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  • Easy Chicken Ragu Recipe

    Easy Chicken Ragu Recipe

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    My family’s easy and budget-friendly chicken ragu is super simple to make and ready in under 30 minutes! This ground chicken spaghetti recipe is perfect for busy days!

    Ragu made with Ground Chicken over Spaghetti

    You could call this my shortcut ragu. I use store-bought sauce but add a few smart ingredients to make it taste more homemade. I also use ground chicken for this recipe, which keeps the cooking time low.

    I make this recipe once a month (the whole family loves it). For more easy dinner recipes with ground chicken, see these incredible chicken lettuce wraps or this easy white chicken chili!

    Key Ingredients

    • Pasta: I love serving this ragu with spaghetti, but feel free to use your favorite pasta.
    • Ground Chicken: I use ground chicken in this recipe, but you can substitute ground turkey, lean ground beef, or ground lamb.
    • Pasta Sauce: You can use your favorite store-bought spaghetti sauce (I like Rao’s). Or try this homemade marinara or this red pasta sauce.
    • Wine: This is optional, but it adds a lot of extra flavor. Use a dry red or dry white wine. If you don’t have wine on hand, don’t worry! You can substitute it with chicken broth or veggie broth.
    • Aromatics: To make this ragu taste more homemade, I cook the chicken with onion, carrots, celery, garlic, and fresh (or dried) chopped rosemary. I make a similar sauce for this easy weeknight spaghetti, but that recipe has a from-scratch sauce with basil instead of rosemary.

    How to Make Chicken Ragu

    To prepare the sauce, I cook the onions, carrots, and celery until tender and sweet. I then stir in the rosemary and garlic, letting their flavors become fragrant. Once the vegetables are ready, I add the ground chicken and cook it until it’s no longer pink.

    How to Make Chicken Ragu: Adding the Sauce

    I deglaze with wine (or broth) and stir in the pasta sauce. I let the sauce simmer for about 10 minutes or until the chicken is cooked. Then, it’s ready to serve over spaghetti. Easy!

    Chicken Ragu over Spaghetti

    Easy Chicken Ragu

    • PREP
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    • TOTAL

    This delicious chicken ragu can be made in less than 30 minutes and is perfect served over spaghetti. While our recipe calls for ground chicken, you can substitute ground beef, turkey, pork, or fresh sausage. If you prefer not to include wine, you can easily substitute it with chicken, vegetable, or turkey broth.

    Makes 4 servings

    You Will Need

    8 ounces dry pasta, such as spaghetti or linguini

    1 pound (450g) ground chicken

    1 tablespoon extra-virgin olive oil

    1/2 medium onion, chopped

    2 medium carrots, peeled and chopped

    1 medium stalk celery, chopped

    1 teaspoon finely chopped fresh rosemary or 1/4 teaspoon dried rosemary leaves

    1 clove garlic, finely minced

    1/4 cup (60ml) dry red or white wine

    3 cups (709ml) marinara sauce or use 1 (26oz) jar of store-bought sauce

    Salt and fresh ground pepper to taste

    Directions

      1Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Once cooked, drain the pasta.

      2In the meantime, heat olive oil in a large skillet with high sides. Add onions, carrots, and celery, and cook until the onions become soft and smell sweet, about 5 minutes.

      3Stir in the garlic and rosemary, then add the ground chicken. Cook the chicken until it is no longer pink, about 10 minutes.

      4While cooking, use a wooden spoon to break the chicken into small pieces in the pan.

      5Season with 1/4 teaspoon of salt and a few grinds of black pepper. Then, pour in the wine (or broth) and cook for 1 minute.

      6Add the marinara sauce to the skillet and cook until it reduces slightly, around 10 minutes.

      7Taste the sauce and adjust the seasoning with salt and pepper. Serve the sauce over the cooked pasta.

    Adam and Joanne’s Tips

    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1/4 of the recipe
    /
    Calories
    555
    /
    Total Fat
    20.3g
    /
    Saturated Fat
    3.3g
    /
    Cholesterol
    96.3mg
    /
    Sodium
    861mg
    /
    Carbohydrate
    59.9g
    /
    Dietary Fiber
    6.3g
    /
    Total Sugars
    9.8g
    /
    Protein
    30.5g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

    Previous Post: Chorizo and Eggs
    Next Post: Slow Cooker Chicken Meatballs

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  • Easy Homemade Croutons Recipe

    Easy Homemade Croutons Recipe

    Homemade croutons are so much tastier than store-bought! They’re perfectly crunchy, and you can customize them with your favorite herbs and spices. A batch of these easy croutons can be ready in 15 to 20 minutes using your favorite herbs and spice blends.

    Homemade Croutons

    I love adding croutons to my salads, but don’t really enjoy store-bought options. That’s why I’m in love with these easy homemade croutons! They’re the perfect topping for salads or soups, like Caesar salad or this easy tomato soup.

    You can make a double batch and have them for another day or use them to top your favorite pasta dishes or casseroles. Store them in an airtight container at room temperature for up to 5 days, or freeze them for up to 3 months.

    Key Ingredients

    • Bread: Use a quality bread. I love using bread from my local bakery. Day-old bread crisps up quicker, but fresh bread will still work.
    • Olive Oil: Use a tasty olive oil or substitute for melted butter.
    • Herbs: When the croutons are crisp and you’ve removed them from the oven, throw in your favorite dried herb blend or toss with chopped fresh herbs (see the notes section of the recipe for suggestions). If you love garlic, take a look at our garlic croutons!

    Find the full recipe with measurements below.

    How to Make Croutons

    To make croutons from scratch, simply tear or slice bread into small chunks and toss with olive oil, salt, pepper, and, if you’d like to add them, some herbs. Bake the seasoned bread in the oven until crisp. They usually take somewhere between 10 and 20 minutes, depending on how large they are and how fresh the bread is.

    How to Make Croutons: Cubed bread tossed with olive oil, salt, pepper and herbs.

    Ways to Use Homemade Croutons

    You may think that croutons are only for scattering onto salads, but that’s just the start. I love adding them to homemade soups and stews. This tomato soup and this creamy vegetable soup are my favorite.

    Knowing how to make your own croutons is useful around the holidays, especially if you are tasked with making stuffing! In this mushroom stuffing recipe, we start by crisping the bread into croutons before mixing with the remaining ingredients.

    Then, of course, there is the obvious option of adding homemade, perfectly crispy croutons to salads (see our favorite Caesar salad to see it in action).

    Homemade Croutons

    Easy Homemade Croutons

    • PREP
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    Making your own homemade croutons is so easy! They can be made in minutes and made with your favorite herbs and spice blends. Both dried and fresh herbs can be used in this recipe. See the notes section below for our tips.

    Makes 4 cups

    Watch Us Make the Recipe

    You Will Need

    4 cups torn or cubed day old bread, about 1-inch pieces

    3 tablespoons olive oil or melted butter

    Salt and fresh ground black pepper

    1/2 teaspoon to 1 teaspoon dried herbs or 2 tablespoons chopped fresh fine herbs, see notes

    Directions

      1Preheat the oven to 375°F (190°C).

      2Toss the bread with olive oil, a pinch of salt, and a few grinds of black pepper in a medium bowl.

      3Add dried herbs, if using, and toss well. Transfer to a parchment paper-lined baking sheet.

      4Bake, stirring once, until crisp and lightly golden around the edges, 10 to 15 minutes.

      5If using fresh herbs, chop them small and toss them with the croutons after baking while they are still warm.

      6Cool and then store in an airtight bag for 2 to 3 days or freeze for up to 3 months.

    Adam and Joanne’s Tips

    • We typically reach for dried herb blends like Italian seasoning, chili powder (see our homemade chili powder), Za’atar, and Mediterranean/Greek blends. For fresh herbs, try finer herbs like chopped fresh oregano, dill, basil, tarragon, chives, parsley and cilantro. If using woodier herbs like rosemary or thyme, you can toss them in before baking as if they were dried herbs.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    About 1/4 cup
    /
    Calories
    93
    /
    Total Fat
    3.1g
    /
    Saturated Fat
    0.5g
    /
    Cholesterol
    0mg
    /
    Sodium
    231.1mg
    /
    Carbohydrate
    13.6g
    /
    Dietary Fiber
    0.7g
    /
    Total Sugars
    0.8g
    /
    Protein
    2.9g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Creamy Sausage Tortellini Soup (Easy One-Pot, 30 Minutes)

    Creamy Sausage Tortellini Soup (Easy One-Pot, 30 Minutes)

    This creamy sausage tortellini soup is rich, cozy, and packed with flavor. It’s a meal I like to make on busy nights when I want something hearty but easy.

    Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝Full Recipe Card | 🍽 More Comfort Soup Recipes For Dinner

    At A Glance

    • ⏱ Ready In: 35 minutes
    • 🍽 Serves: 4–6
    • 💪 Nutrition Highlights: High in protein, good source of fiber from veggies and spinach
    • 🍝 Main Ingredients: Italian chicken or pork sausage, cheese tortellini, spinach, tomato paste, broth, light cream
    • 🔥 Flavor Profile: Creamy, savory, slightly tangy, gently spiced
    • 🧊 Meal-Prep Friendly: Keeps 3 days in the fridge (see notes)
    • Best Served With: Crusty bread or a simple green side salad

    If you need a comforting dinner fast, this creamy sausage tortellini soup delivers big flavor with minimal effort and one pot.

    The base starts with sausage (you could also use shredded chicken) and a classic veggie trio (carrot, celery, onion), which gives it that slow-cooked flavor without the wait. Cooking the tomato paste properly adds depth and a slight richness that balances beautifully with the cream.

    The tortellini cooks right in the broth, soaking up all that flavor, while the spinach adds a fresh finish. It’s hearty, satisfying, and has just the right balance of creamy and savory, basically the kind of soup that disappears fast at the table.

    👩‍🍳 You might also like these recipes: my creamy Italian sausage pasta, this Marry Me chicken orzo recipe, this lightened up ground beef Stroganoff recipe, or this garlic Parmesan chicken pasta.

    What You’ll Need

    Here is what you’ll need for this sausage tortellini soup recipe. Find the full measurements in the recipe card below.

    • Cheese tortellini – hearty, comforting, and quick-cooking; I used refrigerated fresh tortellini but if using pantry stuff, allow for longer cooking time
    • Italian chicken sausage – adds protein and tons of flavor (can swap for pork, turkey, or plant-based), you can use ground meat sausage or sausage links (scoop the meat out of the casings)
    • Onion, carrot, celery – classic soup base that builds sweetness and depth
    • Garlic – essential for that savory backbone
    • Italian seasoning + red pepper flakes – warmth and a little kick
    • Tomato paste – deepens flavor and adds umami (cook it properly for best results!)
    • Flour – helps create that slightly thick, creamy texture
    • Chicken broth – the base that ties everything together; chicken stock is fine too
    • Half and half (or light cream) – makes it silky and rich
    • Spinach – adds freshness and a bit of fiber; baby spinach or chopped English spinach
    • Parmesan cheese – salty, nutty boost of flavor
    • Fresh parsley – bright, fresh contrast

    How To Make Sausage Tortellini Soup

    Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this creamy sausage tortellini soup.

    • Heat olive oil in a large pot and cook sausage until browned, breaking it up as it cooks
    • Add celery, carrot, and onion; cook until softened (about 5–7 minutes)
    • Stir in garlic, seasoning, salt, and pepper; cook until fragrant
    • Add tomato paste and cook for 2–3 minutes to deepen flavor
    • Sprinkle in flour and cook briefly
    • Gradually add chicken broth while stirring to keep it smooth
    • Bring to a gentle simmer and add tortellini; cook until tender
    • Stir in half and half and spinach; simmer until wilted and creamy
    • Taste, adjust seasoning, and serve with Parmesan and parsley

    Recipe Tips

    • Cook the tomato paste properly: Let it darken slightly, this makes a big difference in flavor
    • Don’t overcook the tortellini: Start checking at 3 minutes so it stays tender, not mushy. If using pantry dry tortellini, allow for longer cooking time. Fresh tortellini is best in this soup.
    • Add broth gradually: This keeps the soup smooth and lump-free
    • Season as you go: Layering salt builds better flavor than adding it all at the end
    • Variations: Use spicy sausage for a little heat. Swap spinach for kale or Swiss chard. Add mushrooms for extra depth and texture
    • Storage: Store in the fridge for up to 3 days in an airtight container. The soup will thicken as it sits (totally normal!)
    • Reheating: Add a splash of broth or water to loosen it up. Heat gently on the stove for best texture
    • Make-Ahead Tip: Make the soup base without tortellini. Add tortellini, cream, and spinach fresh when reheating

    Serving Suggestions

    You can serve this with a big chunk of warm, crusty bread to soak up that creamy broth. If you want to keep things a little lighter, a simple green salad with a tangy vinaigrette balances it out nicely. It’s also great with garlic bread if you’re leaning fully into comfort mode (no judgment here).

    💬 If you’ve tried this creamy sausage tortellini soup or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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    This creamy sausage tortellini soup is rich, cozy, and packed with flavor—perfect for busy nights when you want something hearty but easy. Find step-by-step photos and more recipe tips above.

    • Heat olive oil in a large Dutch oven over medium heat. Add sausage and cook until browned, breaking it up as it cooks. Drain excess grease if needed.

    • Add celery, carrot, and onion. Cook for 5–7 minutes until softened.

    • Stir in garlic, Italian seasoning, red pepper flakes, salt, and pepper. Cook for 30 seconds.

    • Add tomato paste and cook for 2–3 minutes, stirring frequently.

    • Sprinkle in flour and stir well. Cook for 1 minute.

    • Gradually add chicken broth while stirring. Bring to a gentle simmer.

    • Add tortellini and cook for 3–5 minutes until tender.

    • Stir in half and half and spinach. Simmer 2–3 minutes until spinach is wilted.

    • Taste and adjust seasoning. Serve with Parmesan and parsley.

    • Why cook tomato paste first? It removes the raw taste and adds depth
    • Soup too thick? Add warm broth ¼ cup at a time until it loosens
    • Can I freeze this? Not recommended—the cream and tortellini don’t hold up well
    • Salt levels vary: Taste at the end, especially depending on your broth and sausage
    • Variations: Use spicy sausage for a little heat. Swap spinach for kale or Swiss chard. Add mushrooms for extra depth and texture
    • Storage: Store in the fridge for up to 3 days in an airtight container. The soup will thicken as it sits (totally normal!)
    • Reheating: Add a splash of broth or water to loosen it up. Heat gently on the stove for best texture
    • Make-Ahead Tip: Make the soup base without tortellini. Add tortellini, cream, and spinach fresh when reheating

    Calories: 654kcal | Carbohydrates: 58g | Protein: 35g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 133mg | Sodium: 3330mg | Potassium: 787mg | Fiber: 7g | Sugar: 14g | Vitamin A: 5464IU | Vitamin C: 19mg | Calcium: 246mg | Iron: 6mg

    Keywords: comfort food dinner, creamy sausage and pasta recipe, tortellini, italian sausage, tortellini soup, creamy soup

    More Comfort Soup Recipes For Dinner



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  • Easy Quinoa Black Bean Salad Recipe

    Easy Quinoa Black Bean Salad Recipe

    Our quinoa black bean salad is hearty and delicious, thanks to its colorful veggies and bright and zesty dressing. It’s naturally vegan, super simple, and lasts for days in the fridge!

    Black Bean Quinoa Salad

    I’m always so happy when this easy quinoa black bean salad is in our fridge. It’s hearty, packed with plant protein (7g per cup), and tastes amazing. I love it served all by itself or with a bit more protein (my favorites are this easy baked tofu or these roasted shrimp).

    If you are looking for more ways to combine quinoa and beans, try this vegetarian chili or this superfood quinoa salad (it’s packed with veggies, chickpeas, and dried fruit).

    Key Ingredients

    • Quinoa: I cook it from scratch (it takes 10 to 15 minutes). My number one tip for perfectly cooked quinoa is to rinse it thoroughly under cold water before cooking. This removes the natural coating of saponins, which can make the quinoa taste bitter. For more tips, see how to cook quinoa.
    • Black Beans: You can use canned or home-cooked beans in this recipe. If you want to cook them from scratch, here’s our tried-and-true black beans recipe.
    • Veggies: I love the vibrant colors and textures that fresh vegetables bring to this salad. My go-to combination includes juicy tomatoes, crisp red onion, colorful bell peppers, sweet cherry tomatoes, crunchy red cabbage, and corn (when it’s in season). I also like to add a can of diced green chiles for an extra kick, which gives the salad a delicious Southwestern flair. Hatch green chiles are my personal favorite.
    • Dressing: The dressing I use for this black bean and quinoa salad is one of my favorites, especially for grain and bean salads. It starts with a simple apple cider vinegar and freshly squeezed lime juice. You can use either, but combining both creates the most well-rounded and balanced flavor profile. Next, I add some warmth and depth with cumin and chili powder (I highly recommend using a homemade chili powder if you have it). To finish it off, I whisk in a generous amount of olive oil and season to taste with salt and pepper.

    How to Make Quinoa Black Bean Salad

    This quinoa and bean salad is super simple to put together. I make my dressing in the bottom of a big bowl and then toss in the rest of the salad ingredients (quinoa, beans, and veggies).

    Black Bean and Quinoa Salad Ingredients

    This salad is perfect eaten right after making it, or you can store it in the fridge for up to 5 days! Because of this, it’s an ideal make-ahead dish. I love keeping it in the fridge for an easy lunch or dinner throughout the week.

    Thanks to 7 grams of protein and over 5 grams of fiber, it has plenty of sticking power. You can add some extra protein with crumbled feta cheese, grilled chicken, juicy pork chops, pan-fried halloumi cheese, baked tofu, or even a few of these easy chicken nuggets (trust me!).

    Easy Quinoa Black Bean Salad

    Easy Quinoa Black Bean Salad

    • PREP
    • COOK
    • TOTAL

    Our quinoa black bean salad is hearty and delicious, thanks to its colorful veggies and bright and zesty dressing. Serve it alone or with a bit of extra protein on top. I love baked tofu or roasted shrimp!

    Makes 8 cups

    You Will Need

    For Salad

    1 cup (190g) uncooked quinoa, rinsed (about 3 cups cooked)

    2 cups water or broth, see our chicken broth or veggie broth

    1 (15oz) can black beans, drained and rinsed, or 1 ½ cups cooked black beans

    1/2 cup finely chopped red onion (half small onion)

    1 red bell pepper, finely chopped

    1 cup (150g) cherry tomatoes, halved

    1 cup (100g) finely chopped red cabbage

    2 medium ears corn, kernels cut off the cobs, 1 cup

    1 (4oz) can Hatch green chili peppers, chopped

    Optional: chopped avocado, crumbled feta, or queso fresco


    For Dressing

    3 tablespoons (44ml) apple cider vinegar

    2 tablespoons (30ml) fresh lime juice

    1/2 teaspoon ancho chili powder

    1/2 teaspoon ground cumin

    1/3 cup (78g) extra virgin olive oil

    Salt and fresh ground black pepper

    Directions

      1Combine the rinsed quinoa, water, and 1/4 teaspoon sea salt in a medium saucepan over medium-high heat. Bring to a boil, then reduce to a low simmer and cook uncovered until the quinoa absorbs the liquid for 10 to 15 minutes.

      2Move the saucepan off of the heat and cover for 5 minutes. This extra time allows the quinoa to steam and “fluff up.”

      3Uncover, and then fluff the quinoa with a fork.

      4In a large bowl, whisk the apple cider vinegar, lime juice, 1/2 teaspoon of sea salt, chili powder, cumin, and a pinch of black pepper together. Slowly add the olive oil, whisking until blended.

      5Add the quinoa, black beans, red onion, bell peppers, tomatoes, cabbage, corn, and chili peppers. Toss to combine, and then season to taste with additional salt and pepper as needed.

      6Store in an airtight container in the refrigerator for 3 to 4 days. If the salad seems a little dry after a day or two, add an extra squeeze of lime juice and a slight drizzle of olive oil.

    Adam and Joanne’s Tips

    • Storing: This quinoa black bean salad lasts in an airtight container in the fridge for up to 5 days. Over time, the color from the red cabbage seeps out into the salad (it looks quite pretty).
    • Canned green chili peppers: These are often sold next to salsas in most grocery stores. There are a variety of brands, including Ortega, Old El Paso, and Hatch. When we can find it, we love the Hatch brand.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1 cup
    /
    Calories
    235
    /
    Total Fat
    11.5g
    /
    Saturated Fat
    1.7g
    /
    Cholesterol
    0mg
    /
    Sodium
    234.3mg
    /
    Carbohydrate
    28.3g
    /
    Dietary Fiber
    5.6g
    /
    Total Sugars
    3g
    /
    Protein
    7.1g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Easy Chicken Enchiladas Recipe

    Easy Chicken Enchiladas Recipe

    This easy chicken enchilada recipe has tender, shredded chicken in a rich, homemade red sauce, all rolled in corn tortillas and baked with bubbly, melted cheese.

    Easy Chicken Enchiladas

    These enchiladas filled with chicken and cheese are the very definition of a delicious, feel-good meal and are guaranteed to be a hit with everyone at the table. This is the kind of Mexican-inspired dinner you’ll want to make again and again.

    If you can’t get enough of this dish, you’re in luck! We also have these green chicken enchiladas made with salsa verde. Or, for a hearty meatless option, be sure to try our veggie enchiladas.

    Key Ingredients

    • Tortillas: Use store-bought or homemade corn tortillas for authentic enchiladas. I love how the corn flavor of the tortillas mingles with the sauce. If you prefer flour, here’s our recipe for flour tortillas.
    • Enchilada Sauce: Use store-bought (I like Hatch) or try one of our homemade sauces. Our authentic red enchilada sauce, which calls for dried chilies, is simple to make and is what we used in our photos. I also love this homemade enchilada sauce, which uses dried spices and chili powder, and takes minutes to throw together.
    • Chicken: You will need cooked and shredded chicken. Use rotisserie chicken, leftover roasted chicken, or cook it using one of these easy methods: stovetop shredded chicken (1 hour), slow cooker shredded chicken (4 to 6 hours), or poached chicken (15 minutes).
    • Cheese: Use mild, melty cheese like Oaxaca cheese, white cheddar cheese, or Monterey Jack.

    Find the full recipe with measurements below.

    Homemade Chicken Enchiladas

    My Tips for Making the Best Enchiladas

    Tip 1: Soften the tortillas. Corn tortillas can crack easily. To make them soft and pliable, you need to warm them up. While you can fry them in oil, I prefer to oven-fry them. Lightly coat the tortillas with oil and bake them until warm. This easy method lets you prepare a large batch at once.

    Softening corn tortillas to make them soft and pliable

    Tip 2: Dip the tortillas in sauce. For an extra layer of flavor, quickly dip the warm tortillas into your enchilada sauce before filling them with the filling.

    Tip 3: Place them seam-side down. Roll your tortillas up as tightly as possible and place them seam-side down in a baking dish. Since the seam is on the bottom, the enchiladas will stay tightly rolled while baking in the oven.

    Tip 4: Finish with more sauce and cheese. Once the enchiladas are in the pan, spoon more sauce on top and add a final layer of cheese. For the best result, bake them covered for 15 minutes, then uncover and bake for another 10 minutes to get that perfect golden crust. Let them cool for a few minutes before serving, and dig in!

    Adding cheese to rolled chicken enchiladas before baking

    Tip 5: More variations. We love this as-written, but don’t be afraid to make it your own! Stir in some pinto beans or sautéed veggies like bell peppers, onions, and zucchini. You can make beef enchiladas by swapping the chicken for shredded beef, or a pork version by using leftover pork carnitas. Finally, for a different flavor, use green enchilada sauce or a homemade salsa verde (made with tomatillos) instead of the red sauce.

    Serving Suggestions

    I love serving these enchiladas with some chopped avocado and fresh cilantro, but there are so many ways to top them. For a little crunch, try scattering some chopped tomatoes, diced onions, diced jalapeños, sliced green onions, black olives, or even shredded cabbage or lettuce over the top.

    To make a complete meal, serve them alongside classic Mexican side dishes. Our Mexican rice and refried beans are perfect for this, as are our creamy black beans. And you can never go wrong with a bowl of homemade guacamole or pico de gallo with a side of homemade tortilla chips!

    Red chicken enchiladas made with homemade sauce

    Easy Chicken Enchiladas

    • PREP
    • COOK
    • TOTAL

    Our chicken enchiladas are easy to make with a simple filling of shredded chicken, cheese, and sauce. Corn tortillas hold up better in this recipe, but if you prefer flour tortillas, use them! You have the option to use store-bought enchilada sauce or use one of our homemade sauces (both linked in the recipe below).

    Makes 12 enchiladas

    Directions

      1Heat oven: Place an oven rack in the middle of the oven and heat to 375°F (190°C).

      2Soften tortillas (for corn tortillas): Line a baking sheet with parchment paper or a silicone baking mat. Place six tortillas on the baking sheet so they lie flat and barely touch each other. Lightly spray or rub both sides of the tortillas with oil. Bake until they are warm, but before they start to crisp, 2 to 3 minutes. Transfer the baked tortillas to a plate lined with a paper towel, and then repeat with the remaining six tortillas.

      3Prepare filling: Add ½ cup of the sauce, the shredded chicken, and 1 ¼ cups of cheese to a bowl, and then toss until the chicken and cheese are well coated.

      4Prepare baking dish: Spread ¾ cup of the sauce down the center of a 13×9-inch baking dish.

      5Dip tortillas: Add ¾ cup of the sauce to a low-sided, wide bowl, and then quickly dip each baked tortilla into the sauce to coat it lightly.

      6Fill and roll: Divide the filling between the tortillas, adding about ⅓ cup of filling. Roll the tortillas up and place them seam-side down into the baking dish. They will be pretty close to each other.

      7Finish and bake: Spoon the remaining sauce over the enchiladas and sprinkle the remaining cheese down the middle. Cover the dish with aluminum foil or parchment paper by tucking the sides and corners. Bake, covered, for 15 minutes. Uncover, then bake another 10 minutes until the cheese is melted and bubbling.

    Adam and Joanne’s Tips

    • Storing: Keep them in an airtight container in the fridge for up to 4 days.
    • Freezing: Let them cool, transfer to a freezer-safe container or freezer-safe bag, and freeze for up to 1 month. Thaw in the refrigerator overnight, then reheat before serving.
    • Make-ahead tips: The sauce and shredded chicken can be made and frozen.
    • Preparing the tortillas: Our method for prepping the tortillas is a little different from other recipes since we use the oven instead of frying the tortillas on the stove. If you prefer to prep the tortillas by shallow frying in oil, you can.
    • The nutrition facts provided below are estimates. We have assumed this red enchilada sauce for the calculations.

    Nutrition Per Serving
    Serving Size
    2 enchiladas
    /
    Calories
    291
    /
    Total Fat
    14g
    /
    Saturated Fat
    5.7g
    /
    Cholesterol
    38.5mg
    /
    Sodium
    292mg
    /
    Carbohydrate
    30.1g
    /
    Dietary Fiber
    5.1g
    /
    Total Sugars
    3.8g
    /
    Protein
    13.7g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Easy Breakfast Burritos Recipe

    Easy Breakfast Burritos Recipe

    author byline

    I love these easy breakfast burritos inspired by Starbucks spinach, feta, and egg white wraps! They are quick to make and can be made ahead of time and kept in the freezer for an easy breakfast another day!

    Easy Breakfast Burritos with Spinach, Eggs, and Feta

    These easy breakfast wraps are inspired by the spinach and feta wraps sold at Starbucks. They are loaded with protein and taste incredible, thanks to flavorful sun-dried tomatoes, spinach, and feta.

    I am such a fan and love making an extra batch to store in the freezer for another day. For more easy breakfast recipes, try our make-ahead breakfast sandwiches or these green chile breakfast quesadillas!

    Key Ingredients

    • Sun-Dried Tomatoes: I love sun-dried tomatoes for this recipe since they are super flavorful and don’t make the burrito soggy. I buy the ones packed in oil and prefer their texture.
    • Spinach: Fresh spinach is perfect, or you can thaw frozen spinach and squeeze it dry.
    • Egg: I use whole eggs (yolks and whites), but you can substitute 100% egg whites for fewer calories.
    • Feta Cheese: I love briny feta and crumble it into these breakfast burritos. Other cheeses are fine, too. Try goat cheese or shredded cheese like sharp cheddar.
    • Tortillas: For the best results, use large flour tortillas. I love homemade flour tortillas when I have time to make them.

    How to Make Breakfast Burritos

    I love how quick these breakfast burritos are to make. You’ll start by warming the sun-dried tomatoes in a skillet, then pour in whisked eggs. Scramble the eggs (here are my tips for scrambled eggs), then stir in the spinach.

    How to Make Breakfast Burritos: Rolling up the eggs in the tortilla

    To assemble these, spoon the egg mixture into the middle of your tortillas, scatter feta on top, and then roll up. To toast the outside, add the tortillas to a hot pan to get a little color and crisp the outside. You can make these in under 15 minutes!

    Easy Breakfast Burritos

    Easy Breakfast Burritos

    • PREP
    • COOK
    • TOTAL

    I love these easy breakfast burritos inspired by Starbucks spinach, feta, and egg white wraps. We make them with whole eggs, but tips for using egg whites are below the recipe. They can be made ahead of time and kept in the freezer for a quick breakfast another day.

    2 Burritos

    You Will Need

    2 teaspoons olive oil

    1/4 cup (70g) sun-dried tomatoes packed in oil, drained and chopped

    1 cup (40g) packed fresh spinach leaves

    4 large eggs, see notes for substituting egg white

    1/4 cup (28g) crumbled feta cheese, 1 ounce

    2 large flour tortillas, 8 inches or larger in diameter

    Salt and fresh ground black pepper

    Directions

    • Make Breakfast Burritos

      • 1Crack eggs into a bowl, add a pinch of salt, and whisk until well blended.

      2Heat the oil in a medium non-stick pan over medium-low heat. Add the chopped sun-dried tomatoes and cook until warm and fragrant, about 30 seconds.

      3Pour the eggs into the skillet and immediately use a silicone spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and very small curds begin to form, about 30 seconds.

      4Add the spinach leaves, and then change from making circles to making long sweeps across the pan until you see larger, creamy curds and the spinach turns bright green and wilts, about 20 seconds.

      5When the eggs are softly set and slightly runny in places, remove the pan from the heat and leave for a few seconds to finish cooking. Give a final stir and assemble burritos.

      6Place the tortillas on a flat work surface. Then, spoon half of the egg and spinach mixture down the center of each tortilla. Divide the cheese between each burrito and scatter it over the egg.

      7Fold the sides of the tortillas over the filling, and then tightly roll the end closest to you up and around the filling, pushing any bits that fall out back into the middle of the burrito. Place the burrito seam-side down.

      8For toasted burritos: Heat a medium skillet over medium heat. Place burritos seam-side down into the hot pan and toast until the underside is lightly browned and crisp, 20 to 60 seconds. Rotate the burrito and repeat on all sides.

    • Make Ahead Burritos

      • 1Wrap and refrigerate for up to 3 days, or tightly wrap each burrito individually in foil and then place in a resealable freezer bag or container. Freeze for up to 3 months.

      2To reheat frozen burritos, unwrap the burrito, place it onto a microwave-safe plate, cover it with a paper towel, and microwave for one minute. Flip and microwave for another 1 to 2 minutes, or until the center is hot. Enjoy immediately, or add a crunchy exterior by following the directions for toasted burritos above.

    Adam and Joanne’s Tips

    • Use eggs whites only: Use 6 egg whites or a generous 1/2 cup of egg whites. Using egg whites reduces the calories per burrito to 307 and the total fat to 13.6g.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1 Burrito
    /
    Calories
    399
    /
    Total Fat
    22.9g
    /
    Saturated Fat
    6.8g
    /
    Cholesterol
    384.6mg
    /
    Sodium
    839.3mg
    /
    Carbohydrate
    29.2g
    /
    Dietary Fiber
    2.3g
    /
    Total Sugars
    2.3g
    /
    Protein
    19.6g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Easy Roasted Tomato Soup Recipe

    Easy Roasted Tomato Soup Recipe

    This easy roasted tomato soup recipe gets its incredible flavor from roasting the tomatoes with onion and whole garlic cloves.

    A Bowl of Roasted Tomato Soup with Grilled Cheese

    When we’re overflowing with tomatoes, this roasted tomato soup with garlic and basil is our go-to. Roasting transforms the tomatoes, making them incredibly sweet and flavorful (it’s the perfect way to use them).

    We roast our tomatoes in a hot oven for half an hour. Then, we blend them with a few simple ingredients to create one of our favorite soups!

    Key Ingredients

    • Fresh tomatoes: Use whatever you’ve got! Roasting concentrates the flavor, making this soup great for using less-than-perfect tomatoes. In the summer, I love a mix of heirlooms, cherry, and plum tomatoes for extra sweetness. For a recipe using canned tomatoes, try our popular three ingredient tomato soup (delicious!)
    • Onion and Garlic: Roast these alongside the tomatoes. Roasted garlic adds a delicious richness, while the onion becomes sweet and tender.
    • Broth: For a vegetarian option, choose veggie broth. You can also use your favorite chicken broth or stock. For even more tomato flavor, try homemade tomato broth.
    • Fresh basil: It wouldn’t be tomato basil soup without it! Blend in a generous cup of fresh basil leaves for that classic flavor. For another tomato-basil recipe, try our fresh tomato bruschetta.
    • Cream and butter: These make a smooth and creamy texture. I like just 1/4 cup of cream (enough to balance the acidity without being too rich). (See the recipe notes for vegan options!)

    Find the full recipe with measurements below.

    How to Make Roasted Tomato Soup

    Tip 1: Roast tomatoes, onion, and garlic. To make the best roasted tomato soup, we roast fresh tomatoes, quartered onions, and whole garlic cloves on a sheet pan. The tomatoes soften, burst, and release their delicious juices.

    Baking sheet of roasted tomatoes, onion, and garlic.

    Tip 2: Simmer for more flavor. When the tomatoes have finished roasting, we transfer everything to a soup pot with some broth and a couple of tablespoons of butter. The soup simmers for about half an hour.

    Roasted tomatoes with broth in a soup pot.

    Tip 3: Finish with cream and basil. We blend the soup with fresh basil until it’s rich and creamy. Then, a splash of cream at the end makes our soup extra creamy and balances the tomatoes acidity.

    Serving Suggestions

    It’s impossible to serve this soup without grilled cheese sandwiches in our house (Adam’s request!). I also love dunking crusty bread, garlic focaccia bread, or freshly made garlic bread into it. You can also top this soup with croutons, store-bought or homemade.

    Salads are great with soup. Try our favorite Greek salad, this good-for-you quinoa salad, or our easy tomato salad. For some sandwich options, try this vegetarian-friendly smashed chickpea sandwich. I also love tuna salad sandwiches and this avocado egg salad sandwich.

    More Roasted Tomato Recipes

    A bowl of Roasted Tomato Soup made with roasted tomatoes, basil, and garlic.

    Easy Roasted Tomato Soup

    • PREP
    • COOK
    • TOTAL

    Whether you have an abundance of peak summer tomatoes or the less flavorful ones found in winter, this roasted tomato soup with garlic and basil is the perfect solution. Roasting transforms even lackluster tomatoes, bringing out their sweetness and creating a delicious base for the soup.

    Makes 4 to 6 servings

    Watch Us Make the Recipe

    You Will Need

    3 pounds fresh tomatoes, try a mix of tomatoes like heirlooms, cherry, vine, or plum tomatoes

    6 medium cloves garlic, peeled

    1 medium onion, peeled and quartered

    1/3 cup olive oil

    Salt and freshly ground black pepper

    2 cups vegetable broth or chicken broth

    2 tablespoons butter

    Pinch of red pepper flakes, optional for a bit of heat

    1 cup fresh basil leaves

    1/4 cup heavy cream, see our tips for using non-dairy or lower fat milk

    Directions

    • Roast Tomatoes

      • 1Heat the oven to 450°F (232°C).

      2Cherry or grape tomatoes can be left whole. For larger tomatoes, core and cut them into halves, or if they are large, cut them into quarters.

      3Spread the tomatoes, onion, and garlic cloves onto a baking sheet (see notes for pan suggestions). Pour over the olive oil, and then season with 1/2 teaspoon salt and 1/2 teaspoon fresh ground black pepper. Toss well.

      4Roast the tomatoes until they soften, burst, and release some of their juices, 20 to 30 minutes. Some tomatoes will be caramelized and brown in spots.

    • Make Soup

      • 1Transfer the roasted tomatoes, onion, garlic cloves, and all the pan juices to a large soup pot or Dutch oven. Place the pot over medium-high heat.

      2Stir in the broth, butter, and a pinch of red pepper flakes (if using), and then bring to a simmer. Reduce to a low simmer, and cook until the liquid has reduced by one-third, about 30 minutes.

      3Turn off the heat, add the basil leaves, and then blend the soup until smooth. An immersion blender is the easiest, or you can use a blender. When using a regular blender, work in smaller batches, and don’t fill it too high – hot soup expands! For safety, remove the lid’s center insert and cover the opening with a kitchen towel while blending. This releases steam and prevents messy splatters.

      4Taste the soup, and then add salt and pepper until the flavor pops — it should make you smile. Finally, stir in the cream and serve.

    Adam and Joanne’s Tips

    • Milk as a Substitute: While you can use milk instead of cream, be aware that tomato soup can be acidic and might cause curdling. To prevent this, stir in 1/2 teaspoon of baking soda to neutralize the acidity before adding the milk.
    • My soup is too acidic: If your soup is too tart, try adding 1/4 to 1/2 teaspoon of baking soda to balance the flavors. Cream also helps with this.
    • Vegan Tomato Soup: Our recipe is easily adaptable! Substitute vegan butter for regular butter and use cashew cream (here’s our recipe) or full-fat coconut milk instead of cream. Coconut milk adds a slightly nutty flavor but works well.
    • Roasting Pan Tip: Tomatoes are acidic, so avoid aluminum pans. For best results, opt for anodized aluminum, ceramic-coated, or glass baking dishes.
    • Nutrition facts are estimates.

    Nutrition Per Serving
    Serving Size
    1 of 4 servings
    /
    Calories
    317
    /
    Total Fat
    27.9g
    /
    Saturated Fat
    8.1g
    /
    Cholesterol
    23.7mg
    /
    Sodium
    586.9mg
    /
    Carbohydrate
    17.9g
    /
    Dietary Fiber
    4.7g
    /
    Total Sugars
    11.4g
    /
    Protein
    3.8g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Easy Fry Sauce Recipe

    Easy Fry Sauce Recipe

    My fry sauce recipe is super easy and makes a tangy, creamy, perfectly sweet sauce that is incredible with fries, burgers, and more!

    Dipping french fries into fry sauce

    I used to order delivery from a local burger place whose fries always came with fry sauce (I loved the sauce!). One night, they forgot the sauce, and I was so bummed. From that night on, I was determined to make my own so I would never be out of fry sauce again!

    This is our family’s best fry sauce recipe, which we love with fries (obviously), but also chicken nuggets, fish sticks, roasted veggies, and more! For more dipping sauces, try our spicy mayo, burger sauce, and creamy honey mustard.

    Key Ingredients

    • Mayonnaise: This is the base, so use a good-quality mayo or make your own mayo. For a vegan option, here’s our recipe for vegan mayo!
    • Ketchup: This turns our sauce pink and starts to turn it into fry sauce. I prefer slightly less sweet ketchup, but use what you love. We also have a recipe for homemade ketchup if you are interested.
    • Vinegar: I love a little white vinegar (distilled). White wine vinegar would work, too.
    • Hot Sauce: You can add as many dashes as you like. I really love using a vinegary hot sauce like Crystal.
    • Worcestershire: This gives the sauce a little backbone and just makes it taste better.
    • Pickle Juice: We say it is optional in our recipe below, but we always add it (we love dill pickles in our home).

    Find the full recipe with measurements below.

    How to Make Fry Sauce

    Tip 1: Make the base. Pretty much every fry sauce begins with good old mayonnaise and ketchup. The ketchup gives it that classic sweet, tangy pink color we all know and love.

    Ketchup and mayonnaise in a bowl

    Tip 2: Making it better with vinegar and heat. What really makes our sauce taste amazing is balancing the mayonnaise and ketchup with a handful of tangy ingredients like vinegar, hot sauce, and pickle juice. Then, for a bit of extra richness, we love Worcestershire in there, too. These tangy ingredients are what make this sauce totally irresistible. We can not stop dipping!

    Serving Suggestions

    Some of our favorite dishes to serve with fry sauce are below:

    Homemade Fry Sauce

    Easy Fry Sauce

    Our fry sauce perfectly balances tangy, creamy, and sweet. It’s perfect for dipping French fries and is delicious on a burger. It’s easy, and I bet you already have everything in your kitchen.

    Feel free to increase the ketchup or add more ingredients, such as spices or dill pickle juice (Adam always adds a little pickle juice to the sauce when he makes it).

    To take the sauce up a notch, try making it with homemade mayonnaise and homemade ketchup. If you are egg-free or vegan, swap traditional mayonnaise with our homemade vegan mayonnaise.

    Makes 3/4 cup

    You Will Need

    1/2 cup mayonnaise, try homemade mayonnaise (120 g)

    1/4 cup ketchup, try homemade ketchup (60 g)

    1 tablespoon distilled vinegar

    3 to 6 dashes hot sauce, like Crystal

    3 to 4 dashes Worcestershire sauce

    Salt, to taste

    Dash dill pickle juice, optional

    Directions

      1Whisk together the mayonnaise, ketchup, vinegar, hot sauce, Worcestershire sauce, and pickle juice until smooth. Taste, and then season with salt.

      2Store fry sauce in an airtight container, in the refrigerator, for up to one week.

    Adam and Joanne’s Tips

    • Vegan fry sauce: Substitute the mayonnaise for vegan mayo, leave out the Worcestershire sauce, and make sure that all other ingredients are listed as vegan.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1 tablespoon
    /
    Calories
    69
    /
    Total Fat
    6.9g
    /
    Saturated Fat
    1.1g
    /
    Cholesterol
    3.9mg
    /
    Sodium
    132.8mg
    /
    Carbohydrate
    1.7g
    /
    Dietary Fiber
    0g
    /
    Total Sugars
    1.4g
    /
    Protein
    0.1g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Easy Coconut Rice Recipe

    Easy Coconut Rice Recipe

    This coconut rice recipe is just as easy to make as plain and is bursting with coconut flavor.

    A bowl of coconut rice

    This coconut rice recipe is one of my family’s favorite rice recipes. It’s right up there with our cilantro lime rice, saffron rice, and Mexican rice. It’s ridiculously simple to make, too!

    I love this coconut-infused rice with Indian and Thai curries like our chicken curry or this easy vegetable curry. It’s also perfect for rice bowls and burritos and is incredible topped with black beans or these sweet and sour meatballs!

    Key Ingredients

    • Rice: I love long-grain Jasmine rice for this recipe. It plumps up beautifully and stays fluffy, and its aromatic fragrance works nicely with the coconut. If you do not have jasmine rice, use another long-grain variety like basmati rice.
    • Coconut Milk: You’ll want to use full-fat coconut milk from a can (or fresh coconut milk if you have access to it). When shopping for canned coconut milk, I shake the can. If I hear lots of liquid, I put it back and find a can that doesn’t sound like much when I shake it. This means it’s full of coconut cream, which will help make the rice taste even more delicious.
    • Salt: I always cook my rice with a bit of salt and do the same for coconut rice.

    Find the full recipe with measurements below.

    How to Make the Best Coconut Rice

    Tip 1: No rinsing required. It might be a surprise, but we don’t rinse our rice for this recipe, especially when using long-grain rice. Of course, we usually do, but in this recipe, if you use long-grain Jasmine rice, you don’t need to. In fact, after testing the recipe for rinsed and unrinsed rice, we found that the unrinsed rice tasted more like coconut.

    Tip 2: Cooking your rice. Making coconut rice is no different from making regular rice. First, combine everything in a saucepan, bring to a boil, reduce the heat to a low simmer, and cover and cook for 15 minutes. After 15 minutes, turn off the heat and leave the pot alone for 10 to 15 minutes so the rice has the chance to steam and absorb any excess liquid.

    Serving Suggestions

    This coconut rice is perfect for almost any dish you would have served with plain rice. It’s perfect in rice bowls, with curries, Thai dishes, stir-fries, and as a side to chicken and fish. Try one of these dishes:

    Coconut Rice

    Easy Coconut Rice

    • PREP
    • COOK
    • TOTAL

    Coconut rice is just as easy to make as plain rice and tastes fantastic! All we need to do is swap half of the water for coconut milk. This coconut rice is perfect for almost any dish served with plain rice. It’s perfect in rice bowls, with curries, Thai dishes, stir-fries, and as a side to chicken and fish.

    *Long-grain rice works best in this recipe. Shorter grain rice tends to be more sticky.

    4 Servings

    You Will Need

    1 cup long-grain Jasmine white rice

    3/4 cup well-stirred full-fat coconut milk

    3/4 cup water

    1/4 teaspoon fine sea salt

    1 scallion, thinly sliced, optional, substitute chopped chives

    Directions

      1Place the rice (we do not rinse the rice), coconut milk, water, and salt in a medium, heavy-bottomed saucepan over medium-high heat.

      2Bring to a boil and cook for one minute. Stir once, turn the heat to low, cover the saucepan with its lid, and cook for 15 minutes.

      3Do not lift the lid. Turn off the heat and let the rice steam for 10 minutes.

      4Remove the lid and fluff the rice with a fork. Serve with sliced scallions.

    Adam and Joanne’s Tips

    • Storing: Cooked coconut rice can be stored in an airtight container in the refrigerator for up to three days or frozen for up to a month.
    • Rinsing the rice: We do not rinse long-grain jasmine rice for this recipe. We made it with rinsed and unrinsed rice and found similar results. If anything, the unrinsed rice tasted more like coconut. If you have medium-grain or short-grain rice, you might consider rinsing it before following our recipe.
    • Sugar: While we prefer coconut rice without sugar, many authentic recipes call for adding 1 to 2 teaspoons. Feel free to add this in step one.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    3/4 cup
    /
    Calories
    253
    /
    Total Fat
    9.4g
    /
    Saturated Fat
    8.1g
    /
    Cholesterol
    0mg
    /
    Sodium
    155.2mg
    /
    Carbohydrate
    38.3g
    /
    Dietary Fiber
    0.6g
    /
    Total Sugars
    0.1g
    /
    Protein
    4.2g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Easy White Chicken Chili Recipe

    Easy White Chicken Chili Recipe

    This easy white chicken chili recipe is creamy, flavorful, and comforting. Made with tender chicken, white beans, and a silky broth, it’s the perfect cozy dinner.

    Easy White Chicken Chili

    I’ve always loved a big bowl of classic chili, but this white bean chicken chili is one I return to again and again. It’s cozy and so satisfying, with just the right balance of hearty and fresh.

    What makes this version extra special is the addition of canned green chiles. They are one of my favorite ingredients and add so much flavor to this chicken chili. For more, see our white turkey chili made with ground turkey, beans, and cream cheese.

    Key Ingredients

    • Chicken: Use chicken thighs or breasts for this chili. I usually go with thighs since they turn out soft and tender. If you are short on time, rotisserie chicken or leftover roast chicken works, too (just stir it in near the end).
    • White Beans: Canned or cooked white beans are both great. Great Northern, cannellini, or navy beans are all good choices. You can use other beans, such as pinto or black beans, but I prefer the appearance of white beans in this chili.
    • Canned Green Chiles: I love Hatch green chiles (they come in small cans). Choose mild or hot depending on your taste. If you can’t find them, try a small can of salsa verde or chopped roasted poblano peppers.
    • Onion and Garlic: I’m generous with both in this recipe (and think you should be, too!). Six cloves of garlic add so much flavor.
    • Spices: Ground cumin, onion powder, oregano, salt, and a touch of cayenne or chipotle powder bring this chili to life. No need for regular chili powder, the canned green chiles do the job.
    • Broth: Chicken, turkey, or veggie broth all work well. Use what you have on hand.
    • Corn: I usually make this chili in cooler months, so I use frozen corn. Fresh corn is wonderful when it’s in season, and canned corn works if that’s what you’ve got.
    • Masa Harina or Tortillas: Masa harina (the flour for corn tortillas) thickens the chili beautifully and adds a subtle corn flavor. You can also use chopped corn tortillas and stir them in (they’ll break down in the chili).
    • Cilantro and Lime: I love fresh chopped cilantro and a squeeze of lime at the end. Optional toppings, such as sour cream, shredded cheese, pickled onions, or crushed tortilla chips, make it even better.

    Find the full recipe with measurements below.

    My Tips for Making the Best White Chicken Chili

    Tip 1: Make the flavorful base. This white chicken chili is incredibly easy to prepare. You’ll start with a simple yet flavorful base of sautéed onions, garlic, spices, broth, and canned green chilies.

    Tip 2: Gently cook the chicken. Submerge the chicken in the broth and let it simmer until just cooked through (similar to the method I use for shredded chicken). Cooking it this way keeps the meat tender and juicy.

    Cooking chicken for white chicken chili

    Tip 3: Remove and shred the chicken. Once the chicken is cooked, remove it from the pot, let it cool slightly, then shred. Hold it aside until the chili is ready, so the chicken stays moist when you stir it back in.

    Tip 4: Blend for creaminess. Stir in the beans, then scoop out about a cup of the beans and broth. Blend until smooth, and add the puree back to the pot. This step gives you that silky, creamy texture without adding cream or sour cream.

    Stirring pureed white beans back into white bean chicken chili.

    Tip 5: Finish with masa harina. Just before serving, whisk in a spoonful of masa harina. This is my favorite trick! It thickens the chili slightly and adds a subtle corn flavor that pairs perfectly with the chicken and white beans.

    Serving Suggestions

    This white chicken chili is incredible when served in a big bowl, topped with a spoonful of sour cream, a sprinkle of shredded cheddar cheese, sliced green onions, fresh lime juice, and cilantro. For more toppings, consider a spoonful of guacamole or handful of homemade tortilla chips. I also love a side of homemade cornbread.

    More Chili Recipes

    Easy White Chicken Chili

    Easy White Chicken Chili

    • PREP
    • COOK
    • TOTAL

    White chicken chili is pure comfort food. The base is perfectly spiced and creamy and filled with tender shredded chicken, white beans, green chilies, and corn.

    4 Servings

    You Will Need

    1 ¼ pound boneless, skinless chicken thighs or breast

    2 tablespoons butter or oil

    1 medium onion, finely chopped

    6 medium garlic cloves, minced, about 2 tablespoons

    1 ¼ teaspoons ground cumin

    1 ¼ teaspoons onion powder

    1 teaspoon dried oregano

    1/2 teaspoon fine sea salt

    1/4 teaspoon cayenne or chipotle powder, optional for heat

    2 cups low sodium chicken stock, try homemade chicken stock

    3 (4-ounce) cans mild chopped green chilies

    2 (15-ounce) cans white beans like great northern beans or cannellini beans, drained and rinsed

    1 cup frozen corn

    1 tablespoon masa harina or 1 to 2 small corn tortillas torn into small pieces, optional

    1/2 small bunch cilantro, roughly chopped

    1 lime, juiced, plus more to taste

    Scallions, sour cream, avocado, shredded cheese for serving

    Directions

      1Heat the butter or oil in a large pot (like a Dutch oven). Stir in the onions and cook until softened, about 5 minutes.

      2Stir in the garlic, ground cumin, onion powder, oregano, salt, and cayenne pepper. After one minute, pour in the chicken stock and diced green chilies with their juices.

      3Bring the broth to a simmer, then submerge the chicken into it. Adjust the heat so that the broth is gently simmering around the chicken. Partially cover the pot with its lid and cook until the chicken is cooked through and tender, 25 to 30 minutes.

      4Transfer the chicken to a clean work surface and allow it to cool enough so that you can shred it. Use two forks to shred the chicken into smaller pieces.

      5Adjust the broth to a low simmer and stir in the beans. Use a measuring cup or jug to steal about one cup of beans and broth from the pot, and then pour it into a blender. Blend into a smooth puree.

      6Pour the blended beans back into the pot. Add the shredded chicken and corn, then stir everything together and allow it to reheat.

      7Mix the tablespoon of masa with three tablespoons of water into a smooth paste and stir it into the chili. If you are using corn tortillas instead of masa paste, tear the tortillas into small pieces and stir them into the chili. After a minute or so, the tortillas will disintegrate into the chili.

      8Taste the chili and then adjust with salt, pepper, or cayenne pepper.

      9Remove the chili from the heat and serve with fresh lime, cilantro, and any other chili toppings you love.

    Adam and Joanne’s Tips

    • Storing: This is perfect for making in advance. Store white chicken chili in airtight containers and refrigerate for up to 4 days or freeze for up to 6 months.
    • Canned green chilies: You can buy mild and hot canned green chilies. The one you choose is up to how spicy you enjoy your food. I typically purchase mild and add spice with cayenne pepper or chipotle powder. I love to purchase the Hatch brand.
    • The nutrition facts provided below are estimates. We used 1/2 teaspoon of salt in our calculations and assumed a generous serving (about 1/4 of the pot).

    Nutrition Per Serving
    Serving Size
    1/4 of the pot (4 servings total)
    /
    Calories
    316 Calories
    /
    Total Fat
    10.2g
    /
    Saturated Fat
    4.5g
    /
    Cholesterol
    59mg
    /
    Sodium
    710.7mg
    /
    Carbohydrate
    38.9g
    /
    Dietary Fiber
    9.8g
    /
    Total Sugars
    7.8g
    /
    Protein
    19.9g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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