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Buffalo Chicken Dip

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This Buffalo Chicken Dip is creamy and cheesy and spicy and EVERYTHING you never knew you needed. Great for feeding a crowd or setting out on game day, this cheesy buffalo dip is delicious with bread, chips, and even vegetables!

overhead photo of baked buffalo chicken dip with green onions on top, chips and toasted baguette slices, celery sticks

We certainly love our dips around here, especially dips that go well with both chips AND vegetables. Our family loves creamy dill dip with bread and veggies and there’s nothing like a hot, cheesy dip to add to the party table. If you love buffalo wings and you love melty cheese, this buffalo chicken dip is going to be your new best friend. It’s quick and easy to mix together and if you use an oven-safe skillet, you can do saute, bake, and serve all in one dish!

Buffalo Chicken Dip Ingredients:

  • 2 tablespoons salted butter
  • 1 cup buffalo sauce
  • 2 cups shredded jack/cheddar cheese
  • 1 cup grated cheddar cheese
  • 2 cups diced, cooked chicken
  • 8 oz. cream cheese
  • 1/4 cup red onion, chopped
  • heaping tablespoon sour cream
  • 2 cloves garlic, minced
  • green onion for garnish
overhead photo of buffalo chicken dip ingredients in cast iron skillet - shredded cheese, buffalo sauce, butter, chicken, cream cheese red onions, sour cream in spoon, celery and baguettes

What to Serve with Buffalo Chicken Dip:

  • tortilla chips
  • celery sticks
  • carrot sticks
  • other crunchy vegetables such as bell pepper slices, broccoli and cauliflower florets, or jicama
  • toasted baguette slices
  • pretzels or crackers
  • soft sourdough bread chunks

How to Make Buffalo Chicken Dip:

Step 1: Preheat oven to 350 degrees.

Step 2: Melt butter in an oven-safe skillet over medium heat. Add onion and garlic and saute until translucent.

Step 3: Add cream cheese and buffalo sauce to skillet. Stir until melted and smooth.

Step 4: Add diced chicken, a spoonful of sour cream, and 2 cups of grated cheese to skillet and mix until combined.

Step 5: Top with remaining grated cheese and transfer skillet to oven. Bake for 10 minutes or until cheese on top is melted and bubbly.

Step 6: Remove baked buffalo chicken dip from oven and serve with chips, bread, or veggies!

photo collage of overhead images of skillet with onions sauteed, cream cheese and sauce added, chicken and cheese added

You are not going to believe how delicious this dip is nor will you believe how much you can eat!

close up photo of chip scooping buffalo chicken dip in cast iron pan
How do I store the leftovers?

Transfer any leftover buffalo chicken dip to a container, cover with a lid or plastic wrap, and refrigerate for up to 5 days. Transfer dip to a microwave safe bowl for reheating when you’re ready for that next snack!

Can I use rotisserie chicken?

Definitely! Using rotisserie chicken or leftovers from a juicy baked chicken makes putting together this dip a breeze.

Can I use canned chicken?

You can use canned chicken in this recipe, however you will have a more even consistency in the dip whereas I prefer larger chunks of freshly cooked chicken.

Is buffalo chicken dip keto friendly?

It seems nearly impossible that something so delicious fits with a “diet”, but buffalo chicken dip is quite keto friendly as long as you are intentional about what you eat with this dip. Celery, bell peppers, carrot sticks, ANY keto-friendly veggie, even pork rinds go well with this dip and should keep your carb count in check. You can even just scoop up this cheesy dip with a spoon!

Can I make this dip more spicy or not spicy at all?

You can adjust the spice level in this dip by adding additional buffalo hot sauce – the more you add, the spicier it will be. You could also add some chopped jalapeno slices to the skillet when you saute the onions and garlic if you really want to add an extra kick!

overhead photo of baked buffalo chicken dip with green onions on top, chips and toasted baguette slices, celery sticks

Buffalo Chicken Dip

This hot Buffalo Chicken Dip is creamy, cheesy, and spicy and EVERYTHING you never knew you needed. Great for feeding a crowd or setting out on game day!
Print Pin Rate
Course: Appetizer, Snack
Keyword: buffalo chicken dip, dip, hot cheese dip
Prep Time: 5 minutes
Cook Time: 45 minutes
Servings: 12
Calories: 245kcal

Ingredients

  • 1/4 cup red onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp salted butter
  • 8 oz. cream cheese
  • 1/2 – 1 cup buffalo hot sauce
  • 2 cups grated cheddar/jack cheese
  • 2 cups cooked and chopped chicken breast rotisserie chicken is fine!
  • 1/4 cup sour cream
  • 1 cup grated cheddar cheese
  • green onions for garnish
  • blue cheese crumbles for garnish

Instructions

  • Preheat oven to 375 degrees.
  • Melt butter in a cast iron or oven safe skillet over medium heat. Saute garlic and onions in butter until the onions are soft and translucent.
  • Add cream cheese and buffalo sauce to the skillet and stir until melted and smooth. Add two cups of jack/cheddar cheese to the melted mixture and stir until melted and combined.
  • Stir chicken into the sauce mixture and sprinkle 1 cup of cheddar cheese over the top.
  • Bake for 30 minutes or until the dip is bubbling and the cheese is melted and beginning to brown.
  • Remove from the oven and serve immediately with tortilla chips, raw veggies, or bread.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 245kcal | Carbohydrates: 2g | Protein: 16g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 78mg | Sodium: 1194mg | Potassium: 125mg | Fiber: 1g | Sugar: 1g | Vitamin A: 631IU | Vitamin C: 1mg | Calcium: 232mg | Iron: 1mg

Instant Pot Teriyaki Chicken

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Busy weeknights can make dinnertime a hassle.  I need meals that are easy to prep and provide a warm, hearty meal for my family.  Today’s Instant Pot Teriyaki Chicken meets all the criteria for an easy and speedy dinner!  It’s a dump and go meal with no chopping or prep work needed. A sweet homemade sauce and tender, flavorful chicken is just minutes away from your tabletop!

overhead view of teriyaki chicken on white plate with broccoli and rice, sesame seeds and green onion garnish, chopsticks

The prep time is LESS THAN 5 MINUTES and you don’t even have to defrost your chicken first!  Also, this makes enough to easily feed a family of five with plenty of leftovers for a hot lunch!  My whole family LOVES this meal.  It’s a winner all around.  You could also use the chicken (sans sauce) on our Chinese chicken salad.

Cooking the chicken in the instant pot is a guarantee that you will have moist, melt-in-your-mouth chicken and using chicken thighs means you get more flavor for less money!  I will also include instructions for making the teriyaki chicken in the slow cooker.  This is super easy, too, but there is a perk to cooking it in the instant pot.  Once the chicken is done, you can remove the thighs from the pot, turn the instant pot to the saute setting, and you can thicken your sauce up right in the SAME POT!  That means fewer dishes which is a major bonus, right?

Teriyaki Chicken Ingredients

  • 2-3 pounds skinless, boneless chicken thighs – I just love chicken thighs because they are always more tender and have more flavor. They work really well in the instant pot.  You can even toss them in frozen!
  • 1/2 cup teriyaki sauce – I like adding some extra flavor and liquid to our sauce without the excessive saltiness that we get from the soy sauce we’re adding.
  • 1/2 cup low-sodium soy sauce – the soy sauce marinates and flavors the chicken and sauce; we’ll balance the saltiness with sweet, but we always use low-sodium soy sauce
  • 2/3 cup brown sugar – this sweetens up the sauce to balance out the salty soy sauce
  • 3-4 garlic cloves, minced – garlic goes a long way to flavor both the meat and the sauce
  • 1 Tbs. dried onion flakes – of course you can use freshly minced onion, but we use dried onion flakes to save time (and skip cutting board dishes)
  • 1/2-inch chunk of fresh ginger, peeled and grated or 1/2 teaspoon dried ginger – using fresh ginger really adds some nice flavor, but ground ginger works well too to season the teriyaki sauce.
  • 2-3 tablespoons cornstarch – we’ll use cornstarch to thicken up our sauce after the chicken is cooked
  • sesame seeds (optional for garnish)
  • green onions or chives (optional for garnish)
Ingredients to make instant pot chicken teriyaki: chicken thighs, green onion, brown sugar, teriyaki sauce, soy sauce, garlic, cornstarch, sesame seeds, ginger, and onion flakes

Making the Teriyaki Chicken in the Instant Pot:

  • Place all ingredients except for cornstarch and garnish into the Instant Pot.  (Chicken can be added straight from the freezer – no need to defrost.)
  • Give everything a quick swirl.
  • Lock the lid on the Instant Pot and make sure the release valve is set to seal.
  • Set the instant pot on manual mode for 8 minutes.  It will take several minutes for the pot to pressurize and then the chicken will cook for 8 minutes.
  • When the pressure cycle completes, release the steam through the release valve for 5 minutes.
  • Remove the chicken from the pot so that you can thicken the sauce.  If you’d like to toss the chicken onto a hot grill for just a minute on each side, you can get a bit of char and color, but this isn’t necessary.
  • Stir 2-3 tablespoons of cornstarch with a small splash of water in a cup to make a slurry.  The cornstarch will dissolve and the slurry will be smooth.  You don’t want a lot of water because that just acts counter to the thickening that you’re going for.  We make the slurry to prevent lumps when we stir the cornstarch into the hot sauce.
  • Set the instant pot to the “Saute” setting.  Stirring or whisking constantly, distribute the cornstarch mixture into the teriyaki sauce.  Stir while it comes to a boil and begins to thicken.  Let the sauce simmer for 2-3 minutes to make sure that the cornstarch is thoroughly cooked. 
4 photo collage showing teriyaki chicken ingredients in instant pot, cooked chicken, pouring cornstarch into instant pot, and bubbling sauce in instant pot
  • Return the chicken to the pot or transfer the chicken and sauce to a serving plate and dinner is ready!
  • Serve over rice and garnish with sesame seeds and green onions if you like.
overhead view of teriyaki chicken on white plate with broccoli and rice, sesame seeds and green onion garnish
Can I make this Teriyaki Chicken in the slow cooker?

Yes! You can definitely make a crockpot or slow cooker teriyaki chicken.  Dump everything into the slow cooker and cook on low for 6-7 hours or on high for 4-5 hours.  You will need to transfer the sauce to a pan on the stovetop to bring it up to a simmer.  Add your cornstarch slurry and thicken just as you would in the instant pot.

Can I use frozen chicken?

Yes! I always forget to defrost my chicken ahead of time, but no worries! Add frozen chicken thighs directly to the pot with the other ingredients. Simply adjust the pressurized cook time to 14 minutes.

What if I don’t have chicken thighs?

No problem. Follow the same recipe with your favorite cut of chicken. Chicken tenders or chicken breasts both work great in this recipe. Thicker chicken breasts should be cooked for 10 minutes.

Can I use bone-in chicken?

Yes, you will need to increase the cooking time to 12 minutes.

Other Easy Weeknight Favorites

Crockpot Carnitas

Grilled Shrimp Skewers

Instant Pot Chicken Teriyaki Recipe

overhead view of teriyaki chicken on white plate with broccoli and rice, sesame seeds and green onion garnish

Instant Pot Chicken Teriyaki

This Instant Pot Teriyaki Chicken is a dump and go meal with no chopping or prep work needed. Sweet homemade sauce and tender chicken thighs every time!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 8 minutes
Servings: 6
Calories: 411kcal

Ingredients

  • 3 pounds boneless, skinless chicken thighs
  • 1/2 cup soy sauce
  • 1/2 cup teriyaki sauce/marinade
  • 2/3 cup brown sugar
  • 2-3 cloves garlic minced
  • 1 tbsp dried onion flakes
  • 1/2 teaspoon ground ginger or 1/2" chunk of fresh, peeled and chopped ginger
  • 2-3 tbsp cornstarch
  • sesame seeds for garnish (optional)
  • sliced green onions for garnish (optional)

Instructions

  • Place all ingredients except for cornstarch and garnish in Instant Pot.
  • Set Instant pot to manual mode for 8 minutes.
  • After the instant pot cycle completes, release steam through the valve. Remove cooked chicken to a serving bowl.
  • Add a couple tablespoons of water to the cornstarch and stir until dissolved and smooth to make a slurry.
  • Set the Instant Pot to Saute. Whisk the cornstarch mixture into the sauce and bring to a simmer.
  • Whisk and cook sauce until it thickens and has simmered for 2-3 minutes.
  • Pour sauce over the chicken and garnish with sesame seeds and green onions.
Tried this recipe?Follow me on Pinterest @girlinspired!

Notes

For added color and flavor, place the cooked chicken on a heated grill for just a minute or so on each side while you are making the sauce.
This recipe can be made in the crockpot by cooking on high for 3-4 hours or on low for 6-7 hours.  Thicken sauce on the stovetop using the cornstarch slurry method before serving.

Nutrition

Calories: 411kcal | Carbohydrates: 32g | Protein: 47g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 215mg | Sodium: 2209mg | Potassium: 697mg | Fiber: 1g | Sugar: 28g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 3mg

Chinese Chicken Salad – Recipe

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This Crunchy Chinese Chicken Salad is full of crunchy texture from toasted almonds, ramen noodles, and a variety of greens.  A homemade soy ginger dressing bursts with flavor that perfectly compliments the grilled chicken and Asian flair in this salad.

overhead view of skewered chicken on top of salad in glass bowl, cutting board with green onions and chicken skewers, wooden serving spoon, blue and white towel, and cruet of dressing

This Chinese chicken salad requires only a little prep to chop the vegetables and toast the crunchy stuff.  I usually make it a day or two after I’ve grilled some chicken so that I can just toss leftover chicken into the bowl, making dinner preparation even easier!!  The salad goes nicely with this barbecue chicken recipe, as the soy sauce bases blend perfectly.  Ratios for the ingredients depend completely on personal preference – here’s how I make it.

Chinese Chicken Salad Ingredients:

  • 1/2 head cabbage, thinly sliced
  • 1/2 head green or red lettuce, thinly sliced
  • 1 cup fresh spinach leaves, sliced thinly
  • 1/2 cup chives or green onions, chopped
  • 1 cup cilantro, chopped
  • 1-2 cups grilled chicken, chopped
  • 1 package Top Ramen noodles, broken into pieces
  • 1/2 cup sliced or slivered almonds
  • 1/4 cup sesame seeds
  • Optional: snap peas, bean sprouts, broccoli floretsoverhead view of chinese chicken salad ingredients: spinach, lettuce, green onions, almond slivers, top ramen noodles, cabbage, sesame seeds, cilantro, and bowl of dressing with whisk

Asian Salad Dressing Ingredients:

  • 1/2 C. vegetable oil/olive oil
  • 1/2 C. apple cider vinegar
  • 1/4 C. soy sauce
  • 2 Tbs. honey
  • 2 garlic cloves, pressed
  • 1/4 tsp. black pepper
  • 1/2 tsp. ground ginger

dressing pouring onto chicken piled on salad in glass bowl

How to make a mouth-watering Chinese Chicken Salad:  

Step 1: Smash Top Ramen noodles into small pieces in the packaging – open up, discard seasoning packet.  Spread dry noodles, almonds, and sesame seeds on a baking sheet.  In a 350 degree oven, toast noodles/almonds/sesame seeds until lightly browned (approx. 5-8 minutes).  Remove from oven immediately and transfer off of baking sheet to cool.  

Step 2:  Chop and toss all other ingredients in a large salad bowl.  Add cooled crunchies.  

Step 3:  Prepare dressing by mixing all the ingredients with a whisk or in the blender and toss with salad.  

(Adjust salad:dressing ratio to taste)  Enjoy!!!

overhead view of glass salad bowl and white plates with chinese chicken salad, wooden salad servers, and green onions

More Great Salad Recipes

Broccoli Grape Salad

Artichoke Rice Salad

overhead view of glass salad bowl and white plates with chinese chicken salad, wooden salad servers, and green onions

Chinese Chicken Salad

This Crunchy Chinese Chicken Salad is full of crunchy texture from toasted almonds, ramen noodles, and a variety of greens.  A homemade soy ginger dressing bursts with flavor that perfectly compliments the grilled chicken and Asian flair in this salad.
Print Pin Rate
Course: Salad
Keyword: asian soy ginger dressing, chinese chicken salad
Prep Time: 15 minutes
Servings: 4
Calories: 556kcal

Ingredients

Salad Ingredients

  • 1/2 head cabbage
  • 1/2 head green or red lettuce
  • 1 cup fresh spinach
  • 1/2 cup chives or green onions
  • 1 cup cilantro
  • 1 cup grilled chicken cubed
  • 1 pkg. Top Ramen noodles seasoning packet discarded
  • 1/2 cup slivered almonds
  • 1/4 cup sesame seeds

Soy Ginger Salad Dressing

  • 1/2 cup vegetable oil
  • 1/2 cup apple cider vinegar
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 2 garlic cloves, minced
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon ground ginger

Instructions

  • Break noodles into small pieces. Place noodles, almonds, and sesame seeds on a small baking sheet and bake at 350 degrees for 5-8 minutes or until golden brown.
  • Immediately transfer browned noodles, almonds, and seeds to salad bowl so that they do not overcook in the residual heat from the baking sheet.
  • Rinse and chop all remaining salad ingredients into bite size pieces and toss with toasted ingredients in salad bowl.
  • Whisk together all salad dressing ingredients.
  • Dress and toss salad. Adjust the amount of salad dressing to taste.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 556kcal | Carbohydrates: 24g | Protein: 23g | Fat: 43g | Saturated Fat: 25g | Cholesterol: 44mg | Sodium: 903mg | Potassium: 689mg | Fiber: 7g | Sugar: 14g | Vitamin A: 4127IU | Vitamin C: 49mg | Calcium: 214mg | Iron: 4mg

wooden spoonful of Chinese chicken salad scooping from glass salad bowl

Creamy Chicken Pasta with Sun-dried Tomatoes

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This weeknight pasta favorite is a hearty one pot meal that checks the box for both comfort food and gourmet flavor. This creamy chicken pasta is loaded with juicy sautéed chicken, sun-dried tomatoes, and wilted spinach in a rich, creamy sauce. Once you’ve browned your chicken and cooked your penne pasta, the whole dish comes together in a matter of minutes.

creamy chicken pasta in saucepan with text overlay

As mom/chef, I love serving this meal because my whole family enjoys it and I can fit all of the main food groups into one pan – protein, grain, and vegetables. You can serve this dish with any type of pasta – my preferred choice is penne or a shell that holds some of the nice creamy sauce.

penne pasta with sun-dried tomatoes, chicken, and spinach

The sun-dried tomatoes in this creamy chicken pasta recipe are paramount to the extra zing and flavor. If you don’t want that tomato deliciousness, you can omit them, but you still might like to add some of the herbed oil from the jar! These sun-dried tomatoes packed in olive oil and herbs are my absolute favorite brand to use in pasta and bruschetta.

Making the Creamy Chicken Pasta

penne pasta pouring into chicken and tomato saucepan mixture

Let’s get to the cooking! Bring a large pot of water to a boil. Add 1-2 teaspoons of salt to the water to flavor your pasta – this is important! Add 1 package of penne pasta to the boiling water and cook to desired doneness. Drain water and set pasta aside. Tip: I like to pour a tablespoon of olive oil into the boiling pasta water. This helps keep the boil down and it also coats the pasta when straining and keeps the pasta from sticking together as much while waiting for the rest of the dish to cook.

Sauté the Chicken

browned chicken in saucepan with dishes of tomatoes, spinach and cooked pasta in background

In your saucepan (you can definitely use the same pot that you cooked your pasta in), heat olive oil and butter over medium heat. Add diced chicken and sauté until brown. Toss in garlic and herbs and sauté for 2- 3 minutes longer, or until the garlic is slightly browned and fragrant, but NOT burned.

Make the Rich, Creamy Sauce

glass dish of sun-dried tomatoes with browned chicken, spinach, and tomatoes in background
browned chicken in saucepan with sun-dried tomatoes and butter

Stir in sun-dried tomatoes, butter, milk, and heavy cream to the pan and bring to a simmer over medium heat. The heavy cream and the cream cheese help to make a bit of a thicker sauce, but more importantly, they provide the creaminess and richness that this sauce needs to support the pasta and bold flavors of the sun-dried tomatoes.

browned chicken and sauce in saucepan with dishes of tomatoes, spinach and cooked pasta in background

Add Fresh Vegetables

Bowl of cherry tomatoes with chicken, saucepan, and pasta in the background

Add fresh tomatoes if desired. I like toss whole cherry tomatoes or a mix of bite-size tomatoes into the dish. This gives a nice fresh pop of flavor and some beautiful color.

bowl of fresh spinach with saucepan meal and pasta in the background

Gently mix in your fresh spinach and fresh basil (whole leaves or chopped are fine.) You know how spinach shrinks into a tiny smidge when it wilts, right? Go ahead and a couple cups (or more!) You want to squeeze all your veggies into this one pan meal, don’t you?

fresh spinach being stirred into saucepan mixture

At this point, your dish is almost done cooking! You really want to keep those tomatoes fresh and just heat them through. Simmer and stir for maybe 1-2 minutes longer and remove from heat as soon as the spinach wilts. All done!

penne pasta pouring into chicken and tomato saucepan mixture

If your pot is nice and large, go ahead and pour your pasta into the pot and mix it all around. Be sure to coat all of the pasta thoroughly with the sauce.

creamy chicken pasta in saucepan with grey dishtowel

You can garnish this oh so creamy chicken pasta with fresh basil leaves and even a little parmesan cheese if you like, but the tomatoes and spinach give it such a nice boost of color, you don’t even need garnish. Dig in!

Creamy Chicken Pasta Recipe

penne pasta with sun-dried tomatoes, chicken, and spinach scooped in a ladle

More Comfort Food Favorites

Cheesy Tuna Casserole

Chicken Tortilla Soup

Herb Roasted Chicken Recipe

Hearty Chicken Cacciatore

penne pasta with sun-dried tomatoes, chicken, and spinach

Creamy Chicken Pasta

This creamy chicken pasta is loaded with juicy sautéed chicken, sun-dried tomatoes, and wilted spinach in a rich, creamy sauce.
Print Pin Rate
Course: Main Course
Keyword: chicken, one pot meal, pasta, sun-dried tomatoes
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 8
Calories: 495kcal

Ingredients

  • 1 pound penne pasta
  • 2 tbsp olive oil
  • 6 tbsp salted butter
  • 1 pound chicken breast diced and patted dry
  • 2 garlic cloves pressed
  • 1 tbsp dried basil
  • 2 tsp dried oregano
  • 2 cups whole milk
  • 1/4 cup heavy whipping cream
  • 2 ounces cream cheese
  • 1/2 cup sun-dried tomatoes packed in olive oil and herbs
  • 1 cup cherry tomatoes
  • 2 cups fresh spinach
  • 1/4 cup fresh basil

Instructions

  • Cook and drain pasta according to package instructions (do add 1-2 teaspoons of salt to the boiling water though!)
  • In medium saucepan, heat olive oil and 2 tablespoons of butter over medium heat.
  • When butter is melted, add diced chicken breast and saute until browned, approximately 10 minutes.
  • Add garlic, dried basil, and dried oregano and saute 1-2 minutes longer.
  • Add sun-dried tomatoes, including a bit of the oil and herbs that they are packed in.
  • Add remaining butter, milk, heavy cream, and cream cheese. Simmer over low heat until thoroughly combined.
  • Add in fresh basil, fresh tomatoes, and fresh spinach. Simmer for 1-2 minutes until spinach wilts.
  • Add pasta into saucepan with other ingredients and stir to combine. Serve!
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 495kcal | Carbohydrates: 51g | Protein: 24g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 83mg | Sodium: 222mg | Potassium: 757mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1480IU | Vitamin C: 10mg | Calcium: 128mg | Iron: 2mg

Other Delicious Dinner Recipes

Here are some other recipes for pasta and tomato lovers that you might enjoy!

Herb Roasted Chicken Recipe

Bruschetta

Making Sundried Tomatoes

Chicken Tortilla Soup

Chicken Tortilla Soup

by 1 Comment

Chicken tortilla soup is my go-to easy meal – we have it for dinner nearly every week.  It’s an easy recipe to prepare and a great way to use up leftover chicken and veggies in your fridge.  My kids love this soup, too.  They get a kick out of eating the cheese off the plate faster than I can shred it. And who doesn’t love a topping bar?  For the ultimate in creamy deliciousness, you’ll want to be sure to have cilantro, avocado, and pepper-jack cheese for toppings. The extra spice in this hearty soup is also great for clearing up the sinuses and soothing a scratchy throat!

white soup bowl with cheese, avocado, and cilantro-topped soup, tortilla chips, and grated cheese on a striped dish towel

As I mentioned, I like to use leftover chicken to speed along dinner preparations –  roasted chicken or grilled works great – simply cut it into bite-size pieces and toss it into the soup during the last 10-minutes of cooking to heat it through.  I also use homemade chicken stock to cut down on extra sodium.  And if I’m lucky enough to have jars of home-canned tomatoes in the pantry, those go in the pot, too!

colorful veggies chopped on a cutting board including onions, bell pepper, zucchini, potato, and tomatoes

What makes this recipe so darn easy is that you’re simply throwing everything together.  Aside from chopping veggies and grating cheese, there isn’t much cooking to do! If you do not already have prepared chicken to add to the soup, simply cut up a couple fresh chicken breasts, sautee them in the pot with a little olive oil until they start to brown and then go ahead and add your onions, then a bit later your garlic, and then the rest of the ingredients.

white soup bowl with cheese, avocado, and cilantro-topped soup, tortilla chips, and grated cheese on a striped dish towel

I love crushed red pepper in the soup to give it some spice – if the kids are eating the soup, I tone it down some – the longer you simmer, the more heat the soup picks up from the spice.  Top the soup with pepper-jack cheese for the ultimate kick in flavor and heat!  You can use any kind of cheese though if extra spice isn’t your thing – jack cheese is great, mozarella, even cheddar if that’s what you have available! As the cheese melts into the soup, it turns this dish into a creamy bowl of perfection.

white soup bowl with cheese, avocado, and cilantro-topped soup, tortilla chips, and grated cheese on a striped dish towel

For a heartier soup, I like to throw in a potato and top with tortilla chips. If you are sticking to a grain-free or low carb diet, skip those additions and load in extra avocado and cheese! Fresh cilantro is another essential ingredient to round out the flavors in this delicious meal.

white soup bowl with cheese, avocado, and cilantro-topped soup, tortilla chips, and grated cheese on a striped dish towel

Chicken Tortilla Soup

This hearty chicken tortilla soup has a light tomato broth base and is filled with chunky chicken, potatoes, and vegetables. Top it with your favorite cheese, chips, avocado, and cilantro for a filling meal for the whole family!
Print Pin Rate
Course: Soups
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Calories: 408kcal

Ingredients

  • 1 Tbs. olive oil
  • 1/2 medium yellow onion diced
  • 2-3 cloves garlic minced
  • 4 cups chicken broth
  • 1 can 14.5 oz diced tomatoes, juice included
  • 1 large potato peeled and cubed
  • 1 zucchini peeled, and sliced
  • 1 teaspoon dried oregano
  • pinch of crushed red pepper flakes
  • salt and pepper to taste
  • 2 cups cooked chicken cut into bite-size pieces (2 chicken breasts)
  • 1 avocado
  • tortilla chips
  • 4 oz. shredded pepper-jack cheese or cheese of choice
  • 1 bunch of fresh cilantro washed and chopped

Instructions

  • Heat olive oil in a large saucepan over med-high heat.
  • Add onions and saute, about 5 minutes.
  • When onions are translucent, add garlic and saute 1 min. longer.
  • Add broth, tomatoes, potato, zucchini, oregano, red pepper flakes, and salt and pepper.
  • Simmer over med-low heat for 20 minutes. Add chicken and heat 5-10 minutes longer.
  • Ladle soup into bowls. Top with shredded cheese, sliced avocado, tortilla chips, and fresh cilantro.
  • Serve immediately.
  • Chips can alternately be served on the side to avoid becoming soggy in the broth.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 408kcal | Carbohydrates: 19g | Protein: 28g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 78mg | Sodium: 1076mg | Potassium: 985mg | Fiber: 5g | Sugar: 3g | Vitamin A: 452IU | Vitamin C: 35mg | Calcium: 269mg | Iron: 3mg

white soup bowl with cheese, avocado, and cilantro-topped soup, tortilla chips, and grated cheese on a striped dish towel

I hope you love this chicken tortilla soup recipe as much as our family does!

 

Herb Roasted Chicken Recipe

by 15 Comments

There is something about serving your family an herb roasted chicken dinner that just warms the soul.  This baked chicken recipe with caramelized vegetables turns out juicy and full of the most delicious flavors every time. The aroma of the baked chicken wafting through the house and the children gathering in the kitchen to see what’s coming out of the oven – it’s such a wonderful feeling to nourish your family with such a simple, yet well-rounded meal.

whole roasted chicken in black roasting pan with rainbow carrots and fresh herbs

Making the perfect herb roasted chicken is a cinch – the preparation is easy and you can include an entire meal in one baking dish. Or, for a special occasion or holiday, serve this baked chicken with some pecan streusel topped yams!

whole roasted chicken on white platter with rainbow carrots and fresh herbs

I purchase whole chickens on sale, typically paying about $5 per chicken.  I stock up when the price is good and freeze the meat until I’m ready to use it.  We have baked chicken frequently.  Vegetables and potatoes can be included with the chicken for a complete dinner. By using the leftover meat and bones to make stock and soup, I can stretch one chicken into two to three meals for the week.  This recipe is gluten-free and sugar-free. Roast it without the potatoes and it also works perfectly for a Paleo or Keto diet.

After defrosting and rinsing the chicken, remove the giblets (organs) from the body cavity of the bird (discard or use as you wish). Pat it dry with a paper towel.  Place the whole chicken in a large baking dish or roasting pan. Be sure the pan is deep enough to hold all the juices that emerge while cooking.

whole roasted chicken in black roasting pan with rainbow carrots, chopped white onion, and fresh herbs on a striped tea towel

Coat the entire chicken with a light layer of olive oil and then rub 2-3 Tbs. of herb mixture over the exterior and inside the chicken (more details on the herb rub below).  Add 1 whole yellow onion and 5-6 large carrots, peeled and chopped into large pieces.

whole rainbow carrots with tops cut on wooden cutting boardYou can also use whole carrots and for an especially gorgeous presentation, try rainbow carrots! The caramelized vegetables that appear in your roasting pan after baking the chicken are incomparable in flavor, so load up your pan! If desired, peel several potatoes and cut into large chunks.  Toss all of the vegetables in additional olive oil, salt, and pepper. Add them around the chicken in the bottom of the pan.

Bake, uncovered, in a 350 degree oven for 1 1/2 hours (for a 5 lb. chicken).  Check to make sure that the chicken is cooked completely by slicing into the meat between the drumstick and the body. The juices should run clear without any red blood along the bone.  When the chicken is done, remove it from the oven and serve it up!

whole roasted chicken on white platter with rainbow carrots and fresh herbs

Spice Rub Recipe and Herb Roasted Chicken How To:

whole roasted chicken on white platter with rainbow carrots and fresh herbs

Herb Roasted Chicken

A one-dish meal that will fill your home with the most delicious aroma. This flavor-bursting herb roasted chicken is a must have for your recipe box.
Print Pin Rate
Course: Main Course
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Servings: 8
Calories: 661kcal

Ingredients

Herb Spice Rub

  • 1 tbsp salt
  • 2 tsp black pepper
  • 1.5 tsp ground thyme
  • 2 tsp garlic powder
  • 1 tsp dried rosemary

Roasted Chicken Recipe

  • 5 lb. whole chicken giblets removed, rinsed, and pat dry
  • rosemary for garnish
  • 2 tbsp olive oil
  • 2 cups carrots
  • 1 yellow onion

Instructions

  • Combine all dry spice ingredients in a sealable container.
  • Remove giblets (neck, heart, liver, etc.) from inner cavity of chicken. Rinse bird and pat dry with paper towels.
  • Coat the entire chicken inside and out with olive oil and place breast side up in a roasting pan.
  • Sprinkle 2-3 Tbs. of spice rub mixture over the chicken and use your hands to rub the spices into every nook and cranny.
  • Wash your hands well.
  • Cut up 1 whole yellow onion, carrots, and potatoes if desired into large chunks. Coat vegetables with an additional tablespoon or so of olive oil.
  • Arrange vegetables in pan around the chicken.
  • Roast (uncovered) in a 350 degree oven for 1 1/2 hours. Stir the vegetable mixture once or twice during roasting to ensure even cooking.
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Notes

Spice rub recipe should yield enough for 3 chickens. Store extra spice mixture in a sealed container for 1-2 months. 
Nutrition calculations have been adjusted for 1 chicken recipe.

Nutrition

Calories: 661kcal | Carbohydrates: 5g | Protein: 53g | Fat: 46g | Saturated Fat: 13g | Cholesterol: 213mg | Sodium: 512mg | Potassium: 658mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5743IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 3mg

whole roasted chicken on white platter with rainbow carrots and fresh herbs

whole roasted chicken on white platter with rainbow carrots and fresh herbs

I don’t typically measure my herbs and spices, but I do use the same combination of ingredients consistently.  I toss all the herbs and spices into a bowl, then mix them together before rubbing them onto the chicken.  Adjust the proportions and ingredients to your liking!

whole roasted chicken on white platter with rainbow carrots and fresh herbs

photo collage of whole roasted chicken on white platter with rainbow carrots and fresh herbs, text overlay

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