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dry-brined turkey with roasted onions

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For 13 years, this site has not had a turkey recipe for a few, perhaps not terribly convincing, reasons. I don’t usually host; it’s usually a family member with, I’m sure just coincidentally, more than a 2-bedroom apartment of space. Second, I mean, this is the internet, right? And there are, as of this morning, 200,000 search results for “roast turkey.” Probably there’s a gem or two in there for you and you’ve got this covered? Finally, the truth: turkey has never been my favorite bird. I mean, when it’s done well, I do enjoy my yearly two slices (dark, please), but I’ve rarely been summoned with the motivation to finetune a recipe in the off-season.

But then a couple things changed. A few years ago I started hosting Friendsgivings (see here and here) and now, a few turkeys later, I — inevitably — have a lot of opinions about turkey. For example, when you’re making a turkey the size you need for the 18 to 25 people most Thanskgivings may entail, you’re going to want to find a way to treat the bird in a way that it won’t dry out in all of the hours it will take to safely cook through. I’ve wet-brined (a nightmare with delicious results, but still a nightmare) and dry-brined, and the latter was the clear winner.

lots of onions

My second opinion is that if you’re putting anything besides a lot of quartered onions under your turkey, you’re missing out on one of the best things we have ever eaten. I tried it after rejecting the usual medley (potatoes, carrots, or other vegetable) because they were represented more generously in other side dishes at the table. I never looked back. Over a few hours in the oven collecting buttery, salty drippings, they become otherworldly: both deeply caramelized to the point of jammy sweetness, but charred and salty too. There’s enough to go around. Since they will taste too good to share, however, I might take this time to remind myself of the key Thanskgiving themes: generosity, gratitude, hospitality, and probably not standing in the kitchen eating onions off a knifepoint? Okay, fiiine.

butter-maple-chile paste

My third opinion is, in fact, my view on All Things Thanksgiving: Thanksgiving recipes should be rivetingly simple, the kind of short ingredient list, high reward stuff that has no mise-en-place, because all of my dishes are otherwise engaged when I’m having 21 people over. If I can make a stunning, perfectly cooked, delightfully-seasoned, crisp-skinned turkey with merely 6 ingredients and 2 steps, I’m simply not going to make the one with 15. Not today, St. Martha.

This turkey follows the rules. I took a risk the first year and kept it really basic, seasoning with only salt, and pepper, and basting with butter after brining and seasoned, juicy, and delicious. However, now I’m hedging, just slightly, on this, because I accidentally did what I thought I never would: tested a turkey recipe when the month didn’t require it.

dry-brined turkey with roasted onions

Earlier this year, I made a slow-roasted whole chicken and ended up brushing the well-salted skin with a mixture of butter, maple syrup, and gochujang chili paste and it was astoundingly good but I had this nagging feeling it this chicken wished it was a turkey. Hear me out: turkeys are slow-roasted birds; turkeys are wonderful with a salty-spicy-sweet finish. And unlike many other hunches in my life (no we’re not going to talk about the wide-leg mom jeans today), this one was actually on-point, and we get to reap the burnished, delicious rewards.

dry-brined turkey with roasted onions

Previously

Six months ago: Raspberry Crumble Tart Bars
One year ago: Drop Cornbread Biscuits
Two years ago: Endive Salad with Toasted Breadcrumbs and Walnuts
Three years ago: Cheesecake-Marbled Pumpkin Slab Pie
Four years ago: Apple Cider Sangria and Date, Feta, and Cabbage Salad
Five years ago: Pickled Cabbage Salad and Pretzel Parker House Rolls
Six years ago: Cranberry-Orange Breakfast Buns and Green Bean Casserole with Crispy Onion
Seven years ago: Spinach Salad with Warm Bacon Vinaigrette
Eight years ago: Gingersnaps
Nine years ago: Upside-Down Cranberry Cake and Sweet Potatoes with Pecans and Goat Cheese
Ten years ago: Swiss Chard and Sweet Potato Gratin and Sweet Potato and Buttermilk Pie
Eleven years ago: Pepita Brittle and Chickpea Salad with Roasted Red Peppers
Twelve years ago: Roasted Stuffed Onions and Simplest Apple Tart
Thirteen years ago: Chocolate Stout Cake

Dry-Brined Turkey with Roasted Onions

Read the notes at the end first, pretty please.

  • 1 12- to 16-pound fresh turkey
  • Kosher salt
  • 4 tablespoons maple syrup
  • 1/2 cup unsalted butter, melted
  • 1 tablespoon of a chile paste — gochujang, harissa, or chipotle — plus more to taste
  • 8 to 10 medium onions, half red, half yellow, peeled and cut into quarters
  • 1 to 2 tablespoons sunflower, safflower, or another high-heat friendly oil
1 to 2 days before serving: Make sure the giblets (usually in a bag) are removed from the turkey’s cavity. Sprinkle all over with kosher salt, using about 1 tablespoon per 4 pounds of bird, including some into cavities. I do this on a rack in my roasting pan. Loosely cover with plastic and place in the fridge for 1 to 2 days, and until 4 to 5 hours before you want to serve it.

1 to 2 hours before roasting: Remove plastic and discard any juices that have collected around the bird. Allow to come to room temperature, which will take 1 to 2 hours. No need to rinse any salt off the bird; it’s all as it should be.

2 1/2 to 3 1/2 hours before serving: Heat oven to 450°F with a rack on the lowest level of the oven. If you plan to stuff the turkey with anything, do so now. Truss the legs (tying them together) with kitchen twine or, uh, any other string you have around.

Toss the onions with a splash of oil (don’t worry about seasoning, they’ll collect it from the pan) and arrange around the turkey. Combine 1 tablespoon of the melted butter with the maple syrup and chili paste in a small bowl, whisking until smooth. Brush this — or use your hands to coat — all over the turkey, leaving none behind. Here you’re supposed to tuck the wings under the bird to prevent the tips from burning, something I have never successfully done, if we’re being honest. Have a big piece of foil nearby for when you will want to cover the turkey.

Roast turkey for 25 to 30 minutes, then — this is very important — reduce the oven heat to 350° and continue roasting the bird until a thermometer in thickest part of the breast reads 150 to 155.

Beginning when you reduce the heat, periodically baste the turkey with 1 to 2 tablespoons of the remaining melted butter, and then, when you’re out of butter, with the juices from the pan.

This turkey is going to brown fairly quick and quite dark. Don’t fret, it will not taste burnt, but go ahead and put the foil on when it gets as dark as you can stand it. Rotate the pan in the oven a couple times, and turn onions in pan over once, for even cooking. Remove the foil for the last 5 to 10 minutes of roasting, so the skin crisps up again.

A 14 to 16 pound bird takes a total of 2 to 2 1/2 hours of roasting. A 19.5 pound bird once took over 3 hours. Keep in mind that if you’re opening and closing the oven door a bunch of times to move other dishes around, it will take longer to cook (up to 30 minutes).

Rest, carve, and serve: Allow the turkey to rest at room temperature 15 to 20 minutes before carving, which you should estimate 20 or so minutes to do, depending on your comfort level. This will allow the juices to be locked in and the turkey to carry over to an internal temperature of 165°F. Use the rest time to rewarm any sides that need it and to make gravy (see below).

I am not going to write out carving instructions because I personally cannot do it without watching a video. I pop this or this or this up on my phone (I recommend previewing them earlier and picking the one that works for you), hit the pause button a lot, and do my best. When you slice the turkey, make sure your knife is really, really sharp to get those clean cuts. Do you know what else really clean cuts do? Make people think you knew what you were doing. (I absolutely do not.)

Your turkey is going to spill a lot of juices while you carve it. [Updated with a life-changing tip from Cindy in the comments.] Place your cutting board inside a rimmed sheet pan to collect the juices as you carve. Pour some over the sliced turkey (save any left for gravy), plus a final sprinkle of salt and pepper, before serving to keep it warm and seasoned. Arrange onions all around and serve with glee. You totally rocked this; I knew you would.

Notes:

  • Buying turkeys: Heritage- or pasture-raised tend to taste a lot better, if you can find them. Estimate 1 to 1 1/2 pounds per person; I tend to aim to the lower range because we don’t love leftovers and there are so many sides. If your turkey is frozen, defrost 2 to 3 days before in the fridge. They say it takes about 1 day per 5 pounds of turkey. You cannot defrost it at room temperature; it’s just not safe.
  • Salt: I use Diamond brand kosher salt which clocks in at 135 grams a cup which is only important to note because the weight over other brands varies significantly, especially at this quantity. Morton brand = 230 grams per cup and David’s = 288 grams. So, please use half or just about half if you’re using another brand to avoid significantly over-salting your turkey.
  • Doneness: Your turkey is done when a thermometer (this remains my go-to) inserted into thickest part of the breast reads 150F to 155F, or in the thigh at 165F, however, I prefer checking the breast. Thighs are smaller and often hit the “done” temperature sooner but are more forgiving of a few extra degrees. Nobody is forgiving of undercooked turkey breast.
  • Logistics: Here’s a logistical tip I don’t think enough recipes make clear: You want to rest your turkey for 20 to 30 minutes before carving it, tented lightly with foil. It’s then going to take 15 to 20 minutes to carve (I had a friend holding a YouTube video tutorial in front of me because I’m very bad at it.) This gives you 30 to 45 minutes of empty oven time where you can reheat sides, which is more than most need. I have a single, not big, not great oven and this is how I manage to make it work.
  • Extra ingredients: This is — and I know this is very bizarre to many people — and herb- and garlic-free turkey. If you’d like, you can toss 1 lemon and 1 head of garlic, each sliced in half crosswise, and a fistful of thyme, rosemary, and/or sage inside the turkey. I’ve made this turkey with none of these things and I’ve made this turkey with all of these things and I want you to know that it’s excellent both ways. The fragrance of the turkey is more dynamic with the lemon and garlic, but it doesn’t make a large difference, in my opinion, in the final flavor of the slices, so proceed as you wish.
  • Cookware: I’m using this roasting pan.
  • Now, let’s talk about gravy. This is my core gravy recipe:

    Very Simple Gravy
    8 cups turkey or chicken stock (I either use homemade chicken or Better Than Bouillon’s turkey base)
    1/2 cup unsalted butter
    2/3 cup all-purpose flour
    2 tablespoons dry marsala or cider vinegar

    Melt butter in an empty pot or your emptied roasting pan and stir in flour. Cook this mixture over moderate heat, whisking, 3 minutes. Add marsala or vinegar, cooking for another minute. Add stock a little at a time, whisking constantly to prevent lumps, then bring to a simmer, whisking occasionally. Season with salt and pepper.

    However, there are three ways to approach this. The first, above, straight gravy and it’s ideal for people who do not want to stress about it, don’t want to wait until the more frenetic time when the turkey is out and needs to be curved, and even want to make it earlier in the day and rewarm it.

    The second is more traditional. You use the same formula but you first pour off drippings that have collected under your turkey. Put them in a glass (or a beaker like this) to allow them to separate. Swap whatever fat accumulates on top with the same amount of butter in the recipe, and drippings with the equivalent amount of broth, and proceed as written.

    The third is a little riskier, but you only live once, right? Place your roasting pan across two stove burners, and bring the liquid (which is a mixture of fat and juices) to a boil. Deglaze the pan, loosening any stuck bits, with a glug of dry marsala or a wine of your choice. Boil all of the juices off until only the fat remains. Eyeball it — you might have just 2 to 3 tablespoons, or you might have more. Add enough butter to get you to 8 tablespoons. Add the flour, and then, since you’ve concentrated flavors so intensely here, you can replace half of the stock with water, to essentially rehydrate them. Season as needed and cook as you would the core 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
    you will
    love
    :

    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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    Rate.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

    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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