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Bean Tostadas

These crispy Bean Tostadas are crazy simple to make and loaded with flavor! They start with crispy tostada shells, and are loaded with smashed avocado, saucy spiced pinto beans, veggies, and a quick cilantro-lime sauce.

Bean Tostadas

Pinto Bean Tostadas are part of my second mini-series “cook once & enjoy all week long” with these homemade Pinto Beans. A quick run-down: Prepare dried pinto beans (I promise, they’re simple!) in the slow cooker or pressure cooker (AKA Instant Pot®) at the beginning of the week. Enjoy those beans as a side dish that day for dinner and then use the leftovers in recipes throughout the week. (Or freeze the leftovers and use them in place of canned pinto beans for future recipes.)

These tostadas whip together in twenty minutes or less with pre-made pinto beans… and those pinto beans have only gotten more flavorful as they’ve sat overnight!

Beyond these Pinto Bean Tostadas, I also share how to use those homemade Pinto Beans in these Bean and Cheese Burritos and these Pinto Bean Tacos. Cook once and enjoy some kitchen shortcuts for the remaining meal preparation throughout the week!

QUICK TIP

Did you miss the first mini-series? We did another series using these homemade Black Beans in this very recipe you’re ready, these Southwest Egg Rolls, this Chipotle Chicken Salad, and these Black Bean Bowls

Ingredients In Bean Tostadas

Tortilla: Bake the tortillas until they’re crispy but not too brown. This makes them strong enough to hold the toppings without getting too tough.
Pinto Beans: Homemade pinto beans are amazing in this, but canned ones work just as well. If using canned, be sure to rinse.
Toppings: The sky is the limit for topping your tostada. My favorites are romaine lettuce, cherry tomatoes, cotija cheese, and lots of cilantro-cashew sauce.
Cilantro-Cashew Sauce: Use a powerful blender & soak your cashews before to get an ultra-smooth consistency.

What is a tostada?

A tostada is basically a taco, but it’s flat! It’s usually made with a fried corn tortilla and topped with refried beans and a myriad of toppings (anything you’d find on a taco could go on a tostada!) In this recipe, we’re using baked corn tortillas instead (Don’t worry– they still get super crispy and crunchy!) and adding just a few simple toppings.

Bean Tostada Base (Baked instead of Fried!)

While you can buy pre-made tostada shells, making your own is so simple and I think it tastes a lot better. While either will work, I’ll share a few notes about homemade tostadas:

Use thin corn tortillas (Not sure where to start? Here’s an article breaking down the major brands of corn tortillas so you can better navigate what brand you’d enjoy). My family enjoys Mission’s® extra-thin corn tortillas with these bean tostadas (not sponsored).
Spray both sides of the tortillas with cooking spray. I use an olive oil-based spray (canola works as well) and give each side a good spritz.
Don’t forget the salt. Add a sprinkle of salt to each side.
Bake the tortillas, spaced out. Give each tortilla plenty of space (I like using a 15×21-inch baking sheet for plenty of room). Bake, flip, and bake again,
Watch closely. Different brands of corn tortillas will vary in bake time and not every oven is the same. Watch the tortillas carefully to avoid burning.

Bean Tostada Toppings

I use crunchy romaine lettuce, fresh cherry tomatoes, cotija cheese, and lots of cilantro-cashew sauce (more on this below).

Here are some other options:

If you’re making the Pinto Bean Tostadas in this mini-series, use leftover cabbage instead of romaine. I’d recommend very thinly slicing the cabbage and tossing it in sauce first.
Iceberg lettuce (or pre-chopped “taco” lettuce in the produce section of the store) is also a great option for topping these tostadas.
We loved adding some leftover pickled red onions (see how to make quick-pickled onions in this Chicken Tinga Tacos post)
Fresh herbs like cilantro or green onions
Pico de gallo or salsa
Sour cream or Mexican crema (we like to use lite sour cream on these!)

Cilantro-Cashew Sauce

This sauce is packed with good ingredients but without the typical inclusions of mayo or sour cream! What do we use instead? Cashews! We’re so hooked on this sauce and we’ve used it in a few recent recipes. And also, as I mentioned earlier, this is intentional so you can prep the sauce early in the week with the beans and use it on recipes throughout the week. A few quick sauce notes:

Soak the cashews to ensure they’re softened enough. Since I usually forget to soak the cashews overnight, I’ve found a short-cut: pour boiling water over the cashews and let them stand for 45 minutes to an hour. Soft cashews in a fraction of the time!
Use roasted and salted cashews. The cashews can make or break this sauce! Be sure to get whole cashews that have been roasted and salted for maximum flavor.

Other Delicious Recipes

Shrimp Tacos with a creamy cilantro-lime sauce
Taco Bowl with seasoned ground beef
Mexican Zucchini Boats low-carb, mega-flavor meal
Healthy Tacos with black beans and corn
Loaded Sweet Potatoes Inspired by Mexican Street Corn

30 Healthy Dinner Recipes

by Chelsea

30 Healthy Dinner Recipes

These are our top 30 fan-favorite healthy dinner recipes!

What does a healthy dinner look like? Just about everybody has a different definition. So rather than focus on low-carb, vegan, keto, no-sugar, Whole 30, low sodium, low fat–or a dozen other categories of nutrition–let’s pay attention to the recipes that are generally healthy overall. They’ve got plenty of fresh veggies, simple meats, and pure ingredients. If you follow one of the many nutrition plans (like I just mentioned), you may have to skip a few of these–and if you’re on any of the keto/low carb/low sodium/vegan approaches, you’re probably very accustomed to scrutinizing ingredient lists already. The recipe collection below focuses on healthy dinner recipes that include seafood, chicken, soups, and vegetarian options. That’s a great starting point for healthy meal choices! Read on and you’ll see what I mean.

Easy Healthy Dinner Recipes

Eating healthy meals doesn’t have to be complicated! After all, veggies and meats are pretty healthy, so why add fussy, unhealthy things to them? Keep them simple and you’ll keep them healthy. We have sheet pan recipes, as well as some of your favorites using chicken, turkey, and quinoa. These healthy dinner recipes have received five-star reviews on our site–try them and see what everyone’s raving about!

1. One-Pan Italian Sausage and Veggies

One–Pan Italian Sausage and Veggies is loaded with nutritious and good-for-you ingredients. This dish makes for a filling, simple, and nutritious meal.

One reader said: “This was so delicious!! I made it on Sunday for my meal-prepped lunches for the week and added some veggie pasta with it instead of rice. So so yummy, I loved it every day and kept me so full!”

2. Turkey Meatloaf

This Turkey Meatloaf recipe is made with ground turkey, plenty of veggies, and a delicious tangy glaze. These mini meatloaves are so easy to make and packed with good-for-you healthy ingredients.

One reader said: “Just tried these tonight–very tasty! I put zucchini in there as well!”

3. Quick Chicken Curry

Quick Chicken Curry is ready in a hurry — we’re using all the shortcuts to keep things as simple as possible while still delivering loads of flavor.

One reader said: “This is one of my all-time favorite recipes! I kid you not, we make it at least once a week! It’s so yummy and so dang easy! Keep up the good work with these recipes! We’ve never had something from your site we haven’t loved!”

4. Quinoa Fried Rice

Quinoa Fried Rice can be ready in about 30 minutes. It’s such a nutritious and easy meal for any night.

One reader said: “The best fried rice dish ever! And so easy to make. It’s the perfect weeknight dinner”

5. Chopped Chicken Salad

Chopped Chicken Salad employs all kinds of shortcuts to have a nutritious and hearty salad on the dinner table in a hurry!

One reader said: “So healthy, quick, easy, and delicious!!”

Healthy Recipes For Two

Cooking for two presents challenges, especially if you don’t want lots and lots of leftovers. These healthy dinner recipes for two give delicious results that are sized for just two people.

6. Vegetarian Gyros

You won’t miss the meat in these Vegetarian Gyros! This easy, weeknight meal can be ready in about 30 minutes or less if you’ve got an air fryer!

One reader said: “Thank you for the awesome recipe. Made a lovely lunch!”

7. One-Pan Healthy Chicken and Veggies

A sheet pan dinner with chicken, tons of veggies, an easy seasoning mix, and cheese! Healthy, hearty, easy to make, and so delicious!

One reader said: “I made this last week, and couldn’t wait to make it again tonight. It may be the tastiest meal I’ve ever cooked!”

8. Honey Mustard Chicken Sausage and Veggies

We’re pulling out the air fryer to make this ridiculously easy Honey Mustard Chicken Sausage and Veggies! Chicken sausage, carrots, and broccoli are tossed with herbs, and air fried.

One reader said: “Made this for my husband and I. I used our local Lupo’s chicken Italian sausage and also added some asparagus to the vegetable mix. We absolutely loved this recipe!! Definitely a keeper.”

9. Thai Quinoa Salad

This crunchy, flavor-packed Thai Quinoa Salad is loaded with good-for-you ingredients: crisp veggies, sweet mango, fresh herbs, and a medley of greens. This simple salad is tossed with a peanut dressing that takes minutes to whip together in the blender.

One reader said: “Took for a birthday potluck at work. Everybody loved it and wanted the recipe.”

10. Chickpea Salad Sandwich

This Chickpea Salad Sandwich is loaded with a creamy chickpea filling that includes lots of fresh veggies and herbs. Pile it on some toasted bread with lettuce, tomato, and onion for a hearty, flavorful, and nutritious meal.

One reader said: “I could hug you! This recipe was amazing! I’ve been a vegetarian for a year & a half & have been looking for a recipe to replace my traditional chicken salad sandwich. This does the trick for me. The combination of flavors & textures was perfect. It was easy to put together too. Thank you.”

Healthy Chicken Dinner Recipes

Most of us consider chicken to be a healthy ingredient. It’s what you add WITH the chicken that can turn the recipe into an unhealthy one. These healthy dinner recipes use nutritious and tasty ingredients to create chicken dinners you can be proud to serve. Lettuce wraps, stir-fries, chicken salad, fajitas, and burrito bowls: who could ask for more?

11. Rotisserie Chicken Stir-Fry

This simple Rotisserie Chicken Stir-Fry uses a few store-bought shortcuts to minimize chopping and prep time. Add a simple, but flavor-packed stir-fry sauce and enjoy dinner on the table in about 20 minutes!

One reader said: “Tastes great and it was the fastest dish yet that I have made out of all. Thanks again!“

12. Chicken Lettuce Wraps

Flavorful Chicken Lettuce Wraps with ground chicken, tons of veggies, and a delicious sauce to coat it all!

One reader said: “Love these! Such a delicious, easy and healthy option for dinner or lunch!“

13. Grilled Fajita Chicken

The BEST fajita marinade for grilled chicken breasts or thighs. Serve grilled chicken with your favorite fajita toppings!

One reader said: “Chelsea, thank you so much for this fajita recipe, I made it last night for dinner and it was outstanding! The flavors in the marinade are fantastic. I will be making this again soon!“

14. Healthy Chicken Salad

With over 100 rave reviews, Healthy Chicken Salad is made with shredded chicken, crisp celery, dried sweet cranberries, juicy grapes, and crunchy sliced almonds. It’s coated in a mayo-less three-ingredient dressing.

One reader said: “A new favorite and perfect way to get my pregnancy craving fix of chicken salad! And double plus for quick lunches!“

15. Chicken Burrito Bowls

Chicken Burrito Bowls made with taco-seasoned chicken, cilantro-lime rice, salsa, guacamole, corn, beans, and a delicious creamy cilantro sauce.

One reader said: “I made it for a meal, not individual meal prep. It was delicious– especially the dressing!!“

Healthy Vegetarian Dinner Recipes

Just because a recipe is vegetarian doesn’t necessarily mean it’s healthy. These ones are, though! They combine familiar favorite flavors with healthy cooking techniques, and you end up with delicious healthy dinner recipes that are meat-free and full of flavor.

16. Vegetarian Sushi Bowls

Quell your sushi cravings without any meat! Vegetarian Sushi Bowls start with sushi rice and are topped with ripe avocado, shelled edamame, carrot ribbons, chopped mangoes, and crisp cucumbers. Add in some seaweed sheets and a creamy sriracha mayo as the perfect finishing touch!

One reader said: “This is honestly my go-to dish! It’s a total crowd pleaser and fits everyone’s dietary needs! It’s so yummy and delicious! Thanks for sharing!“

17. Vegetarian Lettuce Wraps

These easy Vegetarian Lettuce Wraps are brimming with coconut rice and roasted veggies, then are topped with a green onion vinaigrette.

One reader said: “So, so, so good!! We enjoyed it so much we are making it again this week!“

18. Lentil Curry

Lentil Curry is packed with protein, lentils, and seasoned veggies that have been simmered in fire-roasted crushed tomatoes and creamy coconut milk.

One reader said: “I’m usually just a lurker on food blogs but I have to say THANK YOU so much for this recipe. I’ve made it three times since you posted it, and it’s the first healthy meal I cook that I find myself craving. The zing of the lemon zest is delightful.“

19. Hummus Wraps (With Chickpeas!)

These Hummus Wraps can be ready in under 30 minutes and start with tasty, crisp chickpeas, loads of fresh veggies, and smooth hummus-topped tortillas.

One reader said: “Hi I can’t wait to try this recipe. I am looking for healthy lunch ideas!“

20. Sweet Potato Buddha Bowl

This nourishing Sweet Potato Buddha Bowl is served over quinoa with black beans and an herby cilantro and parsley sauce.

One reader said: “This was amazing! My husband, who thinks every meal is better with meat, raved about it. The chimichurri made the entire dish pop!! Will definitely make it again.“

Healthy Soup Recipes

Serve up some soup and enjoy warm, comforting meals. Might as well make them healthy as well! Make them vegetarian or meaty, brimming with vegetables and delicious broth. We have Chicken Tortilla, Cauliflower, Curry, White Bean and Kale, and Chicken Vegetable Soup. What does that old commercial say? Soup is good food! And soup makes the best comforting healthy dinner recipes!

21. Healthy Chicken Tortilla Soup

This Healthy Chicken Tortilla Soup has loads of hidden veggies, tender shredded chicken, and plenty of plant-based protein in the form of quinoa and beans!

One reader said: “GOODNESS! This is delish and so simple, my whole family loved this (including 3- and 5- year-old boys!). I just threw the jalapeño in whole and removed it once it was finished cooking to avoid any spice bites for the kiddos. Thanks for a new favorite!“

22. Cauliflower Soup

This hearty, vegetable-loaded Cauliflower Soup is rich, thick, and creamy! With tender bites of cauliflower and a luxuriously flavorful soup base, even your kids will be hooked on veggies!

One reader said: “This is a new family favorite! It’s just starting to get cold here and this soup will be on regular rotation!“

23. Sweet Potato Coconut Curry Soup

This creamy, comforting, hearty, and nutritious Sweet Potato Coconut Curry Soup is loaded with good-for-you ingredients like chickpeas, sweet potatoes, and kale. It’s also dairy-free and vegan!

One reader said: “This soup is to die for!!! The cilantro and lime on top are a must in my opinion. I made it for Thanksgiving and I’m going to make it again today! The leftovers were even better than the day of.“

24. White Bean and Kale Soup

This vegetarian White Bean and Kale Soup is hearty and packed with plant-based protein. You can also add in some shredded, cooked chicken if desired.

One reader said: “This is the first recipe of yours that I made, Chelsea, and it’s the one that inspired my current love of healthy cooking. I had never even tried quinoa or kale before making this recipe, nor had I made a soup (or really anything) from scratch. We make this recipe constantly for guests now and love how easy it is. Thank you for inspiring my obsession with healthy recipes!“

25. Chicken Vegetable Soup

Chicken Vegetable Soup is a healthy meal loaded with shredded chicken, butternut squash, carrots, onion, garlic, and potatoes.

One reader said: “I made this yesterday and it was delicious!! Thank you so much for the healthy and flavorful recipe! I’m excited to try some more recipes from your site.“

Healthy Seafood Recipes

Seafood is a perfect beginning to healthy dinner recipes because it’s naturally healthy. Jazz it up with some great seasonings and you’ll be swimming in compliments, so to speak. Tilapia, shrimp, or tuna: take your pick!

26. Cilantro-Lime Shrimp Bowls

Spicy shrimp with cilantro-lime rice, black beans, avocado, and a creamy cilantro lime sauce. These Cilantro-Lime Shrimp bowls are bound to be a family favorite!

One reader said: “This is one of the top 5 recipes I’ve tried of yours. SO good and SO easy. Perfect amount of spice and flavor.”

27. Blackened Tilapia with a Pineapple Salsa

Pan-seared Blackened Tilapia with delicious and simple pineapple salsa.

One reader said: “I don’t like fish but decided I’d try a fish recipe once a week to try new food. I LOVED this! I’ll definitely be making it again!”

28. Lemon Garlic Shrimp

This easy Lemon Garlic Shrimp is made with fresh lemon, garlic, and butter in about 20 minutes or less! This simple meal is packed with flavor and is sure to become a family favorite.

One reader said: “This was very tasty! My 12-year-old son commented how much he enjoyed this meal. The flavors are excellent! Super delicious! Thanks!”

29. Tuna Stack

These simple Tuna Stacks are an explosion of flavor! We use some simple tricks to make these stacks come together so nicely!

One reader said: “I made this last night and it was delicious. My husband hates mango with a passion and said he wouldn’t eat it. I made him take a bite and he instantly changed his mind. It’s his new favorite. This is going on our weekly menu. Thanks for the recipe!”

30. Tuna Salad Wrap

A quick, easy, and nutritious Tuna Salad Wrap with creamy-sriracha tuna and lots of crunchy veggies all wrapped in a tortilla!

One reader said: “Made these and they were wonderful! My husband says that they are definitely a “make-again” meal as they were fun, tasty, and healthy. I used half the amount of suggested sriracha, afraid that it would be too spicy for us, but I think next time I will try the full suggested amount, as halving it didn’t make it spicy at all.”

Bonus Recipes!

Healthy desserts to go with your dinners:

Chocolate Healthy Ice Cream made with sweet potatoes–not bananas!
Gluten and Dairy Free Chocolate Zucchini Cake (from our friends over at A Couple Cooks)
Peanut Butter Banana Bars made with oats instead of flour
Healthy Brownies made with Greek yogurt and oats
Healthy Banana Muffins made without any refined sugar!

Healthy breakfasts to start your day:

Overnight Oats with four different and unique recipes
Avocado Toast with five different ways to prepare it!
Healthy Zucchini Muffins made with Greek yogurt and sweetened with banana
Microwave Oatmeal with lots of ideas for how to top your oatmeal
Acai Bowl with four different and unique recipes

60 Best Chicken Recipes

by Chelsea

60 Best Chicken Recipes

Be truthful. When your family hears that they’re having chicken for dinner–again–do they sigh and groan just a little? Chicken is one of the most commonly served meats, and for good reason. It’s lean and healthy, super versatile, and moderately priced. The bad part about chicken, though, is that it’s easy to fall into the chicken rut. It gets boring. Well, Chelsea’s here to save the day! I’ve got 60 chicken recipes, and every single one of them is a winner-winner-chicken-dinner choice! You could serve one each day for two whole months and never repeat a recipe. So what are you waiting for? Get your shopping list ready and at the very top of it, write in big letters: CHICKEN. You can thank me later!

What kind of chicken? Most of these recipes use boneless chicken breast or thigh meat, and of course, we’ll never turn down some delicious rotisserie chicken from the grocery store. We’ll use this meat to create the largest panoply of recipes–salads, potpies, soups, skewers, casseroles, stir-fries, wraps, tacos, low-carb dishes, pasta dishes, easy dishes, slow cooker dishes…about the only type we aren’t including is vegetarian dishes. Go figure! Do you like ethnic foods? We have Mexican, Italian, Asian and even American dishes that have gotten five-star reviews. Let me stop now so you can keep scrolling to see what I’m talking about. Poultry Power!! I tell you, it’s a winner for us!

Grilled Chicken Breast Recipes

It’s easy to get lazy when cooking chicken because there’s nothing much easier than slapping a couple of chicken breasts in a pan and heating them through. But with just a little extra attention, chicken breasts can provide a variety of taste sensations. Marinades, sauces, and different heat sources can make a real difference!

1. Grilled Chicken Marinade

The very best Grilled Chicken Marinade! You can whip this marinade together in minutes and take any chicken to a whole new level!

One reader said: “I haven’t even cleared the table yet, but I had to leave a comment. The recipe is aptly named. This is amazing chicken! My thought on tasting the first bite was that the marinade makes the chicken taste almost like steak. Tender, moist steak. Delicious!! I’ve saved the recipe in 3 locations so that I don’t misplace it!”

2. Grilled Chicken with Avocado Salsa

We’re combining all the best flavors in this Grilled Chicken Breast with Avocado Salsa. Be prepared for the freshest flavors and most amazing texture to your chicken!

One reader said: “Absolutely unreal. I own a catering company and try TONS of recipes. This was full of fabulous flavors & textures, and to top it up it was beautiful!!!! Thank you”

3. Grilled Curry Chicken

Get all the flavors of an intricate curry recipe with half the work. Just whip together this easy curry marinade, marinate, and grill your chicken! You’re going to go crazy for this one!

One reader said: “This was a great way to change up our standard grilled chicken! It turned out so delicious! I will be making this all summer long!”

4. Grilled Fajita Chicken

The BEST fajita marinade for grilled chicken breasts or thighs. Serve this grilled chicken with all your favorite fajita toppings and enjoy a healthy, well-rounded, and delicious meal!

One reader said: “Chelsea, thank you so much for this fajita recipe, I made it last night for dinner and it was outstanding! The flavours in the marinade are fantastic. I will be making this again soon!”

5. Chicken Kabobs

These Chicken Kabobs are made with ripe mangoes, juicy marinated chicken, cherry tomatoes, red onions, and zucchini. We also mix up a delicious four-ingredient sriracha sauce for dipping!

One reader said: “That marinade was incredible! It was such a great flavor for the chicken.”

Chicken Salad Recipes

Chicken salad may conjure up images of creamy mayonnaise-based concoctions, and trust me, there’s something about a pure chicken salad that makes a summertime lunch even better. But there’s more than one way to fix a chicken salad! Use fresh veggies, light vinaigrette dressings, and creative combinations and you’ll be serving up delicious dinners all year long. As an added bonus, many of these chicken salad recipes can use up leftover meat and veggies!

6. Chicken Spinach Salad

This Chicken Spinach Salad is filled with seasoned chicken breasts, strawberries, oranges, blueberries, feta, and toasted almonds. And it’s all topped with the best four-ingredient balsamic vinaigrette. It’s the ultimate, well-rounded salad!

One reader said: “This salad is one of my family’s very favorites, even our 7 and 4-year-old love it?? It’s so good I’m even making it for company today.”

7. Spring Cobb Salad

Spring Cobb Salad is insanely delicious and has all the best ingredients! We’re topping this salad with chicken, bacon, hard-boiled eggs, veggies, and of course, topping it with my personal favorite: creamy balsamic dressing!

One reader said: “This salad is absolutely delicious! The dressing was the best I have ever tasted. Thanks for the great recipe!”

8. Chicken Taco Salad

Chicken Taco Salad is healthy, perfectly seasoned, and filled with all our favorite taco toppings! No need to skip Taco Tuesday– fit this chicken taco salad right into your diet!

One reader said: “This really was the yummiest taco salad!! All of the ingredients went so perfectly together. Yum!!”

9. Applebee’s Chicken Salad

You’re not going to believe how delicious and simple this copycat Applebee’s Chicken Salad is! We use a few store-bought shortcuts and this yummy salad can be on the table in minutes!

One reader said: “Nothing beats this Applebee’s Chicken Salad! It’s delicious and so quick and easy to make. I will even go as far as to say it’s better than the actual Applebee’s Chicken Salad!”

10. Chopped Chicken Salad

This Chopped Chicken Salad is a nutritious and hearty salad that comes together so quickly! It’s all drizzled in an amazing lemon-Dijon vinaigrette and it’s truly irresistible!

One reader said: “So healthy, quick, easy, and delicious!!”

Chicken Pot Pie Recipes

Chicken salads may be what you think of in the summer, but chicken pot pie is the ultimate wintertime comfort food. Pot pies fill the same need as salads: they take bits and pieces of leftovers and combine them into a meal. Pot pies use warm, soothing sauces and gravies instead of chilled dressings, but they’re just as scrumptious in their own way.

11. Corn Chowder Pot Pie

Corn Chowder Pot Pie is channeling all the best parts of a Chicken Corn Chowder! It’s insanely comforting and delicious. And our secret to keeping it simple? Puff pastry dough!

One reader said: “I have never in my life had a better pot pie. Mind = blown!”

12. Chicken Pot Pie Pasta

This crazy simple Chicken Pot Pie Pasta is made in one pot and is packed with delicious ingredients! We employ some shortcuts so you can have this comforting dish on your table in 30 minutes!

One reader said: “Everyone loved this! Even my husband took some to work the next day (he very seldom takes leftovers). It made a lot so I shared it with some friends. They thought I spent a lot of time ‘slaving’ over a hot stove to make it. Now everyone wants the recipe!”

13. Chicken Pot Pie

This is our favorite Chicken Pot Pie with a flaky pie crust, perfectly seasoned cream sauce, and robust filling.

One reader said: “Delicious!! I’ve made many chicken pot pies over the years and have tried numerous recipes. This will be my go-to from now on. Savory and hearty filling. Wonderful flavor!”

14. Chicken Pot Pie Soup

Chicken Pot Pie Soup combines all your favorite elements from a Chicken Pot Pie in a soup! It’s the ultimate comfort food!

One reader said: “I made it today. Great recipe. Absolutely delicious. A very comforting comfort food.”

15. Chicken Orzo

This one-pot meal channels so many of the flavors from a Chicken Pot Pie! It’s simple, delicious, and ultra comforting!

One reader said: “So delicious!! Cannot wait to make this again!”

Chicken Thigh Recipes

Chicken thighs are more moist and flavorful than breasts–and here’s a bonus!–they’re usually cheaper per pound, as well. You’ll be the thigh master with these recipes!

16. Green Chile Chicken Enchilada Soup

Green Chile Chicken Enchilada Soup is one of the most popular recipes on our site! With over 200 rave reviews, there is no question why it’s so popular! It’s hearty, creamy, and flavor-packed!

One reader said: “Oh my goodness! I made this tonight since I’m always looking for something easy and tasty. It was SO good. I could have eaten 3 or 4 bowls, but I’m also 8 months pregnant so I can’t fit that much food in me at once! I’m so looking forward to my leftovers tomorrow. Thank you for the great recipe!”

17. General Tso Ramen

This sweet and spicy General Tso Ramen combines tender chicken, sautéed mushrooms, and bok choy with ramen noodles and a flavor-packed fragrant stir-fry sauce.

One reader said: “I made this tonight for dinner and we LOVED it! I did use broccoli instead of bok choy, though. Will definitely be making this again! Thank you!”

18. BBQ Chicken Sandwich

This show-stopping, flavor-packed BBQ Chicken Sandwich is made with slow-cooked saucy chicken thighs. It’s the perfect, busy summer BBQ recipe!

One reader said: “One of the best BBQ Sandwich recipes.”

19. Crockpot Chicken Wild Rice Soup

Crockpot Chicken-Wild Rice Soup is loaded with lots of veggies, tender, succulent chicken, and a deliciously seasoned wild rice blend. Throw everything into a slow cooker and enjoy the delicious aromas until dinnertime!

One reader said: “So delicious!! Cannot wait to make this again!”

20. Teriyaki Chicken Skewers

Teriyaki Chicken Skewers are lined up with fresh veggies, pineapple, chicken breasts, and the most amazing teriyaki sauce. Serve it all over a bed of coconut rice and you’re in for a real treat!

One reader said: “These taste as good as they look. Feels like I brought Tucanos to my home. Fun to use my grill to create something other than steak.”

Slow Cooker Chicken Recipes

When life gets busy, the slow cooker is my secret weapon. Dinner can cook all day while I’m doing a dozen other things. Come suppertime, most of the work is done and the family gets a tasty meal and I get the credit. Slow cookers are a busy cook’s best friend! Take a look at these time-saving, five-star rated recipes.

21. Crockpot Cajun Chicken

We love this simple Crockpot Cajun Chicken and have a feeling you will too! It’s full of good-for-you ingredients and it couldn’t be simpler!

One reader said: “This was delicious. Really good. I will be making this again … very soon.”

22. Crockpot Chicken Quinoa Soup

Crockpot Chicken Quinoa Soup is nutritious, protein-packed, and filling! The combination of quinoa, veggies, shredded chicken, and Italian-inspired herbs make this dish!

One reader said: “This soup is fantastic! No really- it’s amazingly easy and so warm and comforting. You literally dump all the ingredients into the crock pot and for us, 4 hours later it was done. We left the house, and when we opened the door it smelled like Thanksgiving. We plunged into the soup and it was so satisfying and delicious.”

23. Crockpot White Chicken Chili

This viral Crockpot White Chicken Chili is famous for good reason! It’s unbelievably delicious and is bound to win you first place at any chili cook-off!

One reader said: “Made this for a work chili-cook off and I won!! It was fantastic!”

24. Crockpot Creamy Chicken and Wild Rice Casserole

This slow-cooked Creamy Chicken and Wild Rice Casserole is easy to prepare and packed with flavor!

One reader said: “Just made this in my crockpot today. It was a hit with my husband. Thanks for a great recipe! You have such great recipes.”

25. Chicken Corn Chowder

Chicken Corn Chowder is wildly popular with hundreds of rave reviews! It’s so delicious and couldn’t be easier! This dump-and-go slow cooker recipe is going to be a new favorite!

One reader said: “This was amazing! I doubled the recipe and shared with my neighbors and parents. Everyone LOVED it! I have never been able to find a good corn chowder recipe that had good flavor! Thanks so much!”

Chicken Casserole Dishes

Why do casseroles get such a bad rap? Maybe it’s because too many of them rely on cans of condensed soups for their bases. These recipes will change your view on casseroles, because they’re incredibly delicious, and even though there isn’t a can of soup in any of them, they’re still super easy and quick to put together. Try these and let me know which ones are your favorites!

26. Chicken Enchilada Casserole

This Chicken Enchilada Casserole is saucy and delicious! The casserole is baked to bubbly cheesy perfection and topped with your favorite enchilada toppings.

One reader said: “I made this today and I had to come back to thank you for the recipe! I don’t make enchiladas often but this casserole is so easy and delicious I know I will be making it A LOT.”

27. Chicken Poppy Seed Casserole

This Chicken Poppy Seed Casserole has a shortcut for cooking the rice and broccoli quickly–and that makes this dish come together efficiently and easily.

One reader said: “This is my kind of dinner!”

28. Coconut Chicken and Rice

This Coconut Chicken and Rice is the ultimate dump-and-leave-it casserole dish! It couldn’t be easier and it’s sure to be a crowd pleaser!

One reader said: “Thanks for the wonderful recipe! Thank you for persisting with your experimentation or as you call it, “trial and error.” It is worth it!”

29. Chicken Divan

Easy Chicken Divan is a flavorful and cheesy chicken and broccoli casserole. We aren’t using any mayo or cream of mushroom soup and we are using a few healthier swaps. You’ll love the swaps to make this retro dish a bit lighter!

One reader said: “What an easy meal! My whole family loves this so much! Thank you!”

30. Chicken Parmesan Pasta

This simple Chicken Parmesan Pasta is completely assembled and prepared in one pan! Just bake everything to cheesy perfection and serve a dish everyone will love!

One reader said: “This recipe is a STAPLE in our household!! Thanks, Chelsea!”

QUICK TIP

Any recipe that calls for cooked chicken pieces can also use rotisserie chicken meat from the grocery store. You can buy the whole chicken, or if you prefer, buy the meat already taken off the bones. Talk about a super-convenient time saver! What did we ever do without rotisserie chickens, anyway?

Easy Chicken Recipes

Let’s face it: some days are tougher than others. On those extra-difficult days, you need something easy to fix for dinner. But easy doesn’t mean tasteless–and these recipes will prove that. They’ve received five-star reviews and wonderful comments. If you’re less experienced, take advantage of these tried-and-true, easy-peasy recipes that will make you the star of the dinner table.

31. Asian Chicken Lettuce Wraps

We can’t get enough of these Asian Chicken Lettuce Wraps! Were combining chicken, chow mien noodles, mangos, and sesame seeds all in a lettuce wrap. Then drizzling everything with a simple five-ingredient dressing!

One reader said: “This was really good and I will be making it again. It was a hit at my house!.”

32. Chicken Caesar Wrap

Only four ingredients are needed for a delicious Chicken Caesar Wrap!

One reader said: “I love these wraps–they are so yummy! These are a filling and healthy choice for sure! Thanks for the recipe ChelseasMessyApron!”

33. Chicken Melts

One of our favorite quick and easy dishes is these Chicken Melts, they come together in minutes and are a dish the whole family will love!

One reader said: “I can’t even tell you how much my family loves these Chicken Melts! They are the quickest dinner or lunch and everyone goes crazy for them! Thank you so much for such an awesome recipe!”

34. Rotisserie Chicken Tacos

Super simple Rotisserie Chicken Tacos with all the shortcuts to make these the easiest tacos!

One reader said: “OMG….these are great, so easy, and will definitely go into our menu rotation. They are a wonderful way to use up that last bit of rotisserie chicken!”

35. Chicken Salad

The best chicken salad recipe out there! This is the perfect dish for entertaining or for a quick lunch/dinner!

One reader said: “One of the best chicken salads to date. It was still marvelous.”

Low-Carb Chicken Recipes

If you’re eating low carb these days, chicken is probably one of your go-to meal choices. But chicken doesn’t have to be boring or tasteless. These recipes below will prove my point in the most delicious way! Eat healthy and eat well!

36. Chicken Larb

Easy Thai Chicken Larb is packing in the flavor with all the best ingredients. The best part? This entire sweet and spicy dish can be ready in under 30 minutes!

One reader said: “I could eat this everyday..no joke! It is so good & flavorful!”

37. Balsamic Chicken and Veggies

One-pan Balsamic Chicken and Veggies is sweet, healthy, simple, and leaves you with minimal cleanup! It’s a great low-carb weeknight dinner!

One reader said: “This meal was one of the best one-pan dinners I’ve made! I’m going to make this once a week! Thanks so much for sharing!”

38. Chicken Lettuce Wraps

These Chicken Lettuce Wraps are the perfect low-carb option! We’re loading these lettuce wraps with ground chicken, tons of veggies, and a delicious sauce to coat it all!

One reader said: “Love the flavor and crunch of these lettuce wraps!”

39. Black Pepper Chicken

This easy, 30-minute, Black Pepper Chicken stir fry with veggies and a delicious peppery stir fry sauce. It’s the perfect low-carb, high-protein dinner!

One reader said: “This is one of my favorite dinners, not only to eat but to make too!”

40. Curry Chicken Salad

Curry Chicken Salad whips together in just 15 minutes; it’s packed with flavor and requires minimal ingredients!

One reader said: “Chelsea, this recipe is so good. I just made it for lunch and it is so tasty. I love the texture of the cashews with the raisins and chicken and the dressing has a great flavor. Thank you for sharing your recipe. I can say I will be making it often.”

Chicken and Pasta

41. Chicken Pasta

This is our all-time favorite Chicken Pasta! This Italian-seasoned rotini pasta is tossed with chicken, sun-dried tomatoes, and spinach!

One reader said: “I made this last night and it was wonderful! Even though I didn’t have pesto on hand, the sauce still had so much flavor and was a nice change of pace from the fettuccini alfredo I normally make. I don’t usually use sun-dried tomatoes but I enjoyed them in this dish.”

42. Creamy Chicken Pasta

Creamy Chicken Pasta starts with fettuccine cooked to perfection and it’s tossed with chicken, mushrooms, spinach, and the best garlic-herb cheese!

One reader said: “I tried this last night and it was delicious! It was still so good. This all came together really quickly.”

43. Chicken And Broccoli Pasta

Chicken And Broccoli Pasta combines saucy pasta shells with tender broccoli and seasoned chicken in the quickest garlic-butter Alfredo sauce. It’s the perfect comfort food!

44. Chicken Ramen Noodles

Our ramen recipes are famous on this website and for good reason! Chicken Ramen Noodles is simple, flavorful, and tastes like it’s fresh from a restaurant!

One reader said: “This was delish! I added a little red pepper for color and a small can of baby corn I cut up. Easy, once prepped.”

45. Chicken Broccoli Alfredo

Chicken Broccoli Alfredo is a rich and filling dinner with tender pasta, crisp bacon, succulent chicken, and crisp-tender broccoli. The best part? We make a few swaps to make this Alfredo sauce so much lighter!

One reader said: “We made this dish for dinner tonight and it was delicious and easy! One of our new favorites, thanks for sharing.”

Mexican Chicken Recipes

Chicken and pasta go together like apple pie and ice cream. The combination creates flavor magic! Try some of these tasty pasta dishes that take advantage of chicken’s versatility.

46. Chicken Tacos

These Mexican street corn Chicken Tacos are beyond simple and a total game changer! You won’t believe the flavor in this dish!

One reader said: “I can’t say enough about this recipe. I’ve made it twice this week. My family loved it! So, so good!”

47. Mexican Chicken and Rice

Mexican Chicken and Rice is creamy and cheesy and all made in one skillet. It’s packed with delicious flavors and you can add all your favorite toppings to enjoy this hearty meal!

One reader said: “This was absolutely fabulous!!! The cream cheese made everything else melt in your mouth. Leftovers were even better!! Thank you for giving me another idea for my dinner repertoire. Super Yummy!!”

48. BBQ Chicken Tacos

BBQ Chicken Tacos with Coleslaw come together in minutes! We use packaged coleslaw with coleslaw dressing and load that up in a toasted tortilla with rotisserie chicken and BBQ sauce! It couldn’t be easier and more delicious!

One reader said: “These tacos are my wife’s favorite recipe– they are to die for! So good!”

49. Chicken Tinga Tacos

Robustly flavored Chicken Tinga Tacos start with charred tortillas, and are layered with shredded chicken, guacamole, and quick pickled red onions. These tacos are the best!

One reader said: “These are SOOO yummy!!!! I think the cotija cheese is a must, providing a sharp creaminess that balances the flavors of the chicken. They are great with the avocado, but honestly, they are perfect with just the onion and the cheese. Thanks for another fantastic recipe!”

50. Chicken Fajita Bowl

These Chicken Fajita Bowls are a family favorite! Start your bowl with rice, top it with fajita-seasoned chicken, and finish it with your favorite fajita toppings.

One reader said: “I made this the other night. I didn’t change a thing! Everyone loved this recipe! This will be my go-to chicken fajita bowl! No need to look for anything better. Very easy also.”

Curry Chicken Recipes

There’s something about curry dishes that warms my soul. There’s a bit of heat, for sure, but you can modify it to suit your needs. The combination of flavors is so comforting, so nourishing and so memorable. If you’re new to Asian cuisine, these recipes are a great place to start.

51. Mango Chicken Curry

This Mango Chicken Curry is insanely delicious! The “secret” to this delicious curry? Blending mango in the coconut curry sauce and then adding even more mango to the finished dish!

One reader said: “Wow! I could eat this curry for every meal!”

52. Chicken Curry Soup

Cozy and comforting Chicken Curry Soup with an incredible seasoning blend and lots of veggies.

One reader said: “Nothing compares to this Chicken Curry Soup! It’s a winner, maybe my all-time favorite soup! It has the best flavor and couldn’t be more delicious!”

53. Chicken Curry

You can easily make Chicken Curry in about 30 minutes in just one pot. This recipe packs a serious flavor punch with fresh ginger, onions, garlic, red curry paste, and creamy coconut milk.

One reader said: “I just made this dish and it’s delicious!!! I didn’t change anything and loved it with the cilantro, which I have never tried before. Very good and I will make this again. Thank you!”

54. Yellow Chicken Curry

This Thai Yellow Chicken Curry is the perfect comfort food! You can have it ready in about 45 minutes or less!

One reader said: “My boyfriend and I made this over the weekend… amazing!! We compared it to eating at an Indian restaurant. The dish had great flavor & was easy to make! Will be making again!”

55. Quick Chicken Curry

With a few store-bought shortcuts we’re whipping together the most delicious, simple chicken curry!

One reader said: “This is one of my all-time favorite recipes! I kid you not we make it at least once a week! It’s so yummy and so dang easy! Keep up the good work with these recipes! We’ve never had something from your site we haven’t loved!”

Chicken Soup Recipes

Soothing, nutritious soup–does it get any better? Make any of these chicken soup recipes and you’re sure to have a new favorite on your hands.

56. Chicken Parmesan Soup

This quick and easy Chicken Parmesan Soup can be on the table in about 20 minutes! It’s packed with flavor, good-for-you ingredients, and all the best flavors from Chicken Parm!

One reader said: “This was a big hit from kid to adult at movie night at our place. Loved how easy it was to make and how easy it would be to add to for other tastes.”

57. Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup is brimming with veggies, chicken, and noodles. It’s all made in one pot and it’s always a kid favorite!

One reader said: “I made this soup tonight and it is honestly the best creamy soup I have ever had. I made it exactly how the recipe said and would not change anything. Thank you so much for sharing!”

58. Chicken and Rice Soup

This is the perfect light-yet-filling soup that everyone needs! It’s healthy, uses good-for-you ingredients, and is a favorite!

One reader said: “We love Chicken Rice Soup! It’s one of our favs around here.”

59. Chicken Sweet Potato Soup

With almost 300 rave reviews you’re not going to believe how delicious this Chicken Sweet Potato Soup is! It’s all the rave for good reason! It’s comforting, nutritious, and delicious!

One reader said: “This is absolutely the bomb – I can not get enough of this! This is a true winner – thanks Chelsea!”

60. Creamy Chicken Tortellini Soup

Creamy Chicken Tortellini Soup has lots of veggies and the perfect seasoning blend. This easy, hearty, and delicious soup can be ready in 30 minutes!

One reader said: “This was off the chart!!! Great taste, easy to make, and fun. The wife loved it. Thanks!”

A Few More Recipes:

Orange Chicken
Rotisserie Chicken Stirfry
Coconut Chicken and Rice
Chicken Melts
Chicken Stroganoff
Or try this Lemon Baked Chicken from my friend at The Stay At Home Chef. She posts wonderful recipes!

Pinto Bean Tacos

by Chelsea Lords

These Pinto Bean Tacos are light, healthy, fresh, and crunchy! They start with saucy pinto beans and are loaded with cilantro-lime slaw, crisp fresh corn, and quick pickled red onions. We’re totally hooked on these nutritious and filling tacos!

Pinto Bean Tacos

Pinto Bean Tacos are part of my second mini-series “cook once & enjoy all week long” with these homemade pinto beans. A quick run-down: Prepare some dried pinto beans (I promise, they’re simple!) in the slow cooker or pressure cooker at the beginning of the week. Enjoy those beans as a side dish that day for dinner and then use the leftovers in recipes throughout the week. (Or freeze the leftovers and use them in place of canned pinto beans for future recipes.)

Once you’ve made Pinto Beans, they only get more intensely flavorful as sit overnight. They also thicken up a lot and become even creamier. Plus, they warm up super quick on the stovetop and the total assembly time of these tacos is ridiculously fast. Especially if you’ve made the sauce ahead of time! (You may recognize it from the Pinto Bean Tostadas I shared earlier this week — it’s the same recipe for even more recipe prep overlap.) Make the beans and sauce at the beginning of the week and re-purpose them into quick, easy, and nutritious meals throughout the week: win, win, win!

Beyond these Pinto Bean Tacos, I also share how to use those homemade beans in these Bean and Cheese Burritos and these Pinto Bean Tostadas. Cook once and enjoy some kitchen shortcuts for the remaining meal prep throughout the week!

QUICK TIP

Did you miss the first mini-series? We did another series using these homemade Black Beans in this very recipe you’re reading, these Southwest Egg Rolls, this Chipotle Chicken Salad, and these Black Bean Bowls

Don’t want to make Pinto Beans from scratch? No worries!

If you don’t have time or desire to make beans from scratch, no worries! Refried beans work great in place of the from-scratch pinto beans. Of course, I highly recommend the Pinto Beans from scratch, but with all the other delicious components in these tacos, refried beans will still be delicious!

If using refried beans instead, use fresh refried beans in the produce section of your store or a good can of refried beans for the best possible flavor.

If you are making the pinto beans from scratch and would like to make them vegetarian (so these tacos can be vegetarian), leave out the bacon and sauté the veggies in 2 tablespoons olive oil instead.

Tortillas

We love corn tortillas with beans and slaw. They can be tricky to work with, though, because they break easily and dry out quickly. I recommend charring the tortillas for the best flavor and texture! When charring, I recommend working with one at a time, leaving the rest in the bag so the others don’t dry out too quickly.

We like thin corn tortillas best for these tacos. My family enjoys Mission’s® extra-thin corn tortillas (not sponsored).

Here’s how we char the tortillas:

Spray both sides of the tortillas with cooking spray. I use an olive oil-based spray (canola works as well) and give each side a good spritz.
Very lightly char each side of the tortilla over an open flame on the stovetop. If you don’t have an open flame, warm for 10-15 seconds in a skillet.
Immediately remove the tortilla from the heat and fold in half. Place under a towel and repeat until all the tortillas are charred.
Once all the tortillas have been charred and folded, add the beans and other toppings.

QUICK TIP

If you don’t love corn tortillas, use flour ones. Even though flour tortillas fold nicely, I still like to spray them with cooking spray and brown them in a skillet or over an open flame; this adds so much flavor! If using flour tortillas, I like to get the unbaked ones (by TortillaLand®; not sponsored) and cook them in a skillet first.

Pinto Bean Taco Toppings

Below is a great break-down of our favorite toppings for these tacos. While you don’t need to add all these toppings, I’d say the saucy cabbage and quick-picked red onions are must-have inclusions.

Fresh corn on the cob. While you can cook or grill the corn (directions in this Elote post), we like it best raw! It adds a nice crunch to the tacos. No corn on the cob? Frozen corn (thawed) or even canned (drained) will work too.
Quick-pickled red onions. Making pickled red onions can be a process, so I’ve shared my “cheater” quick version which takes less than 5 minutes, and four ingredients (pantry staples) to throw together. And these red onions seriously pack a flavor punch!
Saucy cabbage. To add some mega crunch (we need to complement the creaminess of the beans), we add in cabbage. But first, toss that cabbage with about half of the cilantro cashew sauce to give it plenty of flavor and zip!
Avocado. A ripe avocado adds a great creaminess and flavor to these tacos. Guacamole works too!
Cilantro cashew sauce. More on this magical sauce below!
Cotija cheese. I love the subtle flavor of cotija and it’s a fairly salty cheese, so it adds the perfect finishing “seasoning” to these pinto bean tacos.

Cilantro-Cashew Sauce

This sauce is packed with good ingredients but without the typical inclusions of mayo or sour cream! What do we use instead? Cashews! We’re so hooked on this sauce, we’ve added it to a few recent recipes. And also, as I mentioned earlier, this is intentional so you can prep the sauce early in the week with the beans and use on recipes throughout the week. A few quick sauce notes:

Use a powerful blender to get an ultra-smooth consistency. Otherwise, there might be unpleasant chunks of cashews.
Soak the cashews to ensure they’re softened enough. Since I usually forget to soak the cashews overnight, I’ve found a short-cut: Pour boiling water over the cashews and let them stand for 45 minutes to an hour. Soft cashews in a fraction of the time!
Use roasted and salted cashews. The cashews can make or break this sauce. Be sure to get whole cashews that have been roasted and salted for maximum flavor.
Store leftovers in an airtight container in the fridge. If you’ve made the sauce ahead of time, give it a good stir before drizzling over these Pinto Bean Tacos.

More taco favorites

Fish Tacos with a creamy seasoned cilantro-lime sauce
Taco Stuffed Sweet Potatoes with black beans
Ground Beef Naan Tacos with a quick raita sauce
Steak Tacos with a corn-herb topping
Healthy Tacos with a cilantro pesto

Bean and Cheese Burritos (With Seasoned Rice)

by Chelsea Lords

These Bean and Cheese Burritos are a flavor explosion! They’ve got creamy and seasoned pinto beans, Mexican-spiced rice, crisp corn, and savory black beans. We add creaminess and plenty of cheesiness by adding in sour cream and two types of cheese! Crisp up these tasty vegetarian burritos in a skillet or an air fryer!

Bean and Cheese Burritos

These burritos are part of my second mini-series “cook once enjoy all week long” with these homemade Pinto Beans. A quick run-down: prepare dried pinto beans (I promise, they’re simple!) in the slow cooker or pressure cooker (AKA Instant Pot®) at the beginning of the week. Enjoy those beans as a side dish that day for dinner and then use the leftovers in recipes throughout the week. (Or freeze the leftovers and use them in place of canned pinto beans for future recipes.)

Bean and Cheese Burritos come together so fast with pre-made pinto beans–which have only gotten more flavorful as they’ve sat overnight. Plus, you don’t need to warm the leftovers; they’ll warm up with everything else.

Beyond these burritos, I also share how to use those homemade pinto beans in these Pinto Bean Tacos and these pinto Bean Tostadas. Cook once and enjoy some kitchen shortcuts for the remaining meal preparation throughout the week!

QUICK TIP

Bean and Cheese Burrito Tips

Warm tortillas to help them be more pliable (and roll easier): Stack the tortillas on a large plate and place a damp paper towel over top. Microwave for 20 seconds to steam the tortillas. Keep any tortillas that aren’t being filled covered with this damp paper towel.
Use large burrito-size tortillas to avoid filling spilling out or the tortillas ripping. If using smaller tortillas, reduce the quantities of ingredients added.
Crisp these Bean and Cheese Burritos. I know, microwaving is so convenient but for a knock-your-socks-off burrito experience, take an extra 5 minutes to get these crispy in the air fryer or in a skillet. I promise it’s quick and totally worth it!
Allow time for the rice to steam. Once the liquid has evaporated in the seasoned rice, allow the rice to stand (still covered) and steam for 5-10 minutes before using. This keeps the rice from getting mushy or sticky.

Bean and Cheese Burrito Storage

Store freshly made burritos in an air-tight container for up to 5 days. Wrap each burrito individually in plastic wrap (or wax or parchment paper) and then place all the wrapped burritos in a freezer bag. Enjoy throughout the week.
Freeze: Wrap each burrito individually in plastic wrap (or wax or parchment paper) and then place all the wrapped burritos in a freezer bag. Label the bag and freeze for up to 3 months.

Bean and Cheese Burrito Cooking Options

(See “quicktip” below)

Cooking from the fridge: Place the burrito in a skillet or on a grill pan and cook over medium-low heat until the outside is brown and crispy and the cheese is melted on the inside.
Cooking from the fridge in an air fryer: Unwrap the burrito, spray all sides with cooking spray, and place seam side down in the air fryer. Cook at 360 degrees F for 6-10 minutes (flipping halfway through) or until the burrito is crispy and browned to your desired preference. (This is the timing for one burrito; with more burritos be sure to space out the burritos and slightly increase cook time)
Cooking from frozen in an air fryer: Tightly wrap the burrito in foil and cook for 18-20 minutes, flipping halfway through. (The foil keeps the outside from getting too crispy before the inside is fully heated.)
Cooking in the microwave from frozen: Set the microwave to the defrost setting for approximately 7-9 minutes, or the defrost-by-weight setting (1 pound). Once the burrito is thawed, crisp in the skillet if desired.
Cooking in the oven from frozen: Wrap the burrito in foil and bake for 35-40 minutes in a 350 degrees F oven. Crisp in a skillet after baking if desired.

QUICK TIP

Microwaves, ovens, and air fryers can vary quite a bit. Watch these burritos carefully and adjust time as needed.

VARIATIONS

Variation ideas

Don’t have time/desire to make the pinto beans from scratch? Use a can of refried beans instead!
Replace the green onions with freshly chopped cilantro (use 2 tablespoons instead)
Cut down the spice by eliminating the jalapeños and using McCormick chili powder (which is very mild)
Increase the spice by adding in 1/8 teaspoon (or more!) of cayenne pepper
Switch up the cheese! Use a different cheese or a blend of cheeses. We love combining Monterey Jack and extra sharp cheddar cheese best!

Bean and Cheese Burritos Topping suggestions

Honestly, these Bean and Cheese Burritos are brimming with flavor, so they really don’t need a whole lot in way of toppings. We enjoy them with a side of sour cream (fat-free or lite is great!) and usually this salsa recipe (or store-bought salsa).

Fresh lime juice and cherry tomatoes, plus a little sprinkle of cotija cheese are also some toppings we’ll occasionally include.

More delicious vegetarian meals

Vegetarian Enchiladas with black beans
Vegetarian Chili with tons of veggies
Healthy Tacos with a cilantro pesto
Sweet Potato & Black Bean Burrito Bowls with a creamy sauce
Moroccan Stew with butternut squash

Totchos

by Chelsea Lords

Skip the chips and make nachos with tots instead! These Totchos use Tater Tots as the base and are topped with seasoned meat, crisp corn, savory black beans, and loads of melty cheese! Add your favorite nacho toppings and dig in!

What Are Totchos?

If you’ve never had Totchos you’re in for a mega treat! Totchos are essentially nachos, but made with Tater Tots instead of chips. The tots create a delicious crispy potato base. On top of the base, these nachos are piled high with practically endless topping options — whatever you like best!

We love topping our Totchos with taco-seasoned ground beef, corn, black beans, and loads of cheese. Once they come out of the oven you can then add on other fresh toppings such as guacamole (or diced avocados), diced cherry tomatoes, jalapeños, cilantro, fresh lime, etc.

These Beef Totchos make for a great addition to a game day menu or party, but they also make a fun weeknight meal.

QUICK TIP

Tater Tots are a trademarked product of the Ore Ida company. They’re crispy potato puffs, and in other countries, they’re called potato croquettes, potato gems, potato royals, potato pom-poms, oven crunchies, or hash bites. In Canada, they’re called tasti taters and spud puppies. Just goes to show you that everybody loves their tots!

What Are Totchos Made Of?

The secret to the best Totchos recipe is using tasty Tater Tots — they are the base after all!

Hands-down our favorite tots are Alexia® Crispy Bite-Size Sweet Potato Puffs (not sponsored). If you’ve never tried these, you are in for a real treat! They’re mega flavorful, light, and crispy on the outside, tender on the inside. Here’s where to check if your local store carries them.

If you aren’t able to access these puffs, grab regular tots instead!

Topping Ideas

Just think about what you like on your nachos and go from there! Some to consider:

diced tomatoes or pico de gallo
diced bell or jalapeño peppers
fresh cilantro or parsley
a wedge or two of lime
diced raw red onion
diced or sliced avocado (or try this guacamole recipe)
sour cream

Tips

Don’t overcrowd the pan: If the Tater Tots are too close to each other or overlapping, they’ll steam instead of roast. I recommend using an extra-large sheet pan (15 x 21 inches) to get the tots nice and crisp.
Serve quickly: Totchos don’t sit well. I recommend eating them right out of the oven as soon as they’ve been topped. (Leftovers aren’t great — halve the recipe instead!)
Add freshly grated cheese: This helps to avoid grainy or greasy Totchos. Pre-shredded cheese has a cellulose coating that doesn’t melt as well in recipes like this one.

Variations

Make Vegetarian Totchos: Use plant-based meat crumbles instead of ground beef or leave out the meat entirely. If leaving out the meat, add in an extra can of black beans. (Season the beans and corn with the same seasoning blend outlined in the recipe.)
Healthy Totchos: To make a healthier version of this recipe, roast some sweet potatoes and use those as the base instead of Tater Tots. Here’s a recipe for our favorite roasted sweet potatoes. Replace the beef with ground turkey.
Chicken Totchos: Prepare 3 cups of shredded chicken using this recipe: Rotisserie Chicken Tacos. Add the prepared seasoned chicken atop the Tater Tots and continue on with the recipe.
Swap the meat: We’ve tested this recipe with ground turkey instead of beef and loved that as well.

More Game Day Eats

Buffalo Chicken Tenders with ranch or blue cheese dressing
7 Layer Bean Dip with taco-seasoned sour cream
Turkey Sloppy Joes on toasted and buttered buns
Queso Dip Recipe with fire-roasted green chiles
Smashed Potatoes with Parmesan cheese and chives

Incredible Pinto Beans! (Crockpot or Instant Pot)

by Chelsea Lords

You won’t believe how simple these from-scratch Pinto Beans are — no soaking required! These beans are deeply savory with a smoky flavor and have the best creamy texture!

Prepare these pinto beans as a delicious side dish and then re-purpose leftovers in a number of ways outlined below — this recipe has so many possibilities. This recipe was tested in both a slow cooker and Instant Pot.

Slow Cooker Pinto Beans

I am so excited about this recipe! It’s a slightly more involved (but overall simple) side dish, but a total time saver in the long run. We have been using these beans as a way to “cook once” and then enjoy meals with them all week long.

The first night we enjoy them as a side dish and after that, we use them in different meals throughout the week. They’ve made dinner prep a cinch–and there is no compromise when it comes to flavor. In fact, having these ultra-flavorful pinto beans makes meals *much* more flavorful than cracking open a can of pinto beans!

I’ll share all the ways we’ve used these pinto beans, as well as how to convert this recipe into refried beans (without the re-fry). You’ll never want to go back to canned refried beans again!

Ingredients In Pinto Beans

Dried Pinto Beans: No need to soak them first; they’ll cook fine, but be sure to rinse them before using, dried beans are known for having little rocks or dirt on them.
Bacon: Cook until crispy leaving some bacon grease behind for a flavor base for veggies
Veggies: Chop together in a blender for quicker prep.
Fire-roasted Crushed Tomatoes: Fire-roasted adds a nice smoky flavor.
Seasonings: Feel free to adjust seasonings to preference adding more cumin for warmth or more chili powder for heat
Chicken Stock Or Broth: For a vegetarian option, use vegetable stock.

Slow Cooker versus Pressure Cooker

I love using the slow cooker because it keeps the beans at the perfect temperature — just below a simmer — which results in incredibly creamy and tender beans. That said, I have also tested this recipe in the pressure cooker (AKA Instant Pot®), and the beans are amazing prepared that way as well. They do end up with slightly more liquid in the Instant Pot, but it’s very easy to get these beans to your ideal liquid-to-bean ratio. More on this later!

Whichever one you use, it may take a bit of experimenting your first time. All slow cookers and pressure cookers cook slightly differently, but once you’ve figured out the time for your specific machine, you’ll no longer have any guesswork.

Slow Cooker Pinto Beans Preparation Tips

It may be tempting to throw everything in the slow cooker and let it go, but sautéing the veggies in the rendered bacon grease is where we get tremendous amounts of flavor. It adds layers of flavor to these beans.
Season to taste. Depending on how salty the chicken stock used is, and the actual type of salt you’re using (not all salts season the same!) you’ll want to adjust the amount of salt to personal preference. If the beans taste flat, it’s probably as easy a fix as adding in some more salt!
Preparation short-cuts. These beans should be simple to make, and while the chopping can take a good amount of time, you can save time by chopping all the veggies in a food processor. Using store-bought chicken stock is also a time-saving shortcut; we’re adding loads of flavor without extra work. (By the way, why use both chicken stock and water? We tested all different ratios of water to chicken stock and found 1:1 to be the perfect complement to the beans without overpowering the flavor.)
Don’t soak the pinto beans. Another shortcut with this recipe is that we do not need to soak the beans before cooking. The amount of liquid in this recipe is ideal to get the beans ultra-tender, without spending hours soaking ahead of time.

Adjusting this recipe to your personal preference

These beans are easy to adjust to your personal preference. We like them with plenty of liquid because they thicken up so much overnight and make for incredibly creamy and thick beans the next day. If you’d prefer less (or no) liquid, simply drain out excess once the beans are cooked. Somewhere in between? Drain out the liquid, but reserve it. Add liquid back slowly until beans are at your desired consistency.

Pinto beans without liquid: Simply drain out the liquid after cooking the beans.
Creamy pinto beans: (our favorite way to serve these!) Remove 3 cups of beans and liquid after cooking, blend this mixture in a high-powered blender, and stir this mixture back into the slow cooker or pressure cooker. (Note that they may seem a bit thin, but they thicken a lot after standing at room temperature for about an hour and even more so in the fridge overnight.) I tested this recipe with less liquid, but we preferred the creamier texture that 6 cups of liquid brings.
Refried beans: Drain out all of the liquid, and reserve it. Blend all of the beans. (Either transfer to a blender or use a hand mixer right in the pot.) Gradually add back the bean liquid until you’re at the desired consistency. Remember, these too thicken a lot overnight, so you may want more liquid than you think initially.

The photos in this post are the beans after being stored overnight — our favorite consistency to use in tacos, tostados, and burritos. See more ideas below for repurposing leftovers!

Repurposing Pinto Beans into meals for the week

These humble beans become the springboard for multiple meals. That’s particularly appealing since pinto beans are widely available, extremely inexpensive, and offer a mild flavor and creamy texture. Here are some of the ways you can use Pinto Beans in meals throughout the week:

Pinto Bean Tacos or these Bean Tostadas both are incredible with these pinto beans (and whip together so quickly with pinto bean leftovers!)
Baked Pinto Bean tacos: Layer hard corn tortilla shells in a 9×13-inch pan. Bake (toasted shells won’t get as soggy) at 400 degrees for 5 minutes. Then fill each shell with about 1/4 cup pinto beans, 2-3 tablespoons diced rotisserie chicken, and 1-1/2 tablespoons sharp Cheddar cheese. Bake at 400 degrees for 10-15 minutes or until the cheese is melted. Top with your favorite taco toppings.
Pinto Beans and rice: Spoon the beans over steamed rice (or even better, cilantro-lime rice!). If you’re feeling extra sassy, drizzle on some cilantro-lime sauce (recipe on this shrimp tacos post).
Add beans to bulk up a soup or chili. (They’d be amazing in this vegetarian chili.)
In a taco salad: Replace the black beans in this Chicken Taco Salad.
Add to a wrap, quesadilla, or tostada.
Use in this 7 layer bean dip: Replace the refried beans with Pinto Beans.
Add to bean and cheese burritos.
Or: Refrigerate or freeze these beans in individual 1.5 cup portions so you can use them instead of canned beans for any recipes calling for pinto beans.

Freezing leftover Pinto Beans

Begin by labeling air-tight freezer bags. Let beans cool completely and then scoop beans into prepared freezer bags. Leave plenty of space in the bags for expansion. Seal and transfer to the freezer until you need them. Beans keep in the freezer for about 6 months.
Thawing: You can add frozen beans directly to recipes like chili or beans and rice. (They thaw quickly in the pot.) For recipes where you need to start with thawed pinto beans, pull them out the night before and let them thaw in the fridge, or for a quicker thaw, add the sealed bag to a large bowl of cool water until thawed through.

More delicious side dish recipes

Caprese Quinoa Salad with a balsamic dressing
Salsa quick food processor salsa recipe
Green Beans with bacon and almonds
Roasted Sweet Potatoes with a savory seasoning mix
Israeli Salad cucumber and tomato salad

M&M Cookie Bars

by Chelsea Lords

M&M Cookie Bars are quicker than cookies to make and just as tasty! These bars are chewy, tender, and packed with chocolate and M&M’s.

Why We Love These M&M Cookie Bars

Speed: Bake quickly without needing to chill.
Customizable: Choose from various M&M flavors to personalize the taste.
Festive Look: Colorful and fun, perfect for special occasions and celebrations.
Texture: Chewy and rich with a luxurious feel.
Fail-safe: Tips ensure perfect results every time.

Ingredients

Butter: Adds richness and tenderness.
Brown and White Sugars: Sweeten, with brown sugar adding moisture.
Eggs: Bind and enrich, with extra yolk for a denser texture.
Vanilla and Maple Syrup: Enhance flavor with sweetness.
Flour: Provides structure.
Baking Soda: Aids in rising in your M&M cookie bars.
Chocolate Chips and M&M’s: Add chocolatey flavor and festive color.

How To Make M&M Cookie Bars

Preheat oven to 325°F and prep a 9×13-inch pan.
Melt butter, then cool. Mix with sugars, egg, yolk, vanilla, and syrup.
Combine flour, baking soda, and salt. Add chips and M&M’s.
Bake in pan for 23-28 minutes until set.
Cool, cut into bars, and enjoy.

Cookie Bar Tips

Cool Butter: Let melted butter cool to prevent greasy bars.
Measure Flour: Spoon and level for accurate, better tasting bars.
Bake Time: Watch closely; remove when edges are lightly browned.
Mix Gently: Overmixing can lead to tough M&M cookie bars. Stir until just combined.
Chocolate Choice: Use quality chocolate for better taste.
Pan Lining: Parchment paper simplifies removal and cleanup.

STORAGE

Airtight Container at Room Temperature: Keep bars fresh for up to 1 week.
Refrigerate: For extended freshness, refrigerate up to 2 weeks.
Freeze: Wrap well; freeze M&M cookie bars for up to 3 months. Thaw at room temperature.

More Cookie Recipes

Southwest Egg Rolls (Air Fryer Recipe!)

by Chelsea Lords

Flavor-packed Southwest Egg Rolls are healthier than most egg rolls because we make them in an air fryer! No air fryer? No worries, I’ll share some other ideas to still get all the goodness these egg rolls provide.

These egg rolls are packed with tasty ingredients — tender rotisserie chicken, savory black beans, crisp corn, and other Southwestern-spiced veggies. Plus, I have a recipe for the best creamy cilantro sauce to use as a dip or to drizzle over top.

Not sure about Air Fryers? Check out our Air Fryer Guide!

Southwest Egg Rolls

I am so excited to share Southwest Egg Rolls with you! As much as I enjoy fried food, it doesn’t seem to agree with me all that often. That’s a total bummer when you’ve got an obsession with fried egg rolls.

And that explains why I have been hooked on my air fryer. It lets me enjoy all the delicious crispiness and texture without all the oil and heaviness! Plus it’s so much easier (and cleaner!) to use than a deep fryer or a pot of oil.

Southwest Egg Rolls are a great use of Instant Pot or slow cooker Black Beans. We love making the beans at the beginning of the week and using leftovers in recipes throughout the week– like these egg rolls.

What are Southwestern Egg Rolls?

These aren’t any ordinary egg rolls — they’re loaded with flavors and textures! We start by using egg roll wrappers (which are paper-thin sheets of dough) that will get ultra-crispy in the air fryer. Those egg rolls are packed with rotisserie chicken, black beans, corn, jalapeño, onion, bell pepper, and a quick seasoning blend. Beyond that filling, we also add in some sour cream for creaminess and a combination of extra-sharp Cheddar and Monterey jack cheeses.

While the egg rolls are getting nice and crispy, we whip together a quick cilantro-lime sauce for dipping or drizzling. Are you completely sold on this recipe yet?! We can’t get enough of them!

How to roll an egg roll

Set out the egg roll wrappers on a clean surface to look like a diamond facing you.
Add the Southwest Egg Roll fillings (sour cream, filling, and cheese) to the bottom third of the egg wrapper.
Dip your finger into a small bowl of water and then run your finger along the edges of the egg wrapper.
Fold the bottom up over the filling.
Then fold the left and right corners in to the center (like an envelope).
Tightly pressing the filling in, roll up the egg roll like a cylinder. (Roll tightly — if any of the filling is exposed, it will leak out in the air fryer).
Here’s an overview image collage of rolling an egg roll

Process shots: set out egg roll wrappers, spread on sour cream; add filling; combine and add cheeses; fold up bottom, brush water around edges; fold in corners; tightly roll and continue with the remaining wrappers.

Southwest Egg Rolls FAQs

1What is in Chili's Southwest egg rolls?

These egg rolls are similar to restaurant-style appetizers, but we like them even better! The Southwestern egg rolls at Chili’s has chicken, black beans, corn, jalapeño, Jack cheese, red peppers, and spinach. The egg rolls are served with an avocado-ranch dipping sauce.

If you’d like to make this recipe more like Chili’s, I’d recommend replacing the Monterey Jack cheese with pepper jack cheese and replacing the green pepper with a red pepper.

2Can you roll egg rolls ahead of time?

Yes! That is one of my favorite things about making egg rolls. They can be prepared and assembled up to a day in advance and then cooked in the air-fryer right before you’re ready to eat! Simply prepare the recipe up until the frying part; place the prepared egg rolls on a parchment paper-lined plate. Cover the plate tightly and place in the fridge until ready to cook.

3How do you keep egg rolls crispy after frying?

One of the other bonuses of using an air fryer is that the egg rolls stay much crispier for longer (as opposed to deep frying the egg rolls).

That said, here are a couple of tips to keeping them crispy:

Right out of the air fryer, use tongs to transfer the fried egg rolls onto a wire cooling rack.
Don’t let the egg rolls cool on a plate or paper towel as this will make them less crispy.
Only fry what will be eaten. Once fried, Southwest Egg Rolls don’t stay crispy very long. Store any leftovers un-fried in the fridge and then fry them when ready to enjoy.

4What goes with egg rolls?

Salads, roasted veggies, or even a side of fruit will add some vibrancy (and greens) to these egg rolls. Below are some of our favorite side dishes for these Southwest egg rolls:

5Where can you buy egg roll wrappers?

No need to pay a visit to a specialty store; most grocery stores carry egg roll wrappers. They are usually found in the cooler section with fresh fruits and vegetables. They can be easy to miss, so use a store-locator app if you have one! These are the egg roll wrappers most accessible to me and what I typically use.

Southwest Egg Roll Tips

Keep the egg roll wrappers tightly covered right up until using them. They dry out quickly and will crack and crumble if they’re left out of the packaging for long.
We use light or fat-free sour cream. It’s a great way to save some calories and fat while still getting that great flavor and creaminess. Of course, regular sour cream works well too!
If you’re in a time crunch, these egg rolls are still delicious without the sauce. Alternatively, the sauce can be prepared ahead of time to make dinner prep a bit quicker.
Use freshly grated cheese. Pre-grated cheese has a cellulose coating that results in a greasier/clumpier cheese filling that can become slightly grainy.
Don’t overcrowd the air fryer. Place egg rolls in so they have a bit of space in between — don’t overlap or layer them for ultimate crispiness.

Process shots: spray all sides of the eggroll with cooking spray; make cilantro-lime dipping sauce; remove egg rolls from the air fryer and serve.

Don’t have an air fryer?

Deep fry instead. These egg rolls can be deep-fried instead of air fried. Set a pan to heat with about an inch of canola or vegetable oil. Heat to 325 degrees F and once it’s reached the temperature, add 3-4 egg rolls at a time. Rotate to evenly brown (~2 minutes per side) and once they are browned all over, remove them to a cooling rack (with a paper towel placed underneath).
Bake instead. Spray all sides of the egg rolls with cooking spray. Bake at 425 degrees F for 10-15 minutes, flipping at the halfway point, or until lightly browned. (They don’t get super-crispy when baked.)
Make them into a quesadilla or burrito instead. Fill up large tortillas with the fillings and roll them up tightly (or form into a quesadilla). Heat a large griddle or nonstick skillet to medium heat. Once hot, spray all sides of the wraps with cooking spray and place seam side down into the pan or griddle. Cook until golden brown and crisp, about 2-4 minutes. Flip with tongs and cook for another 2-4 minutes or until golden and crisp. The filling should be hot and cheese melted. Serve with sauce and any other desired toppings.

More black bean recipes

Black Bean Tacos with a citrusy avocado sauce
Sweet Potato Black Bean Chili with an amazing seasoning blend
Quinoa Black Bean Salad with a cilantro dressing
Sweet Potato & Black Bean Burrito Bowls with a creamy lime sauce
Black Bean Burger with a chipotle burger sauce

Chipotle Chicken Salad

by Chelsea Lords

This spicy Chipotle Chicken Salad is a flavor explosion with a sweet chipotle-lime vinaigrette, crisp corn, spiced beans, creamy avocado, tangy red onion, crunchy pumpkin seeds, rotisserie chicken, and citrusy cilantro.

Chipotle Chicken Salad

This delicious Chipotle Chicken Salad is a part of my mini-series “cook once & enjoy all week long” with homemade, Black Beans. A quick run-down: Prepare dried black beans (I promise, it’s so easy!) in the slow cooker or pressure cooker at the beginning of the week (or whenever you’ve got a free moment). Enjoy those beans as a side dish that day for dinner and then use the leftovers in recipes throughout the week like this very recipe you’re reading!

Beyond Chipotle Chicken Salad, I also share how to use those homemade black beans in these Southwest Egg Rolls and these Black Bean Bowls. Cook once and enjoy some kitchen shortcuts for the remaining meal preparation throughout the week.

QUICK TIP

Love this series? We did a similar series (cook once, enjoy all week) using these homemade Pinto Beans in these Bean and Cheese Burritos, Pinto Bean Tacos, and Bean Tostadas.

Chipotle Chicken Salad: start with lettuce and cabbage; add pepitas, corn, black beans, avocado, chicken, cilantro and red onion.

Chipotle Chicken Salad Ingredients

Below I’ll chat about the actual components in this salad (tips, notes, or alternative options), and in the following section, we’ll break down the dressing.

Green cabbage. For a great crunch and complementary flavor to the romaine, cabbage makes for a fantastic salad base.
Romaine lettuce. When shopping for romaine, look for heads that are firm and heavy for their size (with tightly closed leaves). The outer leaves should be dark green, look crisp, and have no signs of wilted leaves or brown/rusty color.
Black beans. We love the saucy beans made from scratch best in this salad (discussed in the above paragraph). If using those, drain off the surrounding liquid and add them to this salad. Alternatively, canned black beans work very well in this salad.
Corn. We love raw corn on the cob — it adds a great crunch! For options on preparing the corn for this salad, see the “quick tip” box below.
Red onion. If you’re sensitive to the flavor of raw red onion, soak the diced onions in salted ice water for 10 minutes. Drain thoroughly before adding to the salad.
Cilantro. If you don’t love the flavor of cilantro, replace it with green onions!
Chicken. While you can certainly prepare your own chicken (try this Chipotle Chicken if you do), I like using leftover rotisserie chicken to keep things quick, easy, and flavorful for minimal work.
Fresh avocado. The avocado lends an amazing creamy texture to this Chipotle Chicken Salad. Only use perfectly ripe avocados– they make a huge difference in this salad. You can tell an avocado is ripe if it yields to firm gentle pressure (feels slightly soft, but not mushy).
Pepitas: Roasted and crunchy pepitas (pumpkin seeds) make for the best addition to Chipotle Chicken Salad! They add a sweet and nutty flavor, similar to sunflower seeds, but a bit sweeter. You can make your own roasted pepitas or buy them at the store. If you buy them, make sure they’re roasted and salted (not raw). You can generally find them in the bulk section of a grocery store, or with other salad toppings like candied nuts and dried cranberries.

QUICK TIP

There is nothing that compares to good, sweet, fresh corn on the cob! That said, frozen (and thawed) or canned (and thoroughly drained) corn also works well. When preparing the corn for this salad there are two options:

Add the raw corn to the salad. Simply cut the corn from the cob, thaw the frozen corn, or drain the canned corn and toss it in the salad. My family loves the crunch of uncooked corn kernels in this salad– plus, it’s easy!
Char the corn. If you’d like the corn roasted or charred, cook it on a grill pan or grill or in a nonstick skillet. Here are more instructions:
1. To char canned corn, heat a large nonstick skillet over medium-high heat. Add 1 teaspoon butter or oil and then the well-drained corn in one even layer. Let it sit, stirring occasionally until you get a nice browning on the outside of the corn (I don’t stir often so it browns as much as possible!). Remove the corn from the heat and set it aside, allowing it to cool completely.
2. To grill corn on the cob, I have detailed directions in this Elote post.

Chipotle-Lime Vinaigrette

This dressing is one of our absolute favorites — it’s a mix of red wine vinegar, honey, oil, herbs, garlic, lime juice, and chipotle pepper. It’s such a great complement to all the veggies and chicken in this salad. Below are a few notes about this dressing:

For the chipotle pepper in the dressing, we use chipotle chilies in adobo (1 pepper and the accompanying sauce). You can find canned Chipotle Peppers in Adobo sauce in the Latin aisle of most grocery stores. See the section below on storing leftover chipotles.
Taste and adjust the dressing to personal preference. The chipotle is important to balance the dressing (so it isn’t too sweet), but add it slowly and taste as you go, so you don’t end up with an overly spicy dressing. Remember the dressing will taste spicier straight out of the blender but does simmer down when you add in all the veggies, cabbage, and lettuce.
While this dressing can be made ahead of time (and leftovers stored), note that flavors intensify, and it becomes spicier as it sits.
If the dressing ends up too spicy, try adding some more honey to sweeten and counteract the heat.
If you’re concerned about the spiciness of the dressing, use the sauce from the can instead of the actual pepper; it has the same great flavor, but much less heat. As a last resort option, chipotle chili powder can be used. (I’d start with 1 teaspoon and increase to personal preference from there.)

What to do with leftover chipotle peppers

There’s nothing worse than using only one or two peppers (like in this Chipotle Chicken Salad) and not being able to use the rest of the can before it goes bad. Luckily, they freeze beautifully! Here’s how to freeze leftover chipotles:

Spread a sheet of parchment paper onto a large pan.
Spoon out peppers with sauce, 1/2 inch apart, on to the pan. Place the pan in the freezer until peppers and sauce are frozen solid, about 1 hour.
Once frozen, peel the peppers and sauce off the tray.
Add all the frozen peppers to a freezer-safe plastic bag, seal while pressing out any air, and store in the freezer for up to 6 months.
To thaw, take as many peppers as needed out of the bag and let stand at room temperature for 15-20 minutes or until thawed through (or pop individual peppers in the microwave for 10-15 seconds).

Quick Prep Tips

Try packaged (shredded) coleslaw instead of cabbage to save some chopping time.
For the fastest possible prep time, I recommend buying rotisserie chicken meat that has already been pulled from the bones and shredded. I’ve seen pre-shredded rotisserie chicken meat at Costco®, Smith’s® (Kroger), Trader Joe’s®, and Walmart®. Grocers recognize a valuable service when they see it!
A lot of stores sell pre-diced red onion in the produce section. If you’re in a hurry, that can save a bit of time.
Use a salad spinner to dry the produce for this salad in a hurry! (Besides, there is nothing that ruins a salad faster than being watery!)

Chipotle Chicken Salad Storage

This salad doesn’t sit very well with the dressing and avocado mixed into it. If you aren’t planning to eat the entire salad at one sitting, toss and add dressing to the amount you’ll be eating at this time. If you keep the dressing separate, this salad can store in the fridge for up to 3 days (with the exception of the avocado). The avocado browns and takes on an odd texture, so I add half the avocado one day and place the other half in a plastic bag (squeeze some lemon or olive oil on the exposed side) in the fridge until I’m ready to prepare another serving.

More salad recipes to try

Winter Chicken Salad with a citrus dressing
Taco Pasta Salad with a creamy chili-lime dressing
Brussel Sprouts Salad with a tangy-sweet apple cider vinaigrette
Roasted Sweet Potato Salad with a lemon balsamic dressing
Garbanzo Bean Salad dressed in an Italian-inspired vinaigrette

7 Layer Bars Recipe

by Chelsea Lords

7 Layer Bars: a classic dessert with a buttery graham cracker crust, filled with baking chips, chopped pecans, and coconut flakes, all held together and sweetened by a drizzle of condensed milk for a gooey texture.

Try our other variations on these bars next time — these Easter-themed Magic Bars or these 7 Layer Pumpkin Bars.

7 Layer Bars

I’ll start by telling you that this bar recipe *technically* has 8 layers, but I’m calling them “7 Layer Bars” since they are basically the standard recipe you’ll find peppered over the internet (with my own tweaks of course!)

7 Layer Bars are another treat my mom made often growing up — especially around the holidays (her other two “famous” treats are these Carmelitas and these Rice Krispie Treats).

My mom often changed out the baking chips and the nuts she’d include in her recipe. One addition that never made it in her bars? White chocolate. That’s understandable since she hates white chocolate. But for me? It’s one of my favorites! And especially when it is paired with milk chocolate.

So that’s how her famous 7 layer bars came to be 8 layer bars — I added in some white chocolate and have never looked back! 🙂

What are the Layers in 7 Layer Bars?

Graham Crackers. Stick to honey-flavored graham crackers for a traditional flavor, but get creative with cinnamon graham crackers for a spiced bar.
Butter. I like to use unsalted butter and then add salt so I can perfectly control how much salt is in the bars. The salt content in salted butter can vary drastically so I like to remove the guesswork and use unsalted.
Chocolate chips. Any chocolate chips work here, so use your favorite. We love milk chocolate, but it does make for a very sweet bar. Use dark or semi-sweet to cut down on the richness.
Butterscotch chips. Butterscotch chips are a classic in 7 layer cookie bars, but if you don’t love them use more chocolate or white chocolate chips instead.
Chopped nuts. We love chopped pecans best in these bars, but here’s where you can get creative and try a different type of nut entirely.
Sweetened condensed milk. This is the magic ingredient that holds everything together and makes these bars gooey and sweet. See the “quick tip” below.
Coconut flakes. Be sure to get unsweetened coconut flakes so these bars aren’t over-the-top sweet. Sweetened coconut is a lot sweeter than unsweetened and we’ve already got plenty of sugar in these bars!

QUICK TIP

Use only full-fat sweetened condensed milk, not evaporated or sugar-free varieties, for this 7 Layer Bars recipe. I recommend Eagle Brand® sweetened condensed milk (not sponsored).

How To Make 7 Layer Bars

Preparation: Preheat the oven and line a 9×13-inch pan with parchment paper.
Crust: Mix crushed graham crackers with melted and cooled unsalted butter and salt; press into the pan. Use the flat bottom of a measuring cup to press the crust firmly
Layers: Sprinkle layers of milk chocolate, butterscotch, and white chocolate chips, then add chopped pecans. Drizzle with sweetened condensed milk and top with shredded coconut; press gently. Layering the coconut on top allows it to toast nicely during baking.
Baking: Bake until the edges are golden and the middle is bubbly; let cool in the pan or chill to firm. Refrigerating helps solidify the bars, making them easier to cut.
Serving and Storage: Cut into pieces using the parchment overhang; store in an airtight container, using parchment paper between layers if needed. Refrigerate for a firmer texture.

Expert Tips

For a fool-proof crust, measure the graham cracker crumbs instead of counting sheets, as there can be variation in size and thickness between brands.
For the crust, blend the graham crackers until they are very fine. If you see any big pieces, put them back in the blender. You might need to blend in smaller batches, depending on your blender.
Add coconut on top so it toasts and becomes slightly crunchy in the oven—this enhances its texture and flavor!
Get creative with your bars by using your favorite baking chips and nuts, keeping quantities consistent. Consider swapping some chocolate chips for caramel bits for a flavor twist.

7 Layer Bars FAQs

How do you cut a 7 Layer Bar?

These bars are gooey and crumbly, but following these tips can simplify serving:

Line the pan with parchment paper with an overhang for easy removal.
Allow the bars to cool completely; refrigerate if still soft.
Use a sharp, warmed chef’s knife for clean cuts.

How long do these bars keep?

These 7 Layer Bars are best enjoyed within 3-5 days. Store any leftovers in an airtight container, separating the layers with parchment or wax paper. The bars do not need to be refrigerated but for longer keep you can store in the fridge.

Can you freeze 7 layer bars?

Yes! To freeze 7 layer bars, cool them completely, cut into pieces, and wrap each individually or place in an airtight container with parchment between layers. Freeze for up to 3 months. Thaw at room temperature before serving.

More Amazing Desserts

S’mores Bars with graham cracker-flavored cereal
Raspberry Jell-o Cheesecake Bars with a graham cracker crust
Chewy Chocolate Chip Cookies with a “secret” ingredient that makes these the best!
Chocolate Peanut Butter Snack Mix with miniature Reese’s cups
Cookie Bars with chocolate chips

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7 Layer Bars

4.72 from 14 votes

- Review this recipe

7 Layer Bars Recipe ready to be enjoyed.

Print Recipe

7 Layer Bars

4.72 from 14 votes

- Review this recipe

Print Recipe

Course Dessert, Snack

Cuisine American, Vegetarian

Keyword 7 layer bars

Prep Time 25

Cook Time 25

Cooling Time 1

Total Time 1 50

Servings 24 bars (One 9x13-inch Pan)

Chelsea Lords

Calories 394kcal

Author Chelsea Lords

Cost $7.99

Ingredients

▢ 2-1/2 cups graham cracker crumbs (measure when crushed into crumbs; about 20 crackers)
▢ 3/4 cup (12 tbsp) unsalted butter, melted
▢ 1/2 teaspoon fine sea salt (or 1/4 teaspoon table salt)
▢ 1 cup milk chocolate chips Note 1
▢ 1 cup butterscotch chips Note 2
▢ 1 cup white chocolate chips
▢ 1 cup chopped pecans
▢ 1 can (14 oz) sweetened condensed milk Note 3
▢ 1 and 1/3 cups unsweetened shredded coconut

US - Metric

Instructions

PREP: Preheat oven to 350°F (176°C). Line a 9x13-inch pan with parchment paper, leaving an overhang for easy removal; avoid using wax paper or foil. Melt the butter, then let it cool to room temperature to prevent a greasy crust.
GRAHAM CRACKER CRUST: Break up graham crackers and blend in a powerful blender until fine; you may need to work in batches. Measure 2 and 1/2 cups (288g) of crumbs and transfer to a large bowl. Add salt and cooled melted butter, mixing to form a thick mixture. Press into the prepared pan, using the bottom of a flat measuring cup to create an even crust layer.
TOP THE CRUST: Layer chocolate chips, butterscotch chips, white chocolate chips, and chopped pecans evenly in the pan. Pour sweetened condensed milk over the nuts, then top with an even layer of coconut. Press the coconut gently to ensure it toasts nicely.
BAKE: Bake in the preheated oven until the edges are golden and the sweetened condensed milk bubbles, about 23-28 minutes; mine usually takes 25 minutes.
LET COOL AND ENJOY: Remove the bars from the oven and let them cool completely, about 1-2 hours. To cool faster, refrigerate after 20 minutes at room temperature. Lift the bars using the parchment overhang and cut with a sharp knife, warming and drying the knife between cuts.
STORAGE: Store leftover bars in an airtight container, separating layers with parchment or wax paper. Keep them in the fridge if it's warm, or on the counter in cooler temperatures, depending on your preference for firmness. Enjoy them within 3-5 days.

Video

Recipe Notes

Note 1: We prefer milk chocolate for its richness and sweetness, but any type of chocolate works. Choose dark chocolate if you prefer it, or semi-sweet to reduce sweetness.

Note 2: If you don't like butterscotch or white chocolate chips, substitute your favorite type, such as more chocolate chips or caramel bits, keeping the quantities consistent.

Note 3: Use only sweetened condensed milk for this recipe, ensuring it's full-fat and not sugar-free. Avoid mistakenly buying evaporated milk. I recommend Eagle Brand® (not sponsored).

Nutrition Facts

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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30 Best Soup Recipes

by Chelsea

30 Best Soup Recipes

Soup has to be one of the most basic, frugal foods there is. Take any bits of leftover meals, add a few enhancements and plenty of flavorful liquid, and presto! It’s a whole new meal. Those “stone soup” recipes are some of the best ones out there. But don’t stop there! While soup can be an extremely budget-friendly choice, there are also planned soups that don’t rely on leftovers at all. They’re unique meals in their own way, and we have recipes for just about any variety of soup you can imagine. We’ve grouped them into sections: our popular favorites, Mexican-inspired soups, chicken, vegan, vegetarian, creamy, and healthy choices all have their spot to shine.

Our Most Popular Soup Recipes

These are the ones that repeatedly get the most views and five-star reviews. Green Chile Chicken Enchilada Soup, Lentil Soup, Sausage Potato Soup, Chicken Parm Soup and Broccoli Cheddar Soup have stood the test of time and have the clicks to show for it! Our favorite soup recipes just may become your favorites, too!

1. Green Chile Chicken Enchilada Soup

With over 200 rave reviews, this Green Chile Chicken Enchilada Soup is insanely popular– and for good reason! It is hearty, creamy, and packed with flavor!

One reader said: “Oh my gosh, this is the best Mexican soup I’ve ever made or tasted! I described it to my friend as “award winning”! 🙂 thank you SO much for this awesome recipe. Delicious!!”

2. Lentil Soup

This Lentil Soup has gone viral on social media and there is no question why; people go crazy for this delicious, flavorful, and healthy soup!

One reader said: “This soup is so insanely delicious. I’ve been sitting here, eating leftovers for lunch (still just as good if not better the next day!) trying to find words that would do it justice. I’m at a loss. I want to send the recipe to everyone I know and tell them to make it right away. Every single flavor just blends together so amazingly well. So glad I ran across your site and this recipe!”

3. Sausage Potato Soup

Sausage Potato Soup is always a site favorite. You’re going to love our take on the traditional “cheeseburger soup.”

One reader said: “Oh man, this soup is absolutely delicious. I have made it numerous times. This is my husband’s favorite recipe for soup. If you haven’t tried it yet, it’s definitely a must !! This is what’s for dinner tonight !! Thank you for sharing Chelsea.”

4. Chicken Parmesan Soup (In 20 Minutes!)

This quick and easy Chicken Parmesan Soup can be ready in about 20 minutes! It’s so popular, packed with flavor, good-for-you ingredients, and all the best flavors from chicken Parm!

One reader said: “Made this twice now. Super easy and nourishing.”

5. Broccoli Cheddar Soup

Everyone needs a good Broccoli Cheddar Soup recipe in their back pocket and trust me, this is the best. Just read the reviews!

One reader said: “Aaaahhhhmazing! My whole family loved this soup. I doubled the recipe and didn’t have quite enough cheese, but it worked fine. The spice combination is divine, thank you for this recipe. Definitely going in my recipe box!”

Mexican-Inspired Soup Recipes

Seems like everyone loves Mexican-inspired foods, so it’s no surprise that our Mexican soup recipes are big hits on the site. These soups feature tortillas, taco ingredients, salsa and are made in regular pots, slow cookers and instant pots. Take a look and try a few. I bet you’ll be a fan, too!

6. Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup is the easiest, dump-it-all-in-and-forget-about-it kind of meal! It’s so popular and delicious!

One reader said: “Made your tortilla soup tonight in the Instant Pot. We doubled the recipe and it was the best soup I have ever had. My husband– who is not a big fan of soup– has already had 4 bowls. Thanks.”

7. Chicken Taco Chili

This Chicken Taco Chili is always a hit wherever we bring it! It has chicken, beans, veggies, and plenty of good spice!

One reader said: “This. Recipe. Is. Amazing. I’ve tried several different types of taco chili and this one takes the cake! My husband can’t get enough of it. I can’t wait to make it again! Thanks for this!”

8. Slow Cooker Salsa Verde Chicken Soup

This healthy Slow Cooker Salsa Verde Chicken Soup is crazy flavorful and it can all be prepped in less than 10 minutes– just dump it all and go!

One reader said: “I made this soup by the recipe last fall… And it was an INSTANT hit. It is a staple meal in our house now!!! Thank you for sharing this recipe with everyone!!”

9. Healthy Chicken Tortilla Soup

This Healthy Chicken Tortilla Soup has loads of hidden veggies, shredded chicken, and plenty of protein in the form of quinoa and beans — it’s a powerhouse of good-for-you ingredients!

One reader said: “This is the 3rd soup of yours I’ve made (sweet potato and quinoa, chicken parmesan, and now this one!), and 3 for 3 have been amazing. I love that I can now look to your blog to find a reliably delicious and easy-to-make crockpot soup!! I also love the flavors you tend to use (e.g., Italian, Mexican) because are my favorites too! Keep it up, Chelsea!”

10. Pozole

Try this quick 30-minute Mexican-inspired recipe, Pozole, filled with hominy, pulled pork, and loads of delicious toppings!

One reader said: “This Pozole soup is unbelievably delicious, it tastes like authentic Pozole and my whole family went crazy for it! Thanks for another great recipe Chelsea”

Chicken Soup Recipes

What is it about chicken that makes it such a great ingredient for soup? Besides being a lean meat that tastes great, chicken is also versatile choice that works with so many flavor blends. Try Chicken Curry Soup, Chicken Pot Pie Soup, Crockpot Chicken Quinoa Soup, Chicken Quesadilla Soup, and Chicken Corn Chowder and leave us a review. As you’ll see below, our viewers know a great soup recipe when they taste it!

11. Chicken Curry Soup

Cozy and comforting Chicken Curry Soup with the most amazing seasoning blend and flavor. Healthy and hearty!

One reader said: “Nothing compares to this Chicken Curry Soup! It’s a winner, maybe my all time favorite soup! It has the best flavor and couldn’t be more delicious! ”

12. Chicken Pot Pie Soup

What is more comforting than a Chicken Pot Pie in soup form? Trust me, this is the ultimate comfort food. It’s so delicious, flavorful, and filling!

One reader said: “I made it today. Great recipe. Absolutely delicious. A very comforting comfort food.”

13. Crockpot Chicken Quinoa Soup

This Crockpot Chicken Quinoa Soup is wildly popular and for good reason! It is nutritious, protein-packed, and filling.

One reader said: “This soup is fantastic! No really- it’s amazingly easy and so warm and comforting. You literally dump all the ingredients into the crock pot and for us, 4 hours later it was done. We left the house, and when we opened the door it smelled like thanksgiving. We plunged into the soup and it was so satisfying and delicious. Thanks so much!”

14. Chicken Quesadilla Soup

A delicious and creamy slow cooker Chicken Quesadilla Soup with quesadilla “croutons.” This is sure to be a hit!

One reader said: “This is by far the best and easiest recipe to make. It is delicious.”

15. Chicken Corn Chowder (Slow Cooker)

This Chicken Corn Chowder is such a popular recipe on the site. It couldn’t be easier to assemble — we throw everything into a slow cooker, turn it on, and forget about it!

Vegan and Vegetarian Soup Recipes

You don’t need meat in a soup to make it hearty and satisfying. Check out our vegetarian and vegan soups for some great dinner ideas! Tomato Basil Soup, Pumpkin Soup, Carrot Soup, Chickpea Soup, and Sweet Potato Soup all include stick-to-your ribs ingredients that are packed with flavor and nutrition.

16. Tomato Basil Soup

This is the best Tomato Basil Soup recipe out there! It’s loaded with good-for-you ingredients and has the most amazing rich, deep flavor!

One reader said: “Hands down the BEST Tomato Basil soup ever. I love it!”

17. Pumpkin Soup (Canned Pumpkin!)

This tasty Pumpkin Soup is one of the quickest and easiest soups to make — thanks to a shortcut: canned pumpkin! It’s healthy and delicious!

One reader said: “This is my all time favorite soup! I genuinely don’t think it gets better! It’s the perfect combination of flavors! Trust me, give this one a try!”

18. Carrot Soup

This vegan, vegetarian, and gluten-free Carrot Soup couldn’t be healthier or more delicious! You’ll love the blend of flavors in this creamy soup.

One reader said: “This soup is delightful! The carrot flavor is present but not overpowering, the coconut milk adds a delightful creaminess. The recipe was straightforward and easy to follow. A wonderfully nutritious main course, definitely will add it to my repertoire of recipes!”

19. Chickpea Soup

Chickpea Soup combines lentils, veggies, and chickpeas in a coconut and curry-seasoned broth. This nourishing soup is packed is naturally vegan and dairy-free!

One reader said: “Very tasty – the soup was very delicious. Makes a lot and my family isn’t as adventurous in their eating as I am; wondering if I can freeze it? And for how long?”

20. Sweet Potato Soup

Creamy and comforting Sweet Potato Soup is healthy, dairy-free, gluten-free, vegan, and absolutely delicious!

One reader said: “Very tasty – the soup was very delicious. Makes a lot and my family isn’t as adventurous in their eating as I am; wondering if I can freeze it? And for how long?”

Creamy Soup Recipes

Take comfort foods to a whole new level with these creamy soup recipes. These recipes are so smooth and creamy they’re almost a sensual experience! Creamy Chicken Noodle, Creamy Vegetable, Potato Soup, Creamy Chicken Tortellini, and Ham and Potato Soup make you slow down and savor the goodness.

21. Creamy Chicken Noodle Soup

This one-pot Creamy Chicken Noodle Soup is thick, hearty, creamy, and completely slurp-able.

22. Creamy Vegetable Soup

This insanely popular Creamy Vegetable Soup is sure to be a hit no matter where you take it! It’s kid-friendly and full of vegetables!

One reader said: “This exceeded my expectations. The end product is phenomenal. What a cost-efficient recipe! Also perfect when craving something hearty and wholesome. Thank you so much for posting!”

23. Potato Soup

There is no comfort food quite like a creamy Potato Soup! This soup has all the flavors you know and love, it’s ultra creamy, cheesy, and robustly flavored!

One reader said: “I never leave comments after I make recipes that I’ve found, but my goodness this was delicious. Even better the next day. Two thumbs up. Thanks for the delicious post!!!”

24. Creamy Chicken Tortellini Soup

This Creamy Chicken Tortellini Soup can be ready in 30 minutes and is sure to be a favorite!

One reader said: “This was off the chart!!! Great taste, easy to make and fun. The wife loved it. Thanks!”

25. Ham and Potato Soup

This is our favorite soup to use leftover Thanksgiving or Christmas ham! It’s so delicious I look forward to it more than the actual holiday ham!

One reader said: “This potato soup has SO MUCH flavor! My husband said it’s the best he’s ever had. And what a great way to use up leftover Easter ham. We loved it.”

Healthy Soup Recipes

You don’t have to be sick to appreciate a good, healthy soup. Slurping on nutrition-packed meals might even help keep the sniffles at bay! Check out the tastes in Chicken Vegetable, White Bean and Kale, Chicken and Rice, Vegetables and Ham and all-vegetable standouts like the Best Vegetable Soup and Minestrone. You can taste how good they are!

26. Chicken Vegetable Soup

This is one of the best detox soups out there! It’s so clean, healthy, and delicious! It has a healthy broth base and tons of vegetables.

One reader said: “I made this yesterday and it was delicious!! Thank you so much for the healthy and flavorful recipe! I’m excited to try some more recipes from your site.”

27. White Bean and Kale Soup

This vegetarian soup is loaded with healthy plant-based protein and vegetables. It’s such a well-balanced, healthy, and filling meal!

One reader said: “This soup is so delicious. It is a keeper! I didn’t have kale so I used spinach. Amazing”

28. Chicken and Rice Soup

The perfect hearty, nutritious, and flavor-packed Chicken and Rice Soup that can all be prepped in one pot!

One reader said: “I love soup especially during the cold winter months and this one looks delicious Chelsea! Loving all the bright veggies packed in here and a big hot steaming bowl of this is just perfect for a snowy day like today!”

29. The BEST Vegetable Soup

The Best Vegetable Soup is loaded with tons of veggies, miniature pasta, and a secret ingredient that adds loads of flavor! It can all be ready in 30 minutes!

One reader said: “I think this may be the best homemade soup I have ever eaten. I thought the pesto seemed like a strange thing to add to the soup but it was fantastic. My husband loved it.”

30. Healthy Minestrone Soup

Healthy Minestrone Soup is made with quinoa instead of pasta. It’s loaded with good-for-you veggies and a deliciously seasoned broth.

One reader said: “This minestrone soup is absolutely delicious and the best I have ever made hands-down. I’ve been a vegetarian over 25 years. I did not change anything in the recipe! Thank you for this awesome recipe.”

QUICK TIP

So what is Stone Soup, anyway? It’s an old folk tale involving a clever person who talked a whole town into creating a wonderful meal! The story goes that a man came to town looking for food, but was told that nobody had any. He said he could make a soup out of a stone, and the townspeople dared him to do it. So he gathered a big pot, filled it with water, added a big rock, and set it to simmer. He raved about the aroma and how wonderful it would be, and people grew curious. He then suggested that if they had a bit of leftovers to add, it would be even better. So pretty soon, people were contributing veggies, broth, meat, seasonings….and the soup was indeed delicious. The stone was merely a prop to get everyone else to contribute. Stone soup is another term for leftover soup–one of my favorite ways to clean out the fridge!

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