Street Corn Salad

This Street Corn Salad has all the tangy, creamy, spicy flavors of eloté but in an easy-to-eat snackable form. It’s the perfect summer side!

The post Street Corn Salad appeared first on Budget Bytes.

I’ve said it before, and I’ll say it again: Vegetables make the BEST fast food, corn in particular! You can eat corn raw, grilled, boiled, steamed, or even microwaved. But the only thing better than plain ol’ corn has to be this Street Corn Salad! It’s slathered in a tangy, creamy, spicy dressing and chock-full of cotija cheese and fresh cilantro—just like eloté, or ‘street corn,’ but in an easy-to-eat form. Don’t feel like wearing street corn all over your face at your next cookout? This method has you shaving corn off the cob first so you can enjoy every bite nice and clean.

Mexican street corn salad in a bowl.

What is Mexican Street Corn Salad?

Street corn salad, or esquites, is essentially an off-the-cob version of authentic eloté. It’s also known as eloté en vaso (corn in a cup) and is a majorly popular Mexican street food or snack. But where eloté is cooked on a grill and served on a stick, corn esquites is served in a cup or bowl—perfect for snacking on the go!

For this recipe, I mimic the chargrilled flavor by quickly roasting the corn kernels in a hot skillet. The corn is then tossed with the easiest and YUMMIEST homemade dressing ever—a mix of mayo, Greek yogurt, lime juice/zest, smoked paprika, cayenne pepper, chili powder, and salt. This street corn salad recipe is tasty, budget-friendly, and SO simple to make!

Ingredients For Street Corn Salad

Here’s what you’ll need to make street corn salad:

  • Mayonnaise: This is what traditional Mexican corn is usually covered in before adding the toppings. Use any brand you like, though regular, full-fat mayo will give the best flavor and texture.
  • Plain Greek Yogurt: Adds tang and creaminess to the dressing.
  • Lime: The juice and zest from one lime add a refreshing twist to balance out the other flavors.
  • Seasonings: A mix of smoked paprika, cayenne pepper, chili powder, and sea salt add the perfect amount of spice and smokiness.
  • Cotija Cheese: A crumbly, salty Mexican cheese that pairs perfectly with corn. If you can’t find cotija, feta, grated Parmesan, queso fresco, or goat cheese are great substitutes.
  • Corn: I use fresh ears of corn with the husks removed. The flavor of fresh corn is unbeatable, but you can also use frozen corn if that’s what you have on hand.
  • Cilantro: Adds freshness and a pop of color.
  • Optional Extras: You can leave these out if you’d like, but I love adding pickled red onions and pickled jalapeños to my street corn salad.

Serving Suggestions

I can’t think of any summery meal that this recipe for street corn salad wouldn’t pair well with! Grilled chicken, turkey burgers, or our Tajín shrimp tacos would be great options. I also serve it as a ‘dip’ with tortilla chips – try it out!

Storage Instructions

Street corn salad is delicious when served hot or cold. You can enjoy it right away or store any leftovers in the fridge for up to 3 days. An airtight container works best for keeping the salad fresh! Give everything a good mix to redistribute the dressing before serving.

Side view of Mexican street corn salad in a bowl.
Mexican street corn salad in a bowl.
Print

Street Corn Salad (Esquites)

This Street Corn Salad has all the tangy, creamy, spicy flavors of eloté but in an easy-to-eat snackable form. It's the perfect summer side!
Course Side Dish
Cuisine Mexican
Total Cost ($3.51 recipe / $0.58 serving)
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6 servings, ¾ cup per person
Calories 140kcal

Ingredients

Dressing Ingredients

  • 3 Tbsp mayonnaise $0.24
  • 2 Tbsp plain Greek yogurt $0.12
  • 1 lime $0.25
  • ¼ tsp smoked paprika $0.04
  • tsp cayenne pepper $0.02
  • ¼ tsp chili powder $0.02
  • ¼ tsp sea salt $0.01

Salad Ingredients

  • 5 ears of corn, husked* $1.65
  • ¼ cup fresh cilantro $0.22
  • 3 Tbsp cotija cheese** $0.62

Optional but Recommended

  • 2 Tbsp pickled red onion $0.24
  • 1 Tbsp pickled jalapeño $0.08

Instructions

  • Shave kernels from corn cobs into a mixing bowl with a sharp knife.
  • Mince cilantro and (if using) dice jalapeños and onions into small pieces.
  • Gather dressing ingredients: mayonnaise, Greek yogurt, smoked paprika, cayenne pepper, chili powder, and sea salt. Zest and juice lime.
  • Whisk all dressing ingredients together until smooth.
  • In a very hot skillet, add corn kernels and stir them every 30 seconds or so just until there’s a good mix of toasty corn kernels present. You do not need to cook them for long or add any oil, you just want some color on the kernels. Remove from skillet and pour into large serving bowl.
  • Toss toasted corn, cotija cheese, cilantro and dressing together until well combined. (Add diced pickled onions and jalapeños if you chose to include them!) This salad can be enjoyed warm or chilled with an extra sprinkle of chili powder on top if you like it spicy! Enjoy. 

See how we calculate recipe costs here.

Notes

*Frozen corn can be used instead, about 4 cups.
**Grated Parmesan, queso fresco, feta, or goat cheese would make great substitutions, if needed.
The nutritional information does not include the optional pickled red onions and pickled jalapeños.

Nutrition

Serving: 1serving | Calories: 140kcal | Carbohydrates: 15g | Protein: 4g | Fat: 8g | Sodium: 253mg | Fiber: 2g
A wooden spoon in a bowl of Mexican street corn salad.

how to make Street corn salad – step by step photos

A knife shaving corn kernels off a corn cob.

Use a sharp knife to shave the kernels from 5 husked ears of corn into a large bowl.

Salad ingredients for Mexican street corn salad.

Mince ¼ cups of fresh cilantro and (if using) dice 2 Tbsp of pickled red onion and 1 Tbsp of pickled jalapeño into small pieces. Gather 3 Tbsp of cotija cheese and set everything aside while making the salad dressing.

Ingredients to make Mexican street corn salad dressing in a bowl.

Add 3 Tbsp of mayonnaise, 2 Tbsp plain Greek yogurt, ¼ tsp smoked paprika, ⅛ tsp cayenne pepper, ¼ tsp chili powder, and ¼ tsp sea salt. Zest and juice one lime, and add the zest and juice to the bowl with the other ingredients.

The dressing for Mexican corn salad in a bowl.

Whisk everything together until smooth and creamy.

Charred corn kernels in a skillet.

Heat a dry skillet over high heat. Once the skillet is hot, add the kernels and stir them every 30 seconds or so until some have charred. You don’t need to add any oil to the skillet or cook them for long – about 5 minutes is more than enough. We just want to add a little color and smoky flavor to the corn.

Mexican street corn salad dressing being poured into a bowl of charred corn kernels.

Take the corn off the heat and add it to a large serving bowl. Pour the dressing over the browned corn kernels.

Mexican street corn salad in a bowl.

Add the ¼ cup minced cilantro, 3 Tbsp cotija cheese, and (if using) the 2 Tbsp diced pickled red onions and 1 Tbsp diced jalapeño to the corn. Toss everything together until evenly coated in dressing and well combined. Serve warm, or let it chill in the fridge before serving. I always sprinkle some extra chili powder on top because I like it spicy, but that step is totally optional. Enjoy!

Mexican street corn salad in a bowl.

This delicious street corn salad recipe will be the star of your next summer cookout!

The post Street Corn Salad appeared first on Budget Bytes.

Grilled Chicken

I brine large chicken breasts, then coat them in a sweet and savory spice rub to create the juiciest grilled chicken you’ve ever tasted!

The post Grilled Chicken appeared first on Budget Bytes.

During grilling season, I make this Grilled Chicken for my family at least once a week. It’s one of those simple recipes that works for even the pickiest eaters! I brine large chicken breasts, then coat them in a sweet and savory spice rub to create the juiciest grilled chicken you’ve ever tasted! Everyone at my house loves this chicken, and the delicious char from grilling takes the flavor to the next level.

overhead view of 2 sliced grilled chicken breasts on a white plate.

Juicy grilled chicken is a staple at my house this time of year. I never have to worry if my picky toddler will finish her dinner or if my husband will go back for seconds. It’s one of the magical recipes that’s a winner every time. The best part is, the leftovers are great to use in just about every Budget Bytes chicken salad recipe we have on the blog which makes lunches the rest of the week a no-brainer. To top it all off, using the grill means my house isn’t sweltering hot in the middle of the summer! Need I say more?

Ingredients

Here’s what you’ll need to make grilled chicken:

  • Chicken: I like large boneless skinless chicken breasts for this recipe. They’re easy to divide in half and pound nice and thin for a tender bite. I grabbed a 2-pack that weighed in at 1.61 lbs. so there was plenty of chicken for everyone.
  • Brine: A simple mixture of kosher salt, granulated sugar, and water infuses the chicken with flavor, helps to combat moisture loss, and makes the meat super tender.
  • Spice Rub: A blend of salt, pepper, cayenne pepper, garlic powder, smoked paprika, onion powder, and brown sugar creates a savory, spicy, and smoky flavor with just a hint of sweetness.

Serving Suggestions

I love serving this grilled chicken sliced over a fresh green salad, but it’s truly so versatile! Lemon butter green beans, cheesy broccoli rice, or grilled vegetable pasta salad would all be delicious with this tasty chicken recipe. A light drizzle of Homemade Balsamic Glaze can take your grilled chicken to the next level!

Tips and Notes

  • Make sure to use kosher salt for the brine. The flat, flaky crystals dissolve extremely well in water and creates a crystal-clear brine.
  • Don’t skip the brown sugar; it helps develop that beautiful char.
  • Putting the smooth part of the breast down on the grill first helps ensure you get those glorious grill marks on the top! So, start with the smooth side down to ensure you get some sexy grill marks on that bird!
  • If your chicken is sticking to the grill, allow it to cook for another minute or two. It should lift off easily when you flip.

Storage Instructions

I recommend storing leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. To freeze, wrap individual chicken breasts in plastic wrap or aluminum foil and place them in a Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave or on the stovetop over medium-low heat.

Our Favorite Cost effective grill

When I was looking for a grill for us to use in the Budget Bytes kitchen, I wanted one that was easy to find, simple to set up, easy to clean, and didn’t make me miss my charcoal grill. I went with the Ninja Sizzle Smokeless Grill after contemplating a few different ones that would be widely available at Walmart, Target, and Amazon.

The cheapest grill option I found was a simple and small camping charcoal grill. That’s also a great option if you want to grill outside, get that smokier grill flavor, and don’t mind keeping charcoal on hand.

The Ninja Sizzle Smokeless Grill we ended up deciding on comes with a grill top and a flat top, so it’s perfect as a quick, clean option for grilling at home or even in an RV/camper. (I have since bought one for my chef kit and my in-laws bought one for their camper!)

close up of sliced grilled chicken breasts on a white plate.
overhead view of 2 sliced grilled chicken breasts on a white plate.
Print

Grilled Chicken

I brine large chicken breasts, then coat them in a sweet and savory spice rub to create the juiciest grilled chicken you've ever tasted!
Course Dinner, Lunch, Main Course
Cuisine American
Total Cost ($9.02 recipe / $2.25 serving)
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 4 (1/2 chicken breast each)
Calories 253kcal

Equipment

Ingredients

  • 2 large boneless skinless chicken breasts* $8.03

Brine Ingredients:

  • 1/4 cup kosher salt $0.14
  • 1/4 cup granulated sugar $0.18
  • 2 quarts water $0.00

Rub ingredients:

Instructions

  • Create your wet brine: Combine 1/4 cup kosher salt and 1/4 cup granulated sugar in 2 quarts of cold water. Whisk to combine.
  • With a fork, poke holes all over the chicken breasts and then transfer to a Ziplock bag. Pound chicken breasts to 1/2 inch to 3/4 inch with a tenderizing mallet or rolling pin inside a Ziplock bag.
  • Pour the wet brine into the Ziplock bag with the tenderized chicken breasts. Close the bag and allow it to brine at room temperature for 30 minutes, or in the refrigerator for up to 24 hours.
  • Make the seasoning blend by combining the salt, pepper, cayenne, garlic powder, smoked paprika, onion powder, and brown sugar in a bowl.
  • Remove the chicken breasts from the brine, pat dry on both sides with paper towels, drizzle with olive oil, and rub with the seasoning blend on both sides.
  • Preheat grill to 475°F. Note: If you are using an indoor grill, we found putting the chicken on the grill while it’s preheating helps get the middle of the breast to temperature in a timely manner and keeps the outside from overcooking and burning. If your chicken has been in the refrigerator, allow it to come to room temperature for at least 10 minutes before starting the grilling process.
  • Cook the chicken for 5-7 minutes on each side, or until the internal temp reads between 155-160°F. The chicken will continue to cook while it’s resting (because it’s so hot and juicy!) so you can remove it a little early, just make sure it reaches the internal temperature of 165°F while resting, or you may need to throw it back on the grill for a couple more minutes.

See how we calculate recipe costs here.

Notes

*For this recipe, 1 serving = 6 ounces per person. 3-4 ounces is a typical serving size for chicken, but I was generous and went with 6 ounces per person for this recipe… so you could easily stretch it further if you needed to!

Nutrition

Serving: 6ounces | Calories: 253kcal | Carbohydrates: 15g | Protein: 36g | Fat: 5g | Sodium: 7877mg | Fiber: 1g

how to make Grilled Chicken – step by step photos

pouring water over sugar and salt in a large white bowl.

Create your wet brine: Combine 1/4 cup kosher salt and 1/4 cup granulated sugar in 2 quarts of cold water. Whisk to combine.

pounding chicken breasts in a ziplock bag with a rolling pin on an orange cutting board.

With a fork, poke holes all over 2 large boneless skinless chicken breasts and then transfer to a Ziplock bag. Pound chicken breasts to 1/2 inch to 3/4 inch with a tenderizing mallet or rolling pin inside a Ziplock bag.

pouring brine into a ziplock bag with chicken breasts.

Pour the wet brine into the Ziplock bag with the tenderized chicken breasts. Close the bag and allow it to brine at room temperature for 30 minutes, or in the refrigerator for up to 24 hours.

spices and brown sugar in a white bowl.

Make the seasoning blend by combining 1 tsp salt, 1/4 tsp pepper, 1/4 tsp cayenne, 1 tsp garlic powder, 2 tsp smoked paprika, 1/2 tsp onion powder, and 1 tsp brown sugar in a bowl.

pressing seasoning onto chicken breasts on an orange cutting board.

Remove the chicken breasts from the brine, pat dry on both sides with paper towels, drizzle with olive oil, and rub with the seasoning blend on both sides.

2 raw chicken breasts on a grill.

Preheat grill to 475°F. Note: If you are using an indoor grill, we found putting the chicken on the grill while it’s preheating helps get the middle of the breast to temperature in a timely manner and keeps the outside from overcooking and burning. If your chicken has been in the refrigerator, allow it to come to room temperature for at least 10 minutes before starting the grilling process.

2 fully cooked chicken breasts on a grill.

Cook the chicken for 5-7 minutes on each side, or until the internal temp reads between 155-160°F. The chicken will continue to cook while it’s resting (because it’s so hot and juicy!) so you can remove it a little early, just make sure it reaches the internal temperature of 165°F while resting, or you may need to throw it back on the grill for a couple more minutes.

overhead view of a sliced grilled chicken breast on a plate with salad.

Juicy, tender, and full of flavor, this grilled chicken is a winner every time!

The post Grilled Chicken appeared first on Budget Bytes.

Chicken Kofta Kebabs (Middle Eastern-Inspired)

Grilling season is here, and today we’re bringing you an EASY, flavorful addition to your grilling rotation: kofta kebabs! These Middle Eastern-inspired kebabs feature ground chicken, herbs, spices, and aromatics arranged on skewers and grilled t…

Chicken Kofta Kebabs (Middle Eastern-Inspired)

Grilling season is here, and today we’re bringing you an EASY, flavorful addition to your grilling rotation: kofta kebabs! These Middle Eastern-inspired kebabs feature ground chicken, herbs, spices, and aromatics arranged on skewers and grilled to perfection.

They’re elegant yet simple and are especially delicious served with lemon rice, hummus, tahini sauce, tabbouleh, grilled veggies, and/or pita. Just 1 bowl, 10 ingredients, and 25 minutes required!

Chicken Kofta Kebabs (Middle Eastern-Inspired) from Minimalist Baker →

Santa Fe Salad

This Santa Fe salad is the ultimate Southwestern salad. It’s loaded with tender, juicy chicken, fresh veggies, and creamy black beans.

The post Santa Fe Salad appeared first on Budget Bytes.

I have a major weakness for Southwestern flavors, and this Santa Fe salad is the ultimate combination. It’s loaded with tender, juicy chicken, fresh veggies, and creamy black beans. I love it tossed in our creamy avocado dressing. It’s a great hearty entrée-sized salad that’ll keep you full for hours. If you are plant-baseed, this flavor bomb of a salad still packs the same punch without the chicken. This salad is a true crowd pleaser.

creamy avocado dressing drizzled over santa fe salad in a large white bowl.

What Is A Santa Fe Salad?

This tasty Santa Fe salad recipe starts with a bed of romaine lettuce topped with Southwestern favorites, like corn, black beans, bell pepper, cheese, and tortilla chips. Top it off with our favorite creamy avocado dressing, some fresh pico de gallo, and a dollop of homemade guacamole for a filling salad that’s bursting with flavor!

Ingredients

Here’s what you’ll need to make a Santa Fe salad:

  • Chicken Breasts: Tender, juicy chicken breasts are a great source of protein on this hearty salad. For a budget-saving option, chicken thighs work well. If you’re vegetarian or vegan, substitute the chicken with extra-firm tofu (seasonings and all) or go heavier on the black beans. Mmm!
  • Olive Oil: Helps the spices stick to the chicken and helps the chicken sear in the pan.
  • Seasonings: Chili powder, paprika, cayenne pepper, ground cumin, garlic powder, onion powder, salt, and pepper add Southwestern flair to the chicken.
  • Romaine Lettuce: The perfect crunchy base for this salad. Buy whole heads rather than the pre-chopped bagged stuff to save money.
  • Bell Pepper: I like to use a green bell pepper, but any color works well to add some crunch!
  • Frozen Corn: You can also use fresh or canned corn– just be sure to drain and rinse first if you use canned.
  • Canned Black Beans: Add creaminess and extra protein to this salad.
  • Cheddar Cheese: Adds a hint of saltiness. Mexican blend also works well.
  • Tortilla Chips: I like to crumble some on top for extra crunch.
  • Creamy Avocado Dressing: Pulls the whole salad together. If you’re short on time, use a store-bought chipotle or Southwest ranch dressing.
  • Pico de Gallo: Adds a hit of freshness and acidity.
  • Guacamole: This is totally optional but ups the creaminess of this salad!

What Else Can I Add?

This Southwestern salad is a great fridge clean-out recipe. Here are some other things I love to add when I have them on hand:

How To Store Leftovers

As with most salads, I recommend storing the veggie components separately from the chicken and dressing and tossing everything together just before serving. This helps protect the lettuce from wilting. Stored correctly, this salad should keep well in the refrigerator for up to 3 days, making it great for meal prep!

tossing santa fe salad in a large white bowl with wooden spoons.
creamy avocado dressing drizzled over santa fe salad in a large white bowl.
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Santa Fe Salad

This Santa Fe salad is the ultimate Southwestern salad. It's loaded with tender, juicy chicken, fresh veggies, and creamy black beans.
Course Salad
Cuisine American, texmex
Total Cost ($17.21 recipe / $2.95 serving)
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 6
Calories 516kcal

Ingredients

For the Dressing

  • 1 avocado $0.89
  • 1/2 cup sour cream $0.24
  • 1 clove garlic, minced $0.08
  • 1/4 tsp salt $0.02
  • 2 tbsp lime juice $0.50
  • 1/4 bunch fresh cilantro $0.20
  • 1/4 cup water $0.00

For the Salad

  • 2 heads romaine lettuce, chopped into bite-size pieces $2.98
  • 1 green bell pepper, diced $0.89
  • 5 radishes, sliced thin $0.49
  • 1 cup frozen corn, thawed and rinsed $0.47
  • 1 15oz. can black beans, rinsed and drained $0.89
  • 1/4 cup shredded cheddar cheese $0.83
  • 1/2 cup pico de gallo $0.44
  • 1 cup crushed tortilla chips $0.50

For the Chicken

  • 2 boneless, skinless chicken breasts $5.69
  • 2 Tbsp olive oil, divided $0.08
  • 1 Tbsp chili powder $0.30
  • 2 tsp paprika $0.20
  • 1/2 tsp cayenne pepper $0.06
  • 1 tsp ground cumin $0.10
  • 1 tsp garlic powder $0.05
  • 1 tsp onion powder $0.05
  • 1 tsp salt $0.05
  • 1 tsp freshly ground black pepper $0.05

Instructions

  • Add the avocado, sour cream, minced garlic, salt, lime juice, and cilantro to a food processor or blender. Puré until smooth. Cover and set aside in the refrigerator.
  • Chop romaine lettuce into bite-sized pieces and transfer to a large salad bowl.
  • Dice bell peppers, slice radishes, thaw frozen corn, and rinse and strain canned black beans. Add this and 1/2 cup of pico de gallo to the large salad bowl on top of chopped romaine lettuce. Cover and keep in the refrigerator while you prepare the chicken.
  • Place the chicken breasts inside a heavy duty food storage bag and flatten with a rolling pin or a tenderizing mallet until the breasts are consistently about 3/4 inch thick. Start in the middle at the thickest part of each breast for more even cooking. This step helps the chicken cook more evenly.
  • Prepare the Santa Fe Chicken seasoning blend by combining chili, paprika, cayenne, cumin, garlic powder, onion powder, salt, and black pepper.
  • Rub chicken breasts with 1 Tbsp olive oil and divide the seasoning blend between the them, making sure to thoroughly coat the entire surface of each chicken breast with seasoning.
  • In a large skillet, add 1 Tbsp olive oil over medium-high heat. When the oil is glistening and hot, add the chicken breasts. Cook your chicken for a total of 10-12 minutes, flipping halfway. While the chicken cooks, do not wiggle or disturb it except for flipping. Remove the chicken from the heat when it reaches an internal temperature of 160°F. Allow chicken to rest on a cutting board for 5-10 minutes before slicing into strips. After resting, the chicken should reach an internal temperature of 165°F. 
  • Fan out the sliced chicken on top of the salad and drizzle creamy avocado dressing over the top. Toss and serve!

See how we calculate recipe costs here.

Notes

Nutritional information does not include the guacamole. Click the recipe link to view nutritional information.

Nutrition

Serving: 1bowl | Calories: 516kcal | Carbohydrates: 61g | Protein: 29g | Fat: 21g | Sodium: 1791mg | Fiber: 14g
overhead view of a santa fe salad in a white bowl.

how to make a Santa Fe Salad – step by step photos

ingredients for avocado dressing in food processor

Add 1 avocado, ½ cup sour cream, 1 clove of garlic (minced), ¼ tsp salt, 2 Tbsp lime juice, and ¼ bunch cilantro to a food processor or blender.

creamy avocado dressing in food processor

Puré until smooth. Cover and set aside in the refrigerator.

chopping lettuce

Chop 2 heads of romaine lettuce into bite-sized pieces and transfer to a large salad bowl.

ingredients for santa fe salad in a white bowl

Dice 1 bell pepper, slice 5 radishes, thaw 1 cup frozen corn, and rinse and strain 1 can of black beans. Add this and 1/2 cup of pico de gallo to the large salad bowl on top of chopped romaine lettuce. Cover and keep in the refrigerator while you prepare the chicken.

pounding chicken

Place the chicken breasts inside a heavy duty food storage bag and flatten with a rolling pin or a tenderizing mallet until the breasts are consistently about 3/4 inch thick. Start in the middle at the thickest part of each breast for more even cooking. This step helps the chicken cook more evenly.

spice rub for chicken

Prepare the Santa Fe Chicken seasoning blend by combining 1 Tbsp chili, 2 tsp paprika, 1/2 tsp cayenne, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt and 1 tsp black pepper together.

chicken coated with spice rub

Rub chicken breasts with 1 Tbsp olive oil and divide the seasoning blend between the them, making sure to thoroughly coat the entire surface of each chicken breast with seasoning.

chicken in skillet

In a large skillet, add 1 Tbsp olive oil over medium-high heat. When the oil is glistening and hot, add the chicken breasts. Cook your chicken for a total of 10-12 minutes, flipping halfway. While the chicken cooks, do not wiggle or disturb it except for flipping. Remove the chicken from the heat when it reaches an internal temperature of 160°F. Allow chicken to rest on a cutting board for 5-10 minutes before slicing into strips. After resting, the chicken should reach an internal temperature of 165°F. 

completed santa fe salad

Fan out the sliced chicken on top of the salad and drizzle Creamy Avocado Dressing over the top. Toss and serve!

The post Santa Fe Salad appeared first on Budget Bytes.

Chorizo Stuffed Bell Peppers

These Chorizo Stuffed Bell Peppers are packed with southwest flavor, perfectly portioned for meal prep, and freezer-friendly!

The post Chorizo Stuffed Bell Peppers appeared first on Budget Bytes.

We’re in love with stuffed bell peppers here at the Budget Bytes kitchen, so I decided to make a new variation just so I could have an excuse to eat stuffed bell peppers again. These Chorizo Stuffed Bell Peppers are full of super flavorful Mexican chorizo, hearty rice, and a rich sauce, then topped with melty mozzarella cheese. They’re SO filling, perfectly portioned for meal prep or freezer cooking, and quite flexible if you want to change up the ingredients to make them even more budget-friendly! Put this one one your to-cook list because I know you’re going to love them!

Overhead view of chorizo stuffed bell peppers in a baking dish on a yellow background.

Ingredients for Chorizo Stuffed Bell Peppers

These stuffed bell peppers are packed with flavorful herbs and spices and a rich tomato-y sauce so that every bite is deee-licious. Here are the ingredients for chorizo stuffed bell peppers:

  • Bell Peppers: You’ll need three bell peppers to make six servings for this recipe. We used a mix of colors to make it more festive, but you can use any color pepper that fits your budget.
  • Mexican Chorizo: Mexican chorizo is a fresh (not cured) sausage that is packed with spices. You can usually either buy this loose or in links. If you buy them in links, simply squeeze the meat out of the casing into the skillet. I like Johnsonville brand, but many larger grocery stores also make their own generic version.
  • Garlic & Onion: A little fresh onion and garlic add flavor and texture to the bell pepper stuffing.
  • Rice: Long grain white rice bulks up this meal to make it filling while keeping the cost low. We cook the rice right in the pot with the chorizo, spices, and broth for maximum flavor.
  • Chicken Broth: The rice is cooked in chicken broth to ensure that every bite is super flavorful. We use Better Than Bouillon to make our broth because it’s budget-friendly and has great flavor.
  • Tomato Paste: Tomato paste is added to the broth to help create an enchilada sauce-like flavor in the rice mixture.
  • Diced Green Chiles: Green chiles add even more flavor, color, and texture to the filling. If you prefer a milder stuffed pepper, you can leave out the green chiles or look for a mild green chile.
  • Spices: We packed this bell pepper stuffing with even more spices including chili powder, cumin, garlic powder, cayenne pepper, and salt.
  • Mozzarella: The stuffed bell peppers are topped with mozzarella cheese for a rich finish, but you can substitute with a different type of cheese if preferred, like Monterey jack, pepper jack, cheddar, or a Mexican blend.
  • Green Onion: A few sliced green onions sprinkled over top of the stuffed bell peppers add a fresh finish, but are entirely optional!

What Else Can I Add?

This recipe is pretty flexible, so if you want to change it up or make it more budget-friendly, here are some other ingredients you can add:

  • Beans: Try swapping half of the chorizo with a can of black beans or pinto beans for more fiber and less cost.
  • Diced Tomatoes: If you want more color and texture in your bell pepper filling, try adding a drained can of petite diced tomatoes, or diced tomatoes with chiles (Rotel).
  • Sweet Potato: Chorizo and sweet potato are a perfect flavor pair. Replace half of the chorizo with one small finely diced sweet potato for a spicy-sweet flavor profile (add it with the rice so it can simmer and soften with the rice).

Mexican Chorizo vs. Spanish Chorizo

It’s really important to use the correct type of chorizo for this recipe. You’ll need Mexican chorizo, which is a fresh (uncooked & uncured) sausage. You’ll find Mexican chorizo in the fresh meat department, usually near bratwurst and other fresh sausages. Spanish chorizo is a cured, sliceable sausage that you’ll usually find near cheese, pepperoni, or other charcuterie-type foods.

What to Serve with Chorizo Stuffed Bell Peppers

These southwest-inspired peppers are really filling on their own, but if you want to serve something on the side they pair really well with Cumin Lime Roasted Sweet Potatoes, Cowboy Caviar, Sweet Potato Cornbread, or Warm Corn and Avocado Salad.

How To Store Leftovers

I love making stuffed bell peppers for meal prep, so this is how I store and reheat them. The cooked bell peppers can be stored in the refrigerator for 4-5 days. I like to reheat them quickly in the microwave (about 2 minutes each).

Or, once chilled in the refrigerator, you can transfer them to the freezer. I suggest packaging them individually in a freezer-safe, air-tight container, so you can reheat one at a time as needed. Frozen stuffed bell peppers can be thawed in the refrigerator overnight and then reheated the next day in the microwave, or thawed straight from the freezer in the microwave using the defrost function, then heated through on full power.

Side view of a fork lifting some stuffing out of the bell pepper with the cheese pulling.
Overhead view of chorizo stuffed bell peppers in a round baking dish.
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Chorizo Stuffed Bell Peppers

These Chorizo Stuffed Bell Peppers are packed with southwest flavor, perfectly portioned for meal prep, and freezer-friendly!
Course Dinner, Main Course
Cuisine Amercian, Mexican
Total Cost $12.91 recipe / $2.15 serving
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 6
Calories 380kcal

Ingredients

  • 3 bell peppers $4.07
  • 1 lb. Mexican chorizo $4.99
  • 1 yellow onion $0.37
  • 2 cloves garlic $0.16
  • 1 4oz. can diced green chiles $0.99
  • 2 Tbsp tomato paste $0.20
  • 2 tsp chili powder $0.20
  • 1/2 tsp cumin $0.05
  • 1/2 tsp garlic powder $0.05
  • 1/4 tsp cayenne pepper $0.02
  • 1/4 tsp salt $0.02
  • 1/2 cup long grain white rice (uncooked) $0.13
  • 1 cup chicken broth $0.19
  • 1 cup shredded mozzarella $1.25

Instructions

  • Preheat the oven to 350ºF. Cut each bell pepper in half so there is a top and bottom portion, then remove the seeds and ribs. You can either carefully cut the stem out of the center of the top half, or eat around it later. Place the halved bell peppers in a baking dish, cut sides up. Par-bake in the preheated oven for 15 minutes.
  • Add the chorizo to a large deep skillet and cook over medium heat until browned. While the chorizo is cooking, dice the onion and mince the garlic. Add the onion and garlic to the chorizo and continue to cook until the onions are softened.
  • Add the diced green chiles, tomato paste, chili powder, cumin, garlic powder, cayenne pepper, and salt to the skillet and stir until combined.
  • Add the uncooked rice and chicken broth to the skillet and stir until combined again. Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a boil.
  • As soon as the broth begins to boil, turn the heat down to low and let the rice simmer over, low without lifting the lid or stirring, for 20 minutes. After 20 minutes, turn off the heat and let it rest for five more minutes.
  • Finally, remove the lid and gently stir the rice and chorizo mixture. All of the broth should be absorbed and the rice tender.
  • Divide the rice and chorizo mixture between the six bell pepper halves, then top with shredded cheese. Cover the baking dish and return it to the 350ºF oven and bake for 20 minutes more. Finally, top with sliced green onions and serve!

See how we calculate recipe costs here.

Nutrition

Serving: 1pepper | Calories: 380kcal | Carbohydrates: 24g | Protein: 18g | Fat: 24g | Sodium: 1032mg | Fiber: 3g
Overhead view of two stuffed bell peppers on a plate with a fork digging into one.

How to Make Chorizo Stuffed Bell Peppers – Step by Step Photos

Prepped bell peppers in a baking dish.

Begin by preheating the oven to 350ºF. Cut three bell peppers in half to create a top and bottom piece for each pepper. Scoop out the seeds and ribs. You can either cut out the stem from the top half of the peppers, or eat around them later. Place the halved peppers in a baking dish and par-bake them for 15 minutes in the fully preheated 350ºF oven.

Cooked chorizo and onion in a skillet.

Meanwhile, cook 1 lb. of Mexican chorizo in a large deep skillet over medium heat until browned. The chorizo has plenty of fat, so you likely won’t need to add any additional to the skillet. Dice one yellow onion and mince 2 cloves of garlic. Add the onion and garlic to the skillet with the chorizo, and continue to cook until the onions are softened.

Green chiles, tomato paste, and spices added to the skillet.

Add one 4oz. can of diced green chiles, 2 Tbsp tomato paste, 2 tsp chili powder, ½ tsp cumin, ½ tsp garlic powder, ¼ tsp cayenne pepper, and ¼ tsp salt to the meat and onions. Stir to combine.

Rice added to the skillet, broth being poured in the side.

Add ½ cup of uncooked long grain white rice and 1 cup of chicken broth to the skillet. Stir well to combine, then place a lid on top, and turn the heat up to medium-high. When the broth reaches a full boil, turn the heat down to low and allow it to continue to simmer over low (without removing the lid or stirring) for 20 minutes. After 20 minutes, turn the heat off and let it rest for 5 more minutes.

Cooked chorizo and rice in the skillet being scooped to the side with a spoon.

After simmering for 20 minutes the broth should be absorbed and the rice should be tender. Gently stir the rice and chorizo mixture with a spoon.

Filled bell peppers in a baking dish being topped with shredded cheese.

Divide the rice and chorizo mixture between the six par-baked bell pepper halves, then top with shredded mozzarella cheese (about 1 cup). Cover the dish and bake in the 350ºF oven for 20 minutes.

Finished stuffed bell peppers topped with sliced green onion.

Top the chorizo stuffed bell peppers with sliced green onions and serve!

Close up side view of a fork lifting some of the filling out of a stuffed bell pepper.

Enjoy the cheesy chorizo-y goodness!!

The post Chorizo Stuffed Bell Peppers appeared first on Budget Bytes.

DIY Jamaican Jerk Seasoning

Spicy, savory, salty, and sweet? Jamaican jerk seasoning has it going on! When a recent craving arose for the bold, balanced flavors of this Caribbean spice mix, we got into the kitchen attempting to replicate its magic with ingredients we had on hand….

DIY Jamaican Jerk Seasoning

Spicy, savory, salty, and sweet? Jamaican jerk seasoning has it going on! When a recent craving arose for the bold, balanced flavors of this Caribbean spice mix, we got into the kitchen attempting to replicate its magic with ingredients we had on hand.

Our inspired version comes together in just 5 minutes with easy-to-find ingredients! It’s so versatile and adds instant flavor to everything from chicken to plantains, veggies, chickpeas, and more.

DIY Jamaican Jerk Seasoning from Minimalist Baker →

Vegan Chili Cheese Fries

Sometimes the only thing that will do is chili cheese fries. Y’know? Luckily, you can now satisfy that craving with this equally comforting vegan version! It feels decadent and special but comes together quickly with wholesome pantry staples (including…

Vegan Chili Cheese Fries

Sometimes the only thing that will do is chili cheese fries. Y’know? Luckily, you can now satisfy that craving with this equally comforting vegan version! It feels decadent and special but comes together quickly with wholesome pantry staples (including fiber-rich lentils!).

Just 10 ingredients required to nourish your body AND soul, friends. Let us show you how it’s done!

Since they’re called chili cheese fries, let’s start by talking about 1) the CHILI, then we’ll get to 2) the CHEESE and 3) the FRIES!

Vegan Chili Cheese Fries from Minimalist Baker →

Buffalo Wings

This buffalo wing recipe has all the great flavor of classic fried wings with none of the mess of deep frying.

The post Buffalo Wings appeared first on Budget Bytes.

When it’s game day, there’s no food I crave more than spicy, saucy Buffalo Wings! I always thought they’d be such a pain to make, but baking them in the oven makes the process so easy. This buffalo wing recipe has all the great flavor of classic fried wings with none of the mess of deep frying.

overhead view of buffalo wings on a white platter with celery and white sauce.

Why Make Buffalo Wings?

Even on Wing Wednesday, buffalo wings can still be pricey. The price per wing really adds up, and I knew there must be a better and cheaper way. It turns out that making them at home was the solution to my wing woes! Seasoned with classic spices like paprika, garlic, and onion, these wings already have so much flavor. Once tossed in that creamy, buttery Buffalo Sauce, you’ll be wondering why you never made them at home before!

Ingredients for Buffalo Wings

  • Cornstarch: A bit of cornstarch helps keep the wings crispy.
  • Spices: Paprika, smoked paprika, onion powder, garlic powder, cayenne pepper, black pepper, and salt add so much flavor to the wings. Keep the garlic powder handy for the sauce, too!
  • Cooking Oil: You’ll need just enough to drizzle over the wings so they crisp up in the oven. Canola or vegetable oil both work well here.
  • Chicken Wings: Wings or drumettes both work for this recipe, so choose one type or both for variety.
  • Butter: Unsalted butter makes the sauce thick and creamy.
  • Franks RedHot Sauce: Hot sauce is the one ingredient you’ll want to splurge a bit on. It gives these wings their signature flavor and spice! Use the leftovers to make Spinach Artichoke Dip.
  • Worcestershire Sauce: This umami sauce adds depth to the buffalo sauce.

How to Serve Buffalo Wings

These classic baked buffalo wings are delicious served as an appetizer with Ranch Dressing or blue cheese for dipping and a side of carrot sticks and celery. You can also make them into a meal by adding a side of Garlic Parmesan Oven Fries, Easy Creamy Coleslaw, or Oven Roasted Broccoli.

Tips for Making Buffalo Wings

  • Pat the wings dry before seasoning them to remove excess moisture.
  • Don’t skip the cornstarch. Tossing the wings in cornstarch helps bring moisture to the surface, leading to ultra-crispy wings.
  • Bake the wings on a wire rack to allow the hot air to circulate evenly around them. This will crisp the wings on all sides!
  • If making ahead, wait to toss the wings in the sauce until just before serving.

How To Store Leftovers

Once baked and cooled, store leftover buffalo wings in an air-tight container in the refrigerator for up to 3 days. Freeze them in a single layer on a lined baking sheet until solid, about 1-2 hours, before transferring to an air-tight container to store for up to 3 months. Reheat on a wire rack set in a baking sheet in a 350°F oven for 7-10 minutes if refrigerated or 15-20 minutes if frozen.

close up view of a buffalo wing dipped in white sauce.
overhead view of buffalo wings on a white platter with celery and white sauce.
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Buffalo Wings

This buffalo wing recipe has all the great flavor of classic fried wings with none of the mess of deep frying.
Course Appetizer
Cuisine American
Total Cost $12.24 recipe / $3.06 serving
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 774kcal

Ingredients

Chicken Wings

Buffalo Sauce

Instructions

  • Preheat the oven to 400ºF. In a small bowl, combine the cornstarch, paprika, smoked paprika, garlic powder, onion powder, cayenne, pepper, and salt.
  • Pat the wings dry, then place them in a bowl. Drizzle the cooking oil over top, then toss until the wings are coated in oil. Add the cornstarch-seasoning mixture, then toss to coat again.
  • Line a baking sheet with parchment paper for easy cleanup, then place wire cooling racks on top. Place the seasoned chicken wings on the wire racks with space between each wing.
  • Bake the wings for 30 minutes, then flip and bake for 20-25 minutes, or until the wings have achieved the amount of browning desired (this will depend on the size of your wings).
  • While the wings are in the oven, melt the butter in a small saucepot over medium heat, then add the remaining ingredients (hot sauce, Worcestershire, garlic powder).
  • Transfer the wings to a large bowl. Pour the sauce over the wings and toss until fully coated.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 774kcal | Carbohydrates: 3g | Protein: 52g | Fat: 60g | Sodium: 1528mg | Fiber: 0.3g
overhead view of buffalo wings on a white platter with celery and white sauce.

how to make Buffalo Wings – step by step photos

spices in a white bowl.

Preheat the oven to 400ºF. In a small bowl, combine 1 Tbsp cornstarch, 1/2 tsp paprika, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/8 tsp cayenne, 1/4 tsp pepper, and 1/2 tsp salt.

seasoned raw chicken wings in a glass bowl.

Pat 2.5 lbs. of chicken wings dry, then place them in a bowl. Drizzle 1 Tbsp cooking oil over top, then toss until the wings are coated in oil. Add the cornstarch-seasoning mixture, then toss to coat again.

raw chicken wings on a wire rack set in a baking sheet.

Line a baking sheet with parchment paper for easy cleanup, then place wire cooling racks on top. Place the seasoned chicken wings on the wire racks with space between each wing.

baked chicken wings on a wire rack set in a baking sheet.

Bake the wings for 30 minutes, then flip and bake for 20-25 minutes, or until the wings have achieved the amount of browning desired (this will depend on the size of your wings).

buffalo sauce in a saucepan with a spoon.

While the wings are in the oven, melt 4 Tbsp butter in a small saucepot over medium heat, then add the remaining ingredients (1/2 cup hot sauce, 1 tsp Worcestershire, 1/2 tsp garlic powder).

buffalo wings in a metal bowl.

Transfer the wings to a large bowl. Pour the sauce over the wings and toss until fully coated.

close up view of buffalo wings on a white platter with celery and white sauce.

These buffalo wings are crispy, spicy, and so delicious– everything you want in a wing recipe!

The post Buffalo Wings appeared first on Budget Bytes.

Chicken Enchilada Soup

This super flavorful Chicken Enchilada Soup is made with tender chicken breast, lots of spices, and a simple homemade enchilada sauce.

The post Chicken Enchilada Soup appeared first on Budget Bytes.

We are still in the middle of soup season and if you’re looking for a new soup recipe to make this month, then friend you’re in luck! Today we’re making Chicken Enchilada Soup! It’s made with tender chicken breast and lots of bold flavors. Dare I say, it might just be your new favorite soup this year! And the secret ingredient…our homemade enchilada sauce. Keep on reading to find out just how easy it is to make this hearty and satisfying, chicken enchilada soup!

Overhead view of Chicken Enchilada Soup in a white bowl with a black spoon on the side.

What Is Chicken Enchilada Soup?

Chicken Enchilada Soup is everything you love about regular chicken enchiladas, but it’s conveniently made in one pot! It reminds me of chicken tortilla soup, with tender chicken meat and bold flavors, except it’s made with an easy homemade enchilada sauce. The enchilada sauce is cooked directly in the soup pot with the rest of the ingredients and gives this soup TONS of flavor!

Ingredients For Chicken Enchilada Soup

Here is everything you need to make this chicken enchilada soup recipe:

  • Chicken Breasts: Boneless, skinless chicken breasts are used for this recipe, but you could also substitute with boneless, skinless chicken thighs instead. The cook time may vary slightly when using chicken thighs.
  • Onion, Garlic, and Jalapeño: Sautéed onion, garlic, and jalapeño sets the base foundation and adds great flavor to the soup.
  • Enchilada Sauce: You can certainly use store-bought enchilada sauce, but we used a batch of our Easy Enchilada Sauce recipe for this soup. Instead of making the sauce separately in a different pot, it’s made directly in the same pot that the soup cooks in. The homemade enchilada sauce makes it easy to control the spices and the heat level of this soup and it tastes SO much better than store-bought sauce!
  • Beans & Corn: Beans and corn add more color, flavor, and texture to the soup!
  • Tomatoes: A combination of fire-roasted tomatoes, diced tomatoes with green chiles, and tomato paste adds even more flavor and texture to the soup. The tomato paste is used to make the enchilada sauce and it helps thicken the soup, so I wouldn’t skip it.
  • Chicken Broth: Using a good quality chicken broth will give the soup extra flavor. We use Better than Bouillon to make our broth.

How Spicy Is This SOup?

This chicken enchilada soup definitely has a kick to it. It has jalapeño, chili powder, and cayenne pepper added to it. The brand of chili powder we use is completely mild, but other brands can sometimes carry some heat. If you are using a spicy chili powder, simply reduce or eliminate the cayenne powder from this recipe to compensate. I would say the heat level of this soup is medium spicy, like a medium salsa.

What To Serve WIth Chicken Enchilada Soup

The same day we made this soup at the studio, Beth just happened to also be making some Homestyle Cornbread. So we drizzled a little bit of honey on top of the cornbread to eat with the soup, and OMG…a match made in heaven! The combination of the sweetness from the honey with the spicy and smoky flavors of the enchilada soup were perfect and absolutely delicious. In addition to cornbread, you can also pair this soup with Cilantro Lime Rice or even our Sweet Corn Salsa. And don’t forget the toppings! Some cheddar cheese, a little bit of cilantro, sliced avocado, a dollop of sour cream, or a few more sliced jalapeños (if you like the extra heat) would all be great!

Storing Leftovers

This soup stores very well in the fridge and the freezer. We always suggest dividing the soup into single portions just after cooking so it cools down more quickly in the refrigerator, which will give you more longevity with the leftovers. You can store any leftovers in an airtight container in the refrigerator for about 4-5 days, or you can freeze it for longer storage (about 3 months).

Overhead view of chicken enchilada soup in a dutch oven with a ladle scooping some soup out.
Overhead view of Chicken Enchilada Soup in a white bowl with a black spoon on the side.
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Chicken Enchilada Soup

This super flavorful Chicken Enchilada Soup is made with tender chicken breast, lots of spices, and a simple homemade enchilada sauce.
Course Dinner, Lunch
Cuisine American, Southwest
Total Cost $11.52 recipe / $1.92 serving
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 (about 1.5 cups each)
Calories 181kcal

Equipment

Ingredients

  • 3 Tbsp cooking oil, divided $0.12
  • 1 yellow onion, diced $0.32
  • 1 jalapeno, seeded & diced $0.25
  • 2 cloves garlic, minced $0.16
  • 2 Tbsp all-purpose flour $0.04
  • 2 Tbsp chili powder $0.60
  • 1/2 tsp ground cumin $0.05
  • 1/2 tsp garlic powder $0.05
  • 1/4 tsp cayenne pepper $0.02
  • 3/4 tsp salt $0.05
  • 3 oz. tomato paste $0.50
  • 1 15oz. can black beans, drained $0.89
  • 1 15oz. can fire roasted diced tomatoes $1.33
  • 1 10oz. can diced tomatoes with green chiles $1.00
  • 1 cup frozen corn $0.47
  • 4 cups chicken broth $0.42
  • 2 boneless, skinless chicken breasts (about 1.5 lb. total) $5.25

Instructions

  • Add 1 Tbsp of cooking oil along with the diced onion, finely diced jalapeño and minced garlic cloves to a large dutch oven or soup pot over medium heat. Sauté for 2-3 minutes or until onions are soft and translucent.
  • Next add the all-purpose flour, chili powder, ground cumin, garlic powder, cayenne pepper, salt, and the remaining 2 Tbsp of cooking oil to the pot. Stir well and cook the flour and spices with the vegetables for 2 minutes.
  • Add the tomato paste, drained black beans, fire roasted tomatoes, diced tomatoes with green chiles, frozen corn, and chicken broth to the pot. Stir all the ingredients together making sure to dissolve the tomato paste and scrape up any spices that may be stuck at the bottom of the pot.
  • Now add the chicken breasts directly inside the pot on top of the rest of the ingredients. Place a lid on the pot and bring the soup up to a boil. Once boiling, reduce the heat to medium-low and allow the soup to simmer for 45 minutes. Make sure the soup is just at a steady simmer at this point, as this will help to create tender chicken breast meat.
  • After the soup has simmered for 45 minutes, remove the chicken breasts and place them on a clean cutting board. Once cool enough to touch, shred the chicken breasts with a fork.
  • Add the shredded chicken meat back to the soup pot and stir until the chicken is evenly distributed throughout the soup.
  • Serve this soup with your favorite toppings like shredded cheese, cilantro, sliced avocado, a dollop of sour cream, or even some more sliced jalapeño. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 181kcal | Carbohydrates: 16g | Protein: 12g | Fat: 9g | Sodium: 1075mg | Fiber: 3g
Side view of two bowls of chicken enchilada soup with a black spoon inside the soup.

How to Make Chicken Enchilada Soup – Step by Step Photos

Diced onion, jalapeno, and garlic in a dutch oven.

Add 1 Tbsp of cooking oil, one diced onion, one finely diced jalapeño and two minced garlic cloves to a dutch oven or large pot over medium heat. Sauté for 2-3 minutes or until onions are soft and translucent.

Spices added to sautéed vegetables in a dutch oven.

Next add 2 Tbsp all-purpose flour, 2 Tbsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/4 tsp cayenne pepper, 3/4 tsp salt, and the remaining 2 Tbsp of cooking oil to the pot.

Spices mixed and sautéed in dutch oven.

Stir well and cook the flour and spices with the vegetables for 2 minutes.

Tomatoes, black beans, corn, tomato paste, and chicken broth added to the dutch oven.

Add 3oz. of tomato paste, one 15oz. can of black beans (drained), one 15oz. can of fire roasted tomatoes (with juices), one 10oz. can of diced tomatoes with green chiles (with juices), one cup of frozen corn, and 4 cups of chicken broth to the pot. Stir all the ingredients together making sure to dissolve the tomato paste and scrape up any spices that may be stuck at the bottom of the pot.

Two chicken breasts being placed in the dutch oven on top of the soup ingredients.

Now add two chicken breasts directly inside the pot on top of the rest of the ingredients. Place a lid on the pot and bring the soup up to a boil. Once boiling, reduce the heat to medium-low and allow the soup to simmer for 45 minutes. Make sure the soup is just at a steady simmer at this point, as this will help to create tender chicken breast meat.

Cooked chicken breasts being shredded on a clean cutting board.

After the soup has simmered for 45 minutes, remove the chicken breasts and place them on a clean cutting board. Once cool enough to touch, shred the chicken breasts with a fork.

Overhead view of finished Chicken Enchilada Soup with a large silicone spoon inside the soup pot.

Add the shredded chicken meat back to the soup pot and stir until the chicken is evenly distributed throughout the soup.

Overhead view of chicken enchilada soup in a dutch oven with a ladle scooping some soup out.

Serve this soup with your favorite toppings like shredded cheese, cilantro, sliced avocado, sour cream, or even some more sliced jalapeño and enjoy!

Overhead view of two bowls of chicken enchilada soup with jalapeno and shredded cheese on top.

The post Chicken Enchilada Soup appeared first on Budget Bytes.

Creamy Mayan Mocha (Caffeine-Free Option!)

Anyone else have an awkwardly long list of modifications when ordering drinks from coffee shops? Welcome to the club. Sometimes we spare ourselves the embarrassment and make them at home.
Inspired by the dangerously delicious Mayan Mocha from Picnik, t…

Creamy Mayan Mocha (Caffeine-Free Option!)

Anyone else have an awkwardly long list of modifications when ordering drinks from coffee shops? Welcome to the club. Sometimes we spare ourselves the embarrassment and make them at home.

Inspired by the dangerously delicious Mayan Mocha from Picnik, this creamy, dreamy drink is a little sweet, spicy, and chocolaty. It’s also dairy-free and can be made with dandelion root for a low-caffeine, coffee-free option. Let us show you how it’s done!

Creamy Mayan Mocha (Caffeine-Free Option!) from Minimalist Baker →