Healthy White Chicken Chili recipe is a 30 minute meal with the option of making it 3 different ways. Whether made on the stovetop, in the Instant Pot or a slow cooker, this healthy chicken chili is easy and extremely popular for a reason! Serve with tortilla chips or almond flour cornbread, avocado slices, and your favorite cheese!

A true crowd pleaser just like this buffalo chicken chili, chili with ground chicken and this ground turkey chili recipe.

Soup and stew, no matter where you’re from, will always be comfort food, especially when there’s a chill in the air. I did not grow up in Ukraine eating any kind of chili, especially white chicken chili.

We warmed up every single day with bowls of borscht and healthy chicken noodle soup.

So, chili, in general, is something I’ve learned to love over the years and healthy white chicken chili is a welcome change to the traditional beef chili that I was first introduced to.

Both are hearty, wholesome, and delicious healthy chili recipes, but the creamy, slightly salty, flavorful white chicken chili is a nice way to switch it up!

Why You’ll Love This Recipe

• Lighter meal: This version of a very popular dish is healthier as it doesn’t require any cream cheese or heavy cream. Instead, I use plain Greek yogurt which is high in protein and still gives it that creamy velvety texture.
• Delicious: Made with tender beans, juicy kernels of corn, shredded chicken, green chilies, and a tasty broth infused with tons of delicious flavor and texture. The slightly mashed cooked beans also give it the body and heartiness. It doesn’t skimp on flavor and rivals any gourmet restaurant soup recipe!
• Family friendly recipe: It’s not too spicy, so the kids will have no problem polishing off their bowls.
• Quick to make: The entire recipe comes together in as little as 30 minutes, depending on your cooking method (white chicken chili in crockpot will slow cook longer).
• Easy to make 3 different ways: In the crockpot, on the stovetop or in the Instant Pot. You decide!
• Perfect for meal prep: Leftovers can be kept in the fridge or frozen, so make a big batch and meal prep lunches for the week!

Ingredients for Healthy White Chicken Chili

To make this healthy white chicken chili, you will need just a few simple ingredients.

• Chicken: Boneless skinless chicken breasts come with a lot of meat and are easy to shred once cooked and start falling apart.
• Beans and corn: When cooked, great Northern beans or cannellini beans, are buttery and just melt in your mouth. They add to the creaminess and the juicy corn gives it added texture with a bit of sweetness from the juice. Use frozen corn, quickly cook corn on the cob in Instant Pot or use leftover crock pot corn on the cob.
• Aromatics: Onion and garlic are needed to impart flavor into the entire dish.
• Diced green chilies: A can of this will add not only a bit of heat but flavor too!
• Chicken broth: Look for low sodium broth, if you can. If you’ve got some homemade chicken broth or Instant Pot chicken broth, by all means, use that!
• Herbs and spices: Ground cumin, dried oregano, chili powder, cayenne pepper, salt, and pepper to taste. You can adjust any of these to your preferences. Fresh cilantro is perfect to add some vibrant herbaceous notes or skip all together.
• Yogurt: Plain Greek yogurt adds the thick and rich body that the base of the white bean chicken chili needs without the heaviness of processed cream cheese and heavy cream. Be sure to use yogurt with at least 2% fat.
• Fresh lime juice: The acid from the lime juice is exactly what this chili needs to cut through the creaminess.
• Oil: I use avocado oil because of its heat tolerance and health benefits. Olive oil will work just as well.
• For serving: Tortilla chips, avocado, yogurt, fresh limes.

How to Make White Chicken Chili on the Stove

Here is a quick overview how to make healthy white chicken chili on the stove. Crockpot and Instant Pot versions are down below. Also there is detailed recipe card with all 3 cooking options at the end of this post.

1. Saute veggies with spices: Saute onion and garlic for a few minutes. Then add spices for 30 seconds to allow them to release their flavors. You want to stir at this point constantly to prevent burning.
2. Mash the beans: Mash about 1 cup of white beans with a fork and a bit of water, if necessary. Beans starch will thicken the chili as it cooks. I find mashing beans before rather than after cooking much easier. Especially, because there is no blender to wash.
3. Cook the chili: Then add chicken, broth, green chilies, corn and simmer for 20 minutes. The tight lid on a heavy bottom pot or even better option Dutch oven cooks chili fast.
4. Shred the chicken: You can do it inside the pot with two forks. I like to use meat claws (also great for chicken salad), so I remove chicken and place it on the cutting board and then shred.

• Combine with seasonings: Return chicken to the pot along with lime juice, cilantro, and yogurt. Make sure the stove is off, so the yogurt doesn’t curdle. Your white chicken chili recipe is ready!

Make It in the Crock Pot

The difference between stovetop and crockpot white bean chicken chili is that you have to saute onion, garlic, and spices in the skillet and then transfer them to the slow cooker. And add only 1 cup broth.

1. Cook veggies in a skillet: Saute onion, garlic, and spices in the skillet. Transfer to a large slow cooker.
2. Combine in the slow cooker: Mash 1 cup of beans and add to the slow cooker along with other whole beans, only 1 cup of broth, chicken, and corn.
3. Cook: Cover and cook on Low heat for 6 hours or on High heat for 3 hours.
4. Shred meat and season: Shred chicken and return it to the crockpot along with cilantro, lime juice, and yogurt.

Make It in the Instant Pot

If you know me, you know I am obsessed with Instant Pot recipes. It just makes healthy dinner a reality and so much easier.

I do have an official Instant Pot white chicken chili recipe. However, here is a quick run down:

1. No need to saute: You don’t have to saute the veggies or spices. Food cooked under pressure comes out more flavorful.
2. Add and cook: Just throw everything in the Instant Pot in the order listed in the recipe (please note only 1 cup of broth). Pressure Cook on High pressure for 20 minutes.
3. Quick release, shred, and season: Quick Release the pressure. Shredding the chicken can be done right in the pot because it’s stainless steel. Add cilantro, lime juice, and yogurt.

Variations

• Cream cheese: If cream cheese is what you have on hand and you don’t mind using it, make classic white chicken chili with cream cheese instead of Greek yogurt or in addition to it.
• Using chicken thighs: Instead of chicken breasts, use the same weight of boneless skinless chicken thighs. No changes to the recipe are necessary.
• Leftover cooked chicken: Use leftover store-bought rotisserie chicken or from another recipe. I use Instant Pot shredded chicken breast, Instant Pot chicken breast or even Instant Pot frozen chicken frequently. Add it in the beginning just like when you would add raw chicken. Super flavorful and even easier!
• Using fresh corn on the cob: Scrape off the kernels if you’ve got an abundance of corn from the market or garden.
• No heat: If you want to keep peppers in your soup but none of the kick, swap for sauteed diced bell peppers. Green for savory and red for a sweeter flavor.
• Other spices: Ground coriander is a nice addition to increasing the flavor profile.

Toppings Ideas

When it comes to chili toppings, it is all about personal taste, heat preference and availability. This healthy white chicken chili is mouthwatering and delicious all on its own but that doesn’t mean you can’t load it up with your favorite toppings:

• Cilantro: Never too much but I know some people find it soapy. You can also omit it!
• Yogurt: Or sour cream which is creamier.
• Tortilla chips. Crunchy, crispy, and slightly salty are great for dipping!
• Avocado: If you have a ripe one, dice it or slice it and serve on top.
• Heat: If you can handle the heat, fresh sliced jalapeno with seeds is amazing addition.
• Cheese: Top with shredded cheese for additional cheesiness. Cheddar, Monterrey Jack, and even Parmesan would work. Or crumbled Cotija cheese is a classic!

What to Serve Healthy White Chicken Chili with?

• Serve chili traditionally with some healthy cornbread or healthy cornbread muffins for extra carbs and fiber.
• Make a classic soup and salad combo with simple butter lettuce salad or lettuce salad recipe.
• If you are feeding hungry boys like I am, try a classic soup and sandwich pairing with grilled cheese.
• Have fiesta night with guacamole and pico de gallo!

How to Store and Reheat

Store: This white chicken chili recipe serves 6 people. It was enough for our family of 4 for dinner and then Alex and I finished it for lunch, so you may not have any leftovers for long. But if you do, refrigerate them in an airtight container for up to 5 days.

Freeze: If you’re serving only 1 or 2 people, make the entire batch of chili and freeze any leftovers. Because there is not much dairy, chili will thaw just fine. Freeze in an airtight container for up to 3 months. You can also make this recipe as a freezer meal, following my freezer meals instructions.

Reheat: Thaw in the fridge overnight and then reheat on low heat on the stove, in the slow cooker, or steam in the Instant Pot for 5 minutes. The nice thing about a pressure cooker is that you can thaw chili from frozen.

FAQs

More Healthy Recipes to Try

• Creamy chicken enchilada soup
• Instant Pot turkey chili
• Instant Pot white chicken lasagna soup
• Healthy mac and cheese

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Healthy White Chicken Chili

Healthy White Chicken Chili recipe with chicken, white beans, corn, cumin, and yogurt. Ready in 30 minutes on the stovetop, slow cooker or Instant Pot!

Course Soup and Stew

Cuisine Mexican

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 345kcal

Author Olena Osipov

Equipment

• Dutch oven
• Glass bowls
• Measuring tools

Ingredients

• 1.5 pounds boneless skinless chicken breasts 3 medium-large
• 1 small onion diced
• 2 large garlic cloves minced
• 1 tablespoon oil I use avocado oil
• 3 cups chicken broth low sodium
• 2 x 15 ounces cans great Northern beans or cannellini beans drained and rinsed
• 2 cups corn
• 4 ounces can diced green chilies
• 1 teaspoon cumin ground
• 1/2 teaspoon oregano
• 1/2 teaspoon chili powder
• 1/8 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 small bunch cilantro finely chopped
• 1/2 cup plain or Greek yogurt fat 2%+
• 1 lime juice of
• Tortilla chips, avocado, more yogurt, limes for serving

US Customary – Metric

Instructions

Stovetop Healthy White Chicken Chili

• Preheat large dutch oven or heavy bottom pot on medium-high heat and swirl oil to coat. Add garlic and onion, sauté for 3 minutes, stirring occasionally. Add cumin, oregano, chili powder, cayenne pepper, salt and pepper and cook for 30 seconds, stirring constantly.
• In a small bowl, add about 1 cup of beans and mash with a fork. It helps to thicken the chili.
• Transfer to the pot along with chicken broth, remaining whole beans, corn, green chilies and chicken breasts. Cover, bring to a boil, reduce heat to low-medium and simmer for 20 minutes.
• Turn off the heat. Remove chicken and shred with 2 forks or meat claws. Return chicken to the pot along with lime juice, cilantro and yogurt.
• Stir and serve warm with your favorite toppings like tortilla chips, cheese, more cilantro and lime.

Slow Cooker Healthy White Chicken Chili

• Preheat large ceramic non-stick skillet on medium-high heat and swirl oil to coat. Add garlic and onion, sauté for 3 minutes, stirring occasionally. Add cumin, oregano, chili powder, cayenne pepper, salt and pepper and cook for 30 seconds, stirring constantly. Transfer to a large slow cooker.
• In a small bowl, add about 1 cup of beans and mash with a fork. Transfer to the slow cooker along with only 1 cup broth, remaining whole beans, corn, green chilies and chicken breasts. Cover and cook on Low for 6 hours or on High for 3 hours.
• After follow the steps like in the stovetop version above.

Instant Pot Healthy White Chicken Chili

• In a small bowl, add about 1 cup of beans and mash with a fork.
• To 6 or 8 quart Instant Pot, add ingredients in the following order: garlic, onion, corn, whole and mashed beans, chicken breasts, green chiles, cumin, oregano, chili powder, cayenne pepper, salt, pepper and only 1 cup broth. Do not stir.
• Close the lid, set pressure vent to Sealing and Pressure Cook on High or Manual for 20 minutes. Release pressure using Quick Release method by turning pressure valve to Venting position immediately after cooking.
• Open the lid, remove chicken and shred with 2 forks or meat claws. After follow the steps like in the stovetop version above.

Video

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
• Diced green chilies substitute: Canned diced green chilies are usually not spicy. You can skip diced green chilies all together and use more cumin and maybe coriander would be nice too. Or add sauteed bell pepper.
• Rotisserie chicken: Yes, you can use shredded rotisserie chicken. Add it in the beginning just like when you would add raw chicken – more flavor.
• Cream cheese: Add 2-3 ounces with yogurt or in place of it, if you wish. I do add it to my Instant Pot white chicken chili.

Nutrition

Serving: 1.5cups | Calories: 345kcal | Carbohydrates: 40g | Protein: 22g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 42mg | Sodium: 664mg | Fiber: 10g | Sugar: 5g

The post Healthy White Chicken Chili appeared first on iFoodReal.com.

Aromatic Instant Pot Chicken Tortilla Soup is everything you love about Mexican food in a
one pot meal ready in 30 minutes. Delicious and healthy, it’s loaded with juicy chicken, tender veggies and crispy tortillas!

Love Instant Pot like us? Try Instant Pot white chicken chili or Instant Pot taco soup.

Making a big pot of one of my Instant Pot soup recipes like this Instant Pot chicken tortilla soup comes in handy when I’m feeding my hungry husband and 2 hockey playing boys.

If you don’t have the Instant Pot, you can make this healthy chicken tortilla soup on the stovetop or in a crockpot instead. As the flavors settle overnight in the fridge, enjoy it even more the next day for a quick lunch or easy dinner!

Love soup? You might also like my Instant Pot Thai chicken soup or similar creamy chicken enchilada soup.

Why You’ll Love This Recipe

• Major flavor: This soup has boldly spiced broth mixed with tender chicken, chunky beans and corn, crispy tortilla strips, and creamy avocado.
• On your table in 30 minutes: Which makes it a perfect weeknight dinner or a weekend soup to ward off the chills!
• Easy to make: Other than a bit of sauteing, you just dump majority of chicken tortilla soup ingredients in Instant Pot and walk away. You can even shred chicken right inside the pot! Also a one pot meal makes for easy cleanup.
• Leftovers and freezer friendly: It’s one of those soup recipes when the flavor gets better as the soup sits. Freezing it means you can have it again in a few weeks!

Ingredients for Instant Pot Chicken Tortilla Soup

• Chicken: Boneless skinless chicken breasts, chicken thighs, or any part of chicken works. Either way, the recipe stays the same!
• Black beans: I use Instant Pot black beans that have been batch cooked or sometimes I cook dried beans on the stove. You can also use Instant Pot kidney beans or pinto beans. Canned beans work as well, just be sure to buy low sodium or no salt added beans.
• Corn: I use frozen corn and no need to thaw it. Canned corn that has been drained works too.
• Tomato sauce: You can also use passata or crushed tomatoes. It is the same tomato sauce with a different name based on your location. Or pulse diced tomatoes in a blender.
• Chicken broth: Here is how to make chicken broth or Instant Pot chicken broth recipe. If you don’t have broth on hand, just use water and add more spices to taste. I have done this many times.
• Chipotle in adobo sauce: Look for it in small cans in the International food section. Replace with smoked paprika or extra chili powder to taste.
• Cumin and chili powder: A traditional combination of spices in Mexican cuisine.
• Tortillas: I recommend using corn tortillas rather than flour tortillas for the best texture. You can also use corn tortilla chips to thicken the soup and for serving.

How to Make Chicken Tortilla Soup in Instant Pot

• Saute the garlic and combine ingredients: Saute garlic in oil right in the Instant Pot. Add half of the tortilla strips, chicken, corn, black beans, chipotle in adobo, cumin, chili powder, chicken broth, tomato sauce, salt, and pepper. Don’t stir.
• Cook the soup: On the Instant Pot Duo, press Pressure Cook and select High pressure, and on Instant Pot Lux press Manual button for 20 minutes.
• Saute the other half of tortilla strips: I find the pan on the stovetop yields crispier tortilla strips that don’t break. This is for garnish. You can add a bit of crushed garlic as well.
• Shred the chicken: After soup is done cooking, do the Quick release (after 5 minutes) or Natural release to release remaining pressure. Open the lid and shred chicken with 2 forks right in the pot. Stir to combine and we are ready to top off the soup with our favorite garnishes.

Toppings Ideas

• Tortilla strips: Fry the other half in a separate ceramic non-stick skillet while your Instant Pot chicken tortilla soup is cooking. Crispy tortilla strips add such a fun contrasting texture!
• Or simply use tortilla chips: Scooping up some soup on a crunchy chip is also a bonus!
• Lime: A squirt or drizzle of lime adds a vibrant citrus finish that is amazing.
• Cilantro: Or parsley, or green onions.
• Red onion: Sweeter than white onion, and very popular in Mexican-inspired cuisine. It’s not too pungent but adds great taste and a slightly crispy component.
• Avocado: Sliced or diced avocado on top adds a creaminess without adding any dairy.
• Sour cream, Greek yogurt, and freshly shredded cheese: If you’re not concerned about keeping it dairy-free, add some of this good stuff.

How to Store and Reheat

Store: Refrigerate leftovers in an airtight container or right in the pot with a lid for up to 5 days.

Freeze: This chicken tortilla soup is freezer-friendly because there are no tender vegetables. Freeze cooked and cooled down soup leftovers in an airtight container or resealable silicone bags leaving room for expansion for up to 3 months. Thaw in the fridge overnight or on the counter for 6 hours.

Reheat: Reheat the amount of soup you will consume at that time by simmering on low heat in a pot. Shouldn’t take more than 5-7 minutes. For quick thawing, place frozen soup into a pot and simmer on low, covered, and stir occasionally.

FAQs

More Instant Pot Soup Recipes to Try

• Instant Pot chicken rice soup
• Instant Pot chicken noodle soup
• Instant Pot chicken wild rice soup
• Instant Pot Thai chicken soup
• Instant Pot white chicken lasagna soup

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Instant Pot Chicken Tortilla Soup

Aromatic Instant Pot Chicken Tortilla Soup is everything you love about Mexican food in a one pot meal, ready in 30 minutes. Delicious and healthy!

Course Soup and Stew

Cuisine Mexican

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 363kcal

Author Olena Osipov

Equipment

• Instant Pot
• Ceramic skillet

Ingredients

• 8 small corn tortillas cut into thin strips
• 2 tablespoons avocado oil divided
• 4 large garlic cloves minced
• 1 pound boneless skinless chicken breasts or chicken thighs
• 15 ounces can low sodium black beans rinsed & drained
• 1 1/2 cups corn fresh or frozen
• 4 cups chicken broth low sodium
• 2 15 ounces cans tomato sauce low sodium
• 2 tablespoons chipotle in adobo sauce minced
• 1 teaspoon cumin ground
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• Avocado, red onion, cilantro and lime for garnish

US Customary – Metric

Instructions

• On Instant Pot, press Saute and wait until display says Hot. Add 1 tablespoon of oil and garlic; saute for about 1 minute. Press Cancel.
• Add half of tortilla strips, chicken, black beans, corn, broth, tomato sauce, chipotle in adobo, cumin, chili powder, salt and pepper.
• Close the lid, turn pressure vent to Sealing and press Pressure Cook on High or Manual for 20 minutes.
• While soup is cooking, preheat large ceramic non-stick skillet on medium heat and swirl remaining 1 tablespoon of oil to coat. Add tortilla strips and cook for 5-7 minutes or until crispy, stirring occasionally. Or skip this step and use tortilla chips.
• After Instant Pot has finished cooking, release pressure immediately or let it subside on its own. Open the lid and shred chicken with 2 forks right in the pot. Stir to combine.
• Serve soup hot with tortilla strips and garnishes.

Video

Notes

• Store: Refrigerate in an airtight container or right in the pot for up to 5 days. Reheat amount you will consume at that time by simmering on low heat in a pot for 5-7 minutes. 
• Freeze: Freeze in a glass container or resealable silicone bags leaving room for expansion for up to 3 months. Thaw in the fridge overnight or on the counter for 6 hours.
• Instant Pot size: 3 quart Instant Pot half the ingredients but keep same cooking time. In 8 quart Instant Pot you can double the recipe, keep same cook time.
• Sauteing tortilla strips: I tried to saute them for more flavor in my 8 quart Instant Pot and they stuck badly – I would worry about Burn. But my 6 quart, sautes better. So, if you can – saute them all in there, if not – saute garnish part on a skillet.
• You can use frozen chicken: Cooking time will not change. Your Instant Pot will take a few minutes longer to come to pressure. If using a couple of chicken breasts, make sure they are separated.

 

Nutrition

Serving: 2cups | Calories: 363kcal | Carbohydrates: 38g | Protein: 23g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 1257mg | Fiber: 7g | Sugar: 6g

The post Instant Pot Chicken Tortilla Soup appeared first on iFoodReal.com.

Other soup season favorites include this healthy chicken tortilla soup and Instant Pot chicken tortilla soup.

I decided to make this chicken enchilada soup naturally creamy this time.

Now, I do love making soups and stews creamy with a little bit of cream cheese or cream and Greek yogurt, a great example would be my healthy white chicken chili and marry me chicken soup. But this time, I just pureed the broth with the veggies!

From there, it’s totally up to you how you want to make it creamy. It’s very easy to do up to your personal taste!

Why You’ll Love This Recipe

• One pot meal: All ingredients are sauteed and cooked right in the same pot.
• Highly customizable: Make it as mild or spicy as you want, switch up the beans and veggies, and load on your favorite toppings.
• As much protein as carbs: Each bowl serves up 24 grams of protein and 23 grams of complex carbohydrates.
• Delicious: This soup has all the bold enchilada flavors. And it’s gluten free too!

Ingredients for Chicken Enchilada Soup

All the classic enchilada ingredients come together for spoonful after spoonful of chunky, flavorful comfort.

• Chicken: You’ll need 3 large boneless skinless chicken breasts. You can also use leftover shredded chicken or stir in some rotisserie chicken.
• Jalapeno: Seeded and diced. Taking out the seeds helps reduce the heat while still keeping that delicious jalapeno flavor.
• Onion: You can use any type you have on hand, yellow, white, or red onion.
• Garlic cloves: Use freshly minced garlic for the best flavor.
• Chicken broth: I recommend using low sodium chicken broth and adding salt to taste later on.
• Diced tomatoes: Grab a 28 ounces can of low sodium or no salt diced tomatoes.
• Enchilada sauce: Choose your favorite jar of enchilada sauce.
• Corn: You can use either frozen corn or canned corn, just make sure to drain it first.
• Black beans: Rinse and drain two 14 ounces cans of low sodium black beans.
• Spices: Salt and pepper to taste.
• Oil: Olive oil or avocado oil for sauteing.
• Garnish: I finished off our pot with cheddar cheese, Greek yogurt, avocado, cilantro, and red onion on top.
• Cream cheese (optional): If you’d like your soup to be creamier, just stir in some cubed cream cheese near the end.

How to Make Creamy Enchilada Chicken Soup

I like to use this large non-stick pot or Dutch oven. Below we also go over how to make creamy chicken enchilada soup in Instant Pot or slow cooker.

First, we brown the chicken to boost its flavor. Next, we saute the veggies, which pack in lots of taste without needing many spices. Finally, we cook everything together.

• Brown the chicken: Heat a large pot over medium-high heat and add 1/2 tablespoon of oil. Cook the chicken breasts for 3-4 minutes, seasoning with salt and pepper, until browned on both sides. Then, remove them and set them on a large plate.
• Saute the veggies: Add the remaining oil to the pot, then toss in the jalapeno, onion, and garlic. Cook for about 3 minutes, stirring occasionally.
• Combine and simmer: Pour in the chicken broth, diced tomatoes, enchilada sauce, some pepper, and the cooked chicken. Stir everything together, cover, and bring it to a boil. Then reduce heat to low and let it simmer for 20 minutes.
• Blend: Take the chicken out and use an immersion blender to puree the soup.

• Shred chicken and finish the soup: Shred the chicken, then add it back in along with corn and black beans. If you want it creamier, add the cream cheese now. Mix it all together and let it sit for 5 minutes to let the flavors develop.

Tips for Best Results

Here are my top tips to keep in mind while making this chicken enchilada soup recipe.

• Use enchilada sauce you like: Whether you like it mild, medium, or hot, choose a brand that excites your taste buds.
• Use low sodium quality canned goods: It helps you keep the salt content in your soup in check. They still offer excellent flavor and nutrients without overpowering your dish with salt, giving you the freedom to season it to your liking.
• For more heat kick: Leave seeds in jalapeno.
• Make it more creamy, if you wish: So easy with cream cheese! I would add Greek yogurt to individual bowls though to prevent it from curdling.
• Other ingredients to add: Add more spices if you wish like ground cumin, chili powder or dried oregano. You can also add canned green chilies and use Rotel tomatoes in place of diced tomatoes.

Toppings Ideas

Make your bowl extra creamy and flavorful! I love adding fresh toppings like cilantro, avocado, and red onion right to the bowls before serving so they are fresh.

Here are a few more topping ideas to consider:

• Shredded cheese
• Sour cream
• Fresh lime wedges
• Crushed tortilla chips
• Green onion

How to Store and Reheat

Store: Store in an airtight container in the refrigerator for up to 5 days.

Freeze: Transfer cooled soup to an airtight container, leaving some space for expansion, and freeze for up to 3 months.

Reheat: Simmer the desired amount on low heat with the lid on.

FAQs

More Enchilada Recipes to Try

• Chicken enchilada skillet
• Healthy chicken enchiladas
• Low carb chicken enchiladas
• One pot enchiladas

More Soup Recipes to Try

• Turkey taco soup

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Creamy Chicken Enchilada Soup

This creamy Chicken Enchilada Soup is a quick weeknight dinner loaded with flavor. Each bowl has 24 grams of protein, which is more than the carbs!

Course Soup and Stew

Cuisine Mexican

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Resting Time 5 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 296kcal

Author Olena Osipov

Equipment

• Large pot
• Immersion blender

Ingredients

• 3 large boneless skinless chicken breasts
• 1 jalapeño seeded and diced
• 1 medium onion finely chopped
• 3 large garlic cloves minced
• 3 cups chicken broth low sodium
• 28 ounces can diced tomatoes low sodium
• 8 ounces jar enchilada sauce
• 2 cups corn
• 2 x 14 ounces cans low sodium black beans rinsed & drained
• 1/2 teaspoon salt divided
• 1/2 teaspoon ground black pepper
• 1 tablespoon oil divided
• Cheddar cheese, Greek yogurt, avocado, cilantro and red onion for garnish
• 4 ounces cream cheese cubed (optional)

US Customary – Metric

Instructions

• Preheat large pot on medium-high heat and add 1/2 tablespoon oil. Add chicken breasts, sprinkle with salt and pepper and saute for 3-4 minutes or until browned on each side. Remove onto a large plate.
• Add remaining 1/2 tablespoon oil and add jalapeno, onion and garlic. Saute for 3 minutes, stirring occasionally.
• Add chicken broth, diced tomatoes, enchilada sauce, remaining 1/4 teaspoon pepper and previously cooked chicken. Stir, cover and bring to a boil. Then reduce heat to low and simmer for 20 minutes.
• Remove chicken on to a plate and shred with 2 forks. Puree the soup with an immersion blender and add back the shredded chicken, corn and black beans. If you want soup more creamy, now is the time to add cream cheese. Stir and let sit for 5 minutes to allow flavors develop.
• You can add toppings to the pot and individual bowls, or just when you serve. Make soup more creamy in your bowl by adding cheese, Greek yogurt and avocado to taste. Serve with tortilla chips!

Notes

• Store: Refrigerate in an airtight container for up to 5 days. Reheat desired amount by simmering on low heat while covered.
• Freeze: Freeze in an airtight container, leaving some room for expansion, for up to 3 months.

Nutrition

Calories: 296kcal | Carbohydrates: 23g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 650mg | Fiber: 5g | Sugar: 7g

The post Creamy Chicken Enchilada Soup appeared first on iFoodReal.com.

The best thing about his slow cooker chicken enchilada casserole is that it’s still a one pot meal, but now you can throw everything in at the start of the day and let it do its thing. By dinnertime, it’s all ready to go with no sides needed!

I took inspiration from my chicken enchilada skillet, keeping all the same simple ingredients and threw in some baby spinach for a little extra color and nutrition. We even kept the classic toppings like fresh cilantro and sour cream too!

Why You’ll Love This Recipe

• Healthier: Packed with veggies like bell peppers, black beans, and even a handful of spinach for extra greens.
• One pot meal: The best part of slow cooker recipes, right?! Just toss it all in and let it do the work, no extra pots or piles of dishes.
• Flavorful: Chicken enchilada casserole made in a Crockpot doesn’t lack the delicious taste of its oven version at all!
• High protein: With chicken and black beans in the mix, it effortlessly packs 40 grams of protein in every serving.

Ingredients for Slow Cooker Chicken Enchilada Casserole

The ingredient list for this casserole recipe is super simple and totally customizable!

• Aromatic vegetables: I used chopped yellow onion and red bell pepper for a sweeter touch, but you can absolutely swap them for white onion and green bell peppers.
• Chicken breasts: You’ll need 3 large boneless skinless chicken breasts.
• Black beans: Use low sodium beans because enchilada sauce is high in sodium.
• Red enchilada sauce: You can use homemade enchilada sauce but I like store bought one because it’s easy!
• Corn tortillas: Use corn tortillas for the authentic taste and best texture.
• Baby spinach: Makes this casserole a true healthy dinner.
• Shredded cheese: Tex Mex and cheddar cheese are our favorites, but Monterey Jack cheese, a Mexican cheese blend, or Colby Jack would be just as delicious.
• Oil: Olive oil or avocado oil for sauteing the onion and peppers.
• Toppings: Totally optional, but you can’t go wrong with avocado, fresh cilantro, jalapeño, sour cream or yogurt, green onion, diced tomatoes, shredded lettuce, and a squeeze of lime juice.

How to Make Chicken Enchilada Casserole in Slow Cooker

• Sauté veggies: Heat a large skillet over medium heat, swirl in some oil, and add the onion and bell pepper. Pan fry for 3-4 minutes, stirring occasionally.
• Combine ingredients: In a large slow cooker, toss in the chicken breasts, sautéed onion and pepper, and black beans, then pour the enchilada sauce over everything. There’s no need to stir!
• Slow cook: Close the lid and cook on High heat for 3 hours or on Low heat for 5 hours.
• Shred and mix: Shred the chicken with 2 forks in the slow cooker, then add the tortilla strips and spinach. Stir gently.

• Add cheese: Sprinkle with cheese, and close the lid for 5 minutes to let the cheese melt.

Tips for Best Results

Here are some helpful tips for getting the best results.

• Buy ingredients of brands you like: I mean for the enchilada sauce, tortillas, and chicken breasts. It affects the taste a lot and how tender your meat will be. Also, be sure to buy low sodium or no salt black beans to keep the casserole from getting too salty.
• Don’t use flour tortillas: Using flour tortillas will make this casserole dish a bit doughy.
• For more protein: Add less tortillas and more beans.
• Don’t skip sauteing: Sauteing brings out the natural sweetness in the onion and peppers, adding an extra layer of flavor you don’t want to miss!
• Don’t open the lid during cooking: It lets the heat escape. Keeping it closed helps everything cook evenly and keeps the flavors locked in.

Variations

• Chicken thighs: Work great if you like dark meat, and you’ll get tender chicken all the time. Make sure to use boneless skinless chicken thighs.
• Corn tortilla chips: Instead of tortillas, yes it works and adds a nice crunch! Use about 3-4 cups.
• Use any ground meat: Swap chicken breasts for ground beef, pork, turkey, or chicken. Cook it up first, then decrease the slow cook time by half.
• Beef enchiladas: Replace the chicken with chuck beef or cubed stew meat.
• Green enchilada sauce: Made from green chilies for a slightly spicy enchilada casserole.
• Swap out the beans: Substitute black beans with pinto beans, skip the beans altogether and use canned corn, or go for a mix of both!
• Make it lower carb: Use 1 can of beans and less tortillas.

What to Serve It with?

This crock pot chicken enchilada casserole is a complete meal on its own packed with protein and loaded with veggies mixed right in.

But if you’re serving a crowd, you might want to add a little more on the side, like cilantro lime cauliflower rice, tortillas chips and Greek yogurt guacamole, Instant Pot refried beans, or a simple lettuce salad.

How to Store

Store: This easy casserole is perfect for leftovers! Just store it in an airtight container in the refrigerator and enjoy within 4 days.

Freeze: Let it cool, toss in an airtight container, and freeze for up to 3 months. When you’re ready, thaw in the fridge overnight and reheat in the microwave.

FAQs

More Enchilada Recipes to Try

• Low carb chicken enchiladas
• One pot enchiladas
• Healthy chicken enchiladas

More One Pot Slow Cooker Recipes

• Slow cooker chicken and rice
• Slow cooker chicken stew
• Slow cooker white chicken chili

Print

Slow Cooker Chicken Enchilada Casserole

Slow Cooker Chicken Enchilada Casserole is loaded with black beans, tortillas, and melty cheese. One pot meal with 40 grams of protein!

Course Dinner

Cuisine Mexican

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 3 hours hours 10 minutes minutes

Total Time 3 hours hours 20 minutes minutes

Servings 6 servings

Calories 575kcal

Author Olena Osipov

Equipment

• Slow cooker
• Ceramic skillet

Ingredients

• 1 large onion coarsely chopped
• 1 large red bell pepper coarsely chopped
• 3 large boneless skinless chicken breasts
• 2 x 14 ounces cans low sodium black beans rinsed & drained
• 14 ounces red enchilada sauce
• 10 small corn tortillas coarsely chopped
• 3 cups baby spinach
• 2 cups cheddar or Tex mex cheese shredded
• 1 tablespoon oil for frying
• Avocado, cilantro, jalapeno, sour cream or yogurt for toppings (optional)

US Customary – Metric

Instructions

• Preheat large skillet on medium heat and swirl oil to coat. Add onion and bell pepper, saute for 3-4 minutes, stirring occasionally.
• In a large slow cooker, add chicken breasts, sauteed onion and pepper, black beans and enchilada sauce. No need to stir.
• Close the lid and cook on High heat for 3 hours or on Low heat for 5 hours.
• Shred chicken with 2 forks right in slow cooker, then add corn tortillas and spinach. Stir gently to combine and sprinkle with cheese. Close the lid and let sit for 5 minutes for cheese to melt.
• Garnish with your favorite toppings and serve warm by scooping with a spoon.

Notes

• Store: Refrigerate covered for up to 3 – 4 days.
• Freeze: Cool, transfer to an airtight container and freeze for up to 3 months. Thaw in the fridge overnight.

Nutrition

Calories: 575kcal | Carbohydrates: 37g | Protein: 40g | Fat: 20g | Saturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 111mg | Sodium: 745mg | Fiber: 9g | Sugar: 7g

The post Slow Cooker Chicken Enchilada Casserole appeared first on iFoodReal.com.

Easy Shrimp Ceviche Recipe with raw or cooked shrimp that is cool, zesty, and refreshing. Dip into shrimp ceviche with tortilla chips, spread on a tostada shell or add to tacos.

Our other family shrimp favorites include these shrimp tacos, bang bang shrimp and grilled shrimp skewers.

Shrimp ceviche is one of those high end healthy appetizers I never order in a restaurant because it is so expensive. Truth be told we barely even go to restaurants except for sushi!

I used to wait all year round for our yearly all-inclusive vacation to eat my fair share of a ceviche. No more! This cool, zesty and refreshing shrimp ceviche recipe is so easy to make at home. Once you get over a fear of “eating raw seafood”, you will keep making ceviche with shrimp all year round.

And to clarify, you will not eat raw shrimp as lime juice will “cook” it. You can also use cooked shrimp, no problem.

What Is Shrimp Ceviche?

I will explain in my own words. Ceviche is raw seafood “cooked” in lime juice for a few hours. Then mixed with traditional flavors like jalapeno, cilantro, red onion, avocado, tomato etc.

I can guarantee you there are a million variations of this shrimp salsa recipe. Ceviche cocktail with clamato juice, hot sauce and ketchup. With addition of cucumber or mango. And so on.

Ingredients for Shrimp Ceviche

• Shrimp: Use the most affordable shrimp as you will dice it anyways. It can be fresh or frozen. The smaller shrimp size, the cheaper it is. Best shrimp is to buy fresh, firm and with a pleasant smell, from your local fishmonger. But reality is we all shop at supermarkets and often buy frozen shrimp. I used raw peeled and deveined shrimp with tail on, 31-40 count per pound. Wild caught is better, of course. You can also make ceviche recipe with cooked shrimp. Please see FAQs below.
• Limes: Use fresh limes and not bottled lime juice, it’s huge difference in taste. You can also use freshly squeezed lemon or orange juice for a different flavor.
• Red onion: Adds sweetness and a zest. White onion is great too. Yellow onion would be too sharp.
• Tomato: I like to use tomato on the vine because it’s quite fragrant for a greenhouse grown tomato. Roma tomatoes or beefsteak tomatoes would be great too!
• Avocado: It adds creaminess to the dish. Use avocado that’s not too soft so it can withstand a gentle stirring.
• Cilantro: It adds freshness. If you are not a fan, use fresh parsley.
• Jalapeno: For a heat kick. If you love spicy food, keep more seeds. For less spice, de-seed it before mincing.
• Salt and pepper.

How to Make Shrimp Ceviche

Here is how to make shrimp ceviche recipe with raw shrimp in step-by-step in photos. You can find full recipe card below.

• Place 1 pound of shrimp in a large bowl and cover with warm tap water. Let shrimp thaw for 10 minutes.
• Drain and give shrimps a gentle squeeze.
• Cut small shrimp in half lengthwise and large shrimp into 4 long stripes.
• Then dice the shrimp. You want small pieces of shrimp with each bite.

• Pour fresh lime juice over diced shrimp in a bowl and stir.
• Refrigerate shrimp mixture in acidic marinade for 1.5-2 hours or until pink and opaque.
• Your shrimp is now “cooked” and ready to be combined with other ingredients to make homemade ceviche.
• Add red onion, tomato, cilantro, avocado and jalapeno. Stir gently and enjoy!

How to Juice Limes Properly

OK, friends. You can use a shortcut with cooked shrimp but don’t even think about bottled lime juice. It is not the same taste plus a ton of preservatives. Yikes!

You need 3/4 cup fresh lime juice. That’s about 6-8 large limes depending how fresh, juicy and big your limes are.

• Roll limes on a cutting board pressing with your hand. Helps to release juice from the flesh.
• Cut limes in halves.
• Squeeze juice using this squeezer. Limes are not lemons. I find lemon rimmer doesn’t work as well.
• You should end up with 3/4 cup lime juice. Discard the skins.

Variations

The beauty of any ceviche recipe is that you can make it your own by adding seafood, vegetables and even fruit up to your tastes. Of course, it would not be an authentic ceviche but I am sure it will taste good either way.

• Other seafood: Replace some of the shrimp with small pieces of firm white fish, scallops, crab or octopus.
• Lemon juice: Use half fresh lemon juice and half fresh lime juice for more refreshing flavor.
• Add fresh vegetables or fruit: Like diced cucumber, red bell pepper, green onion, serrano chile pepper, mango or pineapple.
• Make Mexican shrimp ceviche: By adding traditional Mexican spice, Tajin.
• Clamato: Add a bit of clamato to taste to cooked ceviche.

Is It Safe to Eat Ceviche?

Citrus juice is an acid and an agent of denaturation. It breaks down proteins in shrimp making it opaque in color and of firm texture. This method to cook shrimp for ceviche has been used for centuries.

However, from my research experts do not always agree and I recommend to consume it at your own risk. If you are not convinced, just use cooked shrimp or quickly poach the shrimp.

How Long Does It Last?

While I think it’s best to consume ceviche the same day and it never lasts longer than 24 hours in our house, homemade shrimp ceviche will keep fresh in airtight container in the refrigerator for up to 2 days.

I recommend to use glass container for storage as it is non-reactive with the acidic lime juice.

What to Serve It With?

After you stir cooked shrimp and vegetables together, let shrimp ceviche marinate for 15 minutes. There are several salads that taste so much better with a bit of marinating time like this healthy shrimp salad, Kani salad and more!

I adjust salt and pepper to taste after taste testing the ceviche with a chip. You have to take into consideration that all tortilla chips have different levels of sodium.

• With tortilla chips. Our favorite are organic Kirkland tortilla chips. They are lower in sodium and seem to be not as oily. Set out for your guests or family as a dip.
• Spread on a tostada. You can even make your own healthy tostada shells at home that can be used with any Mexican dish. So much better than store bought. Essentially tostada is a giant tortilla chip.
• In tacos. If you are making fish tacos recipe or any veggie tacos, top with ceviche. Or just make shrimp ceviche tacos!

FAQs

More Shrimp Recipes to Try

• Healthy shrimp salad
• Shrimp stir fry
• Air fryer shrimp
• Shrimp spaghetti
• Bang bang shrimp tacos
• Shrimp egg roll in a bowl

You might also want to peruse through all of my shrimp recipes and Mexican inspired dishes!

Print

Best Ever Shrimp Ceviche Recipe

Best ever Shrimp Ceviche Recipe with raw or cooked shrimp that is cool, zesty and refreshing. Dip into shrimp ceviche with tortilla chips, spread on a tostada or add to tacos.

Course Appetizer

Cuisine Mexican

Diet Gluten Free

Prep Time 15 minutes minutes

Marinating Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8 servings

Calories 110kcal

Author Olena Osipov

Equipment

• Lemon squeezer

Ingredients

• 1 lb raw or cooked shrimp peeled, deveined & tails off
• 3/4 cup fresh lime juice 6 large limes
• 1 large tomato diced
• 1 large avocado diced
• 1/2 cup red onion minced
• 1/2 cup cilantro minced
• 1 jalapeno seeded & diced
• Salt and pepper to taste (I added about 1/2 tsp salt)

US Customary – Metric

Instructions

• If using frozen shrimp, add it to a medium bowl and cover with warm tap water. Let thaw for 10 minutes.
• In the meanwhile, squeeze juice from limes and add to a large bowl. Please do not use bottled juice.
• Drain shrimp and give it a gentle squeeze. Dice it and add to the bowl with lime juice.
• Marinate cooked shrimp for 15 minutes; raw shrimp for 1.5 hours or until opaque and pink. Acid will "cook" the shrimp.
• While shrimp is marinating, dice tomato, avocado, red onion, cilantro and jalapeno and add to another bowl. Refrigerate if making ceviche with raw shrimp. I also recommend to dice avocado right before combining shrimp with veggies to avoid brown avocado.
• Add vegetables to the bowl with shrimp, stir and add salt and pepper to taste. Remember tortilla chips are salty. So I would salt after the taste test with a chip.
• Serve cold with chips, on a tostada and even in tacos.

Video

Notes

• Store: Refrigerate covered for up to 2 days. Do not freeze.

Nutrition

Calories: 110kcal | Carbohydrates: 6g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 143mg | Sodium: 444mg | Fiber: 2g | Sugar: 1g

The post Shrimp Ceviche Recipe appeared first on iFoodReal.com.

Take the same skillet idea and switch up the flavors with a chicken burrito skillet or taco skillet.

Enchiladas are hands down our favorite Mexican dish, and I’ve made everything from healthy chicken enchiladas, low carb chicken enchiladas, even one pot beef enchiladas to creamy chicken enchilada soup.

Now, this chicken enchilada skillet recipe is making the list!

Honestly, I can’t pick a favorite because we love them all, but I will say skillet meals are about as fast and easy as it gets! A bit of a shortcut, but they taste just as great.

Also, my kids loved this recipe so much, I now make this chicken enchilada casserole in slow cooker for when I don’t have time to cook in the evening.

Why You’ll Love This Recipe

• Minimal prep: No stuffing, layering, or rolling, just a little chopping and you’re done in 10 minutes.
• Simple ingredients: I kept the list short with fridge and pantry staples that you can easily swap out depending on what you have on hand.
• Weeknight favorite: A low effort, healthy dinner made in one skillet with easy clean up!
• Flavorful protein powerhouse: This comfort food is a crowd-pleaser, loaded with 39 grams of protein and big flavor!

Ingredients for Chicken Enchilada Skillet

You’ll need just 7 simple ingredients, plus some oil for frying and any fresh toppings you like!

• Chicken breasts: Boneless skinless chicken breasts cut into bite-sized pieces. I used 3 large ones.
• Vegetables: We start by sauteing onion and red bell peppers to create a rich, aromatic base. I used yellow onion, but white onion is good too.
• Black beans: I used two 14 ounces cans of low sodium black beans. If you’re up for making your own, check out my Instant Pot black beans recipe.
• Red enchilada sauce: I used store-bought enchilada sauce this time to keep the ingredient list short and simplify dinner on a busy night. Feel free to choose mild or spicy.
• Corn tortillas: Instead of rolling, we chop the tortillas and stir them in. I used corn for authentic flavor, but flour tortillas work too.
• Shredded cheese: The gooey, melty magic that brings it all together. We love using Tex Mex or cheddar cheese, but feel free to use Monterey Jack, a Mexican cheese blend, or Colby Jack if you prefer.
• Oil: Not pictured, but you’ll need some olive oil or avocado oil for frying.
• Optional toppings: We love the classics like avocado, fresh cilantro, jalapeno, and sour cream or yogurt. You can also add green onion, diced tomatoes, shredded lettuce, or lime juice.

How to Make Chicken Enchilada Skillet

Here’s a quick look at making this easy chicken enchilada skillet. You’ll need a large 12 inch skillet or bigger with a tight fitting lid.

• Saute veggies: Heat a large deep non-stick skillet on high and swirl in 1/2 tablespoon of oil. Add the onion and bell peppers, cook for 3 minutes, stirring occasionally until they start to brown. Then, transfer them to a bowl and set aside.
• Brown the chicken: Put the skillet back on the stove and add the rest of the oil. Add the chicken and cook for about 5 minutes, stirring a few times.
• Combine and simmer: Add your cooked onion and bell peppers, black beans, and enchilada sauce. Give it a stir, bring it to a boil, then cover and simmer on low heat for 10 minutes.
• Add tortillas and cheese: Add the corn tortillas and stir to combine. Sprinkle the cheese on top, cover the skillet with a lid or cutting board, turn off the heat, and let the cheese melt.

Variations

These deconstructed enchiladas are super customizable to suit your taste and whatever you have on hand. Here are some variations to try!

• Green enchilada sauce: Swap in green enchilada sauce for a tangy, slightly spicy flavor made from green chilies.
• Vegetarian: Skip the chicken and add extra beans, cheese, or veggies. See list of optional veggies below. You can even toss in some firm tofu pieces if you like.
• For lower carb: Use only 1 can of beans and 10 or less corn tortillas.
• More protein: Use protein tortillas, or if you prefer, chop up fewer than 15 shells or skip them altogether. Then add an extra can of beans and more chicken to boost the protein.
• Rotisserie chicken: Precooked rotisserie chicken will have dinner on the table in under 30 minutes! Add the shredded chicken in with the beans and sauce, no need to remove the onion and peppers from the skillet.
• Ground beef or any ground meat: Feel free to use any ground meat like ground beef, turkey, chicken, or pork. If you’re using a fattier meat, I recommend draining off the excess fat to keep the dish from getting too greasy.
• Add more vegetables: Stir in a bag of cauliflower rice, a cup of corn, chopped tomatoes, black olives, red onion, spinach, or sauteed mushrooms or zucchini.
• Make it spicy: For extra heat, try using spicy enchilada sauce, adding finely diced jalapeño with seeds removed, green chilies, mixing in chipotle peppers in adobo sauce, sprinkling red pepper flakes or chili powder, or adding a splash of hot sauce.

What to Serve It with?

This enchilada skillet is filling on its own, especially when you pile on toppings like diced avocado, cilantro, jalapeno, fresh tomatoes, lime wedges, sour cream, Greek yogurt guacamole, and salsa or homemade Pico de Gallo.

But if you’re feeding a crowd or just want to add a little extra to the meal, here are some tasty side ideas:

• Try low carb cilantro lime cauliflower rice or Mexican cauliflower rice.
• Simple Instant Pot white rice or brown rice lets the enchiladas take center stage.
• Instant Pot refried beans make a perfect, easy side.
• Fresh black bean and corn salsa.
• Boost the protein by pairing it with chips and cottage cheese queso.

How to Store and Reheat

Store: Place leftovers in a covered storage container and in the refrigerator for 3-4 days.

Freeze: Once cooled, transfer to an airtight container and freeze for 3 months. Thaw in the fridge overnight.

Reheat: You can simmer it on low heat in a skillet with a splash of chicken broth for about 5 minutes, covered. Or for a quicker option, just pop it in the microwave!

FAQs

More Skillet Recipes to Try

• One pan Mexican chicken and rice
• Tex Mex chicken and zucchini
• Cilantro lime chicken rice skillet

Print

Chicken Enchilada Skillet

Chicken Enchilada Skillet is a 30 minute meal with veggies, beans, chicken, bold enchilada flavor, and 39 grams of protein. Everything cooks in one skillet!

Course Dinner

Cuisine Mexican

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 498kcal

Author Olena Osipov

Equipment

• Ceramic skillet

Ingredients

• 1 large onion coarsely chopped
• 2 large red bell peppers coarsely chopped
• 3 large boneless skinless chicken breasts cut into 1 inch pieces
• 2 x 14 ounces cans low sodium black beans rinsed & drained
• 14 ounces red enchilada sauce
• 15 small corn tortillas coarsely chopped
• 2-3 cups cheddar or Tex mex cheese shredded
• 1 tablespoon oil for frying
• Avocado, cilantro, jalapeno, sour cream or yogurt for toppings (optional)

US Customary – Metric

Instructions

• Preheat large deep non-stick skillet on high heat and swirl 1/2 tablespoon oil to coat. Add onion and bell peppers, cook for 3 minutes, stirring occasionally and allowing to brown. Transfer to a medium bowl and set aside.
• Return skillet to the stove and add remaining 1/2 tablespoon oil. Add chicken and cook for 5 minutes, stirring occasionally.
• Add previously cooked onion and bell peppers, black beans and enchilada sauce. Stir, bring to a boil, cover and let it simmer for 10 minutes on low heat.
• Add corn tortillas and stir. Then sprinkle with cheese, cover, turn off heat and let cheese melt.
• Serve hot as is or with desired toppings.

Video

Notes

• Store: Refrigerate covered for up to 3 – 4 days.
• Freeze: Cool, transfer to an airtight container and freeze for up to 3 months. Thaw in the fridge overnight.
• To reheat: Simmer on low heat in a skillet with a bit of broth for 5 minutes while covered. Or just reheat in a microwave.

Nutrition

Calories: 498kcal | Carbohydrates: 41g | Protein: 39g | Fat: 20g | Saturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 111mg | Sodium: 632mg | Fiber: 7g | Sugar: 8g

The post Chicken Enchilada Skillet appeared first on iFoodReal.com.

We also love this sweet potato hash and sweet potato and eggs.

This delicious and easy Tex Mex sweet potato skillet is one of the easiest and healthiest ways to get Mexican-inspired flavors in a one pan meal. It makes for a quick weeknight vegetarian meal and one of the easiest dinners that will have everyone running to the table!

Why You’ll Love This Recipe

• Delicious. Sizzling sweet potatoes, beans and corn, are loaded with spices and cooked down until the veggies are nice and tender. Then topped with melted cheese, a squirt of lime, and herbaceous cilantro, and add green onion to bring it over the top!
• Easy. A skillet meal made in one pan with ingredients you probably already have at home.
• Quick. Your entire dinner is ready in under 40 minutes.
• Healthy. A complete meal including, veggies, protein, good fats, and good carbs, is gluten-free, dairy-free, and loaded with nutrients.
• Leftovers. Makes great leftovers for healthy lunch or reheating for dinner!

Ingredients for Tex Mex Sweet Potato Skillet

• Sweet potatoes: Look for firm potatoes without brown spots. I prefer buying organic and keeping the peel on because it contains many vitamins and nutrients.
• Black beans: Canned low sodium black beans will work. Don’t forget to rinse and drain. Make Instant Pot black beans from dried beans and portion them out and freeze for later.
• Corn: I like to use frozen corn and not canned, but you can use canned if you have it on hand.
• Canned diced tomatoes: Are the tomato base for the sauce. I like to use low sodium whenever possible.
• Bell pepper: Along with yellow onion adds a lot of flavor once they are sautéed.
• Garlic and onions: I use yellow, white, or red onion and garlic sautéed in the recipe. Then, I use green onion to sprinkle on top as a garnish. So delicious!
• Seasoning: Homemade taco seasoning, without all the extra additives and preservatives, adds so many signature elements to the flavor of Tex Mex. Along with cumin and salt, it’s all you need.
• Toppings and garnishes: Avocado (or guacamole), cilantro, freshly grated cheese, green onion, yogurt, pico de gallo or salsa, and a squirt of lime are all customizable toppings and garnishes that complete this dish.
• Oil: A really good quality avocado oil or coconut oil will ramp up the good fat benefits in this recipe. You could also use olive oil.

How to Make Sweet Potato Skillet

I am using a large 12 inch non-stick skillet. This sweet potato recipe relies on a few moving parts and seasoning ingredients in batches. But the final result is worth it!

• Cook sweet potatoes in a well-preheated skillet with half of the seasonings for 5 minutes. This step will ensure well seasoned creamy morsels at the end.
• Add onion, garlic, and bell pepper and cook for another 3 minutes, stirring occasionally. As these veggies release a lot of water, if you add them together with potatoes they will not properly brown.
• Add black beans, corn, diced tomatoes, and remaining spices. Bring to a boil, reduce heat to low, cover and cook for 15 minutes or until potatoes are soft. Everything will be super tender.
• Garnish with avocado, green onion, cilantro, lime juice, and stir. Sprinkle with cheese, cover, and let stand until cheese has melted.

Tips for Best Results

• Be prepared: Woks or large deep skillets are meant for fast cooking and they tend to capture steam. Think stir fry! Although this isn’t a stir fry at all, it is still a good idea to make sure to prepare everything ahead of time so that you’re not cooking everything longer than necessary.
• Cut everything into same size pieces: Sweet potatoes and bell peppers particularly. So they cook evenly.
• For best texture: Add the cheese once the skillet has been removed from the heat. It’s meant to be melted on top and not incorporated too much into the dish. The avocado and sweet potato are already creamy, and adding too much melted cheese into the dish as opposed to just on top will change the texture of each bite. It’ll be too mushy!

Variations

• Substitute the sweet potatoes for butternut squash or regular Yukon Gold or red potatoes instead. It will be approximately same cooking time.
• Extra protein: You can add some cubed chicken, cut-up sausage, or ground turkey to make this more high protein meal. If it is ground meat or raw chicken, cook first breaking it into small pieces or allowing sides to brown, and then follow the recipe. Already cooked diced meat can be added with the beans and tomatoes. I like to use leftover baked chicken breast.
• To maximize nutrition, sprinkle with some nutritional yeast and hemp hearts before serving.
• You can play around with the toppings and garnishes as you like. Use fresh parsley if chopped cilantro isn’t your thing. Omit what you don’t want, or double up on what you do want. Swap the yogurt for sour cream. Don’t forget the extra lime wedges!
• Like a lot of heat? For added spice, use a bit of extra chili powder, or use actual chilies, red pepper flakes, or jalapenos. Even spicy salsa would be great!

Serving Suggestions

Serve this Tex Mex sweet potato skillet hot with a dollop of creamy Greek yogurt and salsa, if desired. I feel like it doesn’t need too many toppings because it’s got so many flavors and textures going on already.

I would make a simple spring mix salad or lettuce salad to go with it. Or frankly, we often make a green smoothie to pair it with because it’s easy.

Feeding an extra hungry crew? Serve some shrimp tostadas, air fryer nachos or black bean nachos, too!

You’ve heard of breakfast for dinner, but have you heard of dinner for breakfast? This would make a great breakfast or brunch idea, especially with a couple of fried eggs on top.

How to Store

Store: Leftovers can be refrigerated for up to 3 days.

I do not recommend freezing this dish. There are too many veggies that hold water so when thawed, it would become too watery.

Make ahead: You can refrigerate diced sweet potatoes in a bowl with cold water for up to 2 days. Refrigerate chopped green onion, garlic, and bell pepper in another covered container for the same period.

FAQs

More Skillet Recipes to Try

• Ground turkey and potato skillet
• Tex Mex chicken and zucchini
• Chicken burrito skillet
• Taco skillet
• Quinoa skillet

More Sweet Potato Recipes

• Oven roasted sweet potatoes
• Mashed sweet potatoes
• Sweet potato hummus
• Healthy sweet potato casserole

Print

Tex Mex Sweet Potato Skillet

Quick and easy Sweet Potato Skillet recipe loaded with seasoned potatoes, beans, peppers, and corn, finished with melted cheese and fresh lime juice.

Course Dinner

Cuisine Mexican

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 28 minutes minutes

Total Time 38 minutes minutes

Servings 6 servings

Calories 429kcal

Author Olena Osipov

Equipment

• Ceramic skillet

Ingredients

• 1 1/2 lbs sweet potato cubed
• 1 small onion chopped
• 2 large garlic cloves minced
• 1 tbsp coconut or avocado oil
• 2 large red bell peppers diced
• 14 oz can low sodium black beans drained & rinsed
• 1 cup corn frozen or canned
• 14 oz can low sodium diced tomatoes undrained
• 1 tbsp cumin divided
• 1/2 tbsp taco seasoning
• 3/4 tsp salt divided
• 1/2 lime juice of
• 1 cup 4 oz Tex Mex cheese, shredded
• 2 medium avocados diced
• 2 green onions chopped
• 1/3 cup cilantro chopped
• Greek yogurt and salsa for garnish (optional)

US Customary – Metric

Instructions

• Preheat large deep skillet on medium heat and swirl oil to coat. Add sweet potatoes, 1/2 tbsp cumin, 1/2 tsp salt and cook for 5 minutes, stirring occasionally.
• Add onion, garlic, bell pepper and cook for another 3 minutes, stirring occasionally.
• Add black beans, corn, diced tomatoes, remaining 1/2 tbsp cumin and 1/4 tsp salt, taco seasoning and pepper; then stir. Bring to a boil, reduce heat to low, cover and cook for 15 minutes or until potatoes are soft.
• Turn off heat. Add avocado, green onion, cilantro, lime juice and stir. Sprinkle with cheese, cover and let stand until cheese has melted.
• Serve hot with Greek yogurt and salsa if desired.

Notes

• Store: Refrigerate in an airtight container for up to 3 days. Do not freeze.

Nutrition

Serving: 1.25cups | Calories: 429kcal | Carbohydrates: 46g | Protein: 11g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 20mg | Sodium: 592mg | Fiber: 12g | Sugar: 11g

The post Tex Mex Sweet Potato Skillet appeared first on iFoodReal.com.

This easy Instant Pot White Chicken Chili becomes a family favorite with just a few chicken breasts, pantry staples and only 20 minutes of cook time!

This creamy chili is a version of my healthy white chicken chili and crockpot white chicken chili.

If I had to pick one soup recipe to make year round, it would be this Instant Pot white chicken chili. There is literally a lineup with bowls as soon as chicken is shredded and cream cheese has melted. Here is why:

Why You’ll Love This Recipe

• It’s so delicious: It has creamy texture without too much fat, tender chicken, hearty cannellini beans, is tangy and perfectly spiced for kids and adults.
• Toppings are customizable: Then topped with diced avocado, lots of cilantro, green onion and tortilla chips.
• So easy to make: One of the easiest healthy dinner ideas for a family! Just dump and go, and this hands off hearty meal practically makes itself for you. Minimal effort and whole family is fed!

Ingredients for Instant Pot White Chicken Chili

This Instant Pot recipe is highly versatile and customizable. Not to mention all ingredients are very forgiving.

• Chicken: Boneless skinless chicken breasts or chicken thighs. You can even use separated frozen chicken breasts. Same cook time.
• White beans: Use low sodium or no salt added canned beans like cannellini beans, navy beans or great Northern beans. You could also use pinto beans in a pinch.
• Corn: Fresh, cooked, frozen (no need to thaw), or canned (drained) corn works.
• Veggies and fruit: White onion or yellow onion, fresh cilantro and fresh lime juice.
• Broth: Low sodium chicken broth, Instant Pot chicken broth, chicken stock, or vegetable broth. I like to use organic bouillon cubes or chicken bouillon paste diluted with water.
• Diced green chilies: From a 4 ounces can found in Mexican food aisle or shelf. You could use a minced jalapeno with seeds removed or salsa verde instead of canned green chilies.
• Spices: Chili powder, garlic powder, ground cumin, salt, pepper.
• Dairy: Greek yogurt or regular yogurt, and cream cheese.

How to Make White Chicken Chili in Instant Pot

For this recipe you can use 6,8 or 10 quart Instant Pot! See Tips section for 3 quart pressure cooker.

Step 1: Add fresh chicken breasts or frozen ones whole and save yourself from washing another cutting board. Also add corn, onion, green chilies, beans and spices to Instant Pot.

We will make chili creamy and add fresh herbs after it is cooked. Dairy scorches under pressure, that’s why we don’t add it before.

Step 2: Cook on high pressure for 20 minutes and allow 10 minutes of natural release. Then turn pressure cooker valve to Venting position.

If you vent right away, stew will splatter all over your counters. Shred chicken, I like to do so right in Instant Pot with 2 forks.

Step 3: Add yogurt, cream cheese and herbs. You can use all yogurt, cream cheese or heavy cream. I like my proportions for balance of health and creaminess.

Variations

Make it less or more spicy for your crew, use different type of chicken, or use dried beans.

• Shredded chicken: If you have leftovers, for example Instant Pot shredded chicken, they would be perfect for this chili. Just cook as directed. Also Thanksgiving turkey leftovers would be great as well.
• Rotisserie chicken: Add shredded rotisserie chicken including even bones, if you wish. Pressure cook for 10 minutes instead of 20 minutes. I recommend to add salt at the end then because store-bought cooked chicken comes pre-seasoned.
• Using frozen chicken: Truth is cooking frozen chicken breasts in Instant Pot doesn’t require much more time. Just make sure chicken pieces are separated and cook for same time.
• Ground chicken: To use it instead of whole chicken pieces, press Saute and wait until display says Hot. Then saute ground chicken, constantly stirring and breaking into pieces, until small pieces form. No need to cook through.
• Chicken thighs: Cook as per recipe, whether they are bone-in or boneless.
• Dried beans: For dried beans, use 1 cup rinsed (but unsoaked) dried white beans with 2 cups of chicken stock (total not extra), and cook chili for 35 minutes.
• Make it spicy: At the end, add desired amount of chopped or sliced jalapeno pepper right to the pot.
• Lighten it up: Omit cream cheese and mash a few white beans in a bowl, then return to the pot. It will become creamy naturally.

How To Serve White Chicken Chili

Absolutely everyone loves a hot bowl of this Instant Pot white chicken chili! Especially, kids love to add their own toppings. Ladle it over rice or a potato for a one bowl meal or serve with freshly baked cornbread with almond flour or cornbread muffins.

Our favorite easy toppings for chili recipes are:

• Diced avocado
• Jalapenos
• Tortilla chips or tortilla strips
• Cilantro, green onion
• Greek yogurt, Instant Pot yogurt or sour cream
• Shredded cheddar cheese or crumbled cotija

Storing Leftovers

Store: Refrigerate leftovers in an airtight container for up to 5 days. This chicken chili is one of those recipes that tastes even better the next day!

Freeze: It also freezes extremely well as there are no tender vegetables to go mushy. Transfer to an airtight container and freeze for up to 3 months. When ready to eat, thaw in the fridge overnight, then reheat on a stovetop covered while simmering on low.

FAQs

More Chili Recipes to Try

• Turkey chili
• Buffalo chicken chili
• Chicken quinoa chili
• Ground chicken chili

More Instant Pot Recipes to Try

• Instant Pot chicken stew
• Instant Pot chicken and potatoes
• Instant Pot chicken breast
• Instant Pot turkey chili
• Instant Pot chili
• Instant Pot vegetarian chili
• Frozen whole chicken in Instant Pot

Also make sure to browse more than 45 healthy Instant Pot recipes on our website.

Print

Instant Pot White Chicken Chili

This easy Instant Pot White Chicken Chili becomes a family favorite with just a few chicken breasts, pantry staples and only 20 minutes of cook time!

Course Soup and Stew

Cuisine Mexican

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Pressure Up and Down Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 249kcal

Author Olena Osipov

Equipment

• Instant Pot
• Steam diverter

Ingredients

• 1 small onion diced
• 2 x 15 oz cans cannellini, white or great Northern beans drained and rinsed
• 2 cups corn fresh or frozen
• 1 cup chicken broth low sodium
• 4 ounces can diced green chilies
• 1 teaspoon cumin
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 3/4 teaspoon salt
• Ground black pepper to taste
• 1 pound or 2 large chicken breasts boneless and skinless
• Small bunch of cilantro finely chopped
• 1/2 cup Greek yogurt 2%+ (or sour cream)
• 2 ounces cream cheese
• 1 lime juice of
• Tortilla chips, avocado, more yogurt, limes for serving

US Customary – Metric

Instructions

• In Instant Pot, add onion, beans, corn, broth, green chiles, cumin, chili powder, garlic powder, salt, pepper and lay chicken on top. No need to stir.
• Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 20 minutes.
• After allow pressure to come down naturally for 10 minutes and release remaining pressure using Quick Release by turning pressure valve to Venting position, which takes 2 minutes.
• Open the lid, remove chicken and shred with 2 forks.
• Return chicken to the pot along with cilantro, Greek yogurt, cream cheese and lime juice. Stir well.
• Serve hot with your favorite toppings like tortilla chips, diced jalapenos and avocado, more yogurt or sour cream, hot sauce etc.

Video

Notes

• Store: Refrigerate up to 5 days or freeze for up to 3 months. Thaw in the fridge overnight, then reheat on a stovetop covered while simmering on low.
• Make ahead: Combine and refrigerate ingredients right in inner pot of Instant Pot covered for up to 2 days. Can add chicken right before cooking.
• Freezer meal: Add all ingredients from step 1 (minus the broth) to a gallon Ziploc bag, let out as much air as possible, seal and freeze for up to 3 months. Cook from frozen + broth as per recipe.
• Dried beans: Use 1 cup dried and rinsed white beans with 2 cups of stock and cook chili for 35 minutes.
• Frozen chicken breasts: You can add them right in, no need to thaw but make sure they are separated. Same cook time.
• For 3 Quart Instant Pot: Cut ingredients in half and keep same cook time.

Nutrition

Serving: 1cup | Calories: 249kcal | Carbohydrates: 30g | Protein: 22g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 495mg | Fiber: 7g | Sugar: 4g

The post Instant Pot White Chicken Chili appeared first on iFoodReal.com.

For a different twist, try one pan Mexican chicken and rice and chicken burrito skillet.

This chicken and rice skillet recipe takes my cilantro lime chicken to the next level, everything you need for dinner in one skillet! Who doesn’t love time-saving one pot meals? Plus, the lime cilantro flavor is out of this world!

I shared a test photo of it on Instagram and you all went crazy asking for the recipe. So, here we go!

Why You’ll Love This Recipe

• Easy recipe: Basic ingredients, quick prep time, and easy to follow steps.
• One pan: A great skillet meal where chicken and rice cook together. Less dishes to clean!
• So flavorful: There is a lot of flavor in both cilantro and lime, and without the extra calories!
• A crowd pleaser: Chicken and rice is always a hit, everyone just loves that combo!

Ingredients for Cilantro Lime Chicken Rice Skillet

To make this recipe you’ll need a few simple, staple ingredients.

• Chicken: Cube boneless skinless chicken breasts. You can also use chicken thighs, they cook up just as quickly.
• Jalapeno peppers: Seeds removed and chopped. If you’re into a bit more heat, feel free to leave a few seeds in.
• Garlic: Fresh garlic cloves bring a stronger and more vibrant taste.
• Chicken broth: Low sodium chicken broth cooks the rice perfectly and boosts flavor.
• Rice: Use long grain or basmati white rice and be sure to rinse it, I use a mesh strainer for this step.
• Limes: Use fresh lime juice and zest from 2 limes for the best flavor. Please stay away from bottle juice.
• Cilantro: Fresh cilantro leaves, chopped. If you don’t love it, please see FAQs.
• Spices: Salt, black pepper, and cumin.
• Oil: We just need a little for frying. I like to use avocado oil or olive oil because they both add a nice flavor.

How to Make Cilantro Lime Chicken Rice Skillet

Here’s a quick step-by-step overview how to make this easy healthy dinner. Full recipe card is located below.

• Sear chicken: Heat a large skillet with oil. Add the chicken, season with salt and pepper, and cook for about 10 minutes, stirring occasionally until nicely brown. Then, transfer to a plate.
• Saute aromatics: Put the skillet back on the heat and swirl in the rest of the oil. Toss in the jalapenos and garlic, cook for 1 minute, stirring often to prevent burning. Pour in the chicken broth and scrape up the tasty bits from the pan.
• Simmer chicken and rice: Add cooked chicken back into the skillet along with the rice, lime juice and zest, cumin, salt, and pepper. Stir, cover it up, and bring it to a boil. Then, lower the heat and let it simmer for about 12 minutes.
• Add cilantro: Give it a taste to check if the rice is cooked. If it’s ready, turn off the heat. If not, give it a few more minutes. Gently stir in the cilantro, and serve hot.

What Rice Can I Use?

• White rice: Use long grain rice, I tested it with basmati and jasmine rice. Short grain rice will make it mushy.
• Brown rice: Again, use long grain. It will take longer, about 30-40 minutes. To make sure your rice is cooked, be sure to bring all mixture to a boil first before reducing the heat, use a tight fitting lid, and do not open it too often.
• Minute rice: Cook for less time, it should be tender in 5-10 minutes.
• Cauliflower rice: Add only 1/2 cup broth, and cook for 3-4 minutes uncovered and stirring. Or you can cook chicken as per this recipe and combine it with cilantro lime cauliflower rice.

Tips for Best Results

Here are my best tips for mastering this cilantro lime chicken rice skillet.

• Don’t open the lid too often: It’s OK to open and stir once with white rice, but with brown rice – don’t open.
• Use a tight lid: The one that fits your skillet well and doesn’t let the steam to escape through the sides.
• To make it more saucy: Add 1/2 – 1 cup broth after or simply adjust the amount of liquid.
• Don’t overcook: You want rice that’s al dente with each grain separate rather than sticking together, hence cooking it for 12 minutes. It might be less time for your stove and rice, I recommend checking after 10 minutes.
• Play it by ear: Ovens, skillets, and rice varies so check at the 10 minute mark and adjust cooking time, liquid, and seasoning at the end as needed.

How to Store and Reheat

Store: If you plan to enjoy leftovers within 5 days, store them in an airtight container in the refrigerator.

Freeze: Cook, cool, and place in an airtight container. Then store in the freezer for up to 3 months and thaw in the fridge overnight.

Reheat: You can reheat chicken and rice in the microwave or on the stovetop with a splash of water or broth to prevent drying out, stirring occasionally until heated through.

FAQs

More Chicken and Rice Recipes

• Chicken and rice
• Instant Pot chicken and rice
• Chicken burritos
• Healthy chicken and rice casserole

More One Pan Meals to Try

• One pot chicken quinoa
• Chicken enchilada skillet
• One pot Pad Thai
• Taco skillet
• Chicken quinoa skillet
• Deconstructed stuffed peppers
• Skillet enchiladas

Print

Cilantro Lime Chicken Rice Skillet

Cilantro Lime Chicken Rice Skillet is a 30ish minute, one pan meal with tender chicken, fresh cilantro, and lime. Perfect for busy weeknights!

Course Dinner

Cuisine Mexican

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 23 minutes minutes

Total Time 38 minutes minutes

Servings 6 servings

Calories 427kcal

Author Olena Osipov

Equipment

• Ceramic skillet

Ingredients

• 3 large boneless skinless chicken breasts cut into 1-2 inch cubes
• 2-4 jalapeños seeded and chopped
• 5 garlic cloves minced
• 4 cups chicken broth low sodium
• 2 cups long grain or basmati white rice rinsed & drained
• 2 limes juice and zest of, plus more for serving (optional)
• 1 teaspoon cumin
• 1/2 teaspoon salt plus a bit more
• 1/2 teaspoon pepper plus a bit more
• 1 bunch cilantro finely chopped
• 1 1/2 tablespoons oil for frying

Instructions

• Preheat large skillet on medium-high heat and swirl 1 tablespoon of oil to coat. Add chicken, a bit of salt and pepper and cook for 10 minutes, stirring a few times and allowing it to brown a bit. Transfer to a plate and set aside.
• Return skillet to the heat and swirl remaining oil. Add jalapenos and garlic and cook for 1 minute, stirring often. Then add chicken broth and deglaze the pan.
• Add previously cooked chicken, rice, lime juice and zest, cumin, salt and pepper. Stir, cover and bring to boil. Reduce heat to low and simmer for 12 minutes.
• Taste, and if rice is ready turn off heat or cook for a few more minutes. You can also add more chicken broth if you want more saucy dish.
• Add cilantro, gently stir and serve hot.

Notes

• Store: Refrigerate leftovers in an airtight container for up to 5 days.
• Freeze: For up to 3 months.

Nutrition

Calories: 427kcal | Carbohydrates: 56g | Protein: 32g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 378mg | Fiber: 2g | Sugar: 1g

The post Cilantro Lime Chicken Rice Skillet appeared first on iFoodReal.com.

This veggie loaded buffalo chicken casserole is another of our favorites.

Salsa fresca chicken bake is tender baked chicken with basically pico de gallo but chopped more coarsely. It’s so good, I’ve already made it 3 times! And the juices are so delicious, I could eat them by the spoonful.

Our favorite way to serve this dish is with spaghetti! It’s like an instant calorie free sauce! Honestly, it deserves a VIP spot in your lineup of spring and summer chicken recipes.

Why You’ll Love This Recipe

• Bold flavors: Fresh ingredients create a zesty topping that seeps into the chicken.
• Quick prep: Chop, layer, and into the oven in 20 minutes!
• High in protein: High protein recipes are trending all over social media and this one delivers 31 grams per serving.
• Versatile: Pick your spice level and serving style, this casserole shines for hectic nights or impressing guests.

Ingredients for Salsa Fresca Chicken Bake

The ingredient list for chicken with fresh salsa looks long, but it’s simple and mostly made up of basic staples.

• Chicken: Use boneless skinless chicken breasts cut into cubes.
• Seasonings: I season the chicken with an easy combo of extra virgin olive oil, garlic powder, salt, pepper, and low sodium taco seasoning.
• Tomatoes: For the best salsa sauce for chicken, use fresh, in-season tomatoes. I prefer tomatoes on the vine, beefsteak, or Roma tomatoes.
• Jalapenos: I seeded and chopped 4 jalapenos which gave us the perfect level of spice. See below for variations on heat level or substitutions.
• Onion: You can use red or white onion. I prefer red onion for a pop of color and slightly milder taste.
• Fresh cilantro: Adds that traditional Mexican flavor.
• Garlic: Fresh garlic cloves are essential for the best flavor and aroma.
• Lime juice: Adds a tangy, refreshing taste. Make sure to use fresh limes and not bottled lime juice.
• Shredded cheese: I sprinkled with mozzarella cheese but it is more stringy. Next time I would like to try white cheddar or Monterey jack.

How to Make Salsa Fresca Chicken Bake

It takes just 4 steps and less than an hour to make this chicken bake. There is a detailed recipe card below.

• Prep: Get ready by preheating your oven to 400 F, then spray a large baking dish with cooking spray.
• Season chicken: Place the chicken in the baking dish then pour in the oil, taco seasoning, garlic powder, salt, and pepper. Use a spoon to mix it all together until the chicken is evenly coated. Spread it out evenly in the dish, then set it aside.
• Make the salsa: In a separate bowl, mix together the tomatoes, jalapenos, onion, cilantro, garlic, and lime juice. Place salsa fresca over the chicken and smooth it out with a spoon. Finish it off with a sprinkle of cheese.
• Bake: Bake uncovered for 30 minutes. Once done, take it out, garnish with chopped cilantro, and serve it with your favorite side dish.

Tips for Best Results

Here are some handy tips to make your salsa fresca chicken bake recipe a breeze!

• Chop veggies coarsely: This keeps them nice and chunky, spreading all the flavors evenly.
• Bake uncovered: Leaving it uncovered lets those bold flavors really pop as it bakes.
• Embrace the juices: Casseroles of this type release lots of flavorful liquid that’s just too good to miss. See serving suggestions below.
• Make it ahead: Refrigerate chicken with spices, salsa fresca, and shredded cheese in separate bowls for up to 48 hours. Assemble and bake. It might come out even more flavorful due to marinating.

Variations

• Using chicken thighs: Cut boneless skinless chicken thighs into bite-sized pieces, and the recipe stays the same.
• Using whole chicken breasts: Use boneless skinless chicken breasts, assemble the casserole the same way, and bake for approximately the same time. Make sure the thickest part of the chicken reaches 165 F with an internal read thermometer.
• Make it more spicy: For a spicier salsa simply leave the jalapeno seeds in.
• Instead of jalapenos: If you prefer a milder taste, use poblanos or green bell peppers instead.
• If not a fan of cilantro: If it’s not your thing, you can omit it.

Serving

I love serving salsa fresca chicken over a bed of spaghetti but it would also be delicious with a side of fluffy basmati rice. Add a fresh salad or another small side to soak up the juices and you’ve got a complete meal that’ll be a hit every time!

• Salad: Stick with the Mexican theme by pairing it with a Mexican bean salad or Mexican street corn salad. Or, try a fresh avocado corn salad.
• Bread: Fluffy almond flour cornbread.
• Beans: Instant Pot black beans or Instant Pot refried beans.
• Low carb: Instead of noodles or rice go for cilantro lime cauliflower rice or cheesy cauliflower steaks.

How to Store and Reheat

Store: Keep leftovers in an airtight container and in the refrigerator for 3-4 days.

Reheat: Depending on the amount, you can reheat the chicken bake by covering it with foil and baking at 350 F, microwaving for 2-3 minutes, or heating in a skillet over medium-low heat.

Freeze: I usually do not recommend to freeze heavy veggie dishes like this one but since veggies are quite baked already we can do that. Store in an airtight container and freeze for up to a month.

More Chicken Bake Recipes to Try

• Chicken zucchini casserole
• Low carb chicken enchiladas
• Baked chicken and peppers

Print

Salsa Fresca Chicken Bake

Salsa Fresca Chicken Bake takes 20 minutes of prep and has 31 grams of protein! It's flavorful, high protein dinner the whole family will love!

Course Dinner

Cuisine Mexican

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 253kcal

Author Olena Osipov

Equipment

• Baking dish

Ingredients

For Chicken:

• 2 pounds boneless skinless chicken breasts cut into 1.5 inch pieces
• 1 tablespoon olive oil extra virgin
• 1 teaspoon taco seasoning low sodium
• 1 teaspoon garlic powder
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper

For Salsa Fresca:

• 3 tomatoes coarsely chopped
• 1 cup (4) jalapeños seeded and chopped
• 1 cup red or white onion coarsely chopped
• 1 small bunch cilantro finely chopped (leave some for topping)
• 4 garlic cloves minced
• 1 lime juice of

For Casserole:

• 2 cup mozzarella or white cheddar cheese shredded
• Cooking spray I use Misto

Instructions

• Preheat oven to 400 F and spray baking dish with cooking spray.
• To the baking dish, add chicken, oil, taco seasoning, garlic powder, salt and pepper. Using a large spoon, stir to combine and flatten in a single layer. Set aside.
• In another medium bowl, add tomatoes, jalapenos, onion, cilantro, garlic and lime juice. Mix well and place on top of chicken, leveling with a spoon. Sprinkle with cheese.
• Bake uncovered for 30 minutes. Remove from the oven, sprinkle with cilantro and serve with your favorite side dish.

Notes

Store: Keep leftovers in an airtight container and in the refrigerator for 3-4 days.

Freeze: Store in an airtight container and freeze for up to 1 month.

Nutrition

Calories: 253kcal | Carbohydrates: 6g | Protein: 31g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 533mg | Fiber: 1g | Sugar: 3g

The post Salsa Fresca Chicken Bake appeared first on iFoodReal.com.