! Just dump everything in the crockpot and forget about it.

Crockpot Chicken Tacos are one of our favorite meals for a few reasons!

First, they’re delicious!

Second, they’re a well rounded meal — pile up this sweet and spicy chicken in a flour or corn tortilla, and add veggies, salsas, sour cream and cheese of your choice.

Third, the slow cooker does all the work!

Chicken Tacos are the perfect dump and go slow cooker meal — there’s no chopping required and the ingredients take just a couple minutes to throw together.

They’re perfect for a busy day!

(P.S. got leftovers? Throw your chicken taco meat in this Chicken Tortilla Soup!)

Dump ‘n’ Go slow cooker recipes (<– find 20 more of my favorites!) are about the most that we can handle here most days, with three girls and the chaos that comes with chasing them around

We love serving this chicken in hard taco shells, tortillas, or even over rice or as a taco salad (<– a great way to get in even more veggies!).

You can definitely adjust the seasonings to suit your family’s tastes. Check out my tips on swapping out the ingredients below!

You can even swap out the beef for this taco chicken in this Dorito Taco Salad or use the leftovers in the filling for these Chicken Taquitos!

Ingredients and Substitutions:

• Chicken breasts: I like to use chicken breasts for this recipe because it’s what we usually have on hand. If you prefer, you can use boneless, skinless chicken thighs without changing any of the recipe.
• Mango or pineapple juice: I love the sweetness juice adds! Mango and pineapple are my preferred kinds (we love serving these tacos with Mango Salsa!), but you can sub in low sodium chicken broth or even orange juice in a pinch.
• Seasoning: If you’re in a hurry, feel free to swap all of the spices and seasonings for a package of low sodium taco seasoning.
• Garlic powder and onion powder: If you prefer, you can add minced garlic and finely diced onion to the slow cooker and leave out the garlic and onion powders.

Tips and Tricks for Making these Slow Cooker Chicken Tacos:

• Chicken breasts don’t need all day to cook in the slow cooker. I know this can make things a little more difficult if you work from home 8 or 9 hours a day, but cooking chicken breasts just until they are done will result in the juiciest chicken tacos
• I like to use my 2.5 quart slow cooker for recipes like this — it’s the perfect size and heats up quickly! (Plus, you want your slow cooker around 1/2-¾ full to cook properly, so you don’t want to use one that’s too big!)
• I always start with my tacos fairly mild and then people who like extra heat can add jalapenos, a spicy salsa, or some sriracha sauce. Feel free to add some cayenne pepper or red chili flakes to the slow cooker as it cooks to take things up a notch!
• Got leftovers? Use the leftover chicken in this Chicken Quesadilla recipe.

Love Tacos? Try these recipes:

• Ground Turkey Tacos — a fun swap from beef or chicken.
• Taco Dip — your favorite meal in appetizer form!
• Dorito Taco Salad — swap the tortilla chips for Doritos for a flavorful twist!
• Taco Mac — taco meat adds a fun kick to mac and cheese.

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Sweet & Spicy Slow Cooker Chicken Tacos Recipe

These Sweet & Spicy Slow Cooker Chicken Tacos are an easy, healthy, weeknight dinner! Just dump everything in the crockpot and forget about it. Step by step recipe video.

Course Main Course

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 8 servings

Calories 308cal

Author Ashley Fehr

Ingredients

• 4 boneless skinless chicken breasts
• 1 cup mango or pineapple juice no sugar added
• 2 teaspoons garlic powder
• 2 teaspoons chili powder
• 1 1/2 teaspoons cumin
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• pinch of black pepper
• 16 hard taco shells

US Customary – Metric

Instructions

• Place chicken in a 2.5-4 quart slow cooker.
• In a medium bowl or large measuring cup, whisk together juice, garlic powder, chili powder, cumin, salt, onion powder, paprika, and pepper. Pour over chicken in slow cooker.
• Cover and cook on low for 3-4 hours or high for 2-3 hours. Shred with two forks in the juices.
• Serve in taco shells or small tortillas with diced tomatoes, shredded cheese, lettuce, salsa (I love using mango salsa!), lime wedges or avocado slices as desired.

Nutrition

Calories: 308cal

The post Slow Cooker Chicken Tacos Recipe appeared first on The Recipe Rebel.

This Southwest Potato Salad is made with grilled or roasted potatoes, peppers, corn on the cob and fresh tomatoes, tossed in a taco spiced vinaigrette!

See the full step by step recipe video down in the recipe card.

This post is generously sponsored by The Little Potato Company and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!

Potato salad is a barbecue season favorite, and this Southwest Potato Salad is a fun way to take your potato salad to the next level!

As much as we love this German Potato Salad from last month, we all need a little spice in our lives now and then.

It goes perfectly with this BBQ Chicken or these grilled Turkey Burgers, but it can be a meal all on its own!

It’s made with Creamer potatoes (I love using the Terrific Trio from The Little Potato Company for some fun colors!), corn on the cob (off the cob ), roasted or grilled peppers, and fresh cherry tomatoes.

Toss it in an incredibly simple, smoky and slightly spicy taco-inspired vinaigrette and some fresh cilantro for a potato salad your family will ask for again and again!

Tips for making Southwest Potato Salad:

• The corn on the cob will take the longest to cook, so keep that in mind and prep it first. After about 10-15 minutes, we’ll add the rest of the vegetables.
• I like to cut my vegetables into bite-sized pieces before roasting (aside from the corn, which I like to throw on whole and cut off afterwards), so that it’s easy to toss later. For the potatoes and peppers, I cut them into 3/4″ to 1″ pieces. This can easily be done while the corn gets a head start in the oven!
• While all of the vegetables are in the oven, whip up the super simple vinaigrette.
• Toss the vegetables while still slightly warm so they soak up more of that flavorful dressing! Then you can choose to serve warm, room temperature or chilled.

Ingredients and Substitutions:

• Little potatoes: I love using Little potatoes because they make life easier! There’s no washing or peeling, and I only cut them for this salad so they are in bite-sized pieces for little mouths. Any varietal will work, but I love using the Terrific Trio here because it’s such a colorful salad!
• Corn on the cob: I love the big chunks of corn on the cob in this salad, but if corn on the cob isn’t in season where you are, you can always swap in a can of corn (drained) instead! If you have leftover corn on the cob, that’s even better!
• Bell peppers: I always have to add in peppers to anything Southwest or Mexican inspired! You can leave them out if you need to, but they do add a pile of flavor and great color.
• Cherry tomatoes: I love cherry tomatoes for their small size and fresh burst of flavor! If you don’t have cherry tomatoes, you can chop up a large tomato or two instead. You may want to squeeze out the excess liquid as the large tomatoes tend to be more watery than cherry tomatoes.
• Cilantro: I’ll be honest, I’m not always a big cilantro fan but it does go perfectly in here! If you prefer, you can leave it out or swap in sliced green onions or chopped parsley for something fresh and green
• Vinaigrette: This homemade Southwest vinaigrette is simple to make, but you can swap it out for a store bought variety if you need to cut some prep time. Italian, Chipotle, or Catalina are great options.

Optional add ins:

There are so many ways to mix this potato salad up and make it your own! Here are a few of our favorite additions:

• Black beans: they add a great sour of protein and are a classic Southwest ingredient
• Corn chips or tortilla strips: if you need some crunch!
• Fresh avocado: add just before serving
• Lime wedges: for those that like a punch of citrus!
• Red onion: you can add it raw or roast it with the vegetables

What to serve with this Southwest Potato Salad:

While we love to add black beans and make this potato salad a picnic-ready meal all on its own, it’s the perfect complement to so many summer meals!

Here are a few of our favorites:

• Grilled Chicken Marinade – for any cut of chicken!
• Hawaiian Chicken Kabobs
• Fajita Steak Kabobs
• The Best Burgers

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Southwest Potato Salad

This Southwest Potato Salad is made with grilled or roasted potatoes, peppers, corn on the cob and fresh tomatoes, tossed in a taco spiced vinaigrette!

Course Salad, Side Dish

Cuisine American, canadian

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 209cal

Author Ashley Fehr

Ingredients

• 2 cobs fresh corn (shucked)
• 1 lb Little potatoes (quartered)
• 1 small onion (diced)
• 1 bell pepper (cut into 1/2" pieces)
• 1 tablespoon canola oil
• 1 cup halved cherry tomatoes

Taco-Spiced Vinaigrette

• ¼ cup canola oil
• ¾ teaspoon salt
• ½ teaspoon paprika
• ½ teaspoon granulated sugar
• ½ teaspoon garlic powder
• ½ teaspoon cumin
• ¼ teaspoon onion powder
• ⅛ teaspoon black pepper
• ⅛ teaspoon cayenne pepper
• 1-2 tablespoons chopped cilantro

Instructions

• Preheat oven to 400 degrees F and line a sheet pan with parchment paper.
• Wrap corn cobs in foil and place on baking sheet. Bake for 15 minutes.
• Meanwhile, prep your potatoes, pepper and onion by cutting them into ½-¾" pieces.
• After 15 minutes, remove the corn from the oven and add the potatoes, pepper and onion to the pan. Drizzle with 1 tablespoon oil and stir to coat. Bake for 20-25 minutes or until tender and starting to brown.
• Remove from oven, unwrap corn and let cool enough to handle.
• Cut the kernels off the corn cobs, then stir together the corn, potatoes, peppers, onions and tomatoes.
• Whisk together the ¼ cup oil, salt, paprika, sugar, garlic powder, cumin, onion powder, black pepper, and cayenne. Pour over vegetables and stir to coat. Sprinkle with cilantro.
• Serve warm, room temperature, or chill to serve cold.

Video

Nutrition

Calories: 209cal | Carbohydrates: 24g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 305mg | Potassium: 534mg | Fiber: 3g | Sugar: 5g | Vitamin A: 907IU | Vitamin C: 49mg | Calcium: 21mg | Iron: 1mg

The post Southwest Potato Salad appeared first on The Recipe Rebel.