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Cheesy Brussels Sprouts au Gratin

https://www.rachelcooks.com/2019/11/06/cheesy-brussels-sprouts/

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Lightly browned and bubbling with a creamy Gruyere sauce, you'll find that Cheesy Brussels Sprouts au Gratin is irresistible. A perfect dish to serve for Thanksgiving, you won't want to wait that long to try this delicious gratin.Lightly browned and bubbling with a creamy Gruyere sauce, you'll find that Cheesy Brussels Sprouts au Gratin is irresistible. A perfect dish to serve for Thanksgiving, you won't want to wait that long to try this delicious gratin.

Lightly browned and bubbling with a creamy Gruyère sauce, you’ll find that Cheesy Brussels Sprouts au Gratin is irresistible. A perfect dish to serve for Thanksgiving, you won’t want to wait that long to try this delicious gratin.

Image of cheesy brussels sprouts gratin with a spoon scooping out one big cheesy scoop.

Image of cheesy brussels sprouts gratin with a spoon scooping out one big cheesy scoop.

I can’t believe we’re thinking about Thanksgiving already! It seems like we were just talking about inflatable rafts and sunscreen lotion. Only take a look at the shelves in your grocery store, though, and you’ll know that fall has arrived. All of the cool weather crops are displayed, inviting us to make the transition from summer eating (watermelons, cucumbers, corn on the cob, strawberries!) to autumn foods: winter squash, apples, pumpkins, brightly colored corn, cabbage, and Brussels sprouts. I love the flavors of fall, don’t you? 

I especially love these cheesy Brussels sprouts! Roasted lightly, then smothered with a creamy Gruyère cheese sauce, with a hint of nutmeg and thyme, and baked again until lightly browned and bubbling, these Brussels sprouts are a culinary delight! Even people who are professed Brussels sprouts haters will be converted by the creaminess and flavor of this mouthwatering gratin. 

Seriously, when we were testing this recipe, we could hardly wait for this casserole to come out of the oven and we weren’t disappointed! 

Photo of a pan of brussels sprouts gratin.

Photo of a pan of brussels sprouts gratin.

About these Cheesy Brussels Sprouts:

Cheesy Brussels sprouts are a gratin. You may be more familiar with potatoes cooked au gratin, or scalloped potatoes, which are basically the same thing. What does “gratin” mean? In French, “au gratin” means “by grating.” In traditional French cooking, a gratin is a made in a shallow dish containing potatoes, vegetables, or even seafood, covered with a lightly browned crust of  bread crumbs or cheese.

Au gratin can also mean casserole, or scraping from the pan, and I guarantee you’ll be scraping the pan of this Brussels sprouts gratin for every last delicious morsel.  

Image of Brussels gratin in a white baking dish.

Image of Brussels gratin in a white baking dish.

Did you know?

There is some confusion about how to spell the name of this tiny green cabbage-like vegetable. Many people use the spelling Brussel sprouts, omitting the “s” at the end of the word Brussels. Brussels sprouts are actually named for the Belgium city of Brussels so you definitely spell it with the “s” at the end. We don’t want to offend the good people of Brussels! 

(There’s some disagreement about whether the “B” should be capitalized or not, but we’re not going there. Just remember the “s” and we’re good to go!)

You’ll want to have all the ingredients for making this recipe prepared before you begin cooking it. Wash and trim the Brussels sprouts, grate the Gruyère, measure the milk, flour, and butter for the white sauce, grate the nutmeg, and chop the thyme. Get your oven preheating to 400ºF and prepare your baking dish. You’ll want to use a nice shallow glass dish for this recipe because you’ll be serving the gratin right from the dish. 

Lightly browned and bubbling with a creamy Gruyere sauce, you'll find that Cheesy Brussels Sprouts au Gratin is irresistible. A perfect dish to serve for Thanksgiving, you won't want to wait that long to try this delicious gratin.

Lightly browned and bubbling with a creamy Gruyere sauce, you'll find that Cheesy Brussels Sprouts au Gratin is irresistible. A perfect dish to serve for Thanksgiving, you won't want to wait that long to try this delicious gratin.

Tip:

Prepping and pruning those tiny green cabbages can seem tricky the first time you do it.

 

  • Look for firm, compact, dark green Brussels sprouts, that don’t have worm holes and aren’t shriveled.
  • Rinse them well in a colander under running water.
  • Using a sharp paring knife, cut off the tough stem, about even with the edge of the sprout.
  • Peel away discolored or wilted outer leaves.
  • For this recipe, I cut the sprouts in half lengthwise. Whether or not you cut your sprouts depends on their size. You want them to be uniformly bite-sized. 
  • If you’d like a visual of how to prep Brussels sprouts, take a look at this informative YouTube video

I toss the prepped Brussels sprouts with a bit of olive oil, season with salt and pepper, spread them in the baking dish, and roast them for about 20 minutes, or until they’re just beginning to brown slightly. Meanwhile, I prepare the white sauce on the stovetop, whisking in the cheese, nutmeg, and herbs when the sauce has thickened.

Pour this creamy cheese sauce over the sprouts (you might want to reserve a spoonful or two for tasting because it’s soooo good), sprinkle the top with additional grated Gruyère, and pop the dish back into the oven for 20 minutes or so, until it’s brown and bubbling. Let it cool for 5-10 minutes before serving, to let the flavors meld. Serve it right from the baking dish. 

image of cheesy brussels gratin disappearing quickly!

image of cheesy brussels gratin disappearing quickly!

How to make this cheesy Brussels sprouts recipe your own:

  • I like the slightly nutty flavor of Gruyère with this Brussels sprouts au gratin, but you could substitute another kind of cheese. Swiss cheese, sharp cheddar, Parmesan or Asiago would be fabulous as well. 
  • Brussels sprouts au gratin with bacon or pancetta added would be really great, too. Just cut it into 1 inch pieces, cook until done, drain, and add it with the cheese. 
  • You could experiment with the spices and herbs. If you love garlic, try adding a bit of garlic powder to the white sauce. Paprika would be a good addition, as well, maybe sprinkled on the top to add a little color. If you’re not a nutmeg fan, leave it out. It will still taste great!
  • Lighten it up by using low fat milk to make the white sauce. It won’t be quite as creamy but you’ll save some calories and fat. If you’re really looking to cut calories, don’t mix any cheese into the white sauce and just sprinkle a half cup on top of the gratin before baking. 

Reheating and Storage Tips

This dish is really best eaten right away. If you do have leftovers, heat them gently in the oven until they’re heated through, or in the microwave. They will keep a couple of days in the fridge. 

Other great side dishes for Thanksgiving:

These cheesy Brussels sprouts would be a great side for Thanksgiving. Looking for more great recipes for that special day? I’ve got you covered!

 

I have joined up with a bunch of blogger friends for a Friendsgiving Virtual Potluck!

Be sure to check the recipes below out for wonderful Friendsgiving and Thanksgiving recipe and craft ideas!

Appetizers
Baked Brie with Honey & Walnuts from Kelley of Mountain Mama Cooks
Bacon Ranch Cheese Ball Bites from Nicole of I am a Honey Bee
Reindeer Bacon Cheddar Cheese Ball from Julie of Julie Blanner

Salads
Sauteed Kale and Brussels Sprout Salad with Cranberries and Walnuts from Shashi of Savory Spin
Creamy Brussels Sprouts Salad from Faith of An Edible Mosaic

Main Dishes
Savory Vegetable Crisp from Bree of Baked Bree
Rosemary Lamb Steaks from Danyelle of The Cubicle Chick
Turkey Pot Pie from Kelly of Eat Picks

Side Dishes
Fried Brussels Sprouts from Erin of The Almond Eater
Cheesy Horseradish Mashed Potato Casserole from Renee of Kudos Kitchen by Renee
Cranberry Cream Cheese Dip from April of April Golightly
Sauteed Garlic-Butter Mushrooms from Linda of Simply Healthyish Recipes
Easy Cheesy Hash Brown Casserole Recipe from Mel of Adventures of Mel
Cornbread Stuffing with Chorizo from Isabel of Isabel Eats
Bacon Brussels Sprouts from Kara of Kara J. Miller
Crockpot Sweet Potato Casserole from Jennifer of Show Me the Yummy
Amazing Gluten Free Thanksgiving Stuffing from Sommer of A Spicy Perspective
Pumpkin Caramelized Onion Gratin from Denise of Chez Us
Crockpot Mac & Cheese from Leanette Fernandez of Funtastic Life

Drinks
Spiced Pumpkin Margarita from Sharon of Cupcakes and Cutlery

Breads
Sourdough Pull Apart Rolls from Erica of Buttered Side Up
How to Make Homemade Butterhorn Rolls from Mel of Flour on My Fingers
Sweet Dinner Rolls from Jocelyn of Grandbaby Cakes
Parker House Rolls from Irvin of Eat the Love

Desserts
Sugar Pie from Julie of The Little Kitchen
Oatmeal Apple Crisp from Julie of Peanut Butter Fingers
Pumpkin Pie Milkshake from Eden of Sugar and Charm
Strudel Pastry from Justine of The Typical Mom
Tahini Hawaij Pumpkin Pie from Amy of What Jew Wanna Eat
Turkey Cookies from Meaghan of The Decorated Cookie
Mini Apple Pie Bites from Lynsey of MoscatoMom
Kabocha squash pie from Hilah of hilahcooking
Pecan Pie Cupcakes from Courtney of Pizzazzerie
Coconut Cream Pie from Schnelle of Brooklyn Active Mama
Chocolate chip cheesecake from Jeannette of Hispana Global
Chocolate Pecan Pie from Kate of I Heart Eating
Mini Pumpkin Cheesecakes from Chelsea of Someday I’ll Learn
Cinnamon Apple Crisp from Erica of The Crumby Kitchen
Turkey Donut Race Cars For Thanksgiving Treats from Theresa of Chewable Structures

Crafts and Centerpieces
Metallic Pumpkin Luminaries from Amy of As The Bunny Hops
Easy centerpiece that will stun + party favor from Noelle of Oh Happy Play

Ingredients

  • 2 pounds Brussels sprouts
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons unsalted butter
  • 1/2 medium yellow onion, diced (about ½ cup)
  • 2 tablespoons all-purpose flour
  • 1 3/4 cups whole milk
  • 1 teaspoon roughly chopped fresh thyme, or ½ teaspoon dried thyme
  • ¼ teaspoon freshly grated nutmeg
  • 4 ounces Gruyère cheese, shredded and divided

Instructions

  1. To prepare Brussels sprouts, rinse well. Trim off bottom (stem) end and remove any brown or tough outer leaves. Cut in half from top to bottom.
  2. Preheat oven to 400ºF. Spray a 9 by 13 baking dish with nonstick baking spray. 
  3. Mix Brussels sprouts with olive oil, salt, and pepper, and add to prepared baking dish.
  4. Bake for 20 minutes or until starting to brown. Remove from oven.
  5. Meanwhile, while Brussels sprouts are roasting, in a medium saucepan over medium heat, melt butter. Add onions and saute, stirring constantly, until translucent, or about 2 minutes. 
  6. Add flour and continue to stir or whisk for 1 minute.
  7. Slowly add the milk, stirring constantly, and cook over medium-low heat until thickened, 12 minutes.
  8. Add thyme and nutmeg to the sauce, and stir to combine. Stir in half of the cheese until melted. Pour cheese sauce over Brussels sprouts, stirring lightly to combine. Top with remaining cheese. 
  9. Bake for 20 minutes, or until top is starting to brown and gratin is bubbling. 
  10. Let sit 5-10 minutes before serving.

Notes

  • You could add bacon or pancetta to the gratin. Cook diced bacon or pancetta until crisp, drain well, and stir into the sauce with the thyme and nutmeg.
Nutrition Information:

Yield: 8

Serving Size: 1 of 8

Amount Per Serving:

Calories: 181
Total Fat: 12g
Saturated Fat: 6g
Trans Fat: 0g
Unsaturated Fat: 5g
Cholesterol: 27mg
Sodium: 206mg
Carbohydrates: 13g
Fiber: 3g
Sugar: 5g
Protein: 8g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

Verdict: These are dangerously addicting for me…I can never stop eating them.
Husband’s take: Ben is OBSESSED with these. I mean, they’re super cheesy and so creamy, who wouldn’t love these?
Changes I would make: None are necessary but bacon is never ever a bad idea.
Difficulty: Easy to moderate. If you’re not super familiar with making white sauces, read through all the directions first and make sure you have your ingredients prepped, measured, and ready to go (in other words, grate the cheese before you start making the sauce). If you do that, you’ll have no problem at all making this recipe! 

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Perfect Chocolate Cheesecake with Oreo Crust

https://thestayathomechef.com/chocolate-cheesecake/

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This Chocolate Cheesecake recipe is smooth, rich, and full of chocolate flavor with an Oreo crust to take it over the top. It’s the perfect cheesecake for chocolate lovers!

Cheesecake. It says so much all on its own. Adding chocolate to the mix just takes that delectable dessert to the next level. This recipe uses an easy technique to make sure you get a rich, smooth cheesecake that is both decadent and delicious. Thanks to this amazing recipe, you don’t have to go out to get your dessert fix—you can make the perfect chocolate cheesecake from the comfort of your own home.

Oreo crust is the perfect touch to make this the best cheesecake ever! It’s up to you whether you want to share, but the finished product might just make you want to show off too.

Aluminum Foil Ice Bath Trick

This recipe uses a modified water bath trick to keep your oven nice and moist, but not risk any water leaking into your pan. Start by crumpling up 3 to 4 balls of aluminum foil into small balls. Place these onto a baking sheet and place your cheesecake on top, making any adjustments needed to the aluminum foil to keep your cheesecake level. Place an even layer of ice onto the baking sheet to surround the cheesecake. The ice melts while it is baking so there’s no risk of spilling as you transfer this into your oven. 

  • Why do I have to cool the cheesecake in the oven for so long?

    In order to create the perfect texture and smooth top, you will want to allow the full baking and cooling times in the oven, without opening the door. By cooling the cheesecake in the oven, without opening the door, the cheesecake continues to bake and then cools in a controlled environment. If you skip this step, you can “shock” the cheesecake and it could crack.

  • What kind of baking chocolate is best?

    This is not a chocolate bar or another kind of cocoa. Baking chocolate is sometimes called bitter chocolate and is a dark, unsweetened chocolate that is made specifically to be used as a raw ingredient in baking. Just be sure to use baking chocolate. Pro Tip: Add in the melted chocolate slowly. If you add it in too quickly, it will harden and can become clumpy instead of blending perfectly with the rest of the ingredients.

  • Why do I need to use a springform pan?

    A springform pan has a clasp on the side that allows it to expand outward and separate from the cheesecake in the ideal way—your cheesecake will retain its tall, flat form around the edge by using this kind of pan. It is possible to make the cheesecake in a deep dish pie pan, but you won’t be able to serve it in free form.

  • How do I keep my cheesecake from cracking?

    There are several tricks incorporated into this recipe to help prevent your cheesecake from cracking. Cracks do not impact the flavor in any way, but they do look funny. To keep your cheesecake from cracking:

    • Grease your springform pan really well. If your cheesecake sticks, it’ll pull the center and create a crack. 
    • Give your cheesecake a few taps on a countertop before baking to make sure the filling is settled into the pan with no bubbles.
    • Bake your cheesecake in a steam-filled oven to keep the moisture content high on the outside. Dry cheesecakes crack easier.
    • Do not open the oven door while baking! Allow the cheesecake to cool completely in the oven, without ever opening the oven door. Sudden exposure to major temperature differences may crack your cheesecake. 

If you are looking for great cheesecake recipes, we have your covered—check out this variety of delectable cheesecake treats:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Chocolate Cheesecake on a white plate surrounded by oreos

Perfect Chocolate Cheesecake with Oreo Crust

This Chocolate Cheesecake recipe is smooth, rich, and full of chocolate flavor with an Oreo crust to take it over the top. It’s the perfect cheesecake for chocolate lovers!

Prep Time25 mins

Cook Time1 hr

Cooling Time6 hrs

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Servings: 12 slices

Ingredients

Oreo Crust

  • 24 oreos
  • 1/4 cup melted butter

Chocolate Cheesecake

  • 2 cups sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 4 (8 ounce) packages cream cheese softened
  • 4 ounces unsweetened baking chocolate melted
  • 4 large eggs
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt

Instructions

  • Preheat oven to 350 degrees. Grease the sides and bottom of a 9-inch springform pan with butter or shortening.

  • Crush the Oreos in a food processor or blender until finely ground. Transfer to a mixing bowl. Stir in melted butter until the crumbs are all moistened and press into the bottom of the prepared springform pan.

  • In a large mixing bowl, stir together sugar, flour, unsweetened cocoa powder, and salt. Use a hand mixer (or stand mixer) to whip in the cream cheese until creamy and smooth.

  • Roughly chop the baking chocolate and place into a microwave safe bowl. Microwave in 15 second increments on high until melted, stirring in between.

  • Slowly add the melted chocolate to the cream cheese mixture while you mix until the chocolate is fully incorporated. Mix in eggs, sour cream, and vanilla extract. Beat on low until combined.

  • Pour mixture into the springform pan. Give the pan a few taps on the countertop to make sure any air bubbles have been removed and the filling is settled.

  • Crumple up 3 sheets of aluminum foil into flat discs and place on a baking sheet. Place the springform pan on top of these discs to elevate the cake so it doesn’t touch your baking sheet. Fill the baking sheet with a layer of ice, surrounding the springform pan, about 4 cups.

  • Bake in the center rack of the oven for 1 hour. Do not open the door. At the end of the hour, turn off the oven, keeping the door closed. Let the cheesecake slowly cool in the oven for 5 to 6 hours to prevent cracking. Remove and refrigerate until ready to serve.

  • Remove the springform pan ring before serving. Keep cold. Serve plain or topped with whipped cream or even drizzled with chocolate ganache or syrup.

Notes

Cheesecake should be refrigerated. 

Nutrition

Serving: 1slice | Calories: 674kcal | Carbohydrates: 63g | Protein: 11g | Fat: 46g | Saturated Fat: 25g | Cholesterol: 174mg | Sodium: 481mg | Potassium: 348mg | Fiber: 4g | Sugar: 46g | Vitamin A: 1355IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 5mg

Course: Dessert

Cuisine: American

Keyword: Chocolate Cheesecake

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Most Amazing Red Velvet Cupcakes

https://thestayathomechef.com/red-velvet-cupcakes/

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The Most Amazing Red Velvet Cupcakes are moist, fluffy, and topped off with velvety ermine frosting for the perfect Red Velvet Cupcake you’ve been dreaming of!

Red velvet cupcake with ermine frosting with a bite taken out of it

Here it is, the recipe you have been looking for—red velvet cupcakes you will come back to every time you crave these babies! So delicious, tangy and moist, red velvet cake is a thing of its own. Some people think its chocolate cake with red coloring, but those who love red velvet know it is so much more.

Red velvet cake has hints of chocolate but is better known for its tangy, acidic flavor. It was originally made with beets, which added sweetness, flavor and tanginess, along with its signature red color. If you want to try making it that old fashioned way, here is a recipe for a Naturally Red Velvet Cake .

  • Isn’t red velvet cake just chocolate cake with red food coloring?

    Good question, and no. That is a common misconception. Red velvet cake does have some chocolate flavor to it, but it is also known for its slightly acidic or tangy flavor, which results from the buttermilk, vinegar, and either cream cheese or ermine frosting. In this recipe, we include the instructions for an ermine frosting that we love as a great balance to the tangy flavor of red velvet, but you can also use cream cheese frosting.

  • What kind of food foloring should I use?

    This recipe was made and tested using red liquid food coloring. You can also use gel food coloring or a natural red food coloring made from beets. You can find a wide variety of natural food dyes on Amazon.

  • What is ermine frosting?

    Ermine gets its name from the cute, weasel-like animal that has a white, fluffy coat. Ermine frosting is made of heated milk, sugar and flour and then whipped with butter. It is light and delicious, but not as tangy as cream cheese frosting. It will hold its shape better if it is refrigerated before and after icing. You can also use cream cheese frosting if you prefer it and like a little more tang on your red velvet cupcakes.

  • Is there a substitute for buttermilk?

    Buttermilk is a key component in this cake recipe. If you don’t have access to buttermilk, please use a buttermilk substitute. There are lots of options and you are sure to find one that you can make work in our article on buttermilk substitutes.

 

Check out these other recipes for more delicious cake and cupcake recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Red Velvet Cupcakes with Ermine Icing on a wire cooling rack

Most Amazing Red Velvet Cupcakes

The Most Amazing Red Velvet Cupcakes are moist, fluffy, and topped off with velvety ermine frosting for the perfect Red Velvet Cupcake you’ve been dreaming of!

Prep Time15 mins

Cook Time22 mins

Frosting Cooling Time3 hrs

Total Time3 hrs 37 mins

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Servings: 24 cupcakes

Ingredients

Red Velvet Cupcakes

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/3 cup cornstarch
  • 2 tablespoons unsweetened cocoa powder (up to 1/4 cup)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 large eggs
  • 1 cup buttermilk
  • 2/3 cup warm water
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon distilled white vinegar
  • 2 tablespoons red food coloring (1 fluid ounce)

Ermine Icing

  • 2 cups granulated sugar
  • 1/2 cup all-purpose flour
  • pinch salt
  • 2 cups whole milk
  • 2 cups unsalted butter , cubed and softened
  • 1 teaspoon vanilla extract

Instructions

Red Velvet Cupcakes

  • Preheat oven to 350 degrees. Line a muffin tin with cupcake liners. Recipe makes 24 cupcakes.

  • In a large mixing bowl, stir together flour, sugar, cornstarch, cocoa, baking soda, baking powder, and salt.

  • Add eggs, buttermilk, warm water, oil, vanilla, vinegar, and red food coloring. Use a hand mixer to beat on a medium speed until smooth, about 2 minutes. Scrape the sides and bottom of the mixing bowl to make sure everything got mixed in.

  • Fill each cupcake liner 2/3 full.

  • Bake for 20-22 minutes until the cupcakes meet the toothpick test (stick a toothpick in and it comes out clean). Remove from tins and cool completely.

Ermine Icing

  • In a medium sauce pan, whisk together flour sugar, and salt over low heat. Cook for 2 minutes. Slowly whisk in milk and bring to a boil. Cook until thickened into a pudding-like consistency, about 1 minute, and then remove from heat. Pour into a bowl and place plastic wrap directly on top of the mixture so no skin forms. Set aside.

  • In a large bowl, use a hand mixer to whip butter until light and fluffy, about 2 minutes. Add in cooked milk mixture 1 to 2 tablespoons at a time, mixing well between each addition. Once all milk mixture has been added in, beat in vanilla and continue beating until the frosting is thick and creamy and everything is well mixed in.

  • Frost completely cooled cupcakes.

Notes

COLOR NOTE: If you want a brighter red color, use only 2 tablespoons of cocoa powder. If you want a better flavor, use up to 1/4 cup. You’ll simply have much deeper brown notes to your red cake. 

Nutrition

Serving: 1cupcake | Calories: 369kcal | Carbohydrates: 45g | Protein: 3g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 70mg | Sodium: 221mg | Potassium: 92mg | Fiber: 1g | Sugar: 35g | Vitamin A: 560IU | Calcium: 52mg | Iron: 1mg

Course: Dessert

Cuisine: American

Keyword: Red Velvet Cupcakes

Red Velvet Cupcakes with Ermine Icing on a wire cooling rack

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30 Minute Chicken Tortilla Soup

https://thestayathomechef.com/chicken-tortilla-soup/

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This 30 Minute Chicken Tortilla Soup is delicious and easy to make. Tender chicken, black beans, and hearty Tex-Mex vegetables together in the perfect comfort food for busy chilly evenings.

Pot of chicken tortilla soup topped with cheese, avocado, tortilla strips, lime, and cilantro

Comfort food isn’t comfort food if you have to slave over a stove all day to make it. This soup is the best because it is so easy to make and comes together so quickly. It also happens to be ridiculously delicious.

We love having soup for dinner, so busy nights or chilly evenings are the perfect excuse for us to make this family favorite. It’s a great party food, or a handy and healthy family meal. Whatever your reason for wanting a great soup, you will love the warm flavors and hardiness of this comforting Tex-Mex treat!

  • Can this be made in a slow cooker?

    Yes. You can add all of the ingredients to the slow cooker except for the lime and cilantro. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Shred the chicken and add lime juice and cilantro just before serving.

  • Can I make this soup in advance?

    Yes. This recipe freezes well. You will want to make the soup and not add the lime and cilantro. Allow the soup to cool completely and then store in an airtight container for up to three months. When ready to prepare this soup, thaw and heat either in a slow cooker or on the stove. Add the lime and cilantro just before serving.

  • How to make your own tortilla strips:

    Heat about a tablespoon of vegetable oil in a skillet on medium high heat. Once the oil is hot, add a corn or flour tortilla and fry for about 30 seconds and then flip it over, using tongs, and fry the other side until it is nice and crispy. Then, remove from the skillet and place on a cutting board. While it is still warm, you will cut it into strips using a regular knife or pizza cutter.

If you’re
craving soup, here are some other delicious recipes that
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Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Bowl of chicken tortilla soup topped with cheese, avocado, tortilla strips, lime, and cilantro

30 Minute Chicken Tortilla Soup

This 30 Minute Chicken Tortilla Soup is delicious and easy to make. Tender chicken, black beans, and hearty Tex-Mex vegetables together in the perfect comfort food for busy chilly evenings.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

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Servings: 6 servings

Ingredients

Soup

  • 2 tablespoons olive oil
  • 1 medium white onion , diced
  • 1 medium red bell pepper , diced
  • 5 cloves garlic , minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 4 cups chicken broth
  • 3 boneless skinless chicken breasts
  • 15 ounce can tomato sauce (passata)
  • 15 ounce can fire roasted diced tomatoes
  • 15 ounce can black beans
  • 7 ounce can diced green chiles
  • 1 1/2 cups frozen corn (or use canned)
  • 1/2 teaspoon salt
  • 1/2 cup freshly chopped cilantro
  • 1/4 cup lime juice

For Serving

  • 3 cups tortilla strips or tortilla chips
  • 2 medium avocados , diced
  • 1 cup shredded Monterey jack cheese
  • 1/4 cup sour cream

Instructions

  • Heat olive oil in a large pot over medium high heat. Add in onion and bell pepper and saute 5 minutes. Add in garlic, chili powder, cumin, and paprika and toast for 60 seconds.

  • Pour in chicken broth, add in chicken breasts, and bring to a boil. Reduce heat to medium low and simmer until chicken is cooked through, about 15 to 20 minutes.

  • Remove cooked chicken from soup, shred with a fork, and return to the pot.

  • Pour in tomato sauce, diced tomatoes, black beans, green chiles, and corn. Return soup to a simmer and let simmer 5 minutes.

  • Turn off the heat and stir in cilantro and lime juice. Season with salt, to taste. Serve hot, topped with tortilla strips, diced avocado, cheese, and sour cream.

Notes

Slow Cooker Instructions:

You can add all of the ingredients to the slow cooker except for the lime and cilantro. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Shred the chicken and add lime juice and cilantro just before serving.

Nutrition

Calories: 516kcal | Carbohydrates: 45g | Protein: 26g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 1743mg | Potassium: 1369mg | Fiber: 13g | Sugar: 7g | Vitamin A: 1685IU | Vitamin C: 68.3mg | Calcium: 245mg | Iron: 4.5mg

Course: Dinner, Main Course, Main Dish, Soup

Cuisine: American, TexMex

Keyword: Chicken Tortilla Soup

Bowl of chicken tortilla soup topped with cheese, avocado, tortilla strips, lime, and cilantro

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